Dive into a slice of history with a family heirloom — a cherished recipe passed down for over 75 years. Perfectly simple, incredibly versatile, and with a taste of nostalgia, this pound cake pairs beautifully with fresh, in-season fruits or just a sprinkle of powdered sugar.
Start by preheating your oven to 325°F (163°C) and greasing a bundt pan.
In a large mixing bowl, cream together the sugar and butter until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour and salt.
Add the flour mixture and buttermilk to the creamed mixture alternately, starting and ending with the flour. Stir just until combined.
Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 1 to 1.5 hours, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for at least 15 minutes before turning out onto a wire rack to cool completely. Serve with fresh strawberries and whipped cream for a delightful treat.
Notes
Gluten-Free Tips: For a gluten-free version, substitute the flour with your favorite gluten-free flour blend that includes xanthan gum, adjusting the baking time as needed.
Serving Suggestions: This cake is delicious on its own, but elevates beautifully with fresh, in-season strawberries or a light dusting of powdered sugar.
Tried this recipe?Comment below and let me know how it was!