Brown Sugar-Buttermilk Pound Cakes

Southern Living

• Ready In: 1 hr 25 mins
• Yields: 5 small loaf cakes

Ingredients

• 1  cup butter, softened
• 1  cup sugar
• 1  cup  firmly packed dark brown sugar
• 3  large eggs
• 1  cup buttermilk
• 1⁄2 teaspoon baking soda
• 3  cups all-purpose flour
• 1⁄8 teaspoon salt
• 2  teaspoons vanilla extract
•  nonstick cooking spray

Directions

1. In a bowl, beat butter at medium speed with an electric mixer until creamy.
2. Gradually add in sugars, beating until light and fluffy.
3. Add eggs, 1 at a time, beating on low speed just until blended after each addition.
4. In another bowl, stir together buttermilk and baking soda.
5. Combine flour and salt; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
6. Beat at low speed after each addition just until blended; stir in vanilla.
7. Spray five 5 ¾ x 3 ¼ inch disposable foil loaf pans with cooking spray.
8. Pour batter evenly into pans (about 1 cup batter per pan).
9. Bake in a preheated 325° oven for 50-55 minutes or until a pick comes out clean.
10. Cool cakes in pans on wire racks for 10 minutes.
11. Remove from pans, and cool completely on wire racks.