BUTTER POUND CAKE RECIPE

Sour Cream Pound Cake



 Sour Cream Pound Cake

Sour Cream Pound Cake – Moist, Tender & Easy Recipe

Bake a moist and tender sour cream pound cake with rich buttery flavor. Perfect for dessert, coffee, or special occasions.

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Introduction

Sour Cream Pound Cake is a classic dessert known for its extra moist crumb and tender texture. The addition of sour cream balances the richness of butter, creating a slightly tangy, buttery flavor that elevates this traditional pound cake to bakery-quality perfection. It’s ideal for slicing, serving with fresh fruit, or enjoying with coffee.

Why This Sour Cream Pound Cake Works

  • Extra moisture and tender crumb from sour cream

  • Balanced sweetness and rich flavor

  • Golden crust with soft interior

  • Clean, even slices every time

  • Foolproof, classic recipe

Ingredients for Sour Cream 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 sour cream, room temperature

Tip: Using room-temperature sour cream prevents curdling and ensures smooth batter.

How to Make Sour Cream Pound Cake

Step-by-Step Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.

  2. Cream butter and sugar until light and fluffy (4–5 minutes).

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

  4. Mix in vanilla extract.

  5. Whisk flour, baking powder, and salt in a separate bowl.

  6. Alternately add dry ingredients and sour cream to the butter mixture, starting and ending with dry ingredients.

  7. Pour batter into prepared pan and smooth the top.

  8. Bake 70–80 minutes, until a toothpick inserted comes out clean.

  9. Cool 15 minutes in pan, then turn out onto a rack to cool completely.

Pro Tips for Perfect Sour Cream Pound Cake

  • Do not overmix once flour is added

  • Bake low and slow for even crumb

  • Tent with foil if top browns too quickly

  • Cool completely before slicing for best results

Variations & Flavor Add-Ins

What to Serve with Sour Cream 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 sour cream pound cake dense?
Overmixing or too much flour can cause density.

Can I use Greek yogurt instead of sour cream?
Yes, but it may slightly change texture.

Is a cracked top normal?
Yes—classic pound cakes often crack on top.

Final Thoughts

Sour Cream Pound Cake is a timeless dessert that delivers buttery flavor, moist texture, and tender crumb. It’s an elegant yet simple cake perfect for any occasion, from everyday treats to special celebrations.

OTHER RECIPES



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 !!!




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Butter Pecan Pound Cake Recipe



Butter Pecan Pound Cake Recipe 

 Butter Pecan Pound Cake – Rich, Nutty & Moist Recipe

Bake a butter pecan pound cake with toasted pecans and rich buttery flavor. Moist crumb, classic texture, and perfect slices.

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Introduction

Butter Pecan Pound Cake is a Southern classic that combines deep buttery flavor with toasted pecans for a rich, nutty finish. Dense yet tender, this pound cake delivers bakery-quality texture and slices beautifully. It’s perfect for holidays, potlucks, or whenever you want a truly comforting homemade dessert.

Why This Butter Pecan Pound Cake Is So Good

  • Toasted pecans for enhanced flavor

  • Rich butter-forward crumb

  • Moist texture that keeps well

  • Perfect balance of sweetness and nuttiness

  • Elegant enough for special occasions

Ingredients for Butter Pecan Pound Cake

You’ll Need (10–12 slices)

Tip: Toast pecans at 350°F (175°C) for 6–8 minutes for best flavor.

How to Make Butter Pecan Pound Cake

Step-by-Step Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.

  2. Cream butter and sugar until light and fluffy (4–5 minutes).

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

  4. Mix in vanilla extract.

  5. Whisk flour, baking powder, and salt in a separate bowl.

  6. Add dry ingredients alternately with milk, beginning and ending with flour.

  7. Fold in toasted pecans gently.

  8. Pour batter into prepared pan and smooth top.

  9. Bake 75–85 minutes, until a toothpick comes out clean.

  10. Cool 15 minutes in pan, then turn out and cool completely.

Pro Tips for the Best Pecan Pound Cake

  • Always toast pecans before adding

  • Toss pecans lightly in flour to prevent sinking

  • Avoid overmixing after adding nuts

  • Cool completely for clean slices

Variations & Flavor Upgrades

What to Serve with Butter Pecan Pound Cake

Storage & Freezing

Frequently Asked Questions

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

Why did my pecans sink?
Tossing them in flour helps keep them suspended.

Is a cracked top normal?
Yes—cracks are classic in pound cakes.

Final Thoughts

Butter Pecan Pound Cake is a rich, comforting dessert that highlights everything people love about classic pound cake—enhanced with the warm, nutty flavor of toasted pecans. It’s a timeless recipe that always earns rave reviews.




A nice butter pound cake recipe to try ! 


