This variation on the Butter Pound Cake recipe in Bakin' Without Eggs has a wonderful texture.
1 Cup butter (room temperature)
2 Cups sugar
1 1/2 Cups buttermilk
1 Tablespoon vinegar
2 teaspoons vanilla extract
3 1/4 Cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
handful of mini chocolate chips (optional)
Preheat oven to 325 and prepare a Bundt cake pan.
Cream the butter and sugar.
Beat in the buttermilk, vinegar, and vanilla.
Sift in the flour, leavening and cinnamon.
Beat until completely smooth.
Stir in the chocolate chips.
Bake for 55 to 65 minutes.
Cool in pan on wire rack for 10 minutes or so and then turn out onto plate.
Notes and variations:
I added the cinnamon and chocolate to jazz up the original recipe. I use the Enjoy Life brand chips which are small enough to not sink too much in the dough. Other mini chips would work equally well.
For more classic pound cake flavor, scrape in a vanilla bean instead of cinnamon and chocolate.
For more zing, use ginger instead of cinnamon and small chunks of crystallized ginger instead of chocolate
Citrus zest, lemon or orange or both, would also be a nice variation.