Grandma Holmes's Buttermilk Pound Cake

When I first told MDS that I was planning to make a pound cake recipe that I found in his Grandma's cookbook, he did not remember this cake. Then, when he taste-tested the batter, he remembered taste-testing this batter when his Grandma made this cake. Sometimes our taste memory is stronger than any other memory.

This cake is an old-fashioned cake. Many modern cakes are quickly mixed together in one bowl. This buttermilk pound cake requires the use of multiple bowls, an electric mixer and time. But the end result is worth the little extra effort. The cake has a rich taste and texture. I did not put any frosting on the cake, but a basic sugar glaze or a buttercream frosting would be delicious.

Grandma Holmes's Buttermilk Pound Cake 

All ingredients should be at room temperature.

• 2 sticks butter
• 5 eggs, separated
• 3 cups sugar
• 3 cups flour
• 1 cup buttermilk
• 1/3 tsp. baking soda
• 1 tsp. vanilla

In a large bowl, beat the butter with an electric mixer until creamy. Add the egg yolks, one at a time. Gradually add the sugar while beating continually. Stir the baking soda into the buttermilk, add to the sugar mixture alternately with the flour, slowly. Do not under beat this cake.

Wash beaters. Beat egg whites until stiff but not dry. Fold egg whites into the cake along with vanilla.

Pour the batter into a greased and floured tube pan. Bake at 350 until cake is golden brown and springs back when pressed with finger. Baking time should be about one hour. Allow to cool. Enjoy!