Vegetarian

Buttermilk pound cake

Name: Buttermilk pound cake
Total time: 45 min
Yield: 12 servings
Ingredients: 375 g flour; 0.25 tsps baking soda; 0.5 tsps salt; 227 g butter; 600 g cane sugar; 5 egg whites; 1 lemon peel; 0.5 tsps ground nutmeg; 2 tsps vanilla extract; 240 ml buttermilk

A flavorful Buttermilk Pound Cake recipe that is perfect for a sweet treat. This dessert, suitable for a lacto ovo vegetarian diet, takes approximately 45 minutes to go from preparation to the plate. It covers 6% of your daily vitamin and mineral needs, making it a delightful option for a special occasion or holiday gathering.

Ingredients

flour

375 g

baking soda

0.25 tsps

salt

0.5 tsps

butter

227 g

cane sugar

600 g

egg whites

lemon peel

ground nutmeg

0.5 tsps

vanilla extract

2 tsps

buttermilk

240 ml

Method

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.

Nutrition:

463 kcal

Carbs

74 g

Fat

16 g

Protein

5 g

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