Buttermilk Pound Cake
This simple cake is a dream to eat on its own, but it also makes a great base for other toppings like fresh fruit, whipped cream, or your favorite preserves.
  • 1½ cups unsalted butter, softened
  • 2¾ cups sugar
  • 7 large eggs, room temperature
  • 1½ teaspoons vanilla extract
  • 3¼ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ cup whole buttermilk, room temperature
  1. Preheat oven to 325°.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 6 to 7 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
  3. In a medium bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition, stopping to scrape sides of bowl as needed.
  4. Spray a 15-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan. On counter lined with a kitchen towel, gently tap pan a few times to release air bubbles and then smooth top.
  5. Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Let cool in pan for 15 minutes. Remove from pan and let cool completely on a wire rack.
Flavor fun: This cake is the perfect canvas for adding your favorite baking spices, different extracts, or even a fun surprise like rainbow sprinkles.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/cooking-class-pound-cake/