Buttermilk Pound Cake
#buttermilkpoundcake #poundcake #shodid
Preheat oven to 325 degrees
Ingredients:
2 sticks (1 cup) of butter, softened
2 - 2 1/2 cups of sugar
4 large eggs, room temperature
1 teaspoon of vanilla extract ( I like using 3 tsp.)
3 cups of cake flour ( can use all-purpose flour, make sure to sift)
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of buttermilk, room temperature
Lemon Buttermilk Pound Cake
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FOR THE CAKE
3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for the pan
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2-1/4 cups granulated sugar
3 large eggs
1 cup buttermilk (low fat is fine)
2 tablespoons grated lemon zest, packed (note: you'll need 4-5 large lemons for the entire recipe)
2 tablespoons fresh lemon juice
FOR THE SYRUP
1/3 cup water
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
FOR THE GLAZE
1 cup confectioners' sugar
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest, packed
1 teaspoon unsalted butter, melted
INSTRUCTIONS
Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
In another bowl, combine the buttermilk, lemon zest and lemon juice.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the milk mixture. Repeat with another quarter of the flour and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
Spoon the thick batter into the prepared bundt pan and smooth with a rubber spatula. Bake for 1 hour and 5 minutes, or until a cake tester comes out clean.
Cool the cake in the pan for ten minutes on a rack.
Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
Invert the warm cake onto a rack. Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup and glaze. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour.
When the cake is cool, slip two large metal spatulas under the cake and carefully transfer to a serving platter. To make the glaze: combine the confectioners' sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be the consistency of thick honey). Spoon the glaze over the top of the cake, letting it drip down the sides.
Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
#poundcake #lemonpoundcake #buttermilkpoundcake
Perfect Pound Cake Recipe
This Beyond EASY and DELICIOUS pound cake is an irresistible, moist, buttery, melt in your mouth treat with the perfect note of vanilla. I live for a slice with my coffee in the morning but it’s an amazing dessert when paired with some whipped cream and berries and honestly it’s basically perfect when you’re just grabbing a slice on the go.
Full Recipe:
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Moma’s Southern Buttermilk Pound Cake
Hey y’all! Today I’m sharing my moms delicious southern buttermilk pound cake! Enjoy ????
Ingredients:
3 sticks butter
3 cups flour
3 cups sugar
1 tbsp vanilla extract
1 tbsp almond extract
1 tsp salt
1 tsp baking powder
1 cup buttermilk
6 large eggs
Link to my mom’s cake:
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#poundcake #buttermilkpoundcake
Buttermilk Pound Cake | Homemade Buttermilk Pound Cake | Southern Pound Cake
Hey guys! Watch me as I make this delicious Buttermilk Pound Cake. This cake was so light and moist! I hope you enjoy this recipe.
Bakeware:
Nordic Ware Nonstick Cast Aluminum Anniversary Bundt Pan:
Glass Mixing Bowls:
Kitchen Aid Classic Mixer:
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Ingredients:
3 cups of all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/4 teaspoon of salt
1/2 cup of shortening
1/2 cup of butter
2 cups of granulated sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon of lemon extract
1 cup of buttermilk
Baker's Joy Spray (or grease pan with butter and flour...get rid of excess flour)
Sift flour, baking soda, baking powder, and salt.
Cream the shortening, butter, and sugar until light and fluffy (5-6 mins).
Add eggs one at a time. Mix well after each one.
Add vanilla and lemon extracts, mix well.
Add flour mixture and alternate with buttermilk. Mix well.
Spray (or grease/flour) a bundt pan. Bake in a 325 degree Fahrenheit oven for 1 hour 15 minutes
Icing:
1 cup of powdered sugar (approx)
Heavy cream or milk (not sure about measurements...add one tablespoon to start and add more as needed)
1 teaspoon of vanilla extract
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The Best Buttermilk Cake Recipe Ever | Buttermilk Cake Recipe | Buttermilk Cake
In This Video, I'm going to show you How You Can Make The Best Buttermilk Cake Recipe Ever at Home. This old-fashioned buttermilk cake melts in your mouth, it's super moist, super tender, flavorful, and versatile.
???????????????? Ingredients:
???? 1 cup unsalted butter
???? 2 cups granulated sugar
???? 4 eggs
???? 1 tsp vanilla extract
???? 3 cups all-purpose flour
???? 1/2 tsp salt
???? 1 cup buttermilk
???? ½ tsp baking soda
???? 1 Tbsp hot water
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Music: The Cutest Bunny by Shane Ivers -
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