Buds Easy Buttercream Pound Cake Food

BUD'S EASY BUTTERCREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat flour, poppyseed filling, 2 1/2 cups confectioners' sugar, butter, eggs, lemon juice, baking powder, and lemon peel in a large bowl with an electric mixer set on medium speed until the batter is smooth and thoroughly combined, about 2 minutes.
• Pour the batter into an ungreased 10-inch tube pan.
• Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour and 15 minutes.
• Cool the cake thoroughly.
• Beat 1 cup confectioners' sugar with 1 tablespoon milk with an electric mixer on medium speed for 2 minutes; drizzle frosting on cooled cake.

VANILLA BUTTERCREAM POUND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F with a rack in the center. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and longest sides. Lightly spray the parchment. Set aside.
• Whisk the eggs in a medium bowl until smooth. Whisk in the oil, vanilla, sour cream and warm water then set aside.
• In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, salt and lemon zest. Blend on low speed for 30 seconds to combine.
• With the mixer on low speed, add the butter, a few pieces at a time. Mix until the butter has disappeared into the dry ingredients and the mixture looks like cornmeal, about 2 minutes. Add half of the liquid ingredients and blend on low speed to combine. Raise the mixer to high speed and beat for 30 seconds. Stop and scrape the bowl and paddle with a rubber spatula and blend again on high speed for a few seconds. With the mixer on low speed, add half of the remaining liquid ingredients and mix until smooth. Scrape the bowl and then add the remaining liquids and blend on low speed just until combined. Give the batter a few folds with the rubber spatula then scrape the batter into the prepared pan.
• Tap the pan on the counter a few times, place it on a sheet tray and bake in the center of the oven until a toothpick inserted in the center of the loaf comes out with a few moist crumbs, 68 to 70 minutes.
• Let cool in the pan for 15 minutes then use an offset spatula to loosen the edges of the cake from the pan. Using the parchment handles, pull the cake out of the pan onto a wire rack and let cool 20 minutes more. Remove the parchment paper and discard. Wrap the cake in plastic wrap while still warm and let cool completely, preferably overnight for the best texture and flavor (see Cook's Note). Meanwhile, thoroughly wash and dry the stand mixer bowl and paddle attachment.
• For the buttercream: Beat the butter on medium speed in a stand mixer fitted with the paddle attachment until smooth and shiny, about 1 minute. Add the confectioners' sugar, blend on low speed to combine then beat on medium speed until smooth, about 30 seconds. Scrape the bowl and paddle. Add the remaining ingredients and mix on low speed. Scrape the bowl then mix on high speed for 1 minute. Scrape the bowl and mix again on high speed for another few seconds.
• Trim a bit of the cracked crown off the top of the cooled cake, if desired, and then frost the top of the cake with buttercream. Store in a covered cake dome for up to 5 days.

BUTTER POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition., Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack., If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.

CHOCOLATE AND ORANGE BUTTERCREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Place wax paper on ungreased bottom of a 91/2x51/2 inch loaf pan.
• CHOCOLATE CAKE: Put all ingredients in a large bowl.
• Beat 5 minutes with electric mixer, starting at low speed and increasing to high when flour is no longer visible.
• Pour into pan and bake 45-50 minutes or until center of cake springs back when touched lightly with your fingertip.
• Cool 10 minutes and loosen sides with metal spatula.
• Cool completely on a cake rack then slice horizontally into 3 layers.
• ORANGE CREAM: Cream butter at high speed with electric mixer until light in color.
• Add heavy cream, 1 tbsp at a time, beating well after each addition.
• Add orange jam 1 tbsp at a time.
• Spread mixture between cake layers.
• TOPPING: Pour whipping cream in a bowl and freeze 40 minutes before beating.
• Beat at high speed with electric mixer for 2-3 minutes or until thick and spreadable.
• Use to ice layer cake.
• Drizzle with liquid chocolate over icing (like stripes).
• Decorate top center with canned mandarin oranges.
• Chill until ready to serve.

"ONE BOWL" PERFECT POUND CAKE

Steps:

• Preheat oven to 325 degrees and grease and flour a tube or Bundt pan.
• Combine all ingredients (I prefer strawberry or lemon yogurt) in a large bowl and blend at low speed.
• Beat 3 minutes at medium speed.
• Pour into prepared pan.
• Bake for 1 hour or until top springs back when touched lightly in center.
• Cool in pan for about 15 minutes then remove and cool completely on rack.
• Serve plain or glaze if you like.

BUD'S EASY BUTTERCREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat flour, poppyseed filling, 2 1/2 cups confectioners' sugar, butter, eggs, lemon juice, baking powder, and lemon peel in a large bowl with an electric mixer set on medium speed until the batter is smooth and thoroughly combined, about 2 minutes.
• Pour the batter into an ungreased 10-inch tube pan.
• Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour and 15 minutes.
• Cool the cake thoroughly.
• Beat 1 cup confectioners' sugar with 1 tablespoon milk with an electric mixer on medium speed for 2 minutes; drizzle frosting on cooled cake.