Buttermilk Pound Cake Recipe

The best delicious Buttermilk Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Buttermilk Pound Cake recipe today!

Hello my friends, this Buttermilk Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Buttermilk Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Buttermilk Pound Cake.

What Makes This Buttermilk Pound Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Buttermilk Pound Cake.

Ready to make this Buttermilk Pound Cake Recipe? Let’s do it!

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Ingredients & Directions

2 16 ounce cans pears in light
-syrup,; drained
2 tb Butter
2 tb Canola oil
3 1/2 c Sifted cake flour
1 ts Salt
1 ts Baking powder
1/2 ts Baking soda
1 3/4 c Sugar
1 c Buttermilk
1 tb Pure vanilla extract
1 tb Grated lemon zest
2 lg Eggs,; separated
2 lg Egg whites

Preheat oven to 325 degrees.

In a food processor or blender, puree drained pears. transfer to a
9-by-13-inch or similar shallow baking dish and bake for 40 to 45 minutes,
stirring occasionally, or until the puree is thick and reduced to 1 cup.
Transfer the puree to a mixing bowl and let cool completely.

Preheat oven to 350 degrees. Lightly oil a 10-inch tube pan or coat it with
a nonstick cooking spray.

In a small saucepan, melt the butter over low heat. cook, swirling the pan,
until the butter turns a nutty brown, about one minute. pour into a small
bowl, stir in oil and set aside.

Sift the cake flour, salt, baking powder and baking soda into a bowl and
set aside. to the reserved pear puree, add 1 1/2 cups of the sugar,
buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mixture and
whisk until smooth. Add the dry ingredients in two additions, folding with
a whisk just until blended.

In a clean mixing bowl, with clean beaters, beat the 4 egg whites until
soft peaks form. while continuing to beat, slowly add the remaining 1/4 cup
sugar and beat until stiff, but not dry, peaks form.

With a rubber spatula, gently fold the beaten whites into a batter.
transfer the batter to the prepared pan . bake for 40 to 45 minutes, or
until a skewer comes out clean. let cool in the pan for five minutes, then
turn out onto a wire rack to cool, right-side up.

1 Servings

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