Authentic Southern Pound Cake

Preheat the oven to 325 degrees.

Sift the flour, baking soda, and baking powder

into a large mixing bowl then stir in salt and

the sugar. Next, add the room temperature

butter.

Add the eggs, whole and begin mixing on

slow. Slowly add the buttermilk, and the

vanilla extract. After it is thoroughly stirred,

turn the mixer up to medium for a few minutes,

and then finally on high. If the mixture is a little

thick I add just a touch more buttermilk. If you

don’t mix things thoroughly you will have lumps

that will form air bubbles in your mixture and

leave holes in your finished cake.

Take your standard tube cake pan and oil it with

butter. Then lightly flour the oiled pan. Shake

the excess flour from the pan.

Pour the mix in, bake the cake for about 1 hour

and twenty minutes. Keep looking at how your

cake is doing through the oven door but avoid

opening the door too much while it is cooking.

When you think it is done, do the toothpick test.

Stick a wooden toothpick into one of the thickest

parts of the cake. If it’s dry when you pull it our,

the cake is done.

Allow the cake to cool 15 or 20 minutes in the pan.