Had buttermilk that were to expire in a few days,... *panic mode.
Was frantically trying to find cake recipes that used buttermilk because i didn't want to waste it, so here I am making Chocolate and Lemon Pound Cake! :D
(Yeah i know, I am a camwhore but only when it involves food)
First intentions were to bake this delicious chocolate pound cake but 2 times the portion but I ran out of Valrhona Cocoa Powder and the recipe called for alkalized cocoa powder, so hershley was out (Hershley is unsweetened cocoa powder), thus the impromptu decision to make Lemon Pound Cake as well.
Hehe, I couldn't resist using the sillicon hello kitty cake moulds that my friend, grace gave to me on my birthday. Too adorable.
Recipe for the chocolate cake by Tish Boyle
which i got from Little Teochew
(from Tish Boyle Sweet Dreams)
Makes 6 individual cakes.
Storage: in an airtight container at room temperature for up to 5 days.
Special Equipment: one 6-cake Bundt-lette pan
- 114g cake flour (plain flour is fine too)
- 1/2 cup (1.6oz/46g) Dutch-processed (alkalized) cocoa powder*
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (1 1/2 sticks/6oz/170g) unsalted butter, softened
- 1 1/4 cups (8.8oz/250g) granulated sugar
- 2 large eggs
- 3/4 cup (180ml) buttermilk
- 2 tablespoons (30ml) Kahlua (optional)
- 1 tsp vanilla extract
- 4 ounces (113g) finely chopped bittersweet chocolate**** or 3/4 cup miniature semisweet chocolate morsels bittersweet
* I used Valhrona cocoa powder,reduced the sugar to 170g, didn't use any alcohol and used bittersweet callebaut chocolate.
Makes 6 individual cakes.
Storage: in an airtight container at room temperature for up to 5 days.
Special Equipment: one 6-cake Bundt-lette pan
- 114g cake flour (plain flour is fine too)
- 1/2 cup (1.6oz/46g) Dutch-processed (alkalized) cocoa powder*
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (1 1/2 sticks/6oz/170g) unsalted butter, softened
- 1 1/4 cups (8.8oz/250g) granulated sugar
- 2 large eggs
- 3/4 cup (180ml) buttermilk
- 2 tablespoons (30ml) Kahlua (optional)
- 1 tsp vanilla extract
- 4 ounces (113g) finely chopped bittersweet chocolate**** or 3/4 cup miniature semisweet chocolate morsels bittersweet
* I used Valhrona cocoa powder,reduced the sugar to 170g, didn't use any alcohol and used bittersweet callebaut chocolate.
Tips for self: Will use semi sweet chocolate chips instead, it was alittle too rich for my liking.
1. Position a rack in the center of the oven and preheat the oven to 175°C (350°F). Generously grease the interior of a 6-cake Bundt-lette pan (it's best to use shortening here). Dust the molds with flour and tap out the excess.*
* I used my aluminium loaf pan
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed for 2 minutes, until very creamy. Gradually beat in the sugar. Increase the speed to medium-high and beat for 3 minutes, until the mixture is well blended and light. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
4. In a small bowl, stir together the buttermilk, Kahlua (or rum), and vanilla extract. If your mixer has a splatter shield attachment, attach it now. At low speed, add the dry ingredients to the butter mixture in three additions, alternating it with the buttermilk cream mixture in two additions, and mixing just until blended. Remove the bowl from the mixer stand and stir in the finely chopped chocolate or miniature semisweet morsels. Scrape the batter into the prepared cake molds, dividing it evenly and smoothing the tops.
5. Bake the cakes for 25 to 30 minutes, until a cake tester inserted into the center of a cake comes out clean. Cool the cakes in the pan set on a wire rack for 10 minutes.
