BUTTER POUND CAKE RECIPE: Butter Pound Cake

Classic Butter Pound Cake – Rich, Moist & Easy Recipe

Bake a classic butter pound cake with rich flavor and moist crumb. Simple ingredients, foolproof steps, and perfect slices every time.

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Butter Pound Cake Recipe

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Introduction

This Classic Butter Pound Cake is rich, dense, and beautifully moist—just like a traditional pound cake should be. Made with simple pantry ingredients and no shortcuts, this recipe delivers a velvety crumb, buttery flavor, and golden crust that make it perfect for dessert, afternoon coffee, or special occasions.

Why This Butter Pound Cake Works

High butter content for rich flavor
Proper creaming for a tender crumb
Balanced sugar for sweetness without heaviness
Even baking for clean, perfect slices
Time-tested, traditional method

Ingredients for Butter Pound Cake

You’ll Need (10–12 slices)

1 cup (226 g) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup whole milk, room temperature

Tip: Room-temperature ingredients ensure smooth batter and even baking.

How to Make Butter Pound Cake

Step-by-Step Instructions

Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.
Cream butter and sugar until light and fluffy (4–5 minutes).
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract.
Whisk flour, baking powder, and salt in a separate bowl.
Add dry ingredients alternately with milk, beginning and ending with flour.
Pour batter into prepared pan and smooth the top.
Bake 70–80 minutes, until a toothpick comes out clean.
Cool 15 minutes in pan, then turn out onto a rack to cool completely.

Pro Tips for Perfect Pound Cake

Do not overmix once flour is added
Bake low and slow for even texture
Tent loosely with foil if top browns too quickly
Let cake cool fully before slicing

Variations & Flavor Add-Ins

Lemon Butter Pound Cake: Add 2 tbsp lemon zest
Vanilla Bean Pound Cake: Use vanilla bean paste
Almond Pound Cake: Replace vanilla with almond extract
Marble Pound Cake: Swirl in chocolate batter

What to Serve with Butter Pound Cake

Storage & Freezing

Room temperature (covered): up to 4 days
Refrigerated: up to 7 days
Freeze (wrapped tightly): up to 2 months

Frequently Asked Questions

Why is my pound cake dry?
Overbaking or too much flour can cause dryness.

Can I use salted butter?
Yes—reduce added salt by half.

Why did my cake crack on top?
A cracked top is normal and classic for pound cakes.

Final Thoughts

This Classic Butter Pound Cake is a timeless dessert that never goes out of style. Rich, moist, and perfectly dense, it’s the kind of recipe you’ll return to again and again for reliable, bakery-quality results at home.

OTHER RECIPES

INGREDIENTS

* 1 cup butter

* 6 eggs

* 3 cups white sugar

* 3 cups all-purpose flour

* 1 pint heavy whipping cream

* 1 tablespoon vanilla extract

* 2 teaspoons lemon extract

INSTRUCTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.

2. With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.

3. Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.

4. Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.

5. Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool. The butter pound cake recipe is ready to serve....enjoy the cake !

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Butter Pound Cake Video:

BUTTER POUND CAKE RECIPE