Buttermilk Pound Cake Recipe




Buttermilk Pound Cake Ingredients

1 1/2 cup sifted flour
1/4 tsp baking powder
1/4 tsp baking soda
3/8 tsp salt
1 egg
2 egg whites
1/2 cup low-fat buttermilk
1 1/4 tsp vanilla
1/4 cup stick margarine
1 tbsp unsalted butter
1 cup sugar

A Recipe for
Buttermilk Pound Cake

 

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

Julia Childs



The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried.

Mignon McLaughlin, The Second Neurotic's Notebook, 1966



This Buttermilk Pound Cake recipe is one of many in our Dessert Category.






Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.


This Recipe for Buttermilk Pound Cake is one of thousands in the Recipes-to-go Dessert Cookbook.


“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)


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Mothers, food, love, and career, the four major guilt groups.

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This is a recipe for Buttermilk Pound Cake from the recipe cookbook of Recipes-to-go (Dessert)


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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes




Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend.

Zenna Schaffer



Buttermilk Pound Cake

The way you cut your meat reflects the way you live.

Confucius






Buttermilk Pound Cake Directions

1. Have all ingredients at room temperature (70F). Adjust oven racks
to divide oven in thirds; preheat oven to 325F. Spray 5 cup loaf pan,
bundt pan or tube pan with nonstick cooking spray. 2. In small bowl,
whisk together flour, baking powder, baking soda, and salt; sift
together and set aside. 3. In small bowl, whisk together egg and egg
whites; set aside. 4. In small bowl, combine buttermilk and vanilla;
set aside. 5. Cut margarine and butter into 1/4" chunks and place in
large bowl of electric mixer; beat at medium speed until softened,
about 1 minute. Add sugar gradually, beating constantly, until
smooth, about 3 minutes. Gradually dribble in beaten eggs, beating at
medium-high speed for 2-3 minutes. On low speed, beat in 1/3 of the
reserved flour mixture, scraping sides of bowl. On medium-high speed,
gradually dribble in 1/2 of the buttermilk mixture, scraping sides of
bowl. On low speed, beat in half of the remaining flour mixture. On
medium-high speed, beat in the rest of the buttermilk mixture,
scarping sides of bowl. On low speed, beat in the remaining flour
mixture until well combined (batter may look curdled). Pour into
prepared pan and bake until cake starts to pull away from the sides
of the pan, the top is golden brown and a toothpick inserted in the
center of the cake comes out clean, 35-40 minutes for bundt or tube
pan, or 65-70 minutes for loaf pan. 6. Cool on rack 10-15 minutes;
invert pan and unmold onto rack to cool completely. Cut into 12
slices.

Serves: 1

 

 

 

 

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Buttermilk Pound Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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