Best 4 Grandmas Buttermilk Pound Cake Recipes
**Grandma's Buttermilk Pound Cake: A Classic Treat for Any Occasion**
Indulge in the timeless flavors of Grandma's Buttermilk Pound Cake, a delectable treat that has been passed down through generations. This classic dessert is known for its moist, tender crumb, rich buttermilk flavor, and a hint of lemon zest that brightens up every bite. Whether you're a seasoned baker or just starting out, this easy-to-follow recipe will guide you through the process of creating this beloved cake.
**Variations:**
- **Lemon Pound Cake:** Enhance the citrus flavors by adding an extra tablespoon of lemon zest to the batter. For a delightful glaze, whisk together powdered sugar, lemon juice, and a touch of milk until smooth, then drizzle over the cooled cake.
- **Vanilla Pound Cake:** For a classic vanilla flavor, omit the lemon zest and add 2 teaspoons of vanilla extract to the batter. Topped with whipped cream or fresh berries, this variation is perfect for any occasion.
- **Sour Cream Pound Cake:** Replace the buttermilk with an equal amount of sour cream for a denser, tangier cake. This variation pairs well with a dusting of powdered sugar or a dollop of sweetened whipped cream.
- **Chocolate Pound Cake:** Transform this classic recipe into a chocolate lover's dream by adding 1/2 cup of cocoa powder to the batter. For an extra indulgent treat, drizzle melted chocolate over the cooled cake or serve with chocolate sauce.
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 BUTTERMILK POUND CAKE
My grandmother used to make this all the time when I was a child and we all loved it.
Provided by Ashley Bateman
Categories Cakes
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Cream the butter and sugar well. Add slightly beaten eggs one at a time beating well after each addition.
- 2. Sift together flour, baking soda, and salt. Add to creamed mixture alternately with the buttermilk. Add vanilla.
- 3. Pour into greased and floured tube pan. Bake in 325 degree oven for 70 minutes.
- 4. Loosen gently and remove from pan immediately. Cool on cake rack.
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.
Tips:
- Use room temperature ingredients: This ensures that the ingredients blend together smoothly and evenly, resulting in a light and fluffy cake.
- Cream the butter and sugar until light and fluffy: This incorporates air into the mixture, which helps the cake rise and gives it a tender crumb.
- Add the eggs one at a time, beating well after each addition: This prevents the eggs from curdling and ensures that they are evenly distributed throughout the batter.
- Do not overmix the batter: Overmixing can toughen the cake. Mix only until the ingredients are well combined.
- Bake the cake in a preheated oven: This helps the cake rise evenly and prevents it from sinking in the middle.
- Test the cake for doneness by inserting a toothpick into the center: If the toothpick comes out clean, the cake is done.
- Let the cake cool completely before frosting: This helps the frosting to set properly and prevents it from melting.
Conclusion:
Grandma's Buttermilk Pound Cake is a classic recipe that is sure to please everyone. With its moist, tender crumb and rich, buttery flavor, this cake is perfect for any occasion. Whether you are serving it for dessert or enjoying it as a snack, this cake is sure to be a hit.
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