Buttermilk Pound Cake With Cream Cheese Glaze Recipe 425 Food

BUTTERMILK POUND CAKE

Steps:

• Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
• Add eggs, one at a time, beating after each addition.
• Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
• Stir in flavorings.
• Pour into greased and floured 10-inch tube pan.
• Bake at 325 degrees F (163 degrees C) for 1 hour.

BUTTERMILK POUND CAKE WITH CREAM CHEESE GLAZE RECIPE - (4.2/5)

Steps:

• 1.Preheat oven to 350 degrees. 2.Mix together butter and sugar for 8 minutes in a mixer. 3.In a separate bowl, whisk together the flour, baking powder and salt. Set aside. 4.In a glass measuring cup, pour in buttermilk. 5.Stir in the vanilla into the buttermilk. 6.Turn mixer on low. Start slowly pouring (separately) in the wet and dry ingredients into the butter and sugar. 7.Turn off mixer and scrape down the sides. 8.Turn mixer on one more time- on low, just long enough to make sure all the ingredients are all mingling together. 9.**Do not over mix. 10.Butter your loaf pan with about 2 tablespoons of butter. 11.Add 1 tablespoon of flour to "dust" the butter in the loaf pan. 12.Dump out any excess flour. 13.Pour all of the batter into the pan, spread evenly. 14.Bake for 60 minutes. 15.Test the cake with a toothpick before pulling out. (A few crumbs on it is perfect!) 16.Cream Cheese Glaze 17.Add 1 and a half teaspoons of vanilla into a ¼ cup of evaporated milk. Set aside. 18.Mix together the cream cheese and powdered sugar with a mixer. 19.While mixing, slowly pour in the milk and vanilla into the cream cheese mixture. The consistency should be thin, but creamy. 20.Drizzle onto cake.

SOUR CREAM-BUTTERMILK POUND CAKE

Steps:

• 1. Preheat oven to 325°. Generously grease and flour a tube pan. Set aside.
• 2. In a medium bowl, mix flour, salt and baking soda. Set aside. In a small bowl, mix sour cream and buttermilk until smooth. Set aside. Keep egg whites in a medium-large bowl. Cover the bowl with plastic to make sure nothing splashes in it.
• 3. In large mixing bowl, cream butter and sugar until smooth. Add eggs and vanilla. Beat until well combined.
• 4. Add 1/3 c. of the flour mixture. Mix just until combined. Then add 1/2 of the sour cream-buttermilk blend. Mix just until combined. Add the rest of the flour mixture alternately with the wet mixture and mix until combined. Let it sit while you beat the egg whites. Make sure the beaters are completely clean or the egg whites won't beat. When they are ready, they will be slightly stiff and should form peaks that curl over when you lift the beaters.
• 5. Carefully fold the egg whites into the batter until all combined.
• 6. Spoon into the tube pan. Lift pan a few inches and drop onto counter to release any air bubbles.
• 7. Bake for 1 hour. Depending on where you live and your oven, baking time may vary. A toothpick inserted in center will come out clean.
• 8. Let it cool in the pan for about 10 minutes. Remove from pan and place on serving platter or cake saver. Glaze while still warm.
• 9. Recipe for glaze: 3 tablespoons real butter 1 cup powdered sugar 3 tablespoons milk 1 teaspoon vanilla. Melt butter in small sauce pan. Remove from heat. Stir in sugar, milk and vanilla until smooth. Pour over warm cake.

BUTTERMILK POUND CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
• Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

THE MOST ULTIMATE BUTTERY CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
• In a bowl cream the butter and cream cheese until smooth.
• Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
• Add the eggs one at a time beating well after each addition.
• Mix in vanilla.
• With mixer on low add the flour and salt in two additions.
• Immediately pour in batter into prepared pan.
• Tap pans to eliminate any large air bubbles in the batter.
• Bake 60-75 minutes, or until cakes tests done.
• Note: if the tops begin to brown too quickly tent loosely with foil.
• Cool in pans for 10 minutes.
• Turn out the cakes then cool completely with the tops up on a wire rack.
• Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.

BUTTERMILK POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.