 * 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. 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 :



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BUTTER CRISP POUND CAKE



BUTTER CRISP POUND CAKE 

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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Butter Crisp Pound Cake

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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

  • Simple pantry ingredients

  • 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

  1. Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.

  2. Cream butter and sugar until very light and fluffy (5 minutes).

  3. Add eggs one at a time, beating well after each addition.

  4. Mix in vanilla extract.

  5. Whisk flour, baking powder, and salt in a separate bowl.

  6. Add dry ingredients alternately with milk, beginning and ending with flour.

  7. Pour batter into prepared pan and smooth top.

  8. Bake 75–85 minutes, until a toothpick comes out clean.

  9. 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

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.


OTHER RECIPES



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 :




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Butter Rum Pound Cake Recipe



Butter Rum Pound Cake Recipe 

 Butter Rum Pound Cake – Rich, Moist & Classic Recipe

Bake a rich butter rum pound cake with deep flavor and moist crumb. Classic from-scratch recipe perfect for holidays or dessert.

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Butter Rum Pound Cake Recipe

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Introduction

This Butter Rum Pound Cake is indulgent, moist, and infused with warm rum flavor and rich butteriness. A timeless dessert with bakery-quality texture, this cake is perfect for holidays, special occasions, or whenever you want a truly memorable pound cake with depth and character.

Why This Butter Rum Pound Cake Is Exceptional

  • Rich butter flavor with smooth rum warmth

  • Dense yet tender pound cake crumb

  • Perfect balance of sweetness and depth

  • Stays moist for days

  • Slices cleanly for beautiful presentation

Ingredients for Butter Rum Pound Cake

You’ll Need (10–12 slices)

  • 1 cup (226 g) unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs, room temperature

  • 2 tbsp dark rum

  • 1 tsp vanilla extract

  • 3 cups all-purpose flour

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 cup whole milk, room temperature

Tip: Dark rum provides deeper flavor, but light rum works as well.

How to Make Butter Rum Pound Cake

Step-by-Step Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.

  2. Cream butter and sugar until light and fluffy (4–5 minutes).

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

  4. Mix in rum and vanilla extract.

  5. Whisk flour, baking powder, and salt in a separate bowl.

  6. Add dry ingredients alternately with milk, beginning and ending with flour.

  7. Pour batter into prepared pan and smooth the top.

  8. Bake 70–80 minutes, until a toothpick inserted comes out clean.

  9. Cool 15 minutes in pan, then turn out onto a rack to cool completely.

Optional Butter Rum Glaze

For extra richness, brush the warm cake with a simple butter rum glaze.

Glaze Ingredients:

  • ¼ cup unsalted butter

  • ½ cup brown sugar

  • 2 tbsp rum

  • 2 tbsp heavy cream

Simmer ingredients for 2–3 minutes and brush over warm cake.

Pro Tips for Perfect Rum Pound Cake

  • Use room-temperature ingredients for smooth batter

  • Do not overmix once flour is added

  • Tent loosely with foil if top browns too quickly

  • Rum flavor deepens after resting overnight

Variations & Flavor Add-Ins

What to Serve with Butter Rum Pound Cake

Storage & Freezing

  • Room temperature (wrapped): up to 4 days

  • Refrigerated: up to 7 days

  • Freeze (wrapped tightly): up to 2 months

Frequently Asked Questions

Does the alcohol bake out?
Most alcohol evaporates during baking, leaving rich flavor.

Can I make this ahead of time?
Yes—flavor improves after 24 hours.

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

Final Thoughts

Butter Rum Pound Cake is a luxurious twist on a classic dessert. With its rich aroma, moist crumb, and deep flavor, this cake is perfect for celebrations or whenever you want a show-stopping homemade treat.


OTHER RECIPES


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 ! 

VIDEO:



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Butter Pound Cake



Butter Pound Cake Recipe 

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)

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

How to Make Butter Pound Cake

Step-by-Step Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a loaf or bundt pan.

  2. Cream butter and sugar until light and fluffy (4–5 minutes).

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

  4. Mix in vanilla extract.

  5. Whisk flour, baking powder, and salt in a separate bowl.

  6. Add dry ingredients alternately with milk, beginning and ending with flour.

  7. Pour batter into prepared pan and smooth the top.

  8. Bake 70–80 minutes, until a toothpick comes out clean.

  9. 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

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 !

Butter Pound Cake Video:



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Old Fashion Butter Pound Cake


Old Fashion Butter Pound Cake

Makes one large 10–12 cup Bundt or two loaf cakes

🧈 INGREDIENTS

Core Traditional Ingredients

These reflect the classic ratio:

  • 1 pound (2 cups) unsalted butter, softened

  • 1 pound (about 2 cups) granulated sugar

  • 9 large eggs, room temperature

  • 3 cups all-purpose flour, sifted

  • ½ tsp salt

Flavorings (classic Southern)

Optional “Old-School” Additions

These aren’t mandatory but bring bakery-level depth.

⭐ EQUIPMENT

  • A heavy Bundt pan or tube pan

  • Stand mixer or hand mixer

  • Fine-mesh sieve for sifting

  • Rubber spatula

  • Cooling rack

Old-fashioned pound cakes depend heavily on proper aeration and slow baking — your tools matter!

🍞 DETAILED STEP-BY-STEP INSTRUCTIONS

1. Prepare the pan

  • Preheat the oven to 300°F (150°C) — YES, the low temp is intentional.

  • Grease your pan generously with butter or shortening.

  • Dust lightly with flour, tapping out excess.

Tip: For a Bundt pan with lots of grooves, use a pastry brush to get every corner.

2. Sift the flour

Measure 3 cups of flour, then sift it twice.

Old-fashioned versions insist on double sifting because:

  • It aerates the flour

  • Prevents dense patches

  • Helps create a silky crumb

Whisk in the salt. Set aside.

3. Cream the butter (5–7 minutes)

In a large mixing bowl, beat:

  • 1 pound (2 cups) butter

Cream it alone for 2 minutes first.

Then add the sugar:

  • Add sugar gradually (¼ cup at a time)

  • Beat 5–7 minutes total until very pale, thick, and fluffy

This long creaming creates the signature lofty, melt-in-your-mouth pound cake texture.

4. Add eggs one at a time

Add the 9 eggs, one at a time.

Beat 30–45 seconds after each egg.
Scrape down the bowl frequently.

You are making an emulsion — like mayonnaise.
This is why old-school pound cakes rise without much leavening.

5. Add flavorings

Mix in:

  • Vanilla

  • Almond extract (optional)

  • Citrus zest (if using)

Traditional Southern cooks often used both vanilla + almond for a nostalgic "bakery" taste.

6. Add sifted flour gradually

Add the flour in three additions, mixing on LOW speed.

Do not overmix.
Mix just until no streaks remain.

Old recipes say "stir, don’t beat" — that’s how you maintain tenderness.

7. Add cream or evaporated milk (optional)

If using heavy cream / evaporated milk, stir it in gently.

This adds moisture and richness, especially useful when baking in drier climates.

8. Fill the pan

Pour the thick batter into your prepared pan.
Smooth the top with a spatula.

Tap the pan gently twice to remove large air bubbles.

9. Bake LOW and SLOW

Bake at 300°F (150°C):

  • Bundt or tube pan: 1 hour 20 minutes – 1 hour 40 minutes

  • Loaf pans: 65–75 minutes

Do not open the oven door for the first hour.

Cake is done when:

  • A skewer comes out clean

  • Top springs back when gently touched

  • The edges pull slightly from the pan

Vintage pound cakes often crack on top — this is normal and desirable.

10. Cool gently

Allow cake to cool in the pan 15–20 minutes.

Run a knife along edges if needed, then invert onto a cooling rack.

Cool completely before slicing (at least 1–2 hours).
Warm pound cake tends to crumble.

⭐ OPTIONAL OLD-FASHIONED FINISHING TOUCHES

1. Hot Butter Glaze

In a small pan, heat:

  • 3 tbsp butter

  • ¼ cup sugar

  • 2 tbsp water

  • 1 tsp vanilla

Brush over warm cake.
Creates a shining, slightly crisp, sugary crust — very Southern!

2. Classic Powdered Sugar Dusting

A simple, elegant finish for a plain pound cake.

3. Lemon Sugar Rub

Mix:

  • ½ cup sugar

  • Zest of 1 lemon

Rub together to release oils.
Sprinkle on warm cake for a fragrant, vintage flavor.

⭐ SERVING IDEAS

  • Thick slices with fresh berries

  • Toasted slightly and served with butter

  • With lemon curd or berry compote

  • Cut into cubes for a trifle

  • Served with ice cream and caramel sauce

Old-fashioned pound cake is firm enough for grilling or pan-searing, too!

⭐ STORAGE

  • Room temperature: 5–6 days (stay super moist wrapped tightly)

  • Refrigerator: 1 week

  • Freezer: 3–4 months (double-wrap)

A pound cake actually tastes better on day 2, as the butter flavor blooms.


OTHER RECIPES

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 !

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BUTTER POUND CAKE WITH A HOMEMADE TOUCH


BUTTER POUND CAKE WITH A HOMEMADE TOUCH

Makes one 9×5 loaf or 10-cup Bundt cake

🧈 INGREDIENTS

Dry Ingredients

  • 2 ½ cups all-purpose flour

  • ½ tsp baking powder

  • ½ tsp salt

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 cups granulated sugar

  • 5 large eggs, room temperature

  • 1 tbsp vanilla extract (or 2 tsp vanilla + 1 tsp almond extract)

  • ½ cup whole milk, room temperature

  • ½ cup heavy cream or buttermilk (your choice — cream = richer, buttermilk = tenderer)

Optional Add-ins for a Homemade Twist

🍞 INSTRUCTIONS — LONG + DETAILED

1. Prep your pan

  • Preheat oven to 325°F (165°C).

  • Grease a 9×5 loaf pan or Bundt pan liberally with butter, then dust with flour.
    (Spray + flour also works. Make sure every groove is coated if using a Bundt.)

2. Whisk the dry ingredients

In a medium bowl, whisk together:

  • Flour

  • Baking powder

  • Salt

Set aside.

3. Cream the butter and sugar — the key step

In a large mixing bowl, beat:

  • 1 cup butter

  • 2 cups sugar

Beat 4–6 minutes until very light, pale, and fluffy.
This step incorporates air, giving the pound cake its classic lift and fine crumb.

Tip: Scrape down the bowl often.

4. Add eggs one at a time

Add the 5 eggs one at a time, beating 30 seconds each until each is incorporated.

Do NOT rush or dump them in all at once — slow mixing keeps the cake smooth and prevents curdling.

5. Add flavors

Mix in:

  • Vanilla

  • Optional almond extract

  • Optional citrus zest

  • Optional butter extract

These deepen the “homemade bakery” flavor.

6. Combine milk + cream/buttermilk

In a small bowl or measuring cup, combine:

  • ½ cup milk

  • ½ cup heavy cream or buttermilk

Set aside.

7. Add dry ingredients alternately with milk mixture

Add the dry ingredients in three parts, alternating with the milk mixture in two parts:

Start: Dry → Wet → Dry → Wet → Dry
Mix on low speed.

Stop as soon as everything is incorporated — overmixing makes pound cake tough.

8. Pour batter into pan

Smooth the top with a spatula.
Tap the pan gently on the counter to release air bubbles.

9. Bake slowly

Bake at 325°F (165°C):

  • Loaf pan: 65–75 minutes

  • Bundt pan: 70–80 minutes

Cake is done when:

  • A skewer comes out clean

  • The top is golden and has a crack down the middle (classic pound cake sign)

  • Center bounces back slightly when pressed

10. Cool properly

Let cake cool 15 minutes in the pan, then turn out onto a wire rack.
Cool completely before slicing to keep the crumb tight and tender.

⭐ OPTIONAL HOMEMADE TOUCHES

1. Warm Butter Glaze (Highly Recommended)

Mix:

  • 3 tbsp butter

  • ¼ cup sugar

  • 2 tbsp water

  • 1 tsp vanilla

Heat until sugar dissolves. Brush over warm cake.
Creates a shiny crust and rich flavor.

2. Powdered Sugar Vanilla Glaze

  • 1 cup powdered sugar

  • 1–2 tbsp milk

  • ½ tsp vanilla

Whisk and drizzle over cooled cake.

3. Lemon or Orange Pound Cake Variation

Add:

  • Zest of 2 lemons or 2 oranges

  • Replace 2 tbsp milk with fresh juice

  • Optional citrus glaze

Bright, fresh, perfect for spring.

4. Sour Cream Pound Cake (Super Moist)

Replace:

  • ½ cup milk with ½ cup sour cream

  • Keep heavy cream the same

Texture becomes almost velvety.

⭐ SERVING IDEAS

  • With fresh berries and whipped cream

  • With lemon curd

  • Grilled slices topped with ice cream

  • Toasted lightly with butter for breakfast

  • Layered with fruit for a trifle

⭐ STORAGE

  • Room temp: 4–5 days wrapped tightly

  • Refrigerator: 7 days

  • Freezer: up to 3 months (double-wrap)

OTHER RECIPES

A great butter pound cake recipe to try !
INGREDIENTS
  • 2 boxes butter cake mix
  • 1 c. flour (Presto self-rising cake flour)
  • 3 sticks butter
  • 1 healthy tbsp. Crisco
  • 1 tbsp. vanilla flavor
  • 2 c. milk
  • 1 box Dream Whip (powder one)
  • 8 eggs
  • 1 c. sugar
INSTRUCTIONS

Sift together flour, cake mixes, Dream Whip and sugar.
 Blend in eggs, Crisco and butter together. 
Mix - stir milk into dry ingredients until completely mixed, then add butter and eggs; beat well until smooth, add vanilla (optional). 
Bake at 350 degrees for 35 to 40 minutes. The butter pound cake recipe is ready !!!

VIDEO:


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