BUTTER POUND CAKE RECIPE

Old Fashion Butter Pound Cake


Old Fashion Butter Pound Cake

Makes one large 10–12 cup Bundt or two loaf cakes

🧈 INGREDIENTS

Core Traditional Ingredients

These reflect the classic ratio:

  • 1 pound (2 cups) unsalted butter, softened

  • 1 pound (about 2 cups) granulated sugar

  • 9 large eggs, room temperature

  • 3 cups all-purpose flour, sifted

  • ½ tsp salt

Flavorings (classic Southern)

Optional “Old-School” Additions

These aren’t mandatory but bring bakery-level depth.

⭐ EQUIPMENT

  • A heavy Bundt pan or tube pan

  • Stand mixer or hand mixer

  • Fine-mesh sieve for sifting

  • Rubber spatula

  • Cooling rack

Old-fashioned pound cakes depend heavily on proper aeration and slow baking — your tools matter!

🍞 DETAILED STEP-BY-STEP INSTRUCTIONS

1. Prepare the pan

  • Preheat the oven to 300°F (150°C) — YES, the low temp is intentional.

  • Grease your pan generously with butter or shortening.

  • Dust lightly with flour, tapping out excess.

Tip: For a Bundt pan with lots of grooves, use a pastry brush to get every corner.

2. Sift the flour

Measure 3 cups of flour, then sift it twice.

Old-fashioned versions insist on double sifting because:

  • It aerates the flour

  • Prevents dense patches

  • Helps create a silky crumb

Whisk in the salt. Set aside.

3. Cream the butter (5–7 minutes)

In a large mixing bowl, beat:

  • 1 pound (2 cups) butter

Cream it alone for 2 minutes first.

Then add the sugar:

  • Add sugar gradually (¼ cup at a time)

  • Beat 5–7 minutes total until very pale, thick, and fluffy

This long creaming creates the signature lofty, melt-in-your-mouth pound cake texture.

4. Add eggs one at a time

Add the 9 eggs, one at a time.

Beat 30–45 seconds after each egg.
Scrape down the bowl frequently.

You are making an emulsion — like mayonnaise.
This is why old-school pound cakes rise without much leavening.

5. Add flavorings

Mix in:

  • Vanilla

  • Almond extract (optional)

  • Citrus zest (if using)

Traditional Southern cooks often used both vanilla + almond for a nostalgic "bakery" taste.

6. Add sifted flour gradually

Add the flour in three additions, mixing on LOW speed.

Do not overmix.
Mix just until no streaks remain.

Old recipes say "stir, don’t beat" — that’s how you maintain tenderness.

7. Add cream or evaporated milk (optional)

If using heavy cream / evaporated milk, stir it in gently.

This adds moisture and richness, especially useful when baking in drier climates.

8. Fill the pan

Pour the thick batter into your prepared pan.
Smooth the top with a spatula.

Tap the pan gently twice to remove large air bubbles.

9. Bake LOW and SLOW

Bake at 300°F (150°C):

  • Bundt or tube pan: 1 hour 20 minutes – 1 hour 40 minutes

  • Loaf pans: 65–75 minutes

Do not open the oven door for the first hour.

Cake is done when:

  • A skewer comes out clean

  • Top springs back when gently touched

  • The edges pull slightly from the pan

Vintage pound cakes often crack on top — this is normal and desirable.

10. Cool gently

Allow cake to cool in the pan 15–20 minutes.

Run a knife along edges if needed, then invert onto a cooling rack.

Cool completely before slicing (at least 1–2 hours).
Warm pound cake tends to crumble.

⭐ OPTIONAL OLD-FASHIONED FINISHING TOUCHES

1. Hot Butter Glaze

In a small pan, heat:

  • 3 tbsp butter

  • ¼ cup sugar

  • 2 tbsp water

  • 1 tsp vanilla

Brush over warm cake.
Creates a shining, slightly crisp, sugary crust — very Southern!

2. Classic Powdered Sugar Dusting

A simple, elegant finish for a plain pound cake.

3. Lemon Sugar Rub

Mix:

  • ½ cup sugar

  • Zest of 1 lemon

Rub together to release oils.
Sprinkle on warm cake for a fragrant, vintage flavor.

⭐ SERVING IDEAS

  • Thick slices with fresh berries

  • Toasted slightly and served with butter

  • With lemon curd or berry compote

  • Cut into cubes for a trifle

  • Served with ice cream and caramel sauce

Old-fashioned pound cake is firm enough for grilling or pan-searing, too!

