"Best Ever" Buttermilk Pound Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 12
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees. Grease and flour large bundt pan.
  • Spoon flour into measuring cup, add to sifter and when all 3 cups are added, sift.
  • Combine flour, sugar and baking soda in mixer bowl of standing mixer (hand-held OK if that is all you have) and mix on medium speed for 30 seconds.
  • In separate bowl, lightly beat eggs, then add buttermilk and flavorings and mix.
  • Add softened butter and 1/3 of wet mixture to dry ingredients, and mix on medium speed until ingredients are just moistened.
  • Scrape bowl down, then beat on high for 1 full minute, turning bowl several times and scraping down sides at least once.
  • Add remainder of wet ingredients in 2 additions, beating about 30 seconds after each addition.
  • Remove mixer bowl, scrape any batter off beaters into bowl, and with rubber spatula mix batter a few turns to insure that it is well mixed.
  • Pour batter into prepared pan, and firmly tap pan on counter top to pop any bubbles in the batter.
  • Place on middle rack of preheated oven and cook until done, about 50 minutes to 1 hour.
  • If cake bakes longer than 50 minutes, you can butter a piece of foil and lay on top to avoid overbrowning.
  • Don't fret if top splits in a circle concentric to the pan -- that is proper for this cake.
  • When done, remove to wire rack; cool for 5 minutes, then invert pan and remove (may need to loosen edges with thin knife).
  • Do not cover until cool.
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