Pound Cake

Instructions

1. Preheat the oven to 350°F (175°C) and set an oven rack in the lower third of the oven.
2. Spray a 12-cup Bundt pan with nonstick spray with flour, such as Baker’s Joy or Pam with Flour.
3. In a large bowl, whisk the eggs, buttermilk, and vanilla until evenly combined. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment or beaters, add the flour, sugar, baking soda, and salt. Mix on low speed until evenly combined, about 1 minute. Add the butter and mix on low speed for 2 minutes, until the ingredients are well-combined and crumbly.
5. Add one-third of the egg mixture and mix on low speed until incorporated. Increase the speed to medium and mix for 2 minutes. Repeat with the remaining egg mixture in two more additions, mixing on low speed to incorporate each addition before increasing to medium and beating for 2 minutes each time. Scrape down the bowl as needed. The batter may look slightly curdled; that’s okay.
6. Scrape the batter into the prepared Bundt pan and smooth the top. Bake for 55 to 65 minutes, or until the cake is golden-brown and a toothpick inserted halfway between the side of the pan and the central tube comes out clean.
7. Cool the cake on a rack for 10 minutes, then invert onto a rack to cool completely. Dust with confectioners' sugar before serving. A serrated knife works best for slicing.