Vanilla Buttermilk Pound Cake - classic pound cake texture
**UPDATE ON THE RECIPE** After baking this cake a few more times, it takes a bit longer than an hour. Mine is baking at about 1 hour 15 minutes. So, you may need to make a bit longer than the video suggests.
Hey everyone!
In this video, I'm sharing this delicious Vanilla Buttermilk Pound Cake recipe. It's a timeless classic that's perfect for any baker, whether you're a pro or just starting out. This cake has the true pound cake texture that's perfect by itself, with a glaze or with fruit and whipped cream. The flavor is just amazing too. I hope you love this one! Oh and I also added the link for the bundt pan below.
Happy cake baking,
Kara
PRINTABLE RECIPE PLUS METRIC MEASUREMENTS & MORE DETAILS HERE:
( There is a button on the recipe card to switch the measurements to metric if you need that. There are also answers to FAQ in the post as well.)
LINK FOR THE BUNDT PAN: (affiliate link)
//PLEASE NOTE//
The printable recipe is on my site as that is how I support myself and my family. I appreciate your understanding and support. If you do not want to follow that link for the printable recipe, I have also provided the ingredient amounts on the video. If you need metric, you can go to that link and there's a button that will convert them.
// MY OTHER BAKING CHANNEL //
Quick & Easy Baking:
// TOOLS & THINGS I LOVE // (affiliate links)
White Artisan KitchenAid Mixer:
White KitchenAid Mixer Bowl (similar to the one I use):
Another White KitchenAid Mixer Bowl (similar to the one I use):
Handheld Electric Mixer:
Silicone Spatulas with Wood Handles:
Favorite Cooling Racks:
Favorite Layer Cake Pans (Magic Line Pans):
2nd Choice, Wilton Pans:
// GRAB THE CAKE BLUEPRINT //
Cake Blueprint-My Cheater Method on How to Decorate a Cake that actually looks professional:
Check out the full blog/website for even more cake recipes and tutorials:
// MY FREE WEEKLY EMAIL NEWSLETTER PLUS GET MY FREE GUIDE: 7 TIPS TO MAKE YOUR CAKES LOOK PROFESSIONAL //
Note: There are affiliate links in this description and/or video.
#poundcake #cake
MUSIC:
OFVEINXNCWRZ951O
KQBSZQ8W3QFMTICB
7BRZLW656JJO2IU6
Buttermilk Pound Cake
I am on a journey to incorporate more whole grains and sourdough into my baking.Also, I am trying to get rid of the processed foods and make mostly homemade food to save money when possible and our health.
Buttermilk Pound Cake
1 c butter
2 1/3 c sugar
2 tsp vanilla
3 eggs
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 c AP flour
1 c buttermilk
*bake at 350 degrees F for 50-60 min. until a toothpick comes out clean.
Top with icing or eat it plain. It is delicious as is but makes a great addition to spring and summer berries. Enjoy!
How To Make Sour Cream Buttermilk Pound Cake
SOUR CREAM BUTTERMILK POUND CAKE
My Recipe
3 c. + 6 Tbsp Cake Flour
2 1/2 c. Sugar
6 Eggs
1 c. Butter
1/2 c. Butter Flavored Crisco
1/2 c. Sour Cream
1/2 c. Buttermilk
1/2 tsp. Baking Soda
1/2 tsp. Salt
Bake at 325° for 1 hr. & 10 min. - 1 hr. & 20 minutes, when a skewer or toothpick comes out clean the cake is done...
Traditional Recipe
3 c. AP Flour
3 c Sugar
1 tsp. Salt
1/2 tsp. Baking Soda
6 Eggs
1 c. Sour Cream
1 c. Butter
Directions same as above...
To enter the drawing for the giveaway, thumbs????this video, subscribe to my channel, go to the comments and type I'm In that's it, that's how you enter...
please like, comment, share, and subscribe...
HAVE A GREAT DAY...????
Lemon Buttermilk Pound Cake
Subscribe to my website... it's FREE
urbansoulchef.com
Support The Urban Soul Chef
FOR THE CAKE
3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for the pan
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2-1/4 cups granulated sugar
3 large eggs
1 cup buttermilk (low fat is fine)
2 tablespoons grated lemon zest, packed (note: you'll need 4-5 large lemons for the entire recipe)
2 tablespoons fresh lemon juice
FOR THE SYRUP
1/3 cup water
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
FOR THE GLAZE
1 cup confectioners' sugar
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest, packed
1 teaspoon unsalted butter, melted
INSTRUCTIONS
Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
In another bowl, combine the buttermilk, lemon zest and lemon juice.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the milk mixture. Repeat with another quarter of the flour and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
Spoon the thick batter into the prepared bundt pan and smooth with a rubber spatula. Bake for 1 hour and 5 minutes, or until a cake tester comes out clean.
Cool the cake in the pan for ten minutes on a rack.
Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
Invert the warm cake onto a rack. Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup and glaze. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour.
When the cake is cool, slip two large metal spatulas under the cake and carefully transfer to a serving platter. To make the glaze: combine the confectioners' sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be the consistency of thick honey). Spoon the glaze over the top of the cake, letting it drip down the sides.
Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
#poundcake #lemonpoundcake #buttermilkpoundcake
THE BEST Southern Pound Cake Recipe (All-Butter) Step-by-Step | My Grandmother's FAMOUS Recipe!
Get your copy of my new book, Make a Deposit here ➡️
Looking for THE BEST Southern Pound Cake Recipe? You've found it. This is a detailed step-by-step look at my grandmother's pound cake recipe. I spent many days in the kitchen with her during my childhood (and my adulthood) learning her recipes and this is the most iconic one. Everyone I've ever served this to has loved it, I'm so happy to honor my grandmother by sharing this recipe with you. I hope you love it!
RECIPE
3 cups sugar (this recipe also works with 2 cups sugar)
3 sticks butter (I use salted)
3 cups flour
1 cup milk (I use 2%)
6 eggs
3-4 tsp baking powder
1-2 tbsp lemon extract
1-2 tbsp vanilla extract
1 tsp salt
PRODUCTS
2 Piece Tube Pan -
1 Piece Tube Pan -
+ Sour Cream Pound Cake:
+ Cream Cheese Pound Cake:*
Check out and Share my ????????HOLIDAY RECIPES???????? Playlist:
SUBSCRIBE:
GEAR:
Canon EOS M50 kit w/15-45mm lens:
Lighting:
Tripod:
Editing Software: Final Cut Pro X
CONTACT ME:
Business Inquiries - daniellelashawnbiz@gmail.com
Instagram: @danielle_lashawn
Subscribers: 5,360
Perfect Pound Cake Recipe
This Beyond EASY and DELICIOUS pound cake is an irresistible, moist, buttery, melt in your mouth treat with the perfect note of vanilla. I live for a slice with my coffee in the morning but it’s an amazing dessert when paired with some whipped cream and berries and honestly it’s basically perfect when you’re just grabbing a slice on the go.
Full Recipe:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website: