BUTTER POUND CAKE RECIPE

BUTTER NUT POUND CAKE



BUTTER NUT POUND CAKE

🍰 BUTTER NUT POUND CAKE

Ingredients

Instructions

1. Preheat

Preheat oven to 325°F (165°C).
Grease and flour a 10-inch tube pan or large Bundt pan.

2. Cream butter and shortening

Beat butter and shortening together until fluffy.
Add sugar gradually and beat 4–5 minutes until light.

3. Add eggs

Add eggs one at a time, mixing well after each.

4. Add dry + wet ingredients

In a separate bowl, whisk together:

  • Flour

  • Baking powder

  • Salt

Add the dry mixture to the butter mixture alternating with the milk, beginning and ending with flour.

5. Add the flavoring

Mix in the butternut extract until fully blended.

6. Bake

Pour batter into prepared pan and bake 1 hour 15 minutes to 1 hour 30 minutes,
or until a toothpick comes out clean.

7. Cool

Let cool in the pan 10–15 minutes, then remove to finish cooling on a rack.

⭐ Optional Butter Nut Glaze

Drizzle over the warm cake for extra flavor.

Glaze:

Mix until pourable and drizzle across cake.

🍽️ Tips for the Perfect Pound Cake



BUTTER POUND CAKE RECIPE INGREDIENTS
BUTTER POUND CAKE RECIPE
Grease and flour a tube pan. Heat oven to 325 degrees. Cream Crisco and sugar, add flavoring. Add eggs, one at a time, beating well after each. Slowly add flour and mix well. Bake one hour or until done. Test with toothpick. Cool on rack 10 minutes. Then turn out on a rack to cool...enjoy the butter pound cake recipe..!
butter-pound-cake-with-homemade-touch.

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VANILLA BUTTER AND NUT POUND CAKE




This is a true classic—a timeless, elegant cake that relies on the quality of its ingredients and the precision of its technique. A perfect Vanilla Butter & Nut Pound Cake is a thing of beauty: dense yet tender, with a fine, buttery crumb and a satisfying crunch from toasted nuts. This recipe will guide you to creating that perfect loaf every single time.

The Ultimate Classic Vanilla Butter & Nut Pound Cake

This recipe honors the traditional pound cake spirit while incorporating modern techniques for a guaranteed tender and moist result. It's a celebration of pure flavor: the rich sweetness of butter, the warm aroma of vanilla, and the deep, toasty crunch of pecans. It's simple enough for a beginner but sophisticated enough for the most discerning palate.

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

Why This Recipe Works: The Three Pillars of Perfection

Before we get to the ingredients, let's understand the three core principles that make this pound cake exceptional.

  1. The Creaming Method is Everything: A traditional pound cake has no chemical leavening like baking soda. Its lift comes entirely from the air incorporated during the creaming process. By beating the softened butter and sugar together for several minutes until they are pale, light, and fluffy, you are whipping millions of tiny air pockets into the fat. These air pockets are what will expand in the oven, giving the cake its structure and preventing it from being a dense brick. This is the single most important step.
  2. The Power of Room-Temperature Ingredients: For the creaming method to work, the butter, eggs, and any dairy must be at room temperature. Cold ingredients will not emulsify properly; the cold eggs can cause the butter to seize and curdle, resulting in a dense, greasy texture. Planning ahead to let everything sit out is non-negotiable for success.
  3. The Transformation of Toasted Nuts: Raw nuts are fine, but toasted nuts are a revelation. The heat of toasting awakens the oils within the nut, deepening its flavor and giving it a much richer, nuttier taste. It also provides a superior crunch that contrasts beautifully with the tender crumb of the cake.

Ingredients

  • 1 cup (226g or 2 sticks) unsalted butter, softened to room temperature
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • 2 ½ cups (300g) all-purpose flour
  • 1 tsp baking powder (a modern touch for a little extra lift and tenderness)
  • ½ tsp salt
  • 1 cup heavy cream, at room temperature
  • 1 cup pecans, toasted and roughly chopped (walnuts or almonds are also excellent)

Step-by-Step Instructions

  1. Prep and Preheat: Preheat your oven to 325°F (165°C). A lower temperature is key for a dense cake, allowing 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 for easy removal.

  2. Toast the Nuts: Spread the pecans in a single layer on a baking sheet. Toast them for 5-7 minutes in the preheated oven, shaking the pan once, until they are fragrant and a shade darker. Let them cool completely.

  3. The Creaming (The Most Important Step): In a large bowl using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter on medium speed until it is perfectly smooth. Add the granulated sugar and continue to beat on medium-high speed for a full 3-5 minutes. Scrape down the sides and bottom of the bowl. The mixture should be pale yellow, light, and fluffy.

  4. Add Eggs and Vanilla: Add the room-temperature eggs one at a time, beating well after each addition until it is fully incorporated and the mixture is smooth again. Scrape down the bowl again. Beat in the vanilla extract.

  5. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent is evenly distributed.

  6. Alternate Wet and Dry: With the mixer on low speed, add the dry ingredients in three additions, alternating with the heavy cream in two additions (Dry, Cream, Dry, Cream, Dry). Begin and end with the dry ingredients. Mix only until just combined after each addition. Do not overmix! Overmixing develops gluten and will make your cake tough.

  7. Fold in the Nuts: Remove the bowl from the mixer. Using a rubber spatula, gently fold the cooled, toasted pecans into the batter until they are evenly distributed.

  8. Bake the Cake: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 60-70 minutes. The cake is done when it is a deep golden brown and a wooden skewer inserted into the center comes out clean.

  9. The Two-Stage Cool: Let the cake cool in the pan on a wire rack for 15 minutes. This allows it to set up. Then, carefully run a knife around the edges and invert the cake onto the wire rack to cool completely before slicing.


Tips for Success & Variations

  • Citrus Variation: Add the zest of one lemon or orange to the butter and sugar during the creaming step for a bright, fresh flavor that pairs beautifully with the nuts and vanilla.
  • Different Nuts: Toasted walnuts or slivered almonds are fantastic substitutes for pecans.
  • A Simple Glaze: For a sweeter finish, whisk 1 cup of powdered sugar with 2-3 tablespoons of milk or cream until smooth. Drizzle over the cooled cake.
  • Make it Yours: Add ½ teaspoon of almond extract along with the vanilla for a different, classic flavor profile.
  • Storage: Store the completely cooled cake in an airtight container at room temperature for up to 3 days. The flavor and texture often improve on the second day.

Enjoy a slice of pure, classic comfort.




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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.

  1. 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.
  2. 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.
  3. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

  1. 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.

  2. 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.

  3. 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




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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 :





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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.





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