Pound Cake

Of course, if you frequent this blog you know we'd try this with caramel!

Easy Buttermilk Pound Cake

• 3 C flour
• 1 t baking powder
• 1/2 t salt
• 1 2/3 C sugar
• 1 C butter
• 1 T vanilla
• 4 eggs (From our friends at Isadore Farm.)
• 1 C buttermilk (Shelter's, of course!)

In a large mixing bowl beat butter, sugar, and vanilla till light and fluffy. Beat in eggs, one at a time, beating well after each addition.


Combine the flour, baking powder and salt and gradually beat in to the butter mixture, alternately with the buttermilk, until well blended.


Pour into a greased and floured 10 inch bundt pan and bake at 325 for about one hour. I have found even though the cake looks done and a toothpick comes out clean, it still needs to bake until top is quite brown. Otherwise the center is not cooked properly. Cool for about 15 minutes before removing cake from pan. Completely cool and serve as desired.

Notes: Sometimes we add mini chocolate chips. Another nice change is a teaspoon of almond extract and a splash of vanilla. This is a pretty good size recipe so I use it often, at Christmas, for gifts. I get 4 - 5 small loaf cakes. (At Christmas I sometimes, although not earth friendly, buy foil loaf pans to save time with clean up.) I have used this recipe for mini muffins too. Sprinkle the tops with cinnamon and sugar and bake 15 -18 minutes.

It's also great with local fresh strawberries--which just came in!