Buds Easy Buttercream Pound Cake Recipes

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BUTTER POUND CAKE



Butter Pound Cake image

Whether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it's definitely a keeper! -Edgar Wright, Silver Spring, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
5 large eggs
2-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons water
GARNISH, optional:
3 tablespoons light corn syrup
1 package fresh rosemary sprigs
1/4 cup sugar, divided
1/4 cup fresh cranberries
2 tablespoons fresh blueberries
Confectioners' sugar, optional

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.

Nutrition Facts : Calories 382 calories, Fat 18g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 187mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

BUD'S EASY BUTTERCREAM POUND CAKE



Bud's Easy Buttercream Pound Cake image

Perfect for an Easter dessert!

Provided by Bud

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h30m

Yield 16

Number Of Ingredients 10

4 cups all-purpose flour
1 (12.5 ounce) can poppyseed filling
2 ½ cups confectioners' sugar
2 cups butter, softened
6 eggs
3 tablespoons lemon juice
1 tablespoon baking powder
2 teaspoons grated lemon peel
1 cup confectioners' sugar
1 tablespoon milk

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.

Nutrition Facts : Calories 521.3 calories, Carbohydrate 63.5 g, Cholesterol 130.8 mg, Fat 27.2 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 15.5 g, Sodium 270.3 mg, Sugar 26.1 g

BUD'S EASY BUTTERCREAM POUND CAKE



Bud's Easy Buttercream Pound Cake image

Perfect for an Easter dessert!

Provided by Bud

Categories     Pound Cake

Time 2h30m

Yield 16

Number Of Ingredients 10

4 cups all-purpose flour
1 (12.5 ounce) can poppyseed filling
2 ½ cups confectioners' sugar
2 cups butter, softened
6 eggs
3 tablespoons lemon juice
1 tablespoon baking powder
2 teaspoons grated lemon peel
1 cup confectioners' sugar
1 tablespoon milk

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.

Nutrition Facts : Calories 521.3 calories, Carbohydrate 63.5 g, Cholesterol 130.8 mg, Fat 27.2 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 15.5 g, Sodium 270.3 mg, Sugar 26.1 g

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