Buttermilk Pound Cake

• 1 cup butter, softened
• 2-1/2 cups sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1 cup buttermilk
• Confectioners' sugar, optional

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 
2. Add eggs, 1 at a time, beating well after each addition. 
3. Beat in vanilla. 
4. Combine flour and baking soda; add alternately with buttermilk and beat well.
5. Pour into a greased and floured 10-in. fluted tube pan. 
6. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. 
7. Cool in pan for 15 minutes before removing to a wire rack to cool completely. 
8. Dust with confectioners' sugar if desired.

Buttermilk Frosting

• 1/2 cup unsalted butter, softened
• 1 (16-oz.) pkg. powdered sugar
• 1 tsp. vanilla extract
• 4 to 5 Tbsp. buttermilk

1. Beat butter at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, beating at low speed until blended.
3. Slowly beat in vanilla and 4 Tbsp. buttermilk. Increase speed to medium, and beat until smooth. 
4. If desired, beat in remaining 1 Tbsp. buttermilk, 1 tsp. at a time, until desired consistency is reached.

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