Now that I’ve retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can’t be topped—once people taste it, they won’t go back to pound cake recipe other recipes with buttermilk. Add eggs, 1 at a time, beating well after each addition.
Pour into a greased and floured 10-in. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners’ sugar if desired. Buttermilk is a wonderful cake ingredient. Its acidic nature tenderizes the gluten in flour, yielding a moist and tender crumb in cakes.