Buttermilk Pound Cake Recipes

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BUTTERMILK POUND CAKE II



Buttermilk Pound Cake II image

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

3 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup butter
3 cups white sugar
6 large eggs eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk

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

BUTTERMILK POUND CAKE



Buttermilk Pound Cake image

Best, classic, old fashioned, traditional, quick and easy buttermilk pound cake recipe, homemade with simple ingredients. Soft, moist, packed with vanilla!

Provided by CakeWhiz

Categories     Dessert

Time 1h10m

Number Of Ingredients 7

1 cup Butter (Unsalted, Room temoerature)
2 1/2 cups Granulated sugar
4 Eggs (Large)
2 tsp Vanilla extract
3 cups All-purpose flour
1/4 tsp Baking soda
1 cup Buttermilk

Steps:

  • In a large mixing bowl, cream together butter and sugar until light and fluffy.
  • Add eggs and vanilla extract and mix until smooth.
  • In another mixing bowl, whisk together the flour and baking soda.
  • Dump the dry mixture into the wet mixture, while mixing and alternating with buttermilk until just combined.
  • Pour batter into 2 greased/ floured loaf pans (Dimensions: 8 x4). Spread it out evenly with a spatula.
  • Bake at 325 degrees for 60-70 minutes or until an inserted toothpick in the center comes out clean. Don't forget to rotate your pan halfway through baking. This ensures the cakes bake and brown evenly.
  • Allow the cakes to cool down for 10 minutes. Then, remove them from the pans and let them cool completely on a cooling rack.
  • Cover in saran wrap and chill in fridge overnight. This way, you will be able to slice perfect smooth slices the next day without any crumbs. Enjoy!

Nutrition Facts : Calories 334 kcal, Carbohydrate 50 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 153 mg, Sugar 32 g, ServingSize 1 serving

BUTTERMILK POUND CAKE



Buttermilk Pound Cake image

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

1 cup butter, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon extract

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



Buttermilk Pound Cake image

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

1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
Confectioners' sugar, optional

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



Buttermilk Pound Cake image

Provided by Alton Brown

Categories     dessert

Time 1h40m

Yield 10 to 12 servings

Number Of Ingredients 7

12 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon
16 ounces cake flour, plus 2 tablespoons
16 ounces sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 cup whole buttermilk, room temperature

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.

CRUZE FARM BUTTERMILK POUNDCAKE



Cruze Farm Buttermilk Poundcake image

Strictly traditional poundcakes don't include any leavening - just one pound each of eggs, sugar, flour, and butter - which explains why they are often leaden and crumbly. This recipe has a touch of baking soda and a shot of buttermilk, which work together to lighten the crumb and give it moisture and tang. It's the perfect foil for summer berries and superb plain on its own. Buttermilk you can buy from local dairy farms may not be "real" buttermilk - which is the leftover liquid from churning cream into butter - but it will certainly be fresher and richer-tasting than supermarket brands.

Provided by Christine Muhlke

Categories     dessert

Time 1h15m

Yield Serves 10 to 12

Number Of Ingredients 13

3/4 cup butter, plus more for greasing the pan
3 1/2 cups sifted all-purpose flour, plus more for flouring the pan
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cups granulated sugar
3/4 cup solid shortening
4 large eggs
2 teaspoons vanilla extract
1 cup cultured buttermilk (see note)
Juice of 1 lemon, strained
2/3 cup sifted confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • Bring all the ingredients to room temperature. Preheat the oven to 300 degrees. Grease and flour a bundt pan, tapping out excess flour.
  • In a medium bowl, whisk together the flour, salt and baking soda. In another medium bowl, whisk the sugar to break up clumps.
  • In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and shortening, stopping to scrape down the sides. Slowly drizzle in the sugar; cream the mixture well. Beat in the eggs one at a time, adding the next when the last has been incorporated. Mix in the vanilla. On low speed, mix in a third of the flour mixture until just combined. Add a third of the buttermilk, mixing until just combined. Repeat with the remaining flour and buttermilk. Add the lemon juice and mix to combine.
  • Pour the batter into the prepared pan. Bake until a cake tester inserted comes out clean, about 75 minutes. The top of the cake will be lightly browned, and the sides will shrink slightly from the pan. Cool for 20 minutes before inverting onto a cake platter.
  • Before serving, stir together the glaze ingredients and spoon over the top and sides of the cake. It's even better the next day.

Nutrition Facts : @context http, Calories 567, UnsaturatedFat 13 grams, Carbohydrate 77 grams, Fat 26 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 11 grams, Sodium 215 milligrams, Sugar 48 grams, TransFat 2 grams

OLD FASHIONED BUTTERMILK POUND CAKE



Old Fashioned Buttermilk Pound Cake image

Old fashioned buttermilk pound cake is a classic for a reason - moist, delicious, simple to make and so buttery! It's an excellent addition to your recipe collection and a great way to use that extra buttermilk.

