It really is the simple things in life, like this buttermilk pound cake.
120g unsalted butter, softened
330g caster sugar
200g plain flour
1/2 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon salt
1/4 teaspoon vanilla extract
a 23 x 13cm loaf tin, greased and lined
Preheat the oven to 170°C / 325°F.
Put the butter and sugar in a freestanding electric mixer and beat for at least 5 minutes until the mixture is pale and fluffy. Beat the eggs together in a jug or glass and pour into the mixer in 3 additions, pouring down the inside of the bowl so as not flick out on the mixer blade. Scrape down the side of the bowl with a rubber spatula and beat 30-60 seconds until everything is incorporated and smooth.
Sift the flour, bicarbonate of soda and salt into a separate bowl. Add one third of the dry mixture to the butter mixture, followed by half of the buttermilk. Repeat this process, finishing with the remaining flour mixture. Gently stir in the vanilla extract until all the ingredients are well combined.
Pour the cake mixture into the prepared loaf tin and smooth over with a palette knife. Bake in a preheated oven for 35-40 minutes, or until a golden crust has formed. Leave the cake to cool slightly in the tin before turning out onto a wire cooling tack to cool completely.