Jonis Buttermilk Pound Cake Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
• Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
• To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
• Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins - you don't want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won't set hard, but do leave it to set a little before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
• Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Cream sugar, shortening and eggs.
• Add flavoring.
• Combine dry ingredients.
• Add dry ingredients alternately with buttermilk.
• Pour batter into greased and floured tube cake pan.
• Bake for 1 1/2 hours at 300°.
• Cool 10 minutes and turn out of pan.
• VARIATIONS: Add 1 cup of chocolate chips, melted, to batter for chocolate cake.
• Add grated orange or lemon peel for orange or lemon cake.

Steps:

• 1. Preheat oven to 350 degrees. Grease a Bundt pan well.
• 2. Combine all ingreds in large bowl and mix well. Pour into prepared Bundt pan.
• 3. Bake for 1 hour, or until inserted pick comes out clean.
• 4. During the last 10 minutes of baking time, combine glaze ingreds in small saucepan. Bring to boil and simmer gently for about 5 minutes. When cake is done, using a bamboo skewer, poke holes all over the top of the hot cake. Pour hot glaze over the cake, allowing it to soak in. Cool, then invert over a cake plate. This cake is delicious alone or served with ice cream. Also great with coffee in the morning! Bon Appetit!