Gran’s Pound Cake has warmed tongues for generations. The recipe has stayed true to it’s rich flavors and classic ingredients.
Gran’s Pound Cake
1 cup unsalted butter, softened
3 cups sugar
5 eggs, room temperature
1 cup buttermilk
4 cups of flour
1/4 teaspoon salt
1 Tablespoon water
2 Tablespoon vanilla
1/4 teaspoon baking soda
Beat the softened butter until fluffy and light. Gradually add the sugar 1 cup at a time.
Add eggs one at the time.
Mix in water, salt, buttermilk, vanilla and baking soda.
Add flour gradually, and mix until fluffy
Pour into a buttered and floured bundt pan.
Bake at 350* for about an hour, or until brown. Or try the Toothpick Test!
To remove: Cover with plate and flip. Cake should slide right out, if not, give it a few taps or shakes.
Beautiful curves from the bundt are a “pretty” look, but I prefer to show off the crunchy, colored top.