Brown Sugar Pound Cakes

1. 1

   Preheat the oven to 325F.

2. 2

   Butter two 8 1/2-by-4 1/2-inch loaf pans; set aside.

3. 3

   In a medium bowl, sift together the flour, baking powder, and salt; set aside.

4. 4

   In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed.

5. 5

   Add eggs one at a time, beating until combined.

6. 6

   Add the reserved flour mixture in three batches, alternating with the buttermilk and beginning and ending with the flour; beat until combined.

7. 7

   Divide the batter between the prepared pans, and smooth with an offset spatula.

8. 8

   Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in the centers comes out clean, about 1 hour.

9. 9

   Transfer pans to a wire rack to cool 10 minutes.Turn out cakes onto the rack to cool completely.

10. 10

    Cakes can be kept at room temperature, wrapped well in plastic, for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.