Pound Cake
I used to make this cake on a regular basis years ago. I haven’t made it in a while but it is very easy to dress up or down.
This uses a technique for alternating the flour and buttermilk. It is much easier if you have a stand mixer, but the end result is a very thick and creamy batter. Once you start adding flour, be sure not to overdo the mixing. Each addition is made as soon as the previous one is incorporated.
Yield: 9 inch Bundt cake
Time: 2 hours
Special Equipment: Bunt pan, greased and floured or thoroughly sprayed with PAM
325°
Ingredients:
1 cup butter
2 cup sugar
4 eggs
1 tsp vanilla
1/4 tsp baking soda
1 cup buttermilk
3 cup flour
1 tsp salt
Instructions:
Cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition (2‑3 minutes).
Mix buttermilk and soda together. Be sure to put buttermilk into a two cup measurer before adding soda to allow room for expansion.
Mix together flour and salt.
Add flour mixture in three increments alternating with half the buttermilk. Beat, just until well blended, after each addition. (i.e. add 1/3 flour, beat, add 1/2 buttermilk, beat, add 1/3 flour, beat, etc.)
Add the vanilla at the end and mix thoroughly. Batter should be thick and very creamy.
Pour batter into a very well greased and floured Bundt pan. Run a spatula through the batter, pushing it toward the sides.
Bake at 325 for 1 hour and 15 minutes. Check after 45 minutes and after 1 hour. Be careful not to overbake. When it is done, the cake should look shiny on the top, not dry. If you touch it, it makes a noise like crinkling cellophane. You can test it with a toothpick and it should come out dry.
Let the cake cool for 5‑10 minutes before turning out of the pan. Do not let it cool completely in the pan.