⭐ STORAGE

  • Room temperature: 5–6 days (stay super moist wrapped tightly)

  • Refrigerator: 1 week

  • Freezer: 3–4 months (double-wrap)

A pound cake actually tastes better on day 2, as the butter flavor blooms.


OTHER RECIPES

INGREDIENTS

  • 1⁄2 lb salted butter
  • 1 2⁄3 cups sugar
  • 5 eggs
  • 2 cups all-purpose flour
  • 1⁄2 teaspoon salt
  • 1 1⁄2 teaspoons vanilla extract
  • 1 tablespoon milk

DIRECTIONS

Preheat oven to 325 degrees Fahrenheit.
Grease and flour a 9x5 loaf pan.
With mixer on low speed, cream the butter until soft; slowly add sugar while mixer is running.
Once all the sugar has been added, beat until the mixture is fluffy.
Slowly add eggs, one at a time, mixing each egg well into the creamed mixture.
Add the flour and salt, mix until smooth.
Add vanilla extract and milk; mix until smooth.
Pour into the loaf pan.
Bake for 75 to 90 minutes or until golden brown. Enjoy !

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BUTTER POUND CAKE WITH A HOMEMADE TOUCH


BUTTER POUND CAKE WITH A HOMEMADE TOUCH

Makes one 9×5 loaf or 10-cup Bundt cake

🧈 INGREDIENTS

Dry Ingredients

  • 2 ½ cups all-purpose flour

  • ½ tsp baking powder

  • ½ tsp salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 cups granulated sugar

  • 5 large eggs, room temperature

  • 1 tbsp vanilla extract (or 2 tsp vanilla + 1 tsp almond extract)

  • ½ cup whole milk, room temperature

  • ½ cup heavy cream or buttermilk (your choice — cream = richer, buttermilk = tenderer)

Optional Add-ins for a Homemade Twist

🍞 INSTRUCTIONS — LONG + DETAILED

1. Prep your pan

  • Preheat oven to 325°F (165°C).

  • Grease a 9×5 loaf pan or Bundt pan liberally with butter, then dust with flour.
    (Spray + flour also works. Make sure every groove is coated if using a Bundt.)

2. Whisk the dry ingredients

In a medium bowl, whisk together:

  • Flour

  • Baking powder

  • Salt

Set aside.

3. Cream the butter and sugar — the key step

In a large mixing bowl, beat:

  • 1 cup butter

  • 2 cups sugar

Beat 4–6 minutes until very light, pale, and fluffy.
This step incorporates air, giving the pound cake its classic lift and fine crumb.

Tip: Scrape down the bowl often.

4. Add eggs one at a time

Add the 5 eggs one at a time, beating 30 seconds each until each is incorporated.

Do NOT rush or dump them in all at once — slow mixing keeps the cake smooth and prevents curdling.

5. Add flavors

Mix in:

  • Vanilla

  • Optional almond extract

  • Optional citrus zest

  • Optional butter extract

These deepen the “homemade bakery” flavor.

6. Combine milk + cream/buttermilk

In a small bowl or measuring cup, combine:

  • ½ cup milk

  • ½ cup heavy cream or buttermilk

Set aside.

7. Add dry ingredients alternately with milk mixture

Add the dry ingredients in three parts, alternating with the milk mixture in two parts:

Start: Dry → Wet → Dry → Wet → Dry
Mix on low speed.

Stop as soon as everything is incorporated — overmixing makes pound cake tough.

8. Pour batter into pan

Smooth the top with a spatula.
Tap the pan gently on the counter to release air bubbles.

9. Bake slowly

Bake at 325°F (165°C):

  • Loaf pan: 65–75 minutes

  • Bundt pan: 70–80 minutes

Cake is done when:

  • A skewer comes out clean

  • The top is golden and has a crack down the middle (classic pound cake sign)

  • Center bounces back slightly when pressed

10. Cool properly

Let cake cool 15 minutes in the pan, then turn out onto a wire rack.
Cool completely before slicing to keep the crumb tight and tender.

⭐ OPTIONAL HOMEMADE TOUCHES

1. Warm Butter Glaze (Highly Recommended)

Mix:

  • 3 tbsp butter

  • ¼ cup sugar

  • 2 tbsp water

  • 1 tsp vanilla

Heat until sugar dissolves. Brush over warm cake.
Creates a shiny crust and rich flavor.

2. Powdered Sugar Vanilla Glaze

  • 1 cup powdered sugar

  • 1–2 tbsp milk

  • ½ tsp vanilla

Whisk and drizzle over cooled cake.

