Buttermilk Pound Cake

Ingredients and Weight:

• 3 cups (360g) all-purpose flour
• 2 cups (454g) granulated sugar
• 1 cup (2 sticks/227g) unsalted butter, softened
• 4 large eggs
• 1 cup (240ml) buttermilk
• 1 teaspoon vanilla extract

Preparation Time:

• 20 minutes

Cooking Time:

• 60-70 minutes

Difficulty Level:

• 2 (simple)

Preparation Method Steps:

1. Preheat oven to 325°F (165°C).
2. Grease and flour a 9x13 inch baking pan.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in buttermilk and vanilla extract.
6. In a separate bowl, whisk together the flour and salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
8. Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutritional Information:

• Calories: 350 per slice
• Carbohydrates: 55g
• Protein: 6g
• Fat: 15g

Dish Characteristics:

• Moist, dense, and flavorful
• Perfect for breakfast, dessert, or a snack
• Can be dressed up with glaze, frosting, or fruit

User Comments:

• "This pound cake is the best I've ever had! It's so moist and fluffy."
• "The buttermilk adds a delicious tang that makes this cake stand out."
• "I'm a huge fan of pound cake, and this recipe is definitely a keeper."

Special Precautions and Tips:

• Make sure not to overmix the batter, as this can result in a tough cake.
• The cake can be stored in an airtight container at room temperature for up to 3 days.