This is an old fashioned style scratch pound cake.
It is moist with a dense, even crumb, and its crust is wonderfully crisp and slightly chewy.
Serve with fresh fruit and whipped cream, or drizzle with a simple glaze. It’s perfect with a cup of hot tea.
1 cup lightly salted butter
3 cups sugar
6 large eggs
1 cup buttermilk
2 tsp extract of your choice (vanilla, lemon, or almond are all wonderful!)
3 cups all-purpose flour
½ tsp salt
½ tsp baking powder
Preheat oven to 325.
Sift together flour, baking powder, and salt. Set aside.
Beat sugar and butter for about 5 minutes, until the mixture is fluffy and light in color.
Add eggs one at a time, while mixing slowly. Incorporate each egg into the batter before adding the next egg.
Combine buttermilk and extract in a measuring cup.
Begin adding the flour mixture and buttermilk to the eggs, sugar, and butter. Begin with a small amount of the flour mixture, and then a small amount of the buttermilk, while mixing slowly. Alternate between the flour and buttermilk, stirring slowly in between each addition. You want to begin with the flour and end with the flour to preserve the tiny air bubbles you created when you beat your butter and sugar together.
Grease and flour two 9x5 loaf pans. Pour batter evenly into pans. Batter will be thick.
Bake at 325 for approximately 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean, or with just a crumb or two clinging to it. Your baking times will vary depending on the size of your pans, the temperature of your oven, and whether your pans are glass or metal. A good rule of thumb is that when you start to smell the cake, it means they are almost done.
When loaves are done, remove from oven and allow to cool for 10 minutes. Then turn loaves out onto wire rack and allow to cool completely.
Combine 1 ¼ cups powdered sugar and 3 tbsp milk. Whisk together until thoroughly combined and no lumps remain. If necessary, add milk a few drops at a time to achieve desired consistency. Drizzle over the tops of the loaves and allow to dry. A few drops of your choice of flavor extract can also be added to the glaze for more flavor.