BUTTERMILK POUND CAKE

1 cup butter, softened

2 1/2 cups sugar

4 large eggs

1 tsp vanilla extract

3 cups all purpose flour

1/4 tsp baking soda

1 cup buttermilk

confectioner's suger, optional

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 16-20 servings.

Moist and flavorful! You won't think about going back to store bought pound cake!