Recipes Buttermilk Pound Cake
Featuring a tender crumb thanks to the buttermilk, this Buttermilk Pound Cake is an easy and delicious dessert that’s sure to please!
), and buttermilk is used in a lot of classic baking recipes. Buttermilk pancakes. Buttermilk waffles. Buttermilk biscuits. Fried chicken. Heck, there’s even a buttermilk pie (it’s delicious, by the way). Even then, I often find myself with leftover buttermilk.
Add this Buttermilk Pound Cake to the list of ways to use buttermilk. In fact, this cake rivals my all-time favorite Classic Pound Cake. There’s a reason why buttermilk shows up in so many baking recipes. Not only does it add a buttery flavor, but it affects the texture of baked goods, too. The acidity of buttermilk acts helps tenderize the gluten, which in turn leads to a softer and moister cake.
Million Dollar Pound Cake {classic Recipe}
I hate wasting ingredients, so I always have a tough time with buttermilk. I usually can’t get through a full half-gallon of buttermilk unless I make a concerted effort. That’s where the homemade buttermilk tip comes in!
To make buttermilk at home, just add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup of milk. Let the mixture stand for 10 minutes at room temperature. That’s it. While this method doesn’t quite produce the same cultured buttermilk that you get from the store, it’s close enough for the purposes of a recipe. (Technically, this method produces an acidified “clabbered” or thickened milk as opposed to buttermilk.)
Another idea? Powdered buttermilk. I discovered this product years ago when I was taking professional baking classes. This stuff is amazing! You simply mix the powder with water and *boom* buttermilk. It’s similar to powdered milk…just with a buttermilk twist. I always keep a container of buttermilk powder in the back of my fridge. It lasts for quite a while once it’s opened (stored in the refrigerator), and it means I always have buttermilk on hand for various recipes. Easy peasy!
Buttermilk Marble Bundt Cake With Chocolate Glaze
As noted above, the use of buttermilk in this Buttermilk Pound Cake leads to a moist and tender cake. However, don’t ignore the crunchy topping! I personally love the crunchy topping of pound cakes, and my son Robbie has followed in my footsteps. I gave him a slice of this pound cake for dessert, and he immediately ate the crunchy topping first. I can’t blame him!
Aside from the taste, one of my favorite things about pound cakes is how versatile they are. I enjoy a slice by itself, but take a thin slice, warm it in the microwave and then top it with a scoop of vanilla ice cream and fresh berries? That. That right there is a thing of beauty! I promise your friends and family will be begging for more!
Leftover pound cake can be stored in an airtight container at room temperature for up to 5 days. Let cake cool completely cool before putting into the container. Pound cakes can also be frozen. Just wrap the leftover portion (or individual slices) in plastic wrap and them put it into a freezer bag. Freeze for up to 3 months. (To thaw, just let cake sit at room temperature for an hour or two.)
Buttermilk Bundt Cake With Salted Caramel Icing
Did you bake this Buttermilk Pound Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@) – I’d love to see your version!
Featuring a tender crumb thanks to the buttermilk, this Buttermilk Pound Cake is an easy and delicious dessert that's sure to please!Old fashioned buttermilk pound cake is a classic for a reason — moist, delicious, simple to make and so buttery! It’s an excellent addition to your recipe collection and a great way to use that extra buttermilk.
This particular buttermilk pound cake is a favourite. It’s an awesome everyday cake with coffee or tea but also lovely to serve to company.
My Buttery Sour Cream & Buttermilk Pound Cake
For those of you who are not familiar with what buttermilk is — no, it doesn’t actually have butter in it. The short answer is: buttermilk is cultured milk, similar to natural yogurt. You can read all about buttermilk and how it’s made here.
It’s a favourite ingredient for many bakers not only because of its unique tangy flavour but also because it helps tenderize gluten, which results to softer and lighter baked goods.
What remains a mystery to me is why I can only buy buttermilk in 1L cartons. I usually only need a cup so I always end up with lots extra.
