Best 3 Grandma Rubys Buttermilk Pound Cake Recipes
"Grandma Ruby's Buttermilk Pound Cake" is a classic Southern recipe that has been passed down for generations. This tender, moist, and flavorful cake is the perfect dessert for any occasion. Its unique flavor comes from the combination of buttermilk, butter, and eggs, and is a favorite among cake lovers. In this article, we will take you on a journey to find the best recipe for "Grandma Ruby's Buttermilk Pound Cake" so that you can enjoy this delicious dessert, just like Grandma Ruby used to make it.
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMA RUBY'S BUTTERMILK POUND CAKE
This lemon butter pound cake is super-moist and dense. It's not for those watching calories! It's a great comfort food and goes especially well with vanilla ice cream.
Provided by James Buddy Clower
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
- Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 56.3 g, Cholesterol 70.4 mg, Fat 15 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 135.2 mg, Sugar 38.4 g
GRANDMOTHER'S BUTTERMILK POUND CAKE
Make and share this Grandmother's Buttermilk Pound Cake recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Sift together flour and baking soda.
- Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract. (Total beating time: 10 minutes.).
- Add dry ingredients alternately with buttermilk, beating well after each addition. Pour batter into well greased 9 inch tube pan.
- Bake in 350°F oven about 1 hour and 25 minutes or until cake tests done. Cool in pan on rack 15 minutes. Remove from pan; cool on rack.
- Spoon Almond Glaze over top of cake. Let some of glaze drip down sides. Makes 12 servings.
- FOR THE ALMOND GLAZE: Combine 1 1/2 cups sifted confectioners sugar, 2 to 3 Tablespoons milk and 1/2 teaspoons almond extract. Stir until smooth.
- Country Fair Cookbook.
Nutrition Facts : Calories 406, Fat 9.9, SaturatedFat 5.6, Cholesterol 92, Sodium 127.6, Carbohydrate 73.5, Fiber 0.8, Sugar 49.3, Protein 6.2
GRANDMA RUBY'S BUTTERMILK POUND CAKE
This lemon butter pound cake is super-moist and dense. It's not for those watching calories! It's a great comfort food and goes especially well with vanilla ice cream.
Provided by James Buddy Clower
Categories Pound Cake
Time 1h45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
- Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 56.3 g, Cholesterol 70.4 mg, Fat 15 g, Fiber 0.6 g, Protein 5.3 g, SaturatedFat 3.9 g, Sodium 135.2 mg, Sugar 38.4 g
Tips:
- The oven temperature is crucial for this recipe. Make sure your oven is preheated to the correct temperature before baking the cake.
- Use room temperature ingredients. This will help the cake to bake evenly.
- Cream the butter and sugar together until light and fluffy. This will incorporate air into the mixture, resulting in a lighter cake.
- Gradually add the eggs to the creamed mixture, one at a time. Beating well after each addition.
- Sift the flour and baking powder together before adding them to the batter. This will help to prevent lumps.
- Add the buttermilk to the batter in three additions, alternating with the flour mixture. Mix until just combined.
- Pour the batter into a prepared loaf pan and bake for the specified time, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting. This will help to prevent the frosting from melting.
Conclusion:
Grandma Ruby's Buttermilk Pound Cake is a classic Southern dessert that is perfect for any occasion. With its moist, tender crumb and sweet, tangy flavor, this cake is sure to be a hit with everyone who tries it. If you're looking for a delicious and easy-to-make pound cake recipe, look no further.
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