Plain Pound Cake

Name: Plain Pound Cake
Ingredients: 1/2 pound (2 sticks) unsalted butter, at room temperature; 2 cups granulated sugar, divided; 4 extra-large eggs, at room temperature; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 3/4 cup buttermilk, at room temperature; 1 teaspoon pure vanilla extract

9 ingredients

11 steps

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

Directions

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

Line the bottoms with parchment paper.
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

With the mixer on medium speed, beat in the eggs, 1 at a time.
5

In a large bowl, sift together the flour, baking powder, baking soda, and salt.
6

In another bowl, combine the buttermilk and vanilla.
7

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

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

Take them out of the pans, place them on a baking rack and allow them to cool completely.
11

Wrap well, and store in the refrigerator.