Of all the cakes I make, Buttermilk Pound Cake is one of my favorites. This one is so adaptable and is the base for Punchbowl Cake every time I make. I like to add different flavorings to change the taste, but it’s the velvety smooth texture that’s the big draw for me. Looking back through the recipes I’ve blogged about I couldn’t find this one and frankly I was amazed. How could I keep this lovely gem a secret from all you? My bad, please forgive me. The other thing that gets me is that the last time I made this was for a Punchbowl Cake and I loved the way the pieces fell when I sliced them so I took a couple of pictures. Couple meaning, two. No props or different views here, so friends. I promise to do better next time.
Buttermilk Pound Cake – adapted from all recipes.com
1 cup butter
2 cups sugar
3 cups all purpose flour
¼ tsp baking soda
1 cup buttermilk
1 tsp vanilla
Preheat oven to 325°. Grease and a 10-12 cup bundt pan and set aside. In a large mixing bowl cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition; usually until the yolk disappears. Combine flour baking soda, and lightly sift. I tend to do this whether the recipe calls for it or not. Add dry ingredients alternately with buttermilk and beat well. Stir in vanilla. Pour into prepared pan and bake for one hour and 10 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely. While cake is cooling prepare a glaze if you like.
I will however share with you some pictures of our mini vacation to Chicago this weekend. It was a warm up to the big one coming up in a few days. I’m also still working my way through my inbox, I have forgotten about you!