This might just be the best pound cake EVER.
I’ve made pound cakes over the years, but usually as a sort of default/fall back if I need a basic cake, or I know someone is allergic to nuts, or chocolate or another ingredient, or just to try out a new recipe. And, I’ve baked with buttermilk from time to time.
Recently a friend lent me some of the books in the “Savor the South” cookbook series. These are published by the University of North Carolina Press and are available here. After looking over many in the series I would recommend the Buttermilk and Pecans as the best…or maybe the most quintessential South.