Buttermilk is one of those unique ingredients that I have in hand but I can’t seem to finish it. This recipe helps me finish off my buttermilk carton!! Delicious and sweet and great with a cup of tea of coffee.
Preheat oven to 350 degrees. Grease and flour 2 8×4 loaf pans or line with parchment paper and set aside.
In a mixing bowl, whisk together the flour and baking soda.
In a stand mixer with a paddle attachment, cream together butter and sugar until light and fluffy. About 5 minutes.
Add eggs one by one and make sure to scrape the sides of the bowl after each addition. Add vanilla extract and mix until smooth.
Add 1/3 of the flour mixture into the stand mixer bowl, then add 1/2 of the buttermilk then mix. Repeat this step one more time then end it with the last 1/3 of the flour mixture.
Divide the batter evenly into the 2 loaf pan. Tap it on a surface to make sure there are no air bubbles.
Bake at 325 degrees for 60-70 minutes or until an inserted toothpick in the center comes out clean. Don’t forget to rotate your pan halfway through baking. This ensures the cakes bake and brown evenly.
Allow the cakes to cool down for 10 minutes. Then, remove them from the pans and let it cool completely on a cooling rack.