Grandmas Harvey Buttermilk Pound Cake Recipes
GRANDMOTHER'S BUTTERMILK POUND CAKE
Make and share this Grandmother's Buttermilk Pound Cake recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Sift together flour and baking soda.
- Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. (Total beating time: 10 minutes.).
- Add dry ingredients alternately with buttermilk, beating well after each addition. Pour batter into well greased 9 inch tube pan.
- Bake in 350°F oven about 1 hour and 25 minutes or until cake tests done. Cool in pan on rack 15 minutes. Remove from pan; cool on rack.
- Spoon Almond Glaze over top of cake. Let some of glaze drip down sides. Makes 12 servings.
- FOR THE ALMOND GLAZE: Combine 1 1/2 cups sifted confectioners sugar, 2 to 3 Tablespoons milk and 1/2 teaspoons almond extract. Stir until smooth.
- Country Fair Cookbook.
Nutrition Facts : Calories 406, Fat 9.9, SaturatedFat 5.6, Cholesterol 92, Sodium 127.6, Carbohydrate 73.5, Fiber 0.8, Sugar 49.3, Protein 6.2
GRANDMA RUBY'S BUTTERMILK POUND CAKE
This lemon butter pound cake is super-moist and dense. It's not for those watching calories! It's a great comfort food and goes especially well with vanilla ice cream.
Provided by James Buddy Clower
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 56.3 g, Cholesterol 70.4 mg, Fat 15 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 135.2 mg, Sugar 38.4 g
GRANDMA'S HARVEY BUTTERMILK POUND CAKE
I grew up enjoying my grandmothers pound cakes.
Provided by Sharon Swomley
Categories Cakes
Time 1h30m
Number Of Ingredients 6
Steps:
- 1. Preheat oven at 350*, grease tube pan
- 2. Add soda to buttermilk and beat into first three ingredients. Beat well, sift flour several times,add slowly to rest of mix. Bake in tube pan for 1 1/2 hours or until tooth pick inserted comes out clean.
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- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, shortening, and sugar until light and fluffy. Mix in 1/2 cup milk and both extracts. Add alternately the flour mixture with 1 egg at a time. When well beaten, add the remaining 1/2 cup milk.
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- Beat butter and shortening at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disapears.
- Dissolve baking soda in buttermilk. Combine flour and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition just until blended; stir in extracts.
- Pour batter into a greased and floured 10" tube pan. Bake at 350° for one hour or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and cool completely on a wie rack.
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