When I first came across this recipe on 17 and Baking, I was instantly intrigued. I became obsessed with knowing how this simple pound cake would taste; Elissa even promised that it would taste better the next day. Any baked good that will taste better the next day is always good in my books, so I filed away the recipe. There was never really a time for me to make it. Everything else seemed so much more appealing than plain old buttermilk pound cake. I finally decided to push all other recipes for root beer bundt cake and s’mores brownies aside to try this one out. I have to admit that I’m completely smitten with this cake. I love how dense and moist it is, and I may or may not have eaten it for breakfast several days this week. The only downside is that Stephen didn’t like it. He finds pound cake to be too plain, so if you feel the same way as Stephen, I recommend dressing it up with whipped cream or even a sweet lemon glaze. For someone with an insatiable sweet tooth, I was pleasantly surprised with how much I loved just how subtle this cake was. Trust me and try it out please!
Notes about the recipe: My Safeway was out of buttermilk, so I made my own. Put one tablespoon of vinegar in a measuring cup, and then fill it to the one cup mark. Let it sit while you’re gathering your ingredients, for about 10-15 minutes. 
I used my homemade vanilla extract (I’ll make a post about that when I make more). It’s the stuff in the sippy cup. I’m classy.
Buttermilk Pound Cake
From 17 and Baking
1 1/2 cups unsalted room temperature butter
3 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
2 1/2 cups sugar
4 eggs, room temperature
2 tsp vanilla
1 cup buttermilk
Juice of one lemon 
Preheat oven to 300F. Grease and flour a bundt pan.
Whisk together flour, salt and baking soda. In a stand mixer, beat the butter. Add sugar and cream together. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
{See the vanilla bean flecks? They’re full of flavor and make me insanely happy.} On low speed, alternate adding the flour mixture and buttermilk mixture, making three additions of each. Stir in lemon juice.
Pour batter into bundt pan. Bake for about 75 minutes, or until a toothpick inserted comes out clean. Let cool in pan for 20 minutes, then invert onto a rack to finish cooling.
(Note: please let the cake cool in the bundt pan before taking it out, otherwise it will end up looking like mine did. Don’t be impatient like I was.)
{Patience truly is a virtue.}
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