Blank Slate Buttermilk Pound Cake Recipes

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.

Steps:

• Have all ingredients at room temperature (70F).
• Adjust oven racks to divide oven in thirds; preheat oven to 325°F Spray 5 cup loaf pan, bundt pan or tube pan with nonstick cooking spray.
• In small bowl, whisk together flour, baking powder, baking soda, and salt; sift together and set aside.
• In small bowl, whisk together egg and egg whites; set aside.
• In small bowl, combine buttermilk and vanilla; set aside.
• Cut margarine and butter into 1/4" chunks and place in large bowl of electric mixer; beat at medium speed until softened, about 1 minute.
• Add sugar gradually, beating constantly, until smooth, about 3 minutes.
• Gradually dribble in beaten eggs, beating at medium-high speed for 2-3 minutes.
• On low speed, beat in 1/3 of the reserved flour mixture, scraping sides of bowl.
• On medium-high speed, gradually dribble in 1/2 of the buttermilk mixture, scraping sides of bowl.
• On low speed, beat in half of the remaining flour mixture.
• On medium-high speed, beat in the rest of the buttermilk mixture, scraping sides of bowl.
• On low speed, beat in the remaining flour mixture until well combined (batter may look curdled).
• Pour into prepared pan and bake until cake starts to pull away from the sides of the pan, the top is golden brown and a toothpick inserted in the center of the cake comes out clean, 35-40 minutes for bundt or tube pan, or 65-70 minutes for loaf pan.
• Cool on rack 10-15 minutes; invert pan and unmold onto rack to cool completely.
• Cut into 12 slices.

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.

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.

Steps:

• Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
• Add eggs, one at a time, beating after each addition.
• Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
• Stir in flavorings.
• Pour into greased and floured 10-inch tube pan.
• Bake at 325 degrees F (163 degrees C) for 1 hour.

Steps:

• Position oven rack in the center of oven; preheat oven to 325°; grease the inside of a 10-inch bundt pan; dust the pan with flour.
• To make the cinnamon swirl: in a small bowl, whisk the flour, brown sugar, cinnamon, and salt together; break up any large clumps of brown sugar.
• Add in melted butter and stir until blended and crumbly.
• To make the pound cake: sift together the flours, baking powder, baking soda, salt, and cardamom into a bowl; whisk to combine; set aside.
• In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed until very creamy, about 2 minutes.
• Gradually add in the sugar; beat at med-high speed until well blended and light, about 4 minutes.
• On medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Beat in the vanilla extract and orange zest.
• On low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions and mixing just until combined.
• Scrape half the batter into the prepared pan and smooth it into an even layer.
• Sprinkle the streusel mixture evenly over the batter; scrape the remaining batter on top and smooth it into an even layer.
• Bake the cake for 65-75 minutes, until a cake tester comes out clean.
• Cool the cake in the pan on a wire rack for 15 minutes.
• Invert cake onto the rack, turn cake right side up, and cool completely.
• Dust cake lightly with powdered sugar just before serving.

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.

Steps:

• Preheat oven to 325.
• Beat butter or margarine and add sugar in portions as you continue to beat. Beat until fluffy.
• Add each egg, one at a time, beating well after each.
• Add vanilla to buttermilk.
• Begin adding flour and buttermilk alternately, beginning with flour and ending with flour.
• Last, dissolve soda in hot water and mix well into cake batter.
• Pour batter into a large tube pan that has been well-greased (shortening) and floured. The cake will stick if this step is missed.
• Bake about 1 hour. My mother and mother-in-law said a test for doneness besides the golden brown color is that the cake begins to pull away from the sides slightly.
• As a precaution, I usually run a table knife around the outer and inner edge before turning the cake out on the rack.

Steps:

• Cream sugar, shortening and eggs.
• Add flavoring.
• Combine dry ingredients.
• Add dry ingredients alternately with buttermilk.
• Pour batter into greased and floured tube cake pan.
• Bake for 1 1/2 hours at 300°.
• Cool 10 minutes and turn out of pan.
• VARIATIONS: Add 1 cup of chocolate chips, melted, to batter for chocolate cake.
• Add grated orange or lemon peel for orange or lemon cake.