3. Lemon or Orange Pound Cake Variation

Add:

  • Zest of 2 lemons or 2 oranges

  • Replace 2 tbsp milk with fresh juice

  • Optional citrus glaze

Bright, fresh, perfect for spring.

4. Sour Cream Pound Cake (Super Moist)

Replace:

  • ½ cup milk with ½ cup sour cream

  • Keep heavy cream the same

Texture becomes almost velvety.

⭐ SERVING IDEAS

  • With fresh berries and whipped cream

  • With lemon curd

  • Grilled slices topped with ice cream

  • Toasted lightly with butter for breakfast

  • Layered with fruit for a trifle

⭐ STORAGE

  • Room temp: 4–5 days wrapped tightly

  • Refrigerator: 7 days

  • Freezer: up to 3 months (double-wrap)

OTHER RECIPES

A great butter pound cake recipe to try !
INGREDIENTS
  • 2 boxes butter cake mix
  • 1 c. flour (Presto self-rising cake flour)
  • 3 sticks butter
  • 1 healthy tbsp. Crisco
  • 1 tbsp. vanilla flavor
  • 2 c. milk
  • 1 box Dream Whip (powder one)
  • 8 eggs
  • 1 c. sugar
INSTRUCTIONS

Sift together flour, cake mixes, Dream Whip and sugar.
 Blend in eggs, Crisco and butter together. 
Mix - stir milk into dry ingredients until completely mixed, then add butter and eggs; beat well until smooth, add vanilla (optional). 
Bake at 350 degrees for 35 to 40 minutes. The butter pound cake recipe is ready !!!

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BUTTER PECAN POUND CAKE





BUTTER PECAN POUND CAKE

🧈🌰 BUTTER PECAN POUND CAKE (LONGER, DETAILED VERSION)

⭐ ABOUT THIS CAKE

This Butter Pecan Pound Cake is everything a Southern dessert should be:

  • Dense but velvety

  • Moist but sturdy

  • Loaded with toasted pecans

  • Flavored with butter, vanilla, and a hint of caramel richness

  • Perfect for holidays, potlucks, or gifting

It slices beautifully and stays moist for days.

🍰 INGREDIENTS

For the Cake

  • 1 cup (2 sticks) unsalted butter, softened

  • ½ cup shortening (adds tenderness and classic pound cake “crumb”)

  • 2 cups granulated sugar

  • 1 cup light brown sugar, packed

  • 6 large eggs, room temperature

  • 3 cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp salt

  • 1 cup whole milk (or half-and-half for richer flavor)

  • 1½–2 tsp butter extract

  • 1 tsp vanilla extract

  • ½–1 tsp maple extract (optional but delicious)

  • 1½–2 cups toasted pecans, chopped

🔥 HOW TO TOAST THE PECANS (IMPORTANT!)

To get that signature butter-pecan flavor:

  1. Add pecans to a dry skillet.

  2. Cook over medium heat 3–5 minutes, stirring often.

  3. Add 1 tbsp butter and a pinch of salt.

  4. Cook 1 minute more, then cool.

This step intensifies the nut flavor and prevents sogginess in the cake.

👩‍🍳 INSTRUCTIONS

1. Prepare the pan

Preheat oven to 325°F (165°C).
Grease and flour a 10-inch tube pan or Bundt pan extremely well.
(Butter pecan cakes tend to stick—don’t skip!)

2. Cream the fats + sugars

Beat butter and shortening together until creamy.
Add sugar and brown sugar slowly.
Beat 4–6 minutes until fluffy and pale.

3. Add eggs one at a time

Add each egg, mixing until incorporated before adding the next.
This builds structure and prevents a dense cake.

4. Mix the dry ingredients

In a bowl, whisk together:

  • Flour

  • Salt

  • Baking powder

5. Add dry ingredients and milk

Alternate adding the flour mixture and the milk:

  • Start with flour

  • Add milk

  • Add flour

  • Add milk

  • Finish with flour

Mix on LOW and stop as soon as combined.

6. Add flavorings + pecans

Stir in:

  • Butter extract

  • Vanilla

  • Maple extract (optional)

Fold in toasted pecans with a spatula.

7. Bake

Pour into prepared pan and smooth the top.
Bake 1 hour 15 minutes to 1 hour 30 minutes, depending on your oven.
The cake is done when:

  • A toothpick comes out clean

  • The top springs back lightly

  • The edges pull slightly from the pan

8. Cool properly

Let cool 15–20 minutes in the pan,
then carefully turn out onto a wire rack.
Allow to cool completely before slicing.

