Brown Sugar Pound Cake

I made this easy pound cake per Joe's request for our Thanksgiving at Kris and Josh's tomorrow. It came out sweet, soft and really, really yummy! Our house smells like fall now (caramelized sugar).

Source: Martha Stewart's Baking Handbook, page 64
You can buy it here!

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

Preheat oven to 325. Butter two 8 1/2 x 4 1/2 inch loaf pans; set aside. In a medium bow, sift together flour, baking powder, and salt. Set aside.

In another large bowl, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes, scrapping down the sides of the bowl as needed. Add eggs one at a time, beating until combined.

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 a spatula.

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