Vanilla buttermilk pound cake

Components:

Set the Oven’s Temperature to 325°F (160°C). Grease and flour two 8×4-inch loaf pans or a 10-inch bundt pan (you can use both if you’d like).
To prepare the dry ingredients, whisk together the flour, baking soda, and salt in a medium-sized bowl. Put aside.
Cream the Butter and Sugar: In a large basin, cream the sugar and softened butter together for 3–4 minutes, or until light and fluffy. This stage is crucial to giving the cake a light texture.
Beat in the eggs one at a time, making sure each is well combined before adding the next, along with the vanilla. Add the vanilla extract and stir.
Buttermilk and Dry components Should Be Added in Turn: Slowly add the flour combination to the wet components in three additions, starting and ending with the flour mixture. Don’t overmix; simply stir until everything is mixed.
Pour Batter Into Pan: Using a spatula, smooth the surface of the batter as you pour it into the loaf pans or bundt pans that have been prepped.
Bake: For a Bundt pan, bake for 75–85 minutes, or for loaf pans, 60–70 minutes, in a preheated oven, or until a toothpick inserted in the center comes out clean.
Cool: After letting the cake cool in the pan for ten to fifteen minutes, move it to a wire rack to finish cooling.
To serve, either lightly dust the cake with powdered sugar or apply a vanilla glaze, if preferred.

Advice:

Buttermilk Substitute: You may make your own buttermilk by mixing one cup of milk with one tablespoon of lemon juice or vinegar. Before using, let it settle for five minutes.
Storing: This pound cake freezes for up to two months, or it keeps nicely for three to four days at room temperature when kept in an airtight container.

With a cup of coffee or tea, savor this luscious and buttery Vanilla Buttermilk Pound Cake!