🍮 BUTTER PECAN GLAZE (HIGHLY RECOMMENDED)

Ingredients

  • 4 tbsp butter

  • ½ cup chopped pecans, toasted

  • ½ cup brown sugar

  • ¼ cup milk or cream

  • 1 cup powdered sugar

  • ½ tsp vanilla or butter extract

Instructions

  1. Melt butter in a saucepan over medium heat.

  2. Add brown sugar + milk.

  3. Bring to a gentle boil for 1 minute, stirring.

  4. Remove from heat.

  5. Whisk in powdered sugar and extract.

  6. Stir in toasted pecans.

  7. Pour the warm glaze over the cooled cake.

Creates a shiny, buttery pecan layer that soaks into the top. Incredible!

🍽️ SERVING IDEAS

🧊 STORAGE

Pound cakes freeze beautifully and taste even better after resting.

🌟 OPTIONAL VARIATIONS

1. Butter Pecan Cream Cheese Pound Cake

Replace ½ cup butter with 8 oz softened cream cheese.

2. Maple Pecan Pound Cake

Add more maple extract, use more brown sugar, and add cinnamon.

3. Southern “Crunch Top” Version

Sprinkle the pan with sugar before adding the batter for a crisp crust.

4. Caramel Pecan Version

Pour caramel sauce into the pan before adding batter for a gooey top.


ANOTHER RECIPES

A great butter pound cake recipe to try !
BUTTER POUND CAKE INGREDIENTS
  • 3 c. sugar
  • 1 stick butter
  • 1 c. Crisco
  • 3/4 c. milk
  • 1/4 c. warm water
  • 1 tsp. butter pecan flavoring (or substitute vanilla)
  • 5 to 6 eggs (if small - use 6)
  • 3 1/4 c. flour (sifted once)
  • 1 c. chopped pecans
  • 1 tsp. baking powder

BUTTER POUND CAKE INSTRUCTIONS
First of all cream sugar, butter and Crisco until light and fluffy. Add whole eggs, one at a time; beating well after each addition. And then add flavoring and beat well. Mix 1/4 cup of the flour with nut meats. Next is to add flour mixed with baking powder alternately with milk (which you have mixed with water). Start and end with flour. Fold in nuts. Put into tube pan that has been well greased and floured. Bake 1 hour and 20 minutes at 300 to 350 degree oven. When done, remove from pan after 10 minutes. The butter pound cake recipe pecan is ready...enjoy the pound cake. Nice !

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BUTTER NUT POUND CAKE



BUTTER NUT POUND CAKE

🍰 BUTTER NUT POUND CAKE

Ingredients

Instructions

1. Preheat

Preheat oven to 325°F (165°C).
Grease and flour a 10-inch tube pan or large Bundt pan.

2. Cream butter and shortening

Beat butter and shortening together until fluffy.
Add sugar gradually and beat 4–5 minutes until light.

3. Add eggs

Add eggs one at a time, mixing well after each.

4. Add dry + wet ingredients

In a separate bowl, whisk together:

  • Flour

  • Baking powder

  • Salt

Add the dry mixture to the butter mixture alternating with the milk, beginning and ending with flour.

5. Add the flavoring

Mix in the butternut extract until fully blended.

6. Bake

Pour batter into prepared pan and bake 1 hour 15 minutes to 1 hour 30 minutes,
or until a toothpick comes out clean.

7. Cool

Let cool in the pan 10–15 minutes, then remove to finish cooling on a rack.

⭐ Optional Butter Nut Glaze

Drizzle over the warm cake for extra flavor.

Glaze:

Mix until pourable and drizzle across cake.

🍽️ Tips for the Perfect Pound Cake



BUTTER POUND CAKE RECIPE INGREDIENTS
BUTTER POUND CAKE RECIPE
Grease and flour a tube pan. Heat oven to 325 degrees. Cream Crisco and sugar, add flavoring. Add eggs, one at a time, beating well after each. Slowly add flour and mix well. Bake one hour or until done. Test with toothpick. Cool on rack 10 minutes. Then turn out on a rack to cool...enjoy the butter pound cake recipe..!
butter-pound-cake-with-homemade-touch.

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VANILLA BUTTER AND NUT POUND CAKE




This is a true classic—a timeless, elegant cake that relies on the quality of its ingredients and the precision of its technique. A perfect Vanilla Butter & Nut Pound Cake is a thing of beauty: dense yet tender, with a fine, buttery crumb and a satisfying crunch from toasted nuts. This recipe will guide you to creating that perfect loaf every single time.

