How To make Old Fashioned Buttermilk Pound Cake
MARTHA WHITE'S SOUTHERN SAMP:
1/2 c Butter or margarine
-(1 stick) 1/2 c Shortening
2 c Sugar
5 Eggs
2 1/2 ts Vanilla
3 c Martha White All-Purpose
-Flour, sifted 1/2 ts Salt
1/2 ts Baking powder
1/2 ts Baking soda
1 c Buttermilk
Preheat oven to 325. Grease and flour a 10-inch tube pan. Cream butter, shortening, and sugar together in mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift flour, salt, baking powder, and soda together, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Spoon batter into prepared pan. Bake for 1 hour and 15 minutes or until toothpick inserted one inch from edge comes out clean. Cool in pan for 10 minutes; turn out onto wire rack and cool completely. -----
How To make Old Fashioned Buttermilk Pound Cake's Videos
Dry Pound Cake? Try this DELICIOUS MOIST Pound Cake Recipe! | Baking A Moist Cake | Easy Cake Recipe
I was SICK of making a dry pound cake. So, I went on a journey to create this DELICIOUS, EASY pound cake recipe. This homemade pound cake will be the LAST recipe you'll ever need for a pound cake. Do you want to know how to make an EASY, MOIST, DELICIOUS pound cake? Well, look no further! This EASY pound cake recipe will have everybody questioning HOW you make such a great cake! It’s taken me a while to perfect this recipe, so you don’t need to guess if this will work or not. Is your pound cake dry? Try THIS easy pound cake recipe!
Ingredients:
3 cups cake flour (I use Swans Down)
1/2 tsp baking powder
1/4 tsp salt
2 cups of butter
8 oz cream cheese
3 cups sugar
6 large eggs
1 TBS vanilla
1/4 tsp butter flavoring
1/4 cup buttermilk
Bake on 325 for 1 hour and 15 minutes. If not golden or toothpick isn’t clean, bake in 10 minute increments.
**Remember, make sure ALL your cold ingredients are at ROOM TEMPERATURE** Don’t play yourself. Room temperature.
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Looking for recipes? Check out this great red velvet cupcake recipe!
Want a LEMON Pound Cake?? Try THIS recipe!
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The Old Fashioned Buttermilk Pound Cake / Shout Out To Montgomery Family Channel Emma
Old Fashioned Buttermilk Cake
Shout Out Ya'll
Montgomery Family Channel Emma
January 16, 2023 Buttermilk Pound Cake
Buttermilk Pound Cake recipe:
3 sticks softened salted butter
3 cups sugar
1 tbsp crisco baking shortening
6 eggs
3 cups all purpose flour
3 tbsp cornstarch
2 tsp baking powder
2 tsp vanilla extract
1 tsp almond extract
1 cup buttermilk
Bake: 325 degree hr and 15 min or until cake is toothpick clean ( ATTN: in the video the degrees mentioned was 225 degrees, 325 is the degree that i meant to say)
Icing:
4 cups powder sugar
1 tbsp melted butter
1/3 cup milk or water
1/2 tsp vanilla ext.
1/2 tsp almond ext
Old Fashioned Buttermilk Pound Cake with Old School Milk Icing
Hello Everyone!! Today I’m Sharing a Old School Buttermilk Pound Cake Recipe along with a Delicious Milk Icing Recipe. Enjoy!!
Buttermilk Pound Cake with Milk Icing Glaze
3 Cups Sugar
2 Sticks Unsalted Butter
6 Eggs
1 Cup Buttermilk
3 Cups All Purpose Flour
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
Bake @350 degrees for 1 hour
MILK ICING GLAZE
Ingredients:
1 Tablespoon Butter
1 Cup Evaporated Milk
2 1/2 Cups Sugar
1 1/2 Teaspoons Vanilla Extract
Pinch of Salt
OLD SCHOOL TEXAS BUTTER ???? POUND CAKE ???? (FRIDAY NIGHT CAKE OF THE WEEK SEGMENT)
This is another easy delicious moist cake with a nice buttery filling and glaze
Ingredients:
3 cups all purpose flour
2 cups granulated sugar
1 cup buttermilk
2 sticks of salted butter (room temperature)
4 eggs
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1 teaspoon Salt
1 tablespoon vanilla
preheat oven to 325 degrees
cream butter and sugar for 8-10 minutes to insure creamy texture
slowly add eggs one at a time
add vanilla
alternate flour and milk
starting with flour and ending with flour
pour in greased bunt pan and cook 60 minutes on 325 degrees
Glaze:
3/4 cup sugar
1 stick of butter
1 1/2 tablespoons vanilla
1 tablespoon rum extract (optional)
1/4 cups water
heat all ingredients together in small pot ,bring to a simmer for 3 minutes and pour over warm cake while its still in the pan,save a little glaze for the top after to flip cake out of pan
be sure to poke hole in the cake to insure that the yummy glaze will go throughout the whole cake
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OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
PMB # 142
KATY,TEXAS 77494
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MY MOMS SURPRISE BIRTHDAY CAKE/OLD SCHOOL CREAM CHEESE POUND CAKE/FRIDAY NIGHT CAKE OF THE WEEK
OLD SCHOOL Cream Cheese Pound Cake:
3 cups (390 grams) all purpose flour
1 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (340 grams) unsalted butter, room temperature
1-8 ounce (226 grams) package cream cheese, room temperature
2 3/4 cups (550 grams) granulated white sugar
2 1/2 teaspoons pure vanilla extract
Zest (outer skin) of one lemon or orange (optional)
6 large eggs, room temperature
Preheat oven to 350 degrees F (180 degrees C) and place oven rack in center of oven. Butter and flour (or spray with a non stick spray that contains flour) a 10 inch (25 cm) bundt pan.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). Add the vanilla and lemon zest and beat until incorporated. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the flour mixture, in three additions, and mix just until incorporated. Pour the batter into the prepared pan and smooth the top. Bake for about 55 - 70 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes so it has time to set. Remove the cake from the pan to finish cooling. This cake will keep about 3 to 4 days at room temperature and about one week in the refrigerator. Can also be frozen.
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FOLLOW ME ON PINTEREST
Visit my website
MY MAILING ADDRESS IS:
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
PMB # 142
KATY,TEXAS 77494
EMAIL ME : CHEFJEFF@OLDSCHOOLSOULFOOD.COM
FOR CASH DONATIONS:
paypal.me/oldschoolsoulfood
cash.app/$wacjeff
#oldschoolsoulfood
#creamcheesepoundcake
#oldschoolcreamcheesepoundcake
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#helpingotherswithapurpose