Posted by: Josey Lyne Payne, Esq. | July 4, 2010

Buttermilk Pound Loaf


Happy July 4th!

This year, what a welcome holiday this is.  A few days off from work, friends to celebrate with, healthy happy dogs, and each other.
Drin is on vacation this year, and I can’t articulate how wonderful it was to both sleep-in and wake up with him.  While I type this, he is puttering around the yard, pitching a tent (literally), and preparing things for our camping trip to Jigger Johnson next weekend.  Tuck is at my feet, Hootie is proclaiming his desire to be with me on the radio and a Buttermilk Pound Loaf is in the oven.  Seriously, it’s a great day.

Buttermilk Pound Loaf
adapted (slightly) from the hummingbird bakery cookbook

1 stick butter, at room temperature
1 2/3 cups sugar
3 eggs
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk
1/4 teaspoon crushed vanilla bean vanilla extract

Preheat oven to 325 degrees.
Combine butter and sugar, beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Sift flour, baking soda and salt together.
Add 1/3 of the flour mixture to the butter mixture, followed by half of the buttermilk.
Repeat this process, finishing with the flour mixture.
Stir in vanilla.
Mix well until all ingredients are combined.
Pour batter into a buttered and floured 9 x 5 loaf pan.
Smooth the top of the batter.
Bake in preheated oven for 35 to 40 minutes, or until golden brown and the cake bounces back when touched.
Let the cake cool slightly in the pan before turning out onto a rack to cool completely.


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