BUTTER POUND CAKE RECIPE

CREAM CHEESE POUND CAKE WITH BUTTER

CREAM CHEESE POUND CAKE WITH BUTTER SAUCE

This is a truly decadent and classic dessert that combines the dense, moist richness of a cream cheese pound cake with a luxurious, warm butter sauce. It's an elegant and comforting treat that is perfect for a special occasion or a luxurious weekend dessert.

The Ultimate Cream Cheese Pound Cake with Warm Brown Butter Sauce

This recipe creates a pound cake that is incredibly moist and tender with a fine, velvety crumb, thanks to the addition of cream cheese. It's not overly sweet, allowing the rich, nutty flavor of the warm brown butter sauce to truly shine. This is a dessert that feels both timeless and sophisticated.

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

Why This Recipe Works

Before we get to the ingredients, let's understand the three pillars that make this dessert so special.

The Magic of Cream Cheese: Adding cream cheese to a traditional pound cake batter is a game-changer. The high fat and water content in the cream cheese creates an exceptionally moist and tender crumb. It also adds a subtle, pleasant tang that beautifully balances the richness of the butter and sugar, preventing the cake from being one-dimensionally sweet.
The Creaming Method is Key: The texture of a perfect pound cake comes from properly creaming the fats (butter and cream cheese) with the sugar. This process whips air into the batter, which acts as the primary leavening agent, creating a light yet dense structure. It's crucial to beat this mixture until it's pale, light, and fluffy.
The Brown Butter Sauce: This isn't just melted butter. By cooking the butter until the milk solids toast and turn a nutty brown, we create a beurre noisette. This process develops an incredibly deep, nutty, and complex flavor that elevates the entire dessert. Paired with brown sugar and cream, it becomes a warm, pourable caramel sauce that is pure indulgence.

Ingredients

For the Cream Cheese Pound Cake:

½ cup (113g) unsalted butter, softened to room temperature
4 oz (113g) block-style cream cheese, softened to room temperature
1 ½ cups (300g) granulated sugar
3 large eggs, at room temperature
1 ½ cups (180g) all-purpose flour
½ tsp baking powder
¼ tsp salt
1 tsp pure vanilla extract

For the Warm Brown Butter Sauce:

½ cup (113g) unsalted butter
¾ cup (150g) packed brown sugar (light or dark)
⅓ cup (60ml) heavy cream
½ tsp pure vanilla extract
Pinch of salt

Step-by-Step Instructions

Part 1: Making the Pound Cake

Prep and Preheat: Preheat your oven to 325°F (165°C). A lower temperature is key for a dense cake like this, as it allows 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.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent is evenly distributed.
The Creaming Process (The Most Important Step): In a large bowl using a stand mixer or a hand mixer, beat the softened butter and cream cheese together on medium speed until they are completely smooth and combined, about 1-2 minutes. Add the granulated sugar and continue to beat on medium-high speed for 3-4 minutes, until the mixture is very light, pale, and fluffy. Scrape down the sides and bottom of the bowl as needed.
Add Eggs and Vanilla: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl again. Beat in the vanilla extract.
Combine Wet and Dry: With the mixer on low speed, add the dry ingredients in three additions, mixing only until just combined after each one. Do not overmix! Overmixing will develop the gluten and result in a tough, dense cake. The batter will be thick.
Bake the Cake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes. The cake is done when it's a deep golden brown and a wooden skewer inserted into the center comes out clean.
Cool the Cake: Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully run a knife around the edges and invert the cake onto the wire rack to cool completely.

Part 2: Making the Warm Brown Butter Sauce

Brown the Butter: In a small saucepan, melt the ½ cup of butter over medium heat. Once melted, continue to cook, swirling the pan occasionally. The butter will foam, and then the foam will subside. Watch it closely as the milk solids at the bottom of the pan turn a deep, nutty brown and it releases a wonderful aroma. This can happen quickly, so don't walk away.
Create the Sauce: As soon as the butter is browned, remove the pan from the heat. Carefully whisk in the brown sugar, heavy cream, vanilla extract, and pinch of salt until the sugar is dissolved and the sauce is smooth and glossy.
Keep Warm: Keep the sauce warm over very low heat until you are ready to serve.

Part 3: Serve

Serve slices of the cooled (or slightly warmed) cream cheese pound cake with a generous drizzle of the warm brown butter sauce over the top.

