BUTTERMILK MOLASSES CAKE RECIPES

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CAST IRON BUTTERMILK BISCUITS RECIPE | ALLRECIPES



Cast Iron Buttermilk Biscuits Recipe | Allrecipes image

Experimentation and a need for more biscuits per batch led me to what we think are the best biscuits anywhere! For optimum flavor, these must be baked in hot, buttered cast iron skillets. They are great for breakfast with gravy or jellies. Also excellent with beef stew for dinner. My husband likes the leftover biscuits even better. He breaks them open on a plate and smothers them with molasses.

Provided by Stormy1800

Categories     Biscuit

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 2 dozen

Number Of Ingredients 7

½ cup cold butter, divided
1 ⅓ cups buttermilk
2 eggs
4 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon cream of tartar
1 teaspoon salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets.
  • Place skillets in the preheated oven to heat up and melt butter, 5 to 10 minutes.
  • Mix buttermilk and eggs together in a small bowl.
  • Combine flour, baking powder, cream of tartar, and salt in a large bowl. Rub in remaining 6 tablespoons butter with your fingers until mixture is crumbly. Gently stir in buttermilk mixture until dough just starts to come together.
  • Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 24 biscuits.
  • Remove skillets from the oven. Arrange 12 biscuits side-by-side in each, their edges touching.
  • Return skillets to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 122 calories, CarbohydrateContent 16.9 g, CholesterolContent 26.2 mg, FatContent 4.6 g, FiberContent 0.6 g, ProteinContent 3.2 g, SaturatedFatContent 2.7 g, SodiumContent 246.3 mg, SugarContent 0.7 g

LEMON CAKE RECIPE | INA GARTEN | FOOD NETWORK



Lemon Cake Recipe | Ina Garten | Food Network image

Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 2 (8-inch) loaves

Number Of Ingredients 13

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
  • Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
  • Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
  • For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Nutrition Facts : Calories 400 calorie, FatContent 13 grams, SaturatedFatContent 9 grams, CholesterolContent 86 milligrams, SodiumContent 235 milligrams, CarbohydrateContent 66 grams, FiberContent 1 grams, ProteinContent 5 grams, SugarContent 47 grams

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LEMON CAKE RECIPE | INA GARTEN | FOOD NETWORK
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
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Total Time 1 hours 30 minutes
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Calories 400 calorie per serving
  • For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
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