Grandmas Harvey Buttermilk Pound Cake Recipes

GRANDMA RUBY'S BUTTERMILK POUND CAKE

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.

OLD FASHIONED BUTTERMILK POUND CAKE

Steps:

• Preheat your oven to 325F. Then grease the cake pans you're going to use. When baking pound cakes, I usually use either a tube pan or 2 loaf pans. If using a tube pan, line the bottom with parchment paper. Set aside.
• In a large bowl, combine 3 cups flour, 1/4 teaspoon baking soda and 1/2 teaspoon salt.
• Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 1 cup butter and 3 cups sugar on medium-high speed until light and fluffy (about 5 minutes).
• Switch to low speed and add the 6 eggs one at time, making sure each one is incorporated well after each addition.
• Stir in 1 tablespoon lemon juice, 2 teaspoons lemon zest and 1 teaspoon vanilla.
• Add in a third of your flour mixture then half of your buttermilk. Then another third of your flour, the rest of your buttermilk and finally the last of your flour, making sure to combine well after each addition.
• Transfer the batter into prepared pans and bake for 60-75 minutes (see notes). The cakes are done when they start to pull away from the sides of the pan and if a toothpick inserted in the middle comes out clean or with minimal dry crumbs clinging to it.
• Take out from oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
• Drizzle with lemon glaze, if using, while the cakes are still warm.
• Mix 3/4 cup confectioner's sugar and 2 teaspoons lemon juice in a small bowl until the sugar completely dissolves and the consistency becomes runny.

VANILLA BUTTERMILK POUND CAKE (A SIMPLE OLD FASHIONED RECIPE)

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.

GRANDMOTHER'S POUND CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
• Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

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.

GRANDMOTHER'S BUTTERMILK POUND CAKE

Steps:

• Sift together flour and baking soda.
• Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. (Total beating time: 10 minutes.).
• Add dry ingredients alternately with buttermilk, beating well after each addition. Pour batter into well greased 9 inch tube pan.
• Bake in 350°F oven about 1 hour and 25 minutes or until cake tests done. Cool in pan on rack 15 minutes. Remove from pan; cool on rack.
• Spoon Almond Glaze over top of cake. Let some of glaze drip down sides. Makes 12 servings.
• FOR THE ALMOND GLAZE: Combine 1 1/2 cups sifted confectioners sugar, 2 to 3 Tablespoons milk and 1/2 teaspoons almond extract. Stir until smooth.
• Country Fair Cookbook.

GRANDMA'S POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter with an electric mixer until soft and creamy, scraping the sides of the bowl as you go, about 2 minutes. Gradually add in sugar on medium speed. Add eggs one at a time, beating after each addition until the yellow disappears from the previous one.
• Combine flour and baking soda in a bowl. Add sour cream to the creamed butter mixture alternately with the flour, ending with sour cream. Beat in vanilla and almond extract just until combined. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Dust with powdered sugar.

GRANDMA'S BUTTERMILK POUND CAKE

Steps:

• 1. Cream the butter and sugar well. Add slightly beaten eggs one at a time beating well after each addition.
• 2. Sift together flour, baking soda, and salt. Add to creamed mixture alternately with the buttermilk. Add vanilla.
• 3. Pour into greased and floured tube pan. Bake in 325 degree oven for 70 minutes.
• 4. Loosen gently and remove from pan immediately. Cool on cake rack.