The Ultimate Classic Vanilla Butter & Nut Pound Cake

This recipe honors the traditional pound cake spirit while incorporating modern techniques for a guaranteed tender and moist result. It's a celebration of pure flavor: the rich sweetness of butter, the warm aroma of vanilla, and the deep, toasty crunch of pecans. It's simple enough for a beginner but sophisticated enough for the most discerning palate.

Yields: One 9x5 inch loaf (8-10 slices) Prep time: 20 minutes Cook time: 60-70 minutes

Why This Recipe Works: The Three Pillars of Perfection

Before we get to the ingredients, let's understand the three core principles that make this pound cake exceptional.

  1. The Creaming Method is Everything: A traditional pound cake has no chemical leavening like baking soda. Its lift comes entirely from the air incorporated during the creaming process. By beating the softened butter and sugar together for several minutes until they are pale, light, and fluffy, you are whipping millions of tiny air pockets into the fat. These air pockets are what will expand in the oven, giving the cake its structure and preventing it from being a dense brick. This is the single most important step.
  2. The Power of Room-Temperature Ingredients: For the creaming method to work, the butter, eggs, and any dairy must be at room temperature. Cold ingredients will not emulsify properly; the cold eggs can cause the butter to seize and curdle, resulting in a dense, greasy texture. Planning ahead to let everything sit out is non-negotiable for success.
  3. The Transformation of Toasted Nuts: Raw nuts are fine, but toasted nuts are a revelation. The heat of toasting awakens the oils within the nut, deepening its flavor and giving it a much richer, nuttier taste. It also provides a superior crunch that contrasts beautifully with the tender crumb of the cake.

Ingredients

  • 1 cup (226g or 2 sticks) unsalted butter, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • 2 ½ cups (300g) all-purpose flour
  • 1 tsp baking powder (a modern touch for a little extra lift and tenderness)
  • ½ tsp salt
  • 1 cup heavy cream, at room temperature
  • 1 cup pecans, toasted and roughly chopped (walnuts or almonds are also excellent)

Step-by-Step Instructions

  1. Prep and Preheat: Preheat your oven to 325°F (165°C). A lower temperature is key for a dense cake, allowing it to bake evenly without the outside getting too dark before the center is cooked. Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.

  2. Toast the Nuts: Spread the pecans in a single layer on a baking sheet. Toast them for 5-7 minutes in the preheated oven, shaking the pan once, until they are fragrant and a shade darker. Let them cool completely.

  3. The Creaming (The Most Important Step): In a large bowl using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter on medium speed until it is perfectly smooth. Add the granulated sugar and continue to beat on medium-high speed for a full 3-5 minutes. Scrape down the sides and bottom of the bowl. The mixture should be pale yellow, light, and fluffy.

  4. Add Eggs and Vanilla: Add the room-temperature eggs one at a time, beating well after each addition until it is fully incorporated and the mixture is smooth again. Scrape down the bowl again. Beat in the vanilla extract.

  5. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent is evenly distributed.

  6. Alternate Wet and Dry: With the mixer on low speed, add the dry ingredients in three additions, alternating with the heavy cream in two additions (Dry, Cream, Dry, Cream, Dry). Begin and end with the dry ingredients. Mix only until just combined after each addition. Do not overmix! Overmixing develops gluten and will make your cake tough.

  7. Fold in the Nuts: Remove the bowl from the mixer. Using a rubber spatula, gently fold the cooled, toasted pecans into the batter until they are evenly distributed.

  8. Bake the Cake: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 60-70 minutes. The cake is done when it is a deep golden brown and a wooden skewer inserted into the center comes out clean.

  9. The Two-Stage Cool: Let the cake cool in the pan on a wire rack for 15 minutes. This allows it to set up. Then, carefully run a knife around the edges and invert the cake onto the wire rack to cool completely before slicing.


Tips for Success & Variations

  • Citrus Variation: Add the zest of one lemon or orange to the butter and sugar during the creaming step for a bright, fresh flavor that pairs beautifully with the nuts and vanilla.
  • Different Nuts: Toasted walnuts or slivered almonds are fantastic substitutes for pecans.
  • A Simple Glaze: For a sweeter finish, whisk 1 cup of powdered sugar with 2-3 tablespoons of milk or cream until smooth. Drizzle over the cooled cake.
  • Make it Yours: Add ½ teaspoon of almond extract along with the vanilla for a different, classic flavor profile.
  • Storage: Store the completely cooled cake in an airtight container at room temperature for up to 3 days. The flavor and texture often improve on the second day.

Enjoy a slice of pure, classic comfort.




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