Provided by Jolina

Categories     Dessert

Time 1h30m

Number Of Ingredients 12

3 cups all purpose flour
1/4 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (room temperature)
3 cups granulated sugar
6 pcs large eggs (room temperature)
1 tbsp lemon juice (1 medium-sized lemon should be enough)
lemon zest (I usually just put in all the zest from my lemon)
1 tsp vanilla extract
1 cup buttermilk (room temperature)
3/4 cup confectioner's sugar
2 tsp lemon juice

Steps:

  • Preheat your oven to 325F. Then grease the cake pans you're going to use. When baking pound cakes, I usually use either a tube pan or 2 loaf pans. If using a tube pan, line the bottom with parchment paper. Set aside.
  • In a large bowl, combine 3 cups flour, 1/4 teaspoon baking soda and 1/2 teaspoon salt.
  • Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 1 cup butter and 3 cups sugar on medium-high speed until light and fluffy (about 5 minutes).
  • Switch to low speed and add the 6 eggs one at time, making sure each one is incorporated well after each addition.
  • Stir in 1 tablespoon lemon juice, 2 teaspoons lemon zest and 1 teaspoon vanilla.
  • Add in a third of your flour mixture then half of your buttermilk. Then another third of your flour, the rest of your buttermilk and finally the last of your flour, making sure to combine well after each addition.
  • Transfer the batter into prepared pans and bake for 60-75 minutes (see notes). The cakes are done when they start to pull away from the sides of the pan and if a toothpick inserted in the middle comes out clean or with minimal dry crumbs clinging to it.
  • Take out from oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  • Drizzle with lemon glaze, if using, while the cakes are still warm.
  • Mix 3/4 cup confectioner's sugar and 2 teaspoons lemon juice in a small bowl until the sugar completely dissolves and the consistency becomes runny.

Nutrition Facts : Calories 487 kcal, Carbohydrate 83 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 45 mg, Sodium 145 mg, Fiber 1 g, Sugar 58 g, ServingSize 1 serving

"BEST EVER" BUTTERMILK POUND CAKE



This pound cake is simple to prepare, and can be put together very quickly. It is wonderful when still warm from the oven, or toasted the next day with butter slathered onto it. Exellent with berries.

Provided by The Fat Man

Categories     Dessert

Time 1h15m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour, Sifted (White Lily, if available)
3 cups granulated sugar
2/3 teaspoon baking soda
1/2 lb unsalted butter, softened
5 large eggs
1 cup buttermilk (Whole Milk Buttermilk, preferably)
1 teaspoon pure vanilla extract
1 teaspoon butter flavoring
1/2 teaspoon almond flavoring

Steps:

  • Preheat oven to 350 degrees. Grease and flour large bundt pan.
  • Spoon flour into measuring cup, add to sifter and when all 3 cups are added, sift.
  • Combine flour, sugar and baking soda in mixer bowl of standing mixer (hand-held OK if that is all you have) and mix on medium speed for 30 seconds.
  • In separate bowl, lightly beat eggs, then add buttermilk and flavorings and mix.
  • Add softened butter and 1/3 of wet mixture to dry ingredients, and mix on medium speed until ingredients are just moistened.
  • Scrape bowl down, then beat on high for 1 full minute, turning bowl several times and scraping down sides at least once.
  • Add remainder of wet ingredients in 2 additions, beating about 30 seconds after each addition.
  • Remove mixer bowl, scrape any batter off beaters into bowl, and with rubber spatula mix batter a few turns to insure that it is well mixed.
  • Pour batter into prepared pan, and firmly tap pan on counter top to pop any bubbles in the batter.
  • Place on middle rack of preheated oven and cook until done, about 50 minutes to 1 hour.
  • If cake bakes longer than 50 minutes, you can butter a piece of foil and lay on top to avoid overbrowning.
  • Don't fret if top splits in a circle concentric to the pan -- that is proper for this cake.
  • When done, remove to wire rack; cool for 5 minutes, then invert pan and remove (may need to loosen edges with thin knife).
  • Do not cover until cool.

Nutrition Facts : Calories 482.3, Fat 17.8, SaturatedFat 10.5, Cholesterol 119, Sodium 124.2, Carbohydrate 75, Fiber 0.8, Sugar 51.1, Protein 6.7

GRANDMA RUBY'S BUTTERMILK POUND CAKE



Grandma Ruby's Buttermilk Pound Cake image

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

3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
3 cups white sugar
1 cup shortening
1 cup buttermilk
6 eggs
2 tablespoons lemon extract
1 teaspoon vanilla extract
1 teaspoon butter-flavored extract

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

LEMON & BUTTERMILK POUND CAKE



Lemon & buttermilk pound cake image

This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic

Provided by Diana Henry

Categories     Afternoon tea, Dessert

Time 1h10m

Number Of Ingredients 13

125g butter, plus extra for the tin
200g plain flour, plus extra for dusting
¼ tsp bicarbonate of soda
¼ tsp baking powder
200g golden caster sugar
4 lemons, finely zested (save a little for the top if you like)
2 large eggs, at room temperature, lightly beaten
100ml buttermilk, at room temperature
½ lemon, juiced
50g granulated sugar
2 large lemons, juiced (use the lemons you've zested)
150g icing sugar, sifted
2-3 tbsp lemon juice

Steps:

  • Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
  • Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
  • To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
  • Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins - you don't want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won't set hard, but do leave it to set a little before serving.

