BUTTERMILK GLAZE RECIPES

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LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE ...



Lemon-Buttermilk Pound Cake with Aunt Evelyn's Lemon Glaze ... image

My mother's blue-ribbon pound cake recipe. It always gets rave reviews.

Provided by Sarah Copeland Sawicki

Categories     Lemon Desserts

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 1 pound cake

Number Of Ingredients 12

2 ½ cups white sugar
1 ½ cups butter, softened
4 eggs
3 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup buttermilk
1 teaspoon lemon extract
2 cups confectioners' sugar
¼ cup lemon juice
2 tablespoons butter, softened
1 tablespoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
  • Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
  • Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

Nutrition Facts : Calories 630.1 calories, CarbohydrateContent 91.9 g, CholesterolContent 128.9 mg, FatContent 27.2 g, FiberContent 1.1 g, ProteinContent 6.8 g, SaturatedFatContent 16.5 g, SodiumContent 372.2 mg, SugarContent 63.5 g

BUTTERMILK CINNAMON ROLLS RECIPE | ALLRECIPES



Buttermilk Cinnamon Rolls Recipe | Allrecipes image

Easy, yeasted cinnamon rolls. A crowd always gathers when they come out of the oven. Favorite activity: scraping the goo off the bottom of the pan.

Provided by Amy

Categories     Yeast Bread

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 1 - 10x15 inch pan

Number Of Ingredients 10

2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
1 ½ cups buttermilk
½ cup vegetable oil
4 ½ cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
½ cup butter, melted
1 ¼ cups brown sugar
1 ½ teaspoons ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
  • Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
  • On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

Nutrition Facts : Calories 314.6 calories, CarbohydrateContent 42.2 g, CholesterolContent 17.2 mg, FatContent 14.1 g, FiberContent 1.3 g, ProteinContent 5.1 g, SaturatedFatContent 5 g, SodiumContent 271 mg, SugarContent 13 g

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