3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
1/2 cup buttermilk
1/2 cup of sour cream
4 tablespoons lemon juice
Zest of 2 lemons ( about 2 tbsps.)
1 teaspoon of vanilla
Pre-heat oven to 300 degrees
Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.
Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.
Bake for 60 to 70 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.
1/4 cup butter, softened
1 1/2 cup powdered sugar
3 tablespoon lemon juice, at room temperature
Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth consistency.
2 C flour
2 C sugar
1 tsp salt
2 sticks butter
¼ C cocoa
½ C buttermilk
1 C hot water
1 tsp baking soda
1 tsp vanilla
1 Tbsp vinegar
1 stick butter, softened
6 Tbsp milk
¼ C cocoa
3¾ C powdered sugar
1 tsp vanilla
Mix together flour, sugar, salt, in a bowl and set aside
Mix together butter, cocoa, eggs, buttermilk, hot water, baking soda, vanilla, and vinegar in your mixer
Add dry ingredients and mix well
Pour into a greased 15x10x1 pan
Bake at 350 for 25 minutes
Mix butter, milk and cocoa together
Add powdered sugar and vanilla
Beat well and spread on hot cake as it comes from oven
4 cups Bisquick mix
1 1/4 cup buttermilk
4 tablespoons sugar
1 cup brown sugar
1/4 cup granulated sugar
1 tablespoon cinnamon
1/2 cup chopped pecans
2 Tablespoons butter melted
3/4 cup butter, melted and cooled
1 cup powdered sugar
1-2 Tablespoons milk
1 teaspoon vanilla
In a large bowl, Combine Bisquick, buttermilk and sugar in a bowl using a fork. Mix just until all combined to create a dough.
In a medium bowl, Combine brown sugar, granulated sugar, cinnamon and nuts in separate bowl. Add 2 tablespoons melted butter and stir to moisten. Set aside.
Generously flour rolling surface.I know it seems like a lot but trust me, this is a sticky dough. Turn dough out onto surface and start patting into a rectangular shape with your hand. Flour your hand well also.
Use a rolling pin to thin dough to about 1/2 inch thickness. Do not over-roll, the dough will stick. Once rolled out, pour 3/4 cup melted butter over entire surface then spread with pastry brush to even out and get to the edges. Sprinkle sugar/nut mixture over butter.
Start rolling dough from long end. Slice into 1 inch to 1/2 inch slices. I used dental floss to slice mine. It really does work, without mushing the pastry.
Transfer slices to a well greased (sprayed) 9 x 13 pan. I used a spatula to make it easier. Bake in preheated 375 degree oven for 25-30 minutes, util just golden brown on tops. Let sit for 5 minutes before serving.
Combine powdered sugar, milk and vanilla until desired consistency and drizzle over topped of rolls.
1 cup unbleached all-purpose flour, plus more for kneading surface
3 cups whole-wheat flour
2 teaspoons baking soda
1/2 cup rolled oats
1 teaspoon kosher salt
2 cups buttermilk
Preheat the oven to 425 degrees F.
In a large bowl, whisk together the flours, baking soda, oats and salt. Pour in most of the buttermilk and mix well, adding more buttermilk, if needed, to form a soft dough. Turn out onto a floured surface and lightly knead into a shapeable dough. Avoid overworking the dough. Shape the dough into a round disk shaped loaf and cut a deep “X” in the top with a sharp knife. Put the dough on a parchment lined baking sheet and bake for 7 minutes at 425 degrees F. Lower the oven temperature to 375 degrees F and bake another 20 to 25 minutes. Remove the bread from the oven to a cutting board. Cool slightly before cutting and enjoy warm!
You can also add currants, or raisins if you wish. Mix them into the dry ingredients before adding the buttermilk.