I am with you. I use my great grandmothers buttermilk pound cake recipe. (Soda in the buttermilk). I cream the butter for 10-15 minutes while adding sugar gradually. Have never had sugar completely disolve until eggs go in. The lightest most wonderful cake ever. As I read the above I just was amazed. My recipe would never work with a 5 minute creaming process. King Arthur Flour makes the best and I have tried all the flours.

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