BUTTERMILK POUND CAKE WITH CUSTARD SAUCE
This little recipe is from a great friend of mine that has since past away. This pound cake is one of those that you just want to sneak a nibble of. And the sauce is just out of this world. I've included that recipe along with the cake. When I make this pound cake I like to sit down and savor it and think of my precious friend who is long gone now.
Provided by Tammy Raynes @Tammy_Raynes
Categories Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Beat butter at medium speed until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Add flour to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10" tube pan.
- Bake at 325 degrees for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Serve with Buttermilk Custard Sauce.
- FOR BUTTERMILK CUSTARD SAUCE: Whisk together the buttermilk, sugar, cornstarch and egg yolks in a heavy 3 quart saucepan. Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Remove from heat, and stir in 1 teaspoon vanilla extract. Serve warm or cold. Store leftovers in an airtight container in refrigerator up to 1 week.
BUTTERMILK POUND CAKE
This is a wonderful pound cake that even the most picky eaters will love! Every time I make this, it is gone in no time.
Provided by Mom2BreBre
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 9
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.
Nutrition Facts : Calories 4946.6, Fat 209, SaturatedFat 124.8, Cholesterol 1241.8, Sodium 3384.7, Carbohydrate 700, Fiber 10.1, Sugar 413.4, Protein 73.9
BUTTERMILK POUND CAKE II
Tangy, moist, and flavorful pound cake. Can be eaten plain or use as a base for numerous dessert ideas.
Provided by Cathy
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 488.8 calories, Carbohydrate 75.1 g, Cholesterol 134.5 mg, Fat 18.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 10.7 g, Sodium 289.2 mg, Sugar 51.3 g
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.
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