Tips for Success & Variations

Room Temperature is Non-Negotiable: Using cold butter, cream cheese, or eggs will result in a curdled, dense batter that won't incorporate air properly. Plan ahead and take them out of the refrigerator at least an hour before baking.
Citrus Variation: Add the zest of one lemon or orange to the butter and sugar mixture during the creaming process for a bright, fresh note that pairs beautifully with the cream cheese and butter sauce.
Make-Ahead: The pound cake can be made a day in advance. Wrap it tightly in plastic wrap and store at room temperature. The sauce can be made ahead and gently reheated before serving.
Glaze Instead of Sauce: For a different presentation, let the cake cool completely. Whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or cream until smooth, then drizzle over the top.
Storage: Store the cake (without sauce) in an airtight container at room temperature for up to 3 days.

Enjoy your incredibly decadent and delicious cream cheese pound cake

BEST SOUR CREAM POUND CAKE IN THE WORLD

BEST SOUR CREAM POUND CAKE IN THE WORLD

I swear to Beans, the months of October through December leave me utterly exhausted! Each year, I promise myself that I will implement various strategies to ensure a smoother holiday and travel season, yet I never follow through. Recently, I find myself in bed by 7 PM, LOL. I am truly fatigued!

Nevertheless, I have managed to maintain consistency with my slow morning self-care routine, and it has been delightful! I rise before dawn, enjoy my coffee, meditate, journal, and partake in whatever brings me joy at that moment. Recently, my new passion has been baking cakes in the morning.

It is so therapeutic!

There is something uniquely special about morning baking. While everyone else is still asleep, the sun casts a pre-sunrise blue glow, creating an atmosphere that feels almost magical as the world gradually awakens.

This week, I baked a sour cream pound cake!

This sour cream pound cake truly amazed me! I have another sour cream pound cake recipe on my blog that I adore, but I must admit this one surpasses it! Step aside, cream cheese pound cake; it is time for this sour cream pound cake to take the spotlight! It has undoubtedly earned its place among my other exceptional pound cake recipes.

Oh my goodness, everyone! This cake is incredibly rich and moist. It boasts an exceptionally tender crumb texture. I dare say it is the finest sour cream pound cake I have ever tasted, and I have had plenty!

I ended up baking an additional one to store in the freezer. It is always convenient to have a dessert ready for holiday guests, and pound cake is the greatest of all time when it comes to freezing.

Have you ever tried sour cream pound cake? Sour cream contributes a level of richness and moisture to pound cakes. It is similar to a buttermilk pound cake but has a moister crumb texture. It retains the classic pound cake flavor, making it easy to infuse with various extracts.

My preferred trio of extracts for sour cream pound cake includes vanilla, almond, and lemon. I appreciate how these extracts provide subtle flavor while preserving that buttery richness.

Here’s what you will require

INGREDIENTS (the complete recipe with measurements is available at the end of the post)

CAKE

all-purpose flour, sifted
baking soda
salt
unsalted butter, at room temperature
granulated sugar
sour cream
vanilla extract
almond extract
lemon extract
large eggs, at room temperature

GLAZE

powdered sugar
heavy whipping cream
fine sea salt
vanilla extract

How to prepare the sour cream pound cake recipe

INSTRUCTIONS

Preheat the oven to 325°F. Lightly grease a bundt pan (I utilize a 9.5-inch pan) with shortening and dust it evenly with flour. Set it aside.

In a large bowl, sift together the flour, baking soda, and salt. Set aside.

In another large bowl, combine the butter with approximately one cup of the sugar.

Set a timer for 3 minutes, and using a hand mixer on low speed, blend in all of the sugar along with the remaining sugar until it is creamed. Cease mixing when the 3 minutes have elapsed.

Incorporate the sour cream (on low speed) just until it is mixed, ensuring to scrape down the sides of the bowl with a rubber spatula.

Add the vanilla extract, almond extract, and lemon extract.

In a separate bowl, crack all the eggs and whisk them just until they are combined.

Gradually incorporate the dry ingredients into the wet ingredients, alternating with the eggs.

Mix until the eggs and flour mixture are fully combined and the batter is light and fluffy. (Be sure to scrape down the sides of the bowl.)

Evenly distribute the pound cake batter into the prepared pan. Tap the pan on the counter to eliminate any air bubbles.

Bake on the middle rack for 1 hour and 15-20 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs attached to it.

Allow the cake to cool on a wire rack for about 20 minutes or until the pan is warm but cool enough to handle.

Remove the cake from the pan and let it cool completely before applying the glaze.

To prepare the glaze, place the sifted powdered sugar in a large bowl.

Gradually add the heavy cream one tablespoon at a time, while stirring until the desired consistency is achieved.

Incorporate the vanilla extract and salt.

Position a piece of parchment paper beneath the cooling rack and drizzle or pour the glaze over the cake.

Position a sheet of parchment paper beneath the cooling rack and either drizzle or pour the glaze over the cake that has cooled. Allow the glaze to set before cutting into the cake.

