- ½ cup (1 stick) Danish Creamery Butter, softened
- 1 cup sugar
- ¼ teaspoon salt
- 2 large eggs
- 1 ½ cups flour
- ¼ teaspoon baking soda
- ½ cup buttermilk
- Preheat oven to 350⁰ F. Butter or line with Parchment paper a 9x5 loaf pan.
- Cream butter medium speed with an electric mixer until creamy (about 3 or 4 minutes).
- Combine sugar and salt; and gradually add to butter mixture, continuing to mix at medium speed for about 5 minutes.
- Add eggs one at a time, mixing until yellow disappears between additions.
- Whisk together flour and baking soda. Fold in the dry blend by hand in approximately ½ cup amounts followed by addition of a third of the buttermilk. Blend at low speed between additions.
- Pour batter into prepared loaf pan. Bake 45 to 50 minutes or until the cake tests done (wooden toothpick inserted in cake comes out clean). Let cake cool in pan on a wire rack for 20 minutes or until pan, though still warm, is cool enough to handle. Invert pan and remove cake.
- Cake may be doubled and baked in a Bundt pan – increase cooking time to 60 minutes. Butter the pan even if it is a non-stick pan. This cake is moister and less dense than a regular pound cake.