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.
VANILLA BUTTERMILK POUND CAKE (A SIMPLE OLD FASHIONED RECIPE)
Easy buttermilk pound cake with tangy vanilla flavor.
Provided by Simply deLIZious Baking
Categories Dessert
Time 1h35m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°
- Blend butter and sugar.
- Add eggs one at a time. Make sure each egg is folded in before you add the next.
- Add vanilla and beat until smooth.
- Sift flour, baking soda and salt together.
- Add flour mixture to creamed mixture alternately with buttermilk.
- Pour into greased and floured tube or bundt pan. You can also use 2 loaf pans.
- Bake at 350 for 1 hour.
- Let cool 10-15 minutes.
Nutrition Facts : Calories 320 kcal, ServingSize 1 serving
VANILLA BUTTERMILK POUND CAKES
Make and share this Vanilla Buttermilk Pound Cakes recipe from Food.com.
Provided by Cheri 911
Categories Dessert
Time 1h10m
Yield 2 Loaves, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt); stir with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.
- Spoon batter into 2 (8" x 4") loaf pans coated with cooking spray. Bake at 350° for 50 - 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack.
Nutrition Facts : Calories 226.6, Fat 8, SaturatedFat 4.7, Cholesterol 46.9, Sodium 196.9, Carbohydrate 35.6, Fiber 0.5, Sugar 20.9, Protein 3.5
VANILLA POUND CAKE
How sweet it is-pound cake from scratch in three simple steps! We've added vanilla to our recipe for an extra hint of flavor!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
- Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
- Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.
Nutrition Facts : Calories 450 g, Fat 26 g, Protein 7 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
BUTTERMILK POUND CAKE
My mother-in-law was the best cook in the world. She died at age 92 in 2000, but this recipe came from one of her early friends in Winters, TX, before 1943. I bake it in her large tube pan that is 11 1/2" diameter, 4" deep, very heavy steel. It makes a very large cake, but it doesn't last long at our house!
Provided by BDH9556
Categories Dessert
Time 1h30m
Yield 20 1 1/2 inch slices, 18-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325.
- Beat butter or margarine and add sugar in portions as you continue to beat. Beat until fluffy.
- Add each egg, one at a time, beating well after each.
- Add vanilla to buttermilk.
- Begin adding flour and buttermilk alternately, beginning with flour and ending with flour.
- Last, dissolve soda in hot water and mix well into cake batter.
- Pour batter into a large tube pan that has been well-greased (shortening) and floured. The cake will stick if this step is missed.
- Bake about 1 hour. My mother and mother-in-law said a test for doneness besides the golden brown color is that the cake begins to pull away from the sides slightly.
- As a precaution, I usually run a table knife around the outer and inner edge before turning the cake out on the rack.
Nutrition Facts : Calories 358.1, Fat 17.1, SaturatedFat 10.3, Cholesterol 100, Sodium 160.7, Carbohydrate 47.1, Fiber 0.7, Sugar 28.6, Protein 4.9
BUTTERMILK POUND CAKE III
This is a pound cake recipe that I have been making for years that my grandchildren and children enjoy very much.
Provided by Bettye
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking soda; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the lemon extract. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pan.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. 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 314.6 calories, Carbohydrate 56.4 g, Cholesterol 92.7 mg, Fat 7.8 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 4.4 g, Sodium 100.9 mg, Sugar 38.4 g
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