Buttermilk pound cake the delicious answer to almost all your problems.
Total Time:1 hour 10 minutes
Yield:12 pieces 1x
8 ounces unsalted butter, softened
2 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Preheat your oven to 325F and grease and flour your bundt pan. Don’t miss any curves or ridges.
Add your butter and sugar to a large mixing bowl and beat together with an electric mixer until light and fluffy. This may take up to five minutes. Scrape the sides of the bowl with a rubber spatula.
Beat in your eggs one at a time, followed by the vanilla. Beat until well combined. Scrape your bowl again.
Sift together your flour, baking soda and salt onto some parchment paper or into a separate bowl.
With your mixer on low, slowly add in a third of your dry ingredients, then mix in half your buttermilk. Add in another third of your dry ingredients, then the rest of your buttermilk, and finally your remaining dry ingredients. Give your bowl one more scrape and a final quick mix.
Transfer your cake batter to your bundt pan and make sure you level it out before putting it in the oven. Bake for 55 minutes to an hour.
Allow your cake to cool in the pan for about 15 minutes, then hold your breath, have everyone in the house cross their fingers, and turn it out onto a cooling rack to cool completely before serving.
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