Butter Pound Cake Recipe
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!
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!!!!
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Introduction
Rich, dense, and buttery, this classic pound cake delivers a velvety crumb, golden crust, and timeless flavor. Perfect for dessert, coffee, or special occasions.
Ingredients (10–12 slices)
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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1 tsp vanilla extract
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3 cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
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1 cup whole milk, room temperature
Tip: Room-temperature ingredients ensure smooth batter and even baking.
Instructions
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Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.
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Cream butter and sugar until light and fluffy.
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Add eggs one at a time, mixing well.
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Mix in vanilla extract.
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Combine dry ingredients separately and alternately add with milk to the butter mixture.
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Pour batter into pan and bake 70–80 minutes.
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Cool 15 minutes, then remove from pan to cool completely.
Pro Tips
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Do not overmix after adding flour.
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Bake low and slow for even texture.
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Tent with foil if top browns too fast.
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Cool completely before slicing.
Variations
Serving Suggestions
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Fresh berries, whipped cream, or ice cream.
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Dust with powdered sugar.
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Serve with coffee or tea.
Storage
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Room temperature: 4 days
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Refrigerated: 7 days
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Frozen: 2 months
FAQs
Final Thoughts
A timeless, rich, and moist cake perfect for any occasion.
OTHER RECIPES
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.
