A Soulful Twist » pound cake http://asoulfultwist.com Thu, 22 May 2014 16:49:13 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.2 Sweet Corn Buttermilk Pound Cake http://asoulfultwist.com/sweet-corn-buttermilk-pound-cake/ http://asoulfultwist.com/sweet-corn-buttermilk-pound-cake/#comments Fri, 27 Dec 2013 16:18:43 +0000 http://asoulfultwist.com/?p=2398

 

Pound cake is a comforting piece of sweetness that always reminds me of home. I love it homemade, there are certainly some delicious store-bought versions, but nothing really compares to homemade. This recipe has some added texture with the addition of cornmeal. If sweet cornbread was to marry to pound cake you would have this recipe, moist, buttery goodness. 

Here’s what you need……

2 cup all-purpose flour

1 cup corn meal

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup butter (2 sticks) room temperature

1/2 cup shortening butter flavored

3 cups sugar

5 eggs (room temperature)

1 cup buttermilk

1 teaspoon pure vanilla extract

Pre-heat oven to 350°

Prepare bundt pan, wipe down with shortening and add flour to coat pan.

Sift together, flour, cornmeal, salt, and baking soda.

Cream together room temperature butter, shortening, and sugar. 

Using an electric mixer, add one egg at a time mixing well after each addition.

Mix in vanilla. 

This is where you need to work  fast.

Add half of the dry ingredient mix, to butter, sugar and eggs. 

Mix well and add the cup of buttermilk mix well.

Now add the rest of the dry mix, wipe the sides of the bowl to make sure everything is incorporated.

Pour batter into bunt pan and bake for about 55 minutes or until toothpick inserted in the middle comes out clean. 

 

Sweet Corn Buttermilk Pound Cake
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Ingredients
  1. 2 cup all-purpose flour
  2. 1 cup corn meal
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon baking soda
  5. 1/2 cup butter (2 sticks) room temperature
  6. 1/2 cup shortening butter flavored
  7. 3 cups sugar
  8. 5 eggs (room temperature)
  9. 1 cup buttermilk
  10. 1 teaspoon vanilla
  11. Optional Icing
  12. 1 cup powdered sugar
  13. 1/3 cup milk
  14. 3 Tablespoons Butter flavored shortening
  15. 1 teaspoon pure vanilla extract
Instructions
  1. Prepare bundt pan, wipe down with shortening and add flour to coat pan.
  2. Pre-heat oven to 350 degrees
  3. Sift together, flour, cornmeal, salt, and baking soda.
  4. Cream together room temperature butter, shortening, and sugar.
  5. Using an electric mixer, add one egg at a time mixing well after each addition.
  6. Mix in vanilla
  7. This is where you need to work rarely fast.
  8. Add half of the dry ingredient mix, to butter, sugar and eggs.
  9. Mix well and add the cup of buttermilk mix well.
  10. Now add the rest of the dry mix, wipe the sides of the bowl to make sure everything is incorporated.
  11. Pour batter into bunt pan and bake for about 55 minutes or until toothpick inserted in the middle comes out clean.
  12. For icing beat everything together for about 3 minutes, drizzle over cake.
Notes
  1. Make sure all ingredients are room temperature.
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