Making a pound cake can involve a relatively high margin of error. This recipe is detailed to increase your chances of getting it right.

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If desired, slice and serve with your favorite topping. (Stacey Little / Southern Bite)

Buttermilk Pound Cake

Prep time: 25 minutes

Cook time: 1 hour, 15 minutes

Serves: 10

Ingredients

• 1½ cups unsalted butter, room temperature
• 2½ cups granulated sugar
• 4 large eggs, room temperature
• 3 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

Instructions

• Preheat oven to 325 degrees and grease and flour a 10- to 12-cup Bundt pan. Set aside.
• Using a mixer, cream the butter and sugar together until light and fluffy – about 5 minutes.
• Add the eggs, one at a time, mixing just enough to fully incorporate each egg after adding. Scrape down the sides of the bowl.
• In a medium bowl, whisk the flour, salt and baking soda together.
• Add the dry ingredients and the buttermilk to the butter mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of the dry, the other 1/2 of the milk, then the remaining dry.
• Mix until well-combined. Scrape down the sides of the bowl and mix again.
• Add the vanilla and almond extracts and mix to combine.
• Pour the mixture evenly into the prepared pan. Gently tap the pan on the countertop to force air bubbles to the top of the batter.
• Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary.
• Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate.
• Allow to cool completely.
• Slice and serve.
• Store covered on the counter for a few days or in the refrigerator for longer.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”