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Brown Sugar Pound Cake

From Martha Stewart's Baking Handbook
Makes two 8 1/2-by-4 1/2 inch loaves (I halved the recipe to make 1 loaf)

2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
3 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 1/4 cups packed light brown sugar
5 large eggs
3/4 cup buttermilk

1. Preheat oven to 325F. Butter two 8 1/2-by-4 1/2 inch loaf pans; set aside. In a medium bowl, sift together the flour, baking powder, and salt; set aside.

2. In the bowl of an electric mixer with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add eggs one at a time beating until combined.

3. Add the reserved flour mixture in three batches, alternating with the buttermilk and beginning and ending with the flour; beat until combined. Divide the batter between the prepared pans, and smooth with an offset spatula.

4. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in the centers come out clean, about 1 hour. Transfer pans to a wire rack to cool 10 minutes. Turn out cakes onto the rack to cool completely. Cakes can be kept at room temperature, wrapped well in plastic, for up to 3 days.

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