Buttermilk Bourbon Vanilla Pound Cake

  • vanilla1 cup butter, room temperature
  • 3 cups sugar
  • 4 eggs
  • 1 tsp. Bourbon Barrel-Aged Madagascar Vanilla Extract
  • 3 cups flour
  • 1/4 tsp. baking soda
  • pinch of salt
  • 1 cup buttermilk

Using a mixer, cream together butter and sugar, add eggs and vanilla. Sift flour, and then sift again with baking soda and salt. Alternating the flour and buttermilk into the butter, ending with the flour. Pour the batter into an ungreased Bundt pan. Place the cake into a cold oven at 350 degrees F for 70 minutes. Let cool and serve with your favorite ice cream. Use our True Olive Connection 25 Star Reduction Balsamic as the glaze.

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