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.
AUNT GUSSIE'S POUND CAKE RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, shortening, eggs, whole milk, lemon extract, vanilla extract, flour, baking powder, salt, vanilla ice cream, fresh berry
Provided by Frank Tiu
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter, sugar, and shortening together with a hand mixer.
- Mix the eggs, one at a time, into the batter.
- In a medium bowl, combine the milk, lemon extract, and vanilla extract.
- In a separate medium bowl, whisk the flour, baking powder, and salt.
- Alternately add the dry and wet ingredients into the batter.
- Pour the batter equally into two greased and lightly floured loaf pans.
- Bake in a non-preheated oven set to 350°F (180°C) for 1 hour, or until toothpick inserted comes out clean.
- Cool for 30 minutes before slicing.
- Serve with vanilla ice cream and berries.
- Enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 77 grams, Fat 45 grams, Fiber 1 gram, Protein 11 grams, Sugar 37 grams
CLASSIC POUND CAKE
This Classic Pound Cake recipe uses only 4 simple ingredients that all weigh in at 1 pound each to create a traditional butter cake that is perfect topped with strawberries and whipped cream!
Provided by Shelly
Categories Cake
Time 1h30m
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy.
- Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
- Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.
- Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is browning too much on the top, tent with foil.
- Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely.
Nutrition Facts : ServingSize 1 slice, Calories 433 calories, Sugar 25.1 g, Sodium 223.1 mg, Fat 25.9 g, SaturatedFat 15.5 g, TransFat 0.9 g, Carbohydrate 44.6 g, Fiber 0.7 g, Protein 6.4 g, Cholesterol 165.6 mg
CLASSIC POUND CAKE
Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
CLASSIC POUND CAKE RECIPE
A homemade pound cake is an easy dessert that uses just a few pantry staples!
Provided by Holly Nilsson
Categories Dessert
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Grease an 8x4 loaf pan.
- Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
- Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
- Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
- Cool completely.
Nutrition Facts : Calories 285 kcal, Carbohydrate 30 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 95 mg, Sodium 205 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
CLASSIC POUND CAKE RECIPE BY TASTY
This classic pound cake is perfect for any occasion. With a tender, moist crumb and sweet neutral flavor, it's a deliciously blank canvas-serve with fresh fruit, ice cream, or drizzled with your sauce of choice!
Provided by Aleya Zenieris
Categories Bakery Goods
Time 1h35m
Yield 2 loaf cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F (160°C). Grease a 10-inch Bundt pan or 2 8 x 5-inch (20 x 12 cm) loaf pans with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, and baking soda.
- In a large bowl, combine the butter, sugar, and salt. Beat with an electric hand mixer on medium speed for about 6 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula and beat again for 1-2 minutes. Add the eggs, 1 at a time, beating well after each addition.
- With the mixer running on low speed, add the buttermilk and vanilla. Increase the mixer speed to high and beat for 30 seconds.
- Add ⅓ of the flour mixture and beat on medium speed until incorporated. Add ½ of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
- Transfer the batter to the prepared Bundt pan or divide between the loaf pans and bake for about 60 minutes, or until a cake tester inserted to the center of the cake comes out clean. Let the cake cool in the pan(s) for 15-20 minutes, then invert onto a wire rack and unmold from the pan(s). Let cool completely.
- Slice and serve.
- Enjoy!
- RECIPE BY: Morgan Baker
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