Sometimes, something very simple and non-pretentious can be the most beautiful and the most elegant. Take for instance, this impressive Buttermilk Pound Cake that needs nothing more than a dusting of sugar, some fresh fruit, and a little whipped cream - perfection!
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.