Butter Crisp Pound Cake – Golden Crust & Rich Flavor
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Bake a butter crisp pound cake with a golden, crackly crust and rich, tender crumb. Classic from-scratch recipe that slices perfectly.
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Introduction
Butter Crisp Pound Cake is a classic, old-fashioned dessert known for its golden, slightly crisp exterior and rich, buttery interior. The contrast between the delicate crust and tender crumb makes this pound cake especially irresistible. It’s perfect for slicing, gifting, or serving with coffee and tea.
What Makes Butter Crisp Pound Cake Special?
Lightly crisp, crackled outer crust
Rich butter-forward flavor
Dense yet tender crumb
Beautiful slices with clean edges
Why You’ll Love This Recipe
Old-school bakery-style results
Crisp top without glazing or syrup
Moist texture that keeps well
Perfect for loaf or bundt pans
Ideal for everyday or special occasions
Ingredients for Butter Crisp Pound Cake
You’ll Need (10–12 slices)
1 cup (226 g) unsalted butter, softened
2¼ cups granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup whole milk, room temperature
Tip: Extra sugar helps create the signature crisp crust.
How to Make Butter Crisp 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 very light and fluffy (5 minutes).
Add eggs one at a time, beating 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 top.
Bake 75–85 minutes, until a toothpick comes out clean.
Cool 15 minutes in pan, then turn out and cool completely.
Pro Tips for a Perfect Crisp Crust
Cream butter and sugar thoroughly
Bake low and slow for even browning
Do not cover while cooling
Avoid overmixing after flour is added
Variations & Flavor Enhancements
Lemon Crisp Pound Cake: Add 2 tbsp lemon zest
Almond Crisp Pound Cake: Use almond extract
Vanilla Bean Pound Cake: Replace extract with vanilla bean paste
Sugar Crust Boost: Sprinkle 1 tbsp sugar on top before baking
What to Serve with Butter Crisp Pound Cake
Fresh berries
Coffee or tea
Light fruit compote
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 the crust crisp?
The high butter and sugar content caramelizes during baking.
Can I use a bundt pan?
Yes—this recipe works beautifully in bundt pans.
Is a cracked top normal?
Yes—cracks are classic and desirable in pound cakes.
Final Thoughts
Butter Crisp Pound Cake is a timeless dessert that celebrates simplicity and technique. With its golden crust, rich flavor, and tender crumb, it’s the kind of cake that never goes out of style and always earns compliments.
- 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
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