Ingredients
- 3 cups sifted flour
- 3 cups sugar (or powdered sugar)
- 3 sticks salted butter (softened)
- 5 eggs
- 1 cup buttermilk
- 1 teaspoon salt
- 1/8 teaspoon baking soda
- 1 tablespoon vanilla
Preparation
Step 1
Preheat oven to 325°F. Sift flour 3 times with sea salt and baking soda, then set aside.
Put softened butter and sugar in mixing bowl, mix for 15 minutes on medium speed.
Break eggs into a bowl, then reduce speed to low. Add eggs one at a time.
Stir vanilla.
Divide flour into three portions then add, alternating with liquid, as follows:
When thoroughly mixed, add one cup of flour, then a half cup of buttermilk, one more cup of flour, then another 1/2 cup of buttermilk, then the last cup of flour. Mix well, but do not overmix!
(A rubber spatula helps to scrape down sides of bowl while mixing).
Pour batter into a greased and flour-dusted Bundt Pan.
Bake At 325°F for 70-75 minutes for a 12 cup Bundt, or 45-60 minutes when using mini Bundt pans.
Best results are room temperature.