BUTTERMILK POUND CAKE
Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped-once people taste it, they won't go back to their other recipes with buttermilk. -Gracie Hanchey, De Ridder, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 20 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 285 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 134mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
BUTTERMILK POUND CAKE
This is a wonderful pound cake that even the most picky eaters will love! Every time I make this, it is gone in no time.
Provided by Mom2BreBre
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 9
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.
Nutrition Facts : Calories 4946.6, Fat 209, SaturatedFat 124.8, Cholesterol 1241.8, Sodium 3384.7, Carbohydrate 700, Fiber 10.1, Sugar 413.4, Protein 73.9
BUTTERMILK POUND CAKE
Provided by Alton Brown
Categories dessert
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Arrange a rack in the middle of the oven and heat to 375 degrees F.
- Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
- Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
- With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
- Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
- Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack for 10 minutes longer. Store the cake on the rack covered with a tea towel for up to 3 days.
TO-DIE-FOR BUTTERMILK POUND CAKE RECIPE - (3.8/5)
Provided by carmen-2
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Next, grease and flour a 9" or 10" tube or bundt cake pan. By spooning lightly into measuring cups, measure 3 cups of flour and then level them off. Combine the flour, baking soda, and salt by stirring. Mix cream butter and sugar together in a large mixing bowl. Beat in the eggs one at a time, then add the extracts and beat mixture until it is light and fluffy, about four minutes. Alternate adding the flour mixture and buttermilk to the egg mixture. Carefully pour batter into prepared pan. Gently smooth the top surface of the batter with a rubber spatula. Bake in preheated oven. DO NOT open oven door until after one hour. When cake begins to pull away from the sides of the pan, it is done. Let cake cool in the pan for 10 minutes, then turn out on a wire rack to finish cooling. If cake doesn't want to release completely from the pan, tap lightly on top and sides of the upside-down pan with a spoon.
BUTTERMILK POUND CAKE II
Tangy, moist, and flavorful pound cake. Can be eaten plain or use as a base for numerous dessert ideas.
Provided by Cathy
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 488.8 calories, Carbohydrate 75.1 g, Cholesterol 134.5 mg, Fat 18.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 10.7 g, Sodium 289.2 mg, Sugar 51.3 g
GRANDMA RUBY'S BUTTERMILK POUND CAKE
This lemon butter pound cake is super-moist and dense. It's not for those watching calories! It's a great comfort food and goes especially well with vanilla ice cream.
Provided by James Buddy Clower
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
- Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 56.3 g, Cholesterol 70.4 mg, Fat 15 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 135.2 mg, Sugar 38.4 g
EASY BUTTERMILK POUND CAKE
Love the texture of this pound cake. My husband's mother enjoyed making this for family gatherings or sharing with friends. It is a really nice treat.
Provided by eHelen
Categories Dessert
Time 1h40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Be sure to reserve 1 Cup sugar for the egg whites.
- Separate egg yolks and whites.
- Mix all ingredients except whites.
- Beat egg whites and add 1 Cup sugar continuing to beat until the whites are stiff.
- Gently fold the beaten egg whites into the cake batter.
- Bake in 350 degree oven for 1 1/2 hours or until done.
Nutrition Facts : Calories 488.8, Fat 18.3, SaturatedFat 10.7, Cholesterol 147.2, Sodium 192.3, Carbohydrate 75.1, Fiber 0.8, Sugar 51.3, Protein 7.2
BUTTERMILK POUND CAKE
This pound cake is delicious, yet not too terribly sweet. It forms a nice light crust on top. It would be perfect served with mascerated strawberries. Source: Southern Living Magazine
Provided by Barenakedchef
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- 2. Add flour to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
- 3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
Nutrition Facts : Calories 496.6, Fat 23.2, SaturatedFat 13.8, Cholesterol 147.6, Sodium 227.3, Carbohydrate 66.2, Fiber 0.8, Sugar 42.3, Protein 6.9
BUTTERMILK POUND CAKE
Make and share this Buttermilk Pound Cake recipe from Food.com.
Provided by Cynful Delights
Categories Dessert
Time 1h20m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Beat butter and shortening at medium speed for 2 min or until creamy.
- Gradually add sugar, beating 5 to 7 minutes.
- Add eggs, one at a time, beating just until incorporated.
- Dissolve soda in buttermilk.
- Combine flour and salt, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Mix at low speed after each addition just until blended.
- Stir in flavorings.
- Pour batter into a greased and floured 10 inch tube pan.
- Bake at 350° for 1 hour or until a toothpick inserted in center comes out clean.
- Cool in pan on a wire rack 10 to 15 min, remove from pan, and cool completely on wire rack.
- Makes 14 servings.
- When cooled sprinkle with powdered sugar if desired.
- Note- Cake may also be baked in two 9 x 5 inch loaf pans, bake at 350° for 45 to 50 minutes.
Nutrition Facts : Calories 361.1, Fat 15.7, SaturatedFat 6.6, Cholesterol 78.6, Sodium 151.4, Carbohydrate 50, Fiber 0.7, Sugar 29.6, Protein 5.2
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