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.
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
BUTTERMILK POUND CAKE
Provided by Alton Brown
Categories dessert
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 7
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.
BUTTERMILK POUND CAKE
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
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 "DUMP" POUND CAKE
No need to go through all the traditional steps in mixing up this simple, but delicious pound cake. Make it with the flavorings you like and make it your own.
Provided by l0vetw0c00k
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- DUMP all ingredients in large mixing bowl and mix with electric mixer on medium speed for 15 minutes.
- Pour batter into greased Bundt or tube cake pan.
- Put into COLD oven.
- Set oven temperature at 325 degrees and bake for 1 hour 20 minutes, or until cake tests done.
BUTTERMILK POUND CAKE II
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
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
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
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
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
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