Oreo Pound Cake | Bundt Cake

3 cups all purpose flour 1 tsp salt 1 tsp baking powder 3 cups of sugar 6 large eggs (they should be at room temperature) 1 cup buttermilk (room temperature) 1 cup softened unsalted butter (2 sticks) 1 tbsp vanilla extract 1 role of crushed oreos Mix butter and sugar until it is light in fluffy in a stand mixer ( you can use a hand mixer if you have one). While that’s mixing (about 5 minutes on medium speed) combine your flour, salt and baking powder in a separate bowl and mix. Now to the butter and sugar mixture add vanilla extract, and add one egg at a time, giving each egg a chance to incorporate completely before adding the other egg. Once all eggs are mixed in, add 1/3 of your flour mixture, wait until it’s incorporated, add half of your buttermilk, wait til it’s incorporated and continue this until all flour and buttermilk is in, but be sure to end with the flour mixture. Now add your crushed oreos and mix for 30 seconds! In a bundt can of your choosing, spray with a good layer of baker’s joy or cake goop. Bake in oven on 325 for an hour and 20 minutes . Depending on how big your cake pan is, you might have to adjust the time. At an hour, check on the cake by wiggling the pan a little bit..if the cake is still loose in the middle, let it cook for another 15 minutes and make sure to check it. Cake is done once a toothpick inserted in it comes out clean! Drip is 2 cups powdered sugar (confectioners sugar) 2 tbsp whole milk (add more if needed) 1 tsp vanilla extract