Best 3 Jonis Buttermilk Pound Cake Recipes

Indulge in the delectable delight of Joni's Buttermilk Pound Cake, a culinary masterpiece that tantalizes taste buds with its moist, tender crumb and rich, buttery flavor. This classic recipe, passed down through generations, embodies the essence of comfort and nostalgia. As you embark on this baking journey, you'll discover a collection of variations that elevate the traditional pound cake to new heights of indulgence. From the zesty zing of Lemon Pound Cake to the decadent indulgence of Chocolate Pound Cake, each recipe promises a unique taste experience. Whether you prefer a classic, simple pound cake or crave something more adventurous, this article has a recipe that will satisfy your cravings. Prepare to savor the timeless flavors of Joni's Buttermilk Pound Cake and explore the delightful variations that add a modern twist to this beloved classic.

Let's cook with our recipes!

JONI'S BUTTERMILK POUND CAKE

Joni's ButterMilk Pound Cake image

This is a traditional favorite of my family. Its quick and easy to put together. I call it a dump cake...dump in the ingreds and bake it!

Provided by Susan Hill

Categories Cakes

Number Of Ingredients 13

Ingredients

1/2 c shortening
1/2 c butter, softened
2 c sugar
4 eggs
3 c flour
1 c buttermilk
1/2 tsp baking soda
3 Tbsp vanilla
GLAZE
1/4 c buttermilk
1/4 tsp baking soda
1/2 stick butter
1/2 c sugar

Steps:

1. Preheat oven to 350 degrees. Grease a Bundt pan well.
2. Combine all ingreds in large bowl and mix well. Pour into prepared Bundt pan.
3. Bake for 1 hour, or until inserted pick comes out clean.
4. During the last 10 minutes of baking time, combine glaze ingreds in small saucepan. Bring to boil and simmer gently for about 5 minutes. When cake is done, using a bamboo skewer, poke holes all over the top of the hot cake. Pour hot glaze over the cake, allowing it to soak in. Cool, then invert over a cake plate. This cake is delicious alone or served with ice cream. Also great with coffee in the morning! Bon Appetit!

BUTTERMILK POUND CAKE II

Buttermilk Pound Cake II image

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

Ingredients

3 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup butter
3 cups white sugar
6 large eggs eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk

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

Buttermilk Pound Cake image

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

Ingredients

1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
Confectioners' sugar, optional

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 high-quality ingredients.** This means using fresh buttermilk, unsalted butter, and large eggs. - **Make sure the ingredients are at room temperature before you start baking.** This will help the cake to rise evenly. - **Cream the butter and sugar together until light and fluffy.** This will help to incorporate air into the cake, making it light and tender. - **Add the eggs one at a time, beating well after each addition.** This will help to prevent the cake from curdling. - **Gradually add the dry ingredients to the wet ingredients, mixing until just combined.** Overmixing can toughen the cake. - **Bake the cake in a preheated oven at 325 degrees Fahrenheit for 60-70 minutes.** Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is done. - **Let the cake cool completely before frosting it.** This will help to prevent the frosting from melting.

Conclusion:

This buttermilk pound cake is a classic recipe that is easy to make and always a crowd-pleaser. With its moist, tender crumb and rich, buttery flavor, this cake is perfect for any occasion. Whether you're serving it for dessert, brunch, or a special occasion, this cake is sure to be a hit.