butter pound cake recipe
The Best butter pound cake recipe
I love this recipe because it’s versatile—you can make it for a big party or just for a cozy family meal. It’s the kind of cake that doesn’t require fancy techniques, so it’s perfect for beginners or anyone who wants a reliable, crowd-pleasing dessert. Plus, it’s made with real butter and a little bit of sugar, which gives it that classic, comforting taste without being overly heavy. And honestly? It’s not too high in sugar, which makes it a little more balanced than some other cakes I’ve tried. You can enjoy it as a treat once in a while, or even on a regular basis if you keep the portions reasonable. It’s the kind of cake that feels indulgent but still feels like a treat you can enjoy without guilt.
Classic Butter Pound Cake
A rich, moist pound cake perfect for any occasion, featuring a tender crumb and a subtle buttery flavor. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ½ cup powdered sugar
- 1–2 tbsp milk or heavy cream
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line the bottom with parchment paper. -
2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside. -
3
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla. -
4
Gradually add the dry ingredients to the butter mixture, mixing just until combined. Do not overmix. -
5
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted near the center comes out clean.
🔧Equipment
- Mixing bowls
- Whisk
- Stand mixer or hand mixer
- Loaf pan (9×5-inch)
- Piping bag or ziplock bag
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Butter Pound Cake Works
❓ Frequently Asked Questions About Butter Pound Cake
How do I know when the butter pound cake is fully baked?
Use a toothpick to test doneness: it should come out clean, or with just a few moist crumbs. The center will feel slightly firm but still hold its shape. If the edges are golden and the cake springs back when gently pressed, it’s ready.
Can I make this cake ahead of time?
Yes, but store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For best texture, bring it to room temperature before serving.
What if my butter isn’t room temperature?
Let the butter sit at room temperature for about 30 minutes before creaming with sugar. Cold butter won’t cream properly, and this can affect the cake’s texture. If you’re in a hurry, warm it slightly (just enough to make it soft but not melted).
How do I prevent the cake from being too dense?
Overmixing the batter after folding in the dry ingredients can make the cake tough. Mix just until combined—about 5–7 minutes on low speed. Also, avoid overbaking; the cake will continue cooking slightly as it cools.
What can I substitute for the vanilla extract?
If you don’t have vanilla extract, use almond extract (½ teaspoon) or a pinch of cinnamon mixed with a drop of vanilla bean paste. For a citrus twist, try lemon or orange zest.
