About
This Buttermilk Pound Cake proves there is beauty in simplicity. Nothing fancy here: just a golden, buttery cake with a hint of vanilla and just the right amount of sweetness. It's rich without feeling ostentatious and decadent without being overboard, just as a great pound cake should! Rustic and delicious, Buttermilk Pound Cake doesn't need anything to brighten up your day besides the plate to serve it on!
Ingredients
- 3 cups all-purpose flour, plus more, to taste, for dusting the tube pan
- 1 cup butter, softened
- 2 1/2 cups sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- confectioners' sugar, optional, to taste, for topping
Directions
Step 1 -Preheat the oven to 325 degrees F.
Step 2 -Grease a 10-inch fluted tube pan, and then using the extra flour, lightly dust the pan.
Step 3 -In a large bowl, cream the butter and the sugar until light and fluffy, about 5-7 minutes.
Step 4 -Add the eggs one at a time and beat well after each addition.
Step 5 -Beat in the vanilla.
Step 6 -Combine the remaining 3 cups of the flour and the baking soda in a bowl.
Step 7 -Alternate between adding the flour mixture and the buttermilk to the butter-egg mixture, beating well after each addition.
Step 8 -Pour the batter into the prepared pan.
Step 9 -Bake until a toothpick inserted into the center comes out clean, about 70 minutes.
Step 10 -Let the cake cool in the pan for 15 minutes.
Step 11 -Transfer the cake from the pan to a wire rack to cool completely.
Step 12 -Dust with the confectioners' sugar and serve.
