This pound cake is soft in the middle and has a great crust on the outer. So delicious and even better with apricot preserves swirled in the middle.
Preheat oven to 325 degrees.
In a stand mixer, cream butter and sugar until light and fluffy.
Add in eggs (one at a time). Add vanilla and mix well.
Carefully add in sifted flour, baking soda, salt, and baking soda until well blended.
Transfer dough into greased bundt pan.
Spoon preserve and swirl with a knife.
Bake for 50-60 minutes depending on side of pan. Test by using a toothpick.
Let cool in pan completely before flipping cake out of pan.