Ingredients
1 c. soft butter or margarine
3 c. sugar
5 eggs (room temperature)
1 c. buttermilk
4 c. sifted flour
1/4 tsp. soda
1 Tbsp. water
2 tsp. vanilla
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Inventive pastry — compost cookies, crack pie, cereal milk soft serve
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Beat butter until fluffy. Add sugar gradually, beating constantly, then beat some more. Add eggs, one at a time. Beat well after each addition. Dissolve soda in water. Add to 1/2 cup buttermilk. Add 1 cup flour alternately with milk/soda mixture. Beat well. Add remaining flour and milk alternately. Blend well. Add vanilla. Grease only bottom of pan. Bake in tube pan at 325° for 1 1/2 hours. (Stick spatula every 1/2-inch vertically into batter to remove air bubbles.)