This easy buttermilk pound cake has a moist, buttery crumb and a deliciously tangy vanilla flavor. It's an old fashioned cake recipe that always comes out dense and moist. Serve it plain or with the luscious brown butter glaze.
Cake
2 Grease and flour (or use baker's release spray) a bundt pan. Set aside.
3 Preheat oven to 325F. Gather the ingredients and make sure they are at room temperature before beginning.
4 Cream butter and sugar with the mixer on medium-high speed until light and fluffy.
5 Add eggs to butter mixture, one at a time, beating well after each.
6 Beat in vanilla.
7 Combine flour, baking soda, and salt in a mixing bowl.
8 With the mixer running on low speed add the dry ingredients alternately with the buttermilk.
9 Beat on low speed until you have a smooth, thick batter but don't over-mix.
10 Pour into the prepared bundt cake pan, using a rubber spatula to get all of the batter into the pan.
11 Bake at 325F until a toothpick inserted in the center comes out clean, about [timer minutes=0]70 minutes[/timer].
12 Remove from the oven and let cake cool in the pan for 10 minutes.
13 Carefully run a knife down the sides of the pan to separate the cake from the pan.
15 Turn the pan over and let the cake slip out onto a wire rack to finish cooling.
Brown Butter Glaze
18 Melt the butter in a saucepan, watching carefully until it turns golden brown.
19 Mix the butter and vanilla with the confectioners sugar until smooth.
20 Add a little milk if you need to thin it down.
21 Spoon glaze over the cake.
