To Die For Buttermilk Pound Cake Recipe 385 Recipes

BUTTERMILK POUND CAKE

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!

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.

TO-DIE-FOR BUTTERMILK POUND CAKE

Steps:

• 1. Preheat oven to 325 F. Grease and flour a 9" or 10" tube or bundt cake pan.
• 2. Measure 3 cups flour by spooning lightly into measuring cup and level off. Stir together flour, baking soda, and salt. Set aside.
• 3. In a large mixing bowl, cream butter and sugar well. Beat in eggs one at a time. Add extracts and beat mixture until very light and fluffy, up to four minutes.
• 4. Gradually add flour mixture to egg mixture alternately with the buttermilk.
• 5. Carefully pour batter into prepared pan. Gently smooth the top surface of the batter with a rubber spatula.
• 6. Bake in preheated oven. DO NOT open oven door until after one hour. When cake begins to pull away from the sides of the pan, it is done. NOTE: Some ovens will require longer baking than others.
• 7. Let cake cool in the pan for 10 minutes, then turn out on a wire rack to finish cooling. If cake doesn't want to release completely from the pan, tap lightly on top and sides of the upside-down pan with a spoon.

TO-DIE-FOR BUTTERMILK POUND CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 325°F. Next, grease and flour a 9" or 10" tube or bundt cake pan. By spooning lightly into measuring cups, measure 3 cups of flour and then level them off. Combine the flour, baking soda, and salt by stirring. Mix cream butter and sugar together in a large mixing bowl. Beat in the eggs one at a time, then add the extracts and beat mixture until it is light and fluffy, about four minutes. Alternate adding the flour mixture and buttermilk to the egg mixture. Carefully pour batter into prepared pan. Gently smooth the top surface of the batter with a rubber spatula. Bake in preheated oven. DO NOT open oven door until after one hour. When cake begins to pull away from the sides of the pan, it is done. Let cake cool in the pan for 10 minutes, then turn out on a wire rack to finish cooling. If cake doesn't want to release completely from the pan, tap lightly on top and sides of the upside-down pan with a spoon.

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.

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.

TO DIE FOR " PRUNE CAKE" WITH BUTTERMILK GLAZE

Steps:

• Mix with electric mixer the following:.
• 2 cups of flour.
• 1 1/2 cups of sugar.
• 1 cup canola oil.
• 1 cup buttermilk.
• 1 cup baby food prunes.
• 3 eggs.
• 1 tsp vanilla.
• 1 tsp baking soda.
• 1 tsp cinnamon.
• 1/2 tsp salt.
• and chopped pecans.
• Bake for 45 minutes to 1 hour at 300 degrees.
• in a lightly greased and floured 9x13 baking pan.
• In the last 5 minutes of baking, make the sauce to pour over cake IMMEDIATELY after removing from the oven.
• Sauce:.
• combine all in a medium sauce pan:.
• 1 cup sugar.
• 1/2 cup of buttermilk.
• 1/4 cup of butter.
• 2 tsp vanilla.
• 1/2 tsp baking soda.
• DO NOT BEAT! Boil for 1 minute.