Thursday, December 29, 2011
Buttermilk Pound Cake
From Alton Brown's Baking Book
3 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup butter or margarine, softened
2 cups sugar
1 tsp vanilla
1 cup buttermilk, room temperature
Preheat your oven to 350. Grease and flour a large bundt or tube pan.
Whisk together your dry ingredients in a bowl. Set aside.
Place the margarine and sugar into the bowl of your mixer. Cream until light and fluffy. Add the eggs one at a time beating well and scraping the bowl after each addition. Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Make sure to scrape down the sides of the bowl to incorporate all the dry particles. Scrape the batter into your prepared pan and bake for about an hour, or until a toothpick inserted into the cake comes out clean. Cool for ten minutes on a wire rack before turning out of the pan to cool completely.