BUTTER POUND CAKE RECIPE

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

Butter Pound Cake

Butter Pound Cake Recipe

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 !

butter-pound-cake-recipe

Butter Pound Cake Video:

Old Fashion Butter Pound Cake

Old Fashion Butter Pound Cake

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 !