A true Southern classic, this cake is the one I make most often. Once people taste it, they say they won’t go back to their other pound cake recipes.
—GRACIE HANCHEY DERIDDER, LA
PREP: 10 MIN. • BAKE: 70 MIN. + COOLING • MAKES: 16-20 SERVINGS
1 cup butter, softened
2 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
Confectioners’ sugar, optional
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners’ sugar if desired.