Plain Pound Cake

1. 1

   Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans.

2. 2

   Line the bottoms with parchment paper.

3. 3

   Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.

4. 4

   With the mixer on medium speed, beat in the eggs, 1 at a time.

5. 5

   In a large bowl, sift together the flour, baking powder, baking soda, and salt.

6. 6

   In another bowl, combine the buttermilk and vanilla.

7. 7

   Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

8. 8

   Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

9. 9

   When the cakes are done, let them cool for 10 minutes.

10. 10

    Take them out of the pans, place them on a baking rack and allow them to cool completely.

11. 11

    Wrap well, and store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.