BUTTERMILK CHRISTMAS COOKIES RECIPES

Name: Buttermilk Pound Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 16
Cuisine: American
Ingredients: 1 cup Butter (Unsalted, Room temoerature); 2 1/2 cups Granulated sugar; 4 Eggs (Large); 2 tsp Vanilla extract; 3 cups All-purpose flour; 1/4 tsp Baking soda; 1 cup Buttermilk

BUTTERMILK POUND CAKE {FROM SCRATCH} - CAKEWHIZ

Buttermilk Pound Cake {From Scratch} - CakeWhiz image

Best, classic, old fashioned, traditional, quick and easy buttermilk pound cake recipe, homemade with simple ingredients. Soft, moist, packed with vanilla!

Provided by CakeWhiz

Categories Dessert

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 16

Number Of Ingredients 7

Ingredients

1 cup Butter (Unsalted, Room temoerature)
2 1/2 cups Granulated sugar
4 Eggs (Large)
2 tsp Vanilla extract
3 cups All-purpose flour
1/4 tsp Baking soda
1 cup Buttermilk

Steps:

In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs and vanilla extract and mix until smooth.
In another mixing bowl, whisk together the flour and baking soda.
Dump the dry mixture into the wet mixture, while mixing and alternating with buttermilk until just combined.
Pour batter into 2 greased/ floured loaf pans (Dimensions: 8 x4). Spread it out evenly with a spatula.
Bake at 325 degrees for 60-70 minutes or until an inserted toothpick in the center comes out clean. Don’t forget to rotate your pan halfway through baking. This ensures the cakes bake and brown evenly.
Allow the cakes to cool down for 10 minutes. Then, remove them from the pans and let them cool completely on a cooling rack.
Cover in saran wrap and chill in fridge overnight. This way, you will be able to slice perfect smooth slices the next day without any crumbs. Enjoy!

Nutrition Facts : Calories 334 kcal, CarbohydrateContent 50 g, ProteinContent 4 g, FatContent 13 g, SaturatedFatContent 7 g, CholesterolContent 73 mg, SodiumContent 153 mg, SugarContent 32 g, ServingSize 1 serving

BUTTERMILK POUND CAKE {FROM SCRATCH} - CAKEWHIZ

Buttermilk Pound Cake {From Scratch} - CakeWhiz image

Best, classic, old fashioned, traditional, quick and easy buttermilk pound cake recipe, homemade with simple ingredients. Soft, moist, packed with vanilla!

Provided by CakeWhiz

Categories Dessert

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 16

Number Of Ingredients 7

Ingredients

1 cup Butter (Unsalted, Room temoerature)
2 1/2 cups Granulated sugar
4 Eggs (Large)
2 tsp Vanilla extract
3 cups All-purpose flour
1/4 tsp Baking soda
1 cup Buttermilk

Steps:

In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs and vanilla extract and mix until smooth.
In another mixing bowl, whisk together the flour and baking soda.
Dump the dry mixture into the wet mixture, while mixing and alternating with buttermilk until just combined.
Pour batter into 2 greased/ floured loaf pans (Dimensions: 8 x4). Spread it out evenly with a spatula.
Bake at 325 degrees for 60-70 minutes or until an inserted toothpick in the center comes out clean. Don’t forget to rotate your pan halfway through baking. This ensures the cakes bake and brown evenly.
Allow the cakes to cool down for 10 minutes. Then, remove them from the pans and let them cool completely on a cooling rack.
Cover in saran wrap and chill in fridge overnight. This way, you will be able to slice perfect smooth slices the next day without any crumbs. Enjoy!

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