* I baked it for 45 minutes
* I used my aluminium loaf pan
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed for 2 minutes, until very creamy. Gradually beat in the sugar. Increase the speed to medium-high and beat for 3 minutes, until the mixture is well blended and light. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
4. In a small bowl, stir together the buttermilk, Kahlua (or rum), and vanilla extract. If your mixer has a splatter shield attachment, attach it now. At low speed, add the dry ingredients to the butter mixture in three additions, alternating it with the buttermilk cream mixture in two additions, and mixing just until blended. Remove the bowl from the mixer stand and stir in the finely chopped chocolate or miniature semisweet morsels. Scrape the batter into the prepared cake molds, dividing it evenly and smoothing the tops.
5. Bake the cakes for 25 to 30 minutes, until a cake tester inserted into the center of a cake comes out clean. Cool the cakes in the pan set on a wire rack for 10 minutes.
* I baked it for 45 minutes
6. Invert the cakes onto the rack and cool completely.
* If you intend to chill the cake(s), make sure they are stored in a tightly-lidded container to prevent drying out.
Tried it out and would say that I will not try this recipe again unless I have extra buttermilk, I think my chocolate cake recipe decipe beat this hands down, but its really not that bad if you like loads of chocolate and fudge. I just don't want to try it again because I have something better. But this is definitely worth a try because it's quite easy to do :D
Lemon pound Cake
Recipe
Adapted from little teochew
- 1 1/2 cups (170g) all-purpose unbleached flour ( i used plain flour)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, slightly soft
- 1 cup (225g) sugar*
- 2 large eggs, at room temperature
- 1/2 cup (approx. 120ml) buttermilk**
- Zest of 1 lemon, finely chopped or grated
* i reduced sugar to 130g
little teochew says:
"** No buttermilk? No problem. Just pour out the said amount of milk in a cup, then add 1/2 tsp lemon juice or vinegar and let it stand for 5mins."
1. Heat the oven to 325°C (160°C). Spray a loaf pan that’s about 8x5x3 inches with a nonstick coating.
2. Whisk together the flour, baking powder, and salt until well blended. With an electric mixer, beat the butter until it’s very pale and little tails have formed.
3. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time, beating until blended before adding the next.
4. With the mixer on low, add about one-third of the flour and mix until almost combined; then add half the buttermilk and mix until just combined. Repeat with another third of flour, and then the last half of the buttermilk, ending with the last third of the flour. Just before all the flour is incorporated, switch from the mixer to a stiff rubber spatula, add the lemon zest, and slowly stir to blend in the flour and zest, taking care to scrape the bowl’s bottom and sides.
5. Scrape the batter into the prepared pan and bake until the cake is golden brown and a toothpick comes out with just a few crumbs clinging to it when inserted in the center, 45 to 50 minutes. Let the cake cool before slicing.
"** No buttermilk? No problem. Just pour out the said amount of milk in a cup, then add 1/2 tsp lemon juice or vinegar and let it stand for 5mins."
1. Heat the oven to 325°C (160°C). Spray a loaf pan that’s about 8x5x3 inches with a nonstick coating.
2. Whisk together the flour, baking powder, and salt until well blended. With an electric mixer, beat the butter until it’s very pale and little tails have formed.
3. Sprinkle in the sugar and beat well until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time, beating until blended before adding the next.
4. With the mixer on low, add about one-third of the flour and mix until almost combined; then add half the buttermilk and mix until just combined. Repeat with another third of flour, and then the last half of the buttermilk, ending with the last third of the flour. Just before all the flour is incorporated, switch from the mixer to a stiff rubber spatula, add the lemon zest, and slowly stir to blend in the flour and zest, taking care to scrape the bowl’s bottom and sides.
5. Scrape the batter into the prepared pan and bake until the cake is golden brown and a toothpick comes out with just a few crumbs clinging to it when inserted in the center, 45 to 50 minutes. Let the cake cool before slicing.
The smell of the lemon pound cake is really heavenly. Don't underestimate the power of just 1 whole lemon worth of zest, it is that good.
Baking is a fun thing to do, just that washing up is a chore.
Try it and let me know how you like it.
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