old fashioned butter pound cake recipe

Written ByJenny Smyth Posted on
old fashioned butter pound cake recipe
Jump to Recipe Jump to Video Print Recipe

The Best old fashioned butter pound cake recipe

I’ve been making this old-fashioned butter pound cake recipe for years, and it’s always a hit with my family. The first time I made it, I was a little skeptical – the recipe calls for a whopping 1 1/2 cups of butter, which seemed like an excessive amount.

But as soon as I took the cake out of the oven and let it cool, I knew I had created something special. The aroma wafting from the kitchen was heavenly, and the texture of the cake was so tender and moist that it literally melted in my mouth.

My kids were equally impressed, and they’ve been asking for it ever since. As for me, I love that this cake is a perfect combination of simplicity and sophistication – it’s easy to make but looks and tastes like something you’d find at a fancy bakery.

Plus, it’s a great way to use up all the butter we have on hand (which is often!) And let’s not forget about the nostalgia factor – this type of cake has been around for centuries, so every time I make it, I feel like I’m connecting with my ancestors in some way.

Whether you’re celebrating a special occasion or just need a pick-me-up on a Tuesday afternoon, this old-fashioned butter pound cake recipe is sure to impress.

Old Fashioned Butter Pound Cake

Old Fashioned Butter Pound Cake

4.7 from 523 votes

A dense, buttery, and tender pound cake with a classic crumb. This simple recipe uses basic ingredients to create a rich, golden dessert perfect for any occasion.

Prep Time15 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk, room temperature

👨‍🍳Directions

1Preheat the oven to 325°F (163°C).
2Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans, ensuring all surfaces are coated to prevent sticking.
3In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 5 minutes.
4Scrape down the sides of the bowl as needed.
5Add the eggs one at a time, beating well after each addition until the mixture is smooth and pale.
6Stir in the vanilla extract until fully incorporated.
7In a separate medium bowl, whisk together the flour, baking powder, and salt.
8Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the flour mixture.
9Mix on low speed just until combined, being careful not to overmix.
10Pour the batter into the prepared pan and smooth the top with a spatula.
11Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean and the top is deep golden brown.
12Let the cake cool in the pan on a wire rack for 15 minutes.
13Then invert the pan onto the rack and remove the cake, allowing it to cool completely before slicing.

🔧Equipment

10-inch bundt pan or loaf pan
Electric mixer
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 105mg🧂Sodium: 200mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 33g🥩Protein: 5g

📝Notes

For best results, ensure all ingredients are at room temperature before beginning. This helps create a smooth, evenly textured cake. Store leftover cake in an airtight container at room temperature for up to 3 days.

Watch Video Of How Old Fashioned Butter Pound Cake Works

This old fashioned butter pound cake is a recipe I turn to again and again. It is reliable, delicious, and always a hit at family gatherings or potlucks.

You can serve it plain, with a drizzle of glaze, or alongside fresh fruit and ice cream. It keeps well on the counter for several days, so you can enjoy it for breakfast, dessert, or a snack.

For longer storage, wrap it tightly and freeze it for up to three months. To reheat, just warm slices in the microwave for 10 seconds or toast them lightly.

This cake is a classic for a reason, and I hope it becomes a favorite in your home too.

❓ Frequently Asked Questions About Old Fashioned Butter Pound Cake

1. Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter. Just reduce the added salt in the recipe to 1/4 teaspoon or omit it entirely. The cake will still taste great, but it may be slightly saltier than intended.

2. Why did my pound cake crack on top?

A crack on top is normal for pound cakes. It happens because the outside sets before the inside finishes rising. To minimize cracking, make sure your oven is at the right temperature and do not open the door during baking.

3. How do I store leftover pound cake?

Wrap the cooled cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 4 days. You can also freeze it for up to 3 months. Just wrap it well and thaw at room temperature before serving.

4. Can I add flavorings like lemon or almond extract?

Absolutely. You can replace the vanilla extract with lemon extract, almond extract, or a combination. Start with 1 teaspoon and adjust to your taste. Lemon zest also works well added to the sugar before creaming.

5. Why is my pound cake dry?

A dry pound cake usually means it was overbaked or the butter and sugar were not creamed enough. Make sure to cream the butter and sugar until light and fluffy, and check the cake a few minutes before the suggested baking time. Oven temperatures vary.

Similar Posts