Advice for creating the FINEST sour cream pound cake

Utilize high-quality ingredients! Indeed, for an exceptional pound cake, it is essential to use premium components. This includes the finest butter, sour cream, and extracts available. The quality truly impacts the outcome. Additionally, opt for full-fat options in this recipe!

Adhere to the instructions meticulously- Ensure that you follow the mixing techniques, pan dimensions, and baking durations to achieve optimal results.

Decoration- I prefer this cake accompanied solely by a rich vanilla glaze, but you are welcome to enhance it with garnishes such as fresh berries, mint leaves, or citrus twists for added visual appeal.

Storing sour cream pound cake

This cake can be kept at room temperature for up to a week. Just wrap it securely in plastic wrap and place it in an airtight container.

Alternatively, refrigeration is an option. Sour cream pound cake freezes and reheats exceptionally well!

To freeze, wrap the slices tightly in aluminum foil or plastic wrap and store them in an airtight freezer container. Remember to label it with the date. This pound cake can be frozen for as long as 3 months.

For reheating, simply allow it to sit at room temperature or warm it in the microwave for a few seconds.

Additional notes

To accurately measure the flour, spoon it into the measuring cup and level it off. After measuring all the flour, sift it.

This glaze yields enough to cover the entire cake. You may reduce the glaze recipe by half if you prefer to drizzle the cake with glaze.

INGREDIENTS

1 cup butter
3 cups sugar
6 eggs
3 cups sifted flour
1⁄4 teaspoon baking soda
1 (8 ounce) container sour cream
2 teaspoons vanilla

DIRECTIONS

Cream butter and sugar.

Add eggs on at a time and beat well.

Add sifted flour and baking soda alternating with sour cream.

Add Vanilla.

Place in greased and floured pan.

Bake at 300 for 1 hour and 30 minutes or until done. Cool. Enjoy the BEST SOUR CREAM POUND CAKE IN THE WORLD recipes !!!

BEST SOUR CREAM POUND CAKE IN THE WORLD VIDEO :

Butter Pound Cake Recipe

Butter Pound Cake Recipe

Tried & True, Southern Butter Pound Cake! This pound cake is a timeless classic, featuring a tender crumb and remarkable flavor!

Pound cakes hold a special place in my heart! They truly resonate with my emotions. Butter pound cakes evoke memories of childhood summers spent at my great grandfather's home in Elberton, GA.

The sound of that screen door slamming, the only noise being the buzzing of insects and the gentle flow of bubbling creeks, and the joy of catching lightning bugs at dawn!

It is indeed true; you cannot go wrong with a delightful, traditional butter pound cake! Whether you choose to top it with fresh fruits like peaches or strawberries, or simply enjoy it on its own, it remains a Southern staple!

Butter pound cakes are quite straightforward to make and are similar to vanilla pound cakes, but with a richer buttery taste!

To enhance that buttery flavor and achieve a delicate crumb, I utilize butter-flavored shortening. If butter-flavored shortening is unavailable, regular shortening with a touch of butter flavoring will suffice!

The texture of this butter pound cake is absolutely ideal! The crumb is incredibly fluffy and moist. It only improves the following day, and it freezes beautifully!

How To Freeze Pound Cake

At the conclusion of the video, I demonstrate my preferred method for freezing pound cakes. Pound cakes are among the BEST cakes to freeze because once thawed, they regain that wonderful crumb texture and flavor as if they were just baked!

You can ALWAYS find frozen pound cake in my freezer. It is perfect for unexpected guests! There is nothing quite like concluding a spring or summer dinner with warm pound cake topped with grilled pineapples or freshly picked strawberries and whipped cream! Especially when you can simply retrieve the cake from the freezer and let it thaw!

To freeze my pound cake, I slice the cake into portions. Then, I tightly wrap each slice in plastic wrap. Following that, I cover them in foil and place the slices in a freezer container.

Now, this may seem excessive, but if I even detect a hint of 'freezer' taste in my food, I can...

This technique ensures that pound cake remains fresh and safeguarded for as long as 4 months! The cake thaws quite rapidly, so I simply set it on the counter and allow it to defrost.

Please join me in this process!!!!

Ingredients

Cake:
* 3 cups all purpose flour
* 2 cups Sugar
* 1 tsp baking powder
* 1 tsp salt
* 1/2 tsp baking soda
* 1 cup buttermilk
* 1 cup butter or margarine, softened
* 2 tsp vanilla extract
* 4 eggs
* Butter Sauce:
* 3/4 cups sugar
* 1/3 cup butter or margarine
* 3 tbsp water
* 2 tsp vanilla extract
* Powdered Sugar

Instructions

1. Heat oven 325 degrees F. Generously grease and flour 12-cup bundt pan. Beat sugar, butter, & eggs. Add remaining cake ingresients and beat 3 minutes on medium speed. Pour into prepared cake pan. Bake 55-70 minutes or until toothpick comes out clean. DO NOT remove cake from pan.
2. In small saucepan, combine all sauce ingredients; cook over low heat until butter melts, stirring occasionally. Do not boil. Using long-tined fork, pierce hot cake in pan 10 - 15 times. Slowly pour sauce over cake. Remove cake immediately from pan AFTER sauce has been absorbed. Cool completely. Sprinkle with Powdered Sugar. The butter pound cake recipe is ready to serve...enjoy the cake !
butter-rum-pound-cake-recipe.

