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.
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
BUTTERMILK POUND CAKE
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
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
"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
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
LEMON-BUTTERMILK POUND CAKE
Here's the recipe I reach for when I need something tried and true. The old-fashioned cake has a tangy lemon flavor and is a nice dessert for potlucks or most any occasion. -Marianna King, Gastonia, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the shortening, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. tube pan. Bake on the lowest oven rack at 350° for 75-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , Run a knife around side and center tube of pan. Remove cake to a wire rack placed over a sheet of waxed paper., In a large saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1-1/2 cups, about 10 minutes. , Poke holes in top of cake; spoon about 1/4 cup sauce into holes. Let stand for 10 minutes. Poke holes into sides of cake; brush remaining sauce over cake. Cool completely.
Nutrition Facts : Calories 458 calories, Fat 19g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 204mg sodium, Carbohydrate 66g carbohydrate (44g sugars, Fiber 1g fiber), Protein 5g protein.
OLD FASHIONED POUND CAKE II
This is my mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking.
Provided by Sylvia Zumpano
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
- Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 454 calories, Carbohydrate 59.3 g, Cholesterol 71 mg, Fat 21.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 178.5 mg, Sugar 38.4 g
OLD FASHION BUTTER POUND CAKE
Make and share this Old Fashion Butter Pound Cake recipe from Food.com.
Provided by johnvac52
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Grease and flour a 9x5 loaf pan.
- *IMPORTANT - ALLOW ALL INGREDIENTS TO REACH ROOM TEMPERATURE*.
- With mixer on low speed, cream the butter until soft; slowly add sugar while mixer is running.
- Once all the sugar has been added, beat until the mixture is fluffy.
- Slowly add eggs, one at a time, mixing each egg well into the creamed mixture.
- Add the flour and salt, mix until smooth.
- Add vanilla extract and milk; mix until smooth.
- Pour into the loaf pan.
- Bake for 75 to 90 minutes or until golden brown.
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