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Buttermilk Pound Cake

VegetarianGastro-PubOven

Time: 1 hour 35 minutes

Yield: 16 servings

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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!

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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.

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