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Buttermilk Pound Cake
1 cup real butter, room temp (no subs!)
3 cups sugar
4 eggs, room temp
1 cup buttermilk
2 teaspoon vanilla extract
3 cups all-purpose flour
¼ tsp. baking soda
½ tsp. kosher salt
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add buttermilk and vanilla, mixing well. (Batter will appear curdled.) Mix aking soda and salt into flour, and add all at once to batter. Mix until batter is smooth, but do not overmix of you will not have a delicately textured cake.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 20 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely.
1 cup real butter, room temp (no subs!)
3 cups sugar
4 eggs, room temp
1 cup buttermilk
2 teaspoon vanilla extract
3 cups all-purpose flour
¼ tsp. baking soda
½ tsp. kosher salt
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add buttermilk and vanilla, mixing well. (Batter will appear curdled.) Mix aking soda and salt into flour, and add all at once to batter. Mix until batter is smooth, but do not overmix of you will not have a delicately textured cake.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 20 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely.