I had some buttermilk looking for a home and decided to make use of it in a couple of bundt cakes. I generally make a coffee cake with cinnamon and pecans, but this is a straight-up pound cake.
Moist and dense, it's a perfect accompaniment to a cup of tea or coffee. You could make a glaze for it, but for travel purposes, a little sprinkle of powdered sugar might be easier.
BUTTERMILK POUND CAKE (16-20 servings)
1 cup butter (2 sticks), softened
2 1/2 cups sugar
4 eggs
3 cups AP flour
1/4 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
Confectioners' sugar, optional
In a large bowl or stand-mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour and baking soda, add alternately with buttermilk and heat well. Stir in flour.
Pour into a greased and floured 10" bundt pan or tube pan (I use cooking spray for baking). Bake at 325F for 70 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Recipe Source: www.tasteofhome.com/recipes/buttermilk-pound-cake
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