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Buttermilk Pound Cake

 
One serving costs about $0.51

$0.51 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:21%

Spoonacular Score: 21%

 

If you have roughly roughly 45 minutes to spend in the kitchen, Buttermilk Pound Cake might be a super lacto ovo vegetarian recipe to try. One serving contains 484 calories, 6g of protein, and 18g of fat. This recipe serves 12. For 51 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of flour, sugar, buttermilk, and a handful of other ingredients are all it takes to make this recipe so flavorful. 5 people found this recipe to be scrumptious and satisfying. It works well as a dessert. It is brought to you by Foodista. With a spoonacular score of 17%, this dish is rather bad. Try Buttermilk Pound Cake, Buttermilk Pound Cake, and Buttermilk Pound Cake for similar recipes.

Pound Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
3 cups
3 cups flour
flour
0.25 tsps
0.25 tsps baking soda
baking soda
0.5 tsps
0.5 tsps salt
salt
1 cup
1 cup butter
butter
3 cups
3 cups white sugar
white sugar
5
5  eggs
eggs
1
1  lemon zest
lemon zest
0.5 tsps
0.5 tsps nutmeg
nutmeg
2 tsps
2 tsps vanilla extract
vanilla extract
1 cup
1 cup buttermilk
buttermilk
3 cups flour
3 cups
flour
0.25 tsps baking soda
0.25 tsps
baking soda
0.5 tsps salt
0.5 tsps
salt
1 cup butter
1 cup
butter
3 cups white sugar
3 cups
white sugar
5  eggs
5
eggs
1  lemon zest
1
lemon zest
0.5 tsps nutmeg
0.5 tsps
nutmeg
2 tsps vanilla extract
2 tsps
vanilla extract
1 cup buttermilk
1 cup
buttermilk

Equipment

baking paper
baking paper
toothpicks
toothpicks
wire rack
wire rack
oven
oven
bowl
bowl
frying pan
frying pan
baking paper
baking paper
toothpicks
toothpicks
wire rack
wire rack
oven
oven
bowl
bowl
frying pan
frying pan


Instructions

Preheat oven to 325 F. Butter one 9- or 10-inch tube pan. Line the bottom with parchment paper, and butter the bottom again. Optional: In addition to buttering the pan, coat the sides with sugar. Sift flour, baking soda, and salt. Set aside. In a large bowl, beat butter with sugar until creamy, 5 minutes. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon zest, nutmeg and the vanilla extract. Add one-third of the flour mixture to the batter and mix well. Add one-half of the buttermilk into the batter and mix well. Continue to alternate the flour mixture and the buttermilk. Pour batter into the prepared pan. Optional: Garnish with chopped pecans/walnuts or sliced almonds. Bake in a preheated oven for 70 to 90 minutes. Do not open oven door within the first hour of baking. The cake is done when it starts to pull away from the tube pans side, or use the toothpick trick. Insert a toothpick and when it comes out clean, the cake is done cooking. After removing the cake from the oven, cool in a pan for 10 minutes. Remove from the cake from the pan and place on a wire rack. Let cool completely.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.51
Ingredient
3 cups flour
1 cup butter
3 cups white sugar
5 eggs
1 lemon zest
½ teaspoons nutmeg
2 teaspoons vanilla extract
1 cup buttermilk
Price
$0.50
$1.95
$0.83
$1.20
$0.50
$0.07
$0.60
$0.49
$6.13

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
484k Calories
6g Protein
18g Total Fat
75g Carbs
1% Health Score
Limit These
Calories
484k
24%

Fat
18g
28%

  Saturated Fat
10g
67%

Carbohydrates
75g
25%

  Sugar
51g
57%

Cholesterol
111mg
37%

Sodium
303mg
13%

Alcohol
0.23g
1%

Get Enough Of These
Protein
6g
13%

Selenium
17µg
25%

Vitamin B1
0.26mg
18%

Vitamin B2
0.29mg
17%

Folate
67µg
17%

Vitamin A
605IU
12%

Manganese
0.23mg
11%

Iron
1mg
10%

Vitamin B3
1mg
9%

Phosphorus
91mg
9%

Vitamin D
0.91µg
6%

Vitamin B5
0.52mg
5%

Vitamin B12
0.29µg
5%

Vitamin E
0.67mg
4%

Calcium
43mg
4%

Zinc
0.56mg
4%

Fiber
0.91g
4%

Copper
0.07mg
3%

Magnesium
11mg
3%

Vitamin B6
0.05mg
3%

Potassium
93mg
3%

Vitamin K
1µg
1%

covered percent of daily need

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