Blank Slate Buttermilk Pound Cake Recipes

BUTTERMILK POUND CAKE

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.

BUTTERMILK POUND CAKE

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.

"BEST EVER" BUTTERMILK POUND CAKE

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.

BLANK SLATE BUTTERMILK POUND CAKE

Steps:

• Cream sugar, shortening and eggs.
• Add flavoring.
• Combine dry ingredients.
• Add dry ingredients alternately with buttermilk.
• Pour batter into greased and floured tube cake pan.
• Bake for 1 1/2 hours at 300°.
• Cool 10 minutes and turn out of pan.
• VARIATIONS: Add 1 cup of chocolate chips, melted, to batter for chocolate cake.
• Add grated orange or lemon peel for orange or lemon cake.

BUTTERMILK POUND CAKE

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.

LEMON & BUTTERMILK POUND CAKE

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.

BUTTERMILK POUND CAKE II

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.