Buttermilk Pound Cake

If you have about 45 minutes to spend in the kitchen, Buttermilk Pound Cake might be a tremendous lacto ovo vegetarian recipe to try. For 49 cents per serving, you get a dessert that serves 12. One portion of this dish contains around 5g of protein, 17g of fat, and a total of 463 calories. A mixture of sugar, eggs, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. 5 people were glad they tried this recipe. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 28%. Similar recipes include Buttermilk Pound Cake, Buttermilk Pound Cake, and Buttermilk Pound Cake.

Servings: 12

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

3 cups all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (8 oz.or 2 sticks) butter

3 cups white sugar

5 eggs + 1 egg white

The grated zest of 1 lemon

1/2 teaspoon nutmeg

2 teaspoons vanilla extract

1 cup buttermilk

Equipment:

baking paper

oven

frying pan

bowl

toothpicks

wire rack

Cooking instruction summary:

Preheat oven to 325 F. Butter one 9- or 10-inch tube pan. Line the bottom with parchment paper, and butter the bottom again. Optional: In addition to buttering the pan, coat the sides with sugar. Sift flour, baking soda, and salt. Set aside. In a large bowl, beat butter with sugar until creamy, 5 minutes. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon zest, nutmeg and the vanilla extract. Add one-third of the flour mixture to the batter and mix well. Add one-half of the buttermilk into the batter and mix well. Continue to alternate the flour mixture and the buttermilk. Pour batter into the prepared pan. Optional: Garnish with chopped pecans/walnuts or sliced almonds. Bake in a preheated oven for 70 to 90 minutes. Do not open oven door within the first hour of baking. The cake is done when it starts to pull away from the tube pans side, or use the toothpick trick. Insert a toothpick and when it comes out clean, the cake is done cooking. After removing the cake from the oven, cool in a pan for 10 minutes. Remove from the cake from the pan and place on a wire rack. Let cool completely.

 

Step by step:


1. Preheat oven to 325 F. Butter one 9- or 10-inch tube pan. Line the bottom with parchment paper, and butter the bottom again. Optional: In addition to buttering the pan, coat the sides with sugar.

2. Sift flour, baking soda, and salt. Set aside.

3. In a large bowl, beat butter with sugar until creamy, 5 minutes.

4. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon zest, nutmeg and the vanilla extract.

5. Add one-third of the flour mixture to the batter and mix well.

6. Add one-half of the buttermilk into the batter and mix well. Continue to alternate the flour mixture and the buttermilk.


Pour batter into the prepared pan. Optional

1. Garnish with chopped pecans/walnuts or sliced almonds.

2. Bake in a preheated oven for 70 to 90 minutes. Do not open oven door within the first hour of baking. The cake is done when it starts to pull away from the tube pans side, or use the toothpick trick. Insert a toothpick and when it comes out clean, the cake is done cooking. After removing the cake from the oven, cool in a pan for 10 minutes.

3. Remove from the cake from the pan and place on a wire rack.

4. Let cool completely.


Nutrition Information:

Quickview
463 Calories
5g Protein
16g Total Fat
74g Carbs
1% Health Score
Limit These
Calories
463k
23%

Fat
16g
25%

  Saturated Fat
10g
64%

Carbohydrates
74g
25%

  Sugar
51g
57%

Cholesterol
42mg
14%

Sodium
284mg
12%

Alcohol
0.23g
1%

Get Enough Of These
Protein
5g
11%

Selenium
14µg
20%

Vitamin B1
0.26mg
17%

Vitamin B2
0.26mg
15%

Folate
59µg
15%

Manganese
0.22mg
11%

Vitamin A
506IU
10%

Vitamin B3
1mg
9%

Iron
1mg
8%

Phosphorus
57mg
6%

Fiber
0.91g
4%

Calcium
34mg
3%

Vitamin E
0.47mg
3%

Copper
0.06mg
3%

Magnesium
10mg
3%

Vitamin B5
0.26mg
3%

Potassium
88mg
3%

Vitamin B12
0.14µg
2%

Zinc
0.32mg
2%

Vitamin D
0.26µg
2%

Vitamin K
1µg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Related Videos:

How to Make Buttermilk Pound Cake - CookwithApril

 

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