Lemon Pound Cake
Extra buttermilk = classic buttermilk scones + banana buttermilk pancakes that I would just freeze and then microwave in the mornings for breakfast (or whenever, no judgements in our house).
As for the cake pans, I either use a 10-inch tube pan or loaf pans (this recipe is good for 2 9×5 inch pans). You can use a 10-cup bundt pan too
1. PREP PANS. First you’ll want to preheat your oven to 325F. Then grease the cake pans you’re going to use. When baking pound cakes, I usually use either a tube pan or 2 loaf pans. If using a tube pan, line the bottom with parchment paper. Check out this post with step-by-step photos on how to line a tube pan.
Perfect Buttermilk Pound Cake • The View From Great Island
3. CREAM BUTTER. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until light and fluffy (about 5 minutes).
4. ADD EGGS. Switch to low speed and eggs one at time, making sure each one is incorporated well after each addition.
6. COMBINE DRY INGREDIENTS AND BUTTERMILK ALTERNATELY. Add in a third of your flour mixture then half of your buttermilk. Then another third of your flour, the rest of your buttermilk and finally the last of your flour, making sure to combine well after each addition.
Lemon Buttermilk Bundt Cake #sundaysupper
7. TRANSFER TO PAN AND BAKE. Transfer the cake batter into prepared pans and bake until the cake starts to pull away from the sides of the pan and if a toothpick inserted in the middle comes out clean or with minimal dry crumbs clinging to it. 60-75 minutes for loaf pans; longer for a tube pan. Every oven is different so if it looks like your cake isn’t ready, then it needs to bake longer.
8. ALLOW TO COOL. Take out from oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
If making the glaze, simply mix confectioner’s sugar and lemon juice in a small bowl until the sugar dissolves completely. Drizzle on the cakes while still warm.
Moist Lemon Pound Cake + Lemon Buttermilk Glaze
What I’ve found as the key to making simple cakes spectacular is to spring for the best ingredients. In this case, look away from those budget butters and buy the best one in the store.
No buttermilk? No problem. It’s easy to make your own buttermilk. It won’t be as thick as the ones you can buy in the store but will work in a pinch.
Just mix a cup of milk and a tablespoon of lemon juice, stir then let sit in room temperature for 30 minutes.
Zingy Lemon Buttermilk Pound Cake Recipe
Like I mentioned above, I usually use two kinds of pans when making pound cakes: either a tube pan or a couple of loaf pans. Bundt pans work well too.
Just be aware that baking time changes with each pan you use. Just watch for signs that the cake is done (e.g. toothpick test).
When I use a loaf pan, I make sure to grease the bottom and sides of the pan thoroughly to avoid a sticky situation later. I use non-stick baking spray
Buttermilk Glazed Donut Bundt Cake
Bundt pans need special attention, especially if your pan has intricate details. I like using melted shortening + sugar to prep my bundt pans while other bakers like using butter + flour. Stick to whatever works for you.
Easy cherry cake that’s very easy to make and so delicious you’d want to bake it all summer long. Dense but soft, not too sweet, bursting with wonderful cherry flavour.
Like this buttermilk pound cake, this red velvet cake with ermine frosting is the red velvet cake of the good old days. It’s not weighed down with heavy cream cheese but paired with the most delicate whipped ermine frosting. The combination is delicious!
Old Fashioned Buttermilk Pound Cake
The funfetti cake is the most awesome birthday cake you can bake for someone you love. Not only does it scream fun and happiness inside and out, it’s also a really delicious cake that’s packed with the vanilla flavour everyone loves.
Plus, check out this collection of sweet and savoury recipes using leftover buttermilk . You’ll want to have leftover buttermilk all the time now. Enjoy!
Calories: 487 kcal Carbohydrates: 83 g Protein: 4 g Fat: 16 g Saturated Fat: 10 g Cholesterol: 45 mg Sodium: 145 mg Potassium: 65 mg Fiber: 1 g Sugar: 58 g Vitamin A: 506 IU Vitamin C: 1 mg Calcium: 32 mg Iron: 1 mg
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