Paula Deen Buttermilk Pound Cake

Paula Deen’s Buttermilk Pound Cake is made with all-purpose flour, salt, baking soda, white sugar, butter, eggs, lemon extract, vanilla extract, and buttermilk. This traditional buttermilk pound cake recipe creates a delicious dessert that takes about 1 hour and 50 minutes to prepare and can serve up to 12 people.

Ingredients Needed:

• 3 cups all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 3 cups white sugar
• 1 cup butter, softened
• 6 large eggs
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 cup buttermilk

How To Make Buttermilk Pound Cake?

1. Prepare Oven and Pan: Preheat the oven to 325°F (165°C). Grease a 9- or 10-inch tube pan.
2. Mix Dry Ingredients: In a medium bowl, mix together flour, salt, and baking soda. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat sugar and softened butter with an electric mixer until light and fluffy.
4. Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition. Stir in lemon and vanilla extracts.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture, alternating with buttermilk, beating briefly after each addition.
6. Bake: Pour batter into the prepared pan. Bake for about 90 minutes, until the cake begins to pull away from the sides of the pan. Do not open the oven door until after 1 hour.
7. Cool: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Recipe Tips:

• Use Ingredients at Room Temperature: Butter, eggs, and buttermilk should be at room temperature. This makes them blend easily and gives the cake a soft texture.
• Cream the Butter and Sugar: Beat them together until light and fluffy; this will make the cake moist and airy.
• Don’t Overmix the Flour: Once you add the flour, mix just enough to combine. Too much mixing can make the cake heavy.
• Keep the Oven Door Closed: Wait at least an hour before opening the oven. Opening it too early may make the cake sink.
• Let the Cake Cool in the Pan: Leave the cake in the pan for 10 minutes before moving it to a rack, so it doesn’t break.

How To Store Leftovers?

• Refrigerate: First, let the leftover buttermilk pound cake cool completely to room temperature. Wrap it tightly in plastic wrap or place it in an airtight container, then refrigerate for up to 5 days.
• Freeze: Allow the buttermilk pound cake to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. Freeze for up to 3 months.

Nutrition Facts

Serving Size: 1 slice (1 of 12)

• Calories: 561
• Total Fat: 26.7g
• Saturated Fat: 12.6g
• Cholesterol: 119mg
• Sodium: 140mg
• Potassium: 99mg
• Total Carbohydrate: 75.1g
• Dietary Fiber: 0.8g
• Sugars: 51.4g
• Protein: 6.6g

Try More Paula Deen Recipe:

• Paula Deen Pound Cake With Glaze
• Paula Deen Mama’s Pound Cake
• Paula Deen Chocolate Pound Cake
• Paula Deen Million Dollar Pound Cake
• Paula Deen Lemon Pound Cake

Paula Deen Buttermilk Pound Cake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dessert, Breakfast Recipe Keys: B Buttermilk Pound Cake

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 30 minutesRest time: 10 minutesTotal time:1 hour 50 minutesServings:12 servingsCalories:561 kcal Best Season:Suitable throughout the year

Description

Paula Deen’s Buttermilk Pound Cake is made with all-purpose flour, salt, baking soda, white sugar, butter, eggs, lemon extract, vanilla extract, and buttermilk. This traditional buttermilk pound cake recipe creates a delicious dessert that takes about 1 hour and 50 minutes to prepare and can serve up to 12 people.

Ingredients

• 3 cups all-purpose flour
  
• ½ teaspoon salt
  
• ¼ teaspoon baking soda
  
• 3 cups white sugar
  
• 1 cup butter, softened
  
• 6 large eggs
  
• 1 teaspoon lemon extract
  
• 1 teaspoon vanilla extract
  
• 1 cup buttermilk

Instructions

1. Prepare Oven and Pan: Preheat the oven to 325°F (165°C). Grease a 9- or 10-inch tube pan.
2. Mix Dry Ingredients: In a medium bowl, mix together flour, salt, and baking soda. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat sugar and softened butter with an electric mixer until light and fluffy.
4. Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition. Stir in lemon and vanilla extracts.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture, alternating with buttermilk, beating briefly after each addition.
6. Bake: Pour batter into the prepared pan. Bake for about 90 minutes, until the cake begins to pull away from the sides of the pan. Do not open the oven door until after 1 hour.
7. Cool: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Notes

• Use Ingredients at Room Temperature: Butter, eggs, and buttermilk should be at room temperature. This makes them blend easily and gives the cake a soft texture.
• Cream the Butter and Sugar: Beat them together until light and fluffy; this will make the cake moist and airy.
• Don’t Overmix the Flour: Once you add the flour, mix just enough to combine. Too much mixing can make the cake heavy.
• Keep the Oven Door Closed: Wait at least an hour before opening the oven. Opening it too early may make the cake sink.
• Let the Cake Cool in the Pan: Leave the cake in the pan for 10 minutes before moving it to a rack, so it doesn’t break.

Keywords:Paula Deen Buttermilk Pound Cake