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
TO-DIE-FOR BUTTERMILK POUND CAKE RECIPE - (3.8/5)
Provided by carmen-2
Number Of Ingredients 9
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
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
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.
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