Ingredients

The following ingredients have 4 Servings
  • 1 cup salted butter, (room temperature)
  • 2 1/2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk

Instruction

  • Preheat oven to 325 degrees. Generously grease a bundt pan or angel food pan with non-stick cooking spray. Set aside.
  • In a mixing bowl, cream the butter and sugar together until the consistency becomes fluffy and pale in colour.
  • Add one egg at a time to the sugar and butter mixture, creaming together well after each egg is added.
  • Pour in the vanilla and incorporate into the mixture. Set aside.
  • In a separate mixing bowl, whisk together the flour and baking soda.
  • Add half of the flour mixture to the existing wet ingredient mixture and blend to incorporate. Next, blend in half a cup of the buttermilk. Repeat with the remaining flour mixture, and then the remaining half cup of buttermilk.
  • Spoon the thick batter into the prepared cake pan.
  • Bake for one hour. Test for doneness by inserting a wooden toothpick into the centre of the cake. If the toothpick comes out clean, the cake is ready. If not, bake for 5 minutes longer and check for doneness again. Depending on your oven, this cake could take up to 70 minutes to fully bake.
  • Allow the cake to cool in the pan for 10-15 minutes before turning out onto a wire cooling rack to finish cooling completely.
  • Serve with fresh fruit and whipped cream.