This recipe for classic pound cakes is so easy to whip together and so delicious. The bonus?? It makes 2 cakes, so you can keep one and give one to your neighbor or friend! Also, using our USA Pan loaf pans makes it easy because you never have to worry about greasing or flouring your pans!
Bake Time: 45- 1 hour minutes
Serving Size: 2 8 1/2" x 4 1/2" loaves
Featured Bakeware:USA Pan 1 lb. Loaf Pan
2 sticks (1 cup) unsalted butter at room temperature
2 cups granulated sugar, divided
4 eggs, room temperature
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup buttermilk, room temperature
1 teaspoon vanilla extract
Preheat your oven to 350 degrees. Cream together butter and sugar for about 5 minutes, until light and fluffy. Add in the eggs, one at a time and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. In another bowl, combine the vanilla extract and buttermilk. Alternate adding the flour and buttermilk mixture to the batter, beginning and ending with the flour. Make sure to scrape bowl down as needed. Divide the batter between your 2 USA Pan 8 1/2" x 4 1/2" loaf pans. Bake for 45 min- 1 hour, until toothpick or tester comes out clean. Remove from oven to cooling rack to cool. Once cool, remove from pans. Wrap and store any leftovers in the refrigerator. ENJOY!!