Nutrition Facts : Calories 291 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

TO-DIE-FOR BUTTERMILK POUND CAKE RECIPE - (3.8/5)



To-Die-For Buttermilk Pound Cake Recipe - (3.8/5) image

Provided by carmen-2

Number Of Ingredients 9

3 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 (2 sticks) cup butter
3 cups sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup buttermilk

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.

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From confessionsofparenting.com


MOIST LEMON POUND CAKE + LEMON BUTTERMILK GLAZE - SUGAR GEEK …
2021-05-17 Lemon buttermilk glaze. Combine powdered sugar, salt, and buttermilk powder and lemon juice in a bowl. Mix with a hand mixer or whisk until smooth. Mix in the soft butter until smooth and creamy. Place the pound cake on a cooling rack and then onto another pan to catch the glaze runoff.
From sugargeekshow.com


HOMEMADE BUTTERMILK POUND CAKE RECIPE - HILLBILLY HOUSEWIFE
1 cup buttermilk. 1 tsp vanilla extract. powdered sugar for sprinkling (optional) Preheat the oven to 325F. Combine the flour, baking powder, and salt. Set aside. Cream the butter and sugar until well combined and fluffy using a hand-mixer. Add the eggs one at …
From hillbillyhousewife.com


BUTTERMILK POUND CAKE - THE MIDNIGHT BAKER - EASY FROM …
2020-02-26 Spray a 10-cup/2.4L bundt pan with non-stick spray. Cream butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Now beat in the vanilla. Combine flour and soda; mix well. Add alternately with the buttermilk, beginning and ending with the flour. Mix well.
From bakeatmidnite.com


THE BEST BUTTERMILK POUND CAKE EVER » DJALALI COOKS
2022-01-20 1. Spray a 5x9-inch loaf pan with cooking spray and line the tin with parchment, then spray the parchment with more cooking spray. 2. With a hand mixer or a stand mixer fit with the paddle attachment, beat the butter and the sugar, on medium-high, until light and fluffy, this should take about 4 minutes. 3.
From djalalicooks.com


BUTTERMILK POUND CAKE — BUNS IN MY OVEN
2018-12-19 For the cake. Preheat oven to 325 degrees. Liberally grease and flour a 9 or 10 cup bundt pan. Mix together the flour, baking soda, and salt. Set aside. Add the butter, brown sugar, and sugar to a large mixing bowl. Beat on medium speed until light and fluffy. Mix in the eggs, one at time, beating well after each egg.
From bunsinmyoven.com


GLUTEN-FREE TUESDAY: BUTTERMILK POUND CAKE RECIPE
2018-08-30 Directions. For the Cake: Preheat oven to 350°F. Grease 9- by 5-inch baking pan with cooking spray or grease with solid shortening and dust with white rice flour. Set pan aside. In medium bowl, whisk together white rice flour, sweet rice flour, cornstarch, baking powder, salt, and xanthan gum. Set aside.
From seriouseats.com


LEE ANN WOMACK'S BUTTERMILK POUND CAKE | SOUTHERN LIVING
Step 2. In one bowl mix together the flour, salt and baking soda. Step 3. In a larger bowl, using a mixer, combine the shortening and sugar. Add eggs one at a time until mixed. Step 4. Alternating with buttermilk, add the dry ingredients from the first bowl to the sugar/shortening combo. Step 5.
From southernliving.com


BUTTERMILK VS MILK IN CAKE - BAKING KNEADS, LLC
2022-06-16 Whole milk has .14% acidity level and 9 grams of fat per 8-ounce serving. Buttermilk, on the other hand, has 1% acidity level and 2.5 grams of fat per 8-ounce serving. This means that when the cake is baked, it will have a different taste and texture depending on the type of milk you choose.
From bakingkneads.com


CLASSIC BUTTERMILK POUND CAKE RECIPE - THE SPRUCE EATS
2022-06-03 Heat the oven to 325 F. Generously butter and flour a 10-inch tube cake pan or Bundt cake pan. Make sure you get all of the nooks and crannies in a Bundt cake pan. In a mixing bowl with an electric mixer, beat the butter and sugar together until light in color and fluffy, about 4 minutes.
From thespruceeats.com


CHOCOLATE BUTTERMILK POUND CAKE – JOY TO MY HEART
2014-09-19 Preheat oven 325* Grease and flour tube pan. Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time beating behind each. Sift dry ingredients together. Combine buttermilk, coffee and vanilla in a 2 cup measuring cup. Add alternately with dry ingredients to butter mixture until combined.
From joytomyheart.com


BUTTERMILK POUND CAKE RECIPE ON FOOD52
2014-08-05 Directions. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4-5 minutes. Add the eggs one at a time, scraping well after each addition. In a medium bowl, whisk the flour, baking powder, and salt to combine. Add 1/3 of the dry ingredients to the butter mixture, mix just until ...
From food52.com


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