Moms Buttermilk Cake Recipes

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MOM'S CITRUS BUTTERMILK CAKE



Mom's Citrus Buttermilk Cake image

Everyone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 16

1 cup shortening
2 cups sugar
4 large eggs, room temperature
2 teaspoons lemon extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
GLAZE:
1-1/2 cups confectioners' sugar
1 tablespoon grated orange zest
5 tablespoons orange juice
1 tablespoon grated lemon zest
5 tablespoons lemon juice
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream shortening and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. , Poke holes in warm cake using a fork or wooden skewer. Mix glaze ingredients; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely.,

Nutrition Facts : Calories 488 calories, Fat 18g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 304mg sodium, Carbohydrate 75g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.

MOM'S BUTTERMILK CHOCOLATE CAKE



Mom's Buttermilk Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, plus more for greasing the pan
2 cups all-purpose flour
2 cups sugar
11/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter
3/4 cup buttermilk
4 tablespoons unsweetened cocoa powder
1 pound confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
  • For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

MOM'S LEMON BUTTERMILK CAKE



Mom's Lemon Buttermilk Cake image

Mild, moist and light. So much better than store-bought it can't be compared. The glaze is meant to soak in, not sit on top. Family Note: this is Mom-Mom's exact recipe, Aunt Julie's favorite growing up.

Provided by laurenpie

Categories     Dessert

Time 1h23m

Yield 1 Large Tube Cake, 16 serving(s)

Number Of Ingredients 13

1 cup shortening
2 cups sugar
4 eggs
2 tablespoons lemon extract
2 5/8 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup buttermilk
2 1/2 cups powdered sugar
5 tablespoons orange juice
5 tablespoons lemon juice
1/2 teaspoon salt

Steps:

  • Preheat oven to 325 degrees. Grease and flour a large tube pan (doesn't have to be the type with removable bottom).
  • Cream together shortening and sugar, beat in eggs and lemon extract.
  • Sift together flour, 1/2 tsp salt, baking soda, and baking powder; beat into creamed mixture.
  • Stir in buttermilk.
  • Bake at 325 degrees for 60 minutes.
  • While cake is cooking, mix together glaze ingredients.
  • After 60 minutes cooking time, remove cake from oven. Immediately pour glaze over top of cake and return to oven for 3 minutes.
  • Cool for 8 minutes, then remove from pan by inverting onto a platter.
  • Fully cool before slicing. Best prepared several hours ahead (or even a day ahead), then served at room temperature.

Nutrition Facts : Calories 388.7, Fat 14.4, SaturatedFat 3.7, Cholesterol 47.1, Sodium 231, Carbohydrate 61.1, Fiber 0.6, Sugar 44.6, Protein 4.2

MOM'S BUTTERMILK COOKIES



Mom's Buttermilk Cookies image

I treasure my mother's recipe for these comforting cookie pillows. The tender treats are topped with thick frosting and a sprinkling of chopped walnuts. -Jane Darling, Simi Valley, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
FROSTING:
3 tablespoons butter, softened
3-1/2 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon vanilla extract
1/2 cup finely chopped walnuts, optional

Steps:

  • Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool. , For frosting, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.

Nutrition Facts : Calories 135 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 88mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERMILK POUND CAKE



Buttermilk Pound Cake image

Make and share this Buttermilk Pound Cake recipe from Food.com.

Provided by MightyStickFigure

Categories     Dessert

Time 1h25m

Yield 1 10inch cake

Number Of Ingredients 11

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

Steps:

  • Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
  • Gradually add sugar, beating 5 to 7 minutes.
  • Add eggs, 1 at a time, beating just until yellow disappears.
  • Stir in flavorings.
  • Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Beat at low speed just until blended after each addition.
  • Pour batter into a greased and floured 12-cup bundt pan.
  • Bake at 325° for one hour and five minutes or until a wooden pick inserted in the center comes out clean.
  • Cool in pan on a wire rack 10-15 minutes; removes from pan, and cool on wire rack.
  • Pour buttermilk glaze over warm cake.

Nutrition Facts : Calories 4955.8, Fat 209.8, SaturatedFat 124.7, Cholesterol 1343.8, Sodium 3245, Carbohydrate 700.7, Fiber 10.1, Sugar 414.6, Protein 73.9

MOM'S BUTTERMILK CORNBREAD



Mom's Buttermilk Cornbread image

This recipe was given to me by my mom. Good old Southern skillet cornbread.

Provided by MarkWayne

Categories     Cornbread

Time 30m

Yield 6

Number Of Ingredients 7

1 ½ cups cornmeal
1 cup buttermilk
1 large egg
2 tablespoons vegetable oil, or more to taste
1 teaspoon salt, or to taste
1 teaspoon baking powder
¼ teaspoon baking soda

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Oil an 8-inch cast iron skillet. Heat in the preheated oven for 3 to 4 minutes.
  • Whisk cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda together in a mixing bowl. Pour batter into the hot skillet.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer cornbread to a serving plate.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 29.5 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 515 mg

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