Sour Cream Pound Cake

Sour Cream Pound Cake

Pound Cake Ingredients:

1 cup butter, room temperature
3 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 cups all purpose flour
1 cup sour cream

Pound Cake Instructions

Preheat oven to 325°F. Coat a 10- cup bundt pan with baking spray. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and the sugar for 5 minutes on medium speed.

Add in the eggs, vanilla, baking soda, and salt and mix until combined, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour, mixing until just combined. Add in the sour cream and mix on low for 1 minute until incorporated, scarping the sides and bottom of the bowl to ensure everything is mixed evenly.

Pour batter into the prepared pan and bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 20 minutes. Loosen the sides of the cake by running a butter knife around the edges. Invert the bundt pan onto a cake or serving plate. Dust with powdered sugar if desired.

Serve warm or room temperature. Cool. Enjoy the Pound Cake recipes !!!

Sour Cream Pound Cake Video :

Butter Pecan Pound Cake Recipe

A nice butter pound cake recipe to try !

Pound Cake Ingredients

* 1/2 cup powdered sugar

* 1/2 cup chopped pecans

* 1 Butter Pecan cake mix

* 4 eggs

* 3/4 cup oil

* 1 cup water

* 1 can coconut pecan frosting

Pound Cake INSTRUCTIONS

1. Grease tube pan heavily and dust with powdered sugar, leaving remaining sugar in bottom of pan.

2. Sprinkle nuts in bottom of pan.

3. Spray with Pam cooking spray.

4. Mix cake mix with eggs, oil, and water.

5. Beat 2 minutes.

6. Stir in coconut pecan frosting.

7. Pour into pan.

8. Bake at 350 degrees about 55 minutes.

9. Check doneness with toothpick.

10. Remove from pan while warm. The butter pound cake recipe is ready to serve...enjoy it ! butter-pound-cake.

Butter Pecan Pound Cake Recipe Video :

BUTTER CRISP POUND CAKE

A nice butter pound cake recipe...try this one !

POUND CAKE INGREDIENTS

1 1/2 c. butter-flavored Crisco
3 c. sugar
3 c. plain flour
1 tsp. baking powder
1 c. milk
6 eggs
3 tsp. vanilla flavoring

POUND CAKE INSTRUCTIONS

Mix Crisco and sugar until well blended. Add sifted dry ingredients alternately with milk. Add eggs one at a time, beating well after each addition. Add vanilla and mix well. Bake in a large tube pan at 350 degrees for 1 hour and 15 minutes, or until firm and golden brown. Variation: For chocolate pound cake, add 6 tablespoons cocoa sifted in with dry ingredients to batter. The crispy butter pound cake recipe is ready to serve....! Enjoy it ! butter-pecan-pound-cake-recipe

BUTTER CRISP POUND CAKE VIDEO :

Butter Rum Pound Cake Recipe

Ingredients

* 1 cup butter

* 1/2 cup shortening

* 3 cups sugar

* 5 large eggs

* 3 1/2 cups flour

* 1/2 teaspoon baking powder

* 1 cup whole milk

* 1/4 cup dark rum (you could replace this with milk+ extra vanilla if not using rum)

* 1 teaspoon vanilla extract

* 1/2 cup chopped pecans

Rum Glaze

* 1 cup sugar

* 1/2 cup butter

* 1/4 cup water

* 1/4 cup rum (Or you can use a little extra water and some vanilla)

INSTRUCTIONS

1. Preheat oven to 325°F Grease 29x13"pans(or entire 12-cup tube pan) .

2. In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.

3. In a medium bowl, combine flour and baking powder.

4. In a small bowl, combine milk, rum and vanilla.

5. Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.

6. Pour batter into prepared pan; sprinkle evenly with chopped pecans.

7. Bake 30-40 minutes (1 hour and 10-15 minutes if in tube pan) or until toothpick inserted into center comes clean.

8. Pierce top of cakes 10-15 times with a thin skewer. Pour Rum Glaze over hot cake.

9. Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.

10.

Rum Glaze:

11. In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved. The butter pound cake recipe is ready...enjoy the cake ! Nice one !

butter-pound-cake-recipe