I turned to the first cookbook I ever had, a church one, with local ladies' recipes, given to me by the minister. There are 9 pound cake recipes in it, including sour cream pound cake, lemon pound cake, chocolate pound cake, marble pound cake, brown sugar pound cake, whipped cream pound cake, along with several icings, frostings, and glazes. I chose a buttermilk pound cake bacause I had all the ingredients on hand. Technically, I should call this a "Half Pound Cake".
Buttermilk Pound Cake
1 c. butter, room temperature
2 c. sugar
4 eggs, room temperature
1 c. buttermilk
1/2 tsp. baking soda
3 c. all purpose flour, sifted before measuring
1 Tbsp. vanilla
Generously butter and flour a tube pan, shaking out excess flour. Preheat oven to 350 degrees.
Cream together, the butter and sugar until pale, light, and fluffy. Mix in the eggs, one at a time.
Measure buttermilk and pour into a small bowl, then add the baking soda. It will become active and expand quicky, so make sure you have room. Think about those elementary school volcano experiments.
Add the salt to the sifted flour, then begin combining the buttermilk and the flour into the butter mixture, one third at a time, mixing well after each addition. When all is combined and mixed well, stir in the vanilla.
My grandmother did not have a KitchenAid mixer, and made the most beautiful cakes using only this hand beater. (Stamped onto the wheel of this beater are the words, "HIGH SPEED SUPER CENTER DRIVE BEATER. Ekco USA."
Thank goodness I have an electric hand mixer to help with my work.
Pour batter into the prepared pan and put into preheated oven. Bake for about 55-65 minutes until a toothpick comes out clean.
Cool in the pan for 15 minutes.
Pound cake is a good dessert for summer celebrations and family reunions, when many dishes are being served. It is delicious served with fresh summer fruit and homemade ice cream.
I am sharing this recipe with Cookbook Sunday, at Melynda's blog, Mom's Sunday Cafe.