pound of butter pound cake recipe

Written ByJenny Smyth Posted on
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The Best pound of butter pound cake recipe

I’m so excited to share this classic pound of butter pound cake recipe with you all. As a busy mom, I’m always on the lookout for recipes that are easy to make and delicious to eat. This one fits the bill perfectly – it’s a staple in our household and I’m sure it will be in yours too.

The first time I made this recipe, I was blown away by how moist and flavorful the cake turned out. It’s a game-changer for anyone who loves pound cake as much as I do. The history of this recipe dates back to the early 20th century, when it was first published in various cookbooks and magazines.

It’s believed to have originated from the United States, where it quickly gained popularity due to its simplicity and versatility. One of the key techniques used in making this pound cake is the use of room temperature ingredients. This ensures that the batter is smooth and even, resulting in a cake that’s perfectly tender on the inside and golden brown on the outside.

When you take a bite of this pound cake, you’ll be greeted by a rich, buttery flavor that’s simply divine. The texture is also sublime – it’s light and fluffy, yet still manages to hold its shape beautifully. As for storage and reheating ideas, I recommend letting the cake cool completely before slicing it up.

You can then store it in an airtight container at room temperature for up to 3 days or wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply place a slice or two in the microwave for 10-15 seconds or until warmed through. Alternatively, you can bake it in a preheated oven at 350°F (180°C) for 5-7 minutes or until heated through.

This pound cake is perfect for any occasion – whether you’re hosting a dinner party or just want a delicious dessert to enjoy on your own.

Classic Pound Cake with a Pound of Butter

4.9 from 1732 votes

This rich and moist pound cake is made with a pound of butter, resulting in a velvety texture and a buttery flavor that’s simply irresistible. It’s a timeless classic that’s perfect for any occasion.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 12Cuisine: InternationalCalories: 440 kcal

🥘Ingredients

For the Cake

1 pound unsalted butter, softened
2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla extract
1/2 cup whole milk

👨‍🍳Directions

1Preheat your oven to 325°F.
2Grease and flour a 9×5-inch loaf pan, tapping out any excess flour.
3In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
4Gradually add the eggs, one at a time, mixing well after each addition.
5Ensure the mixture is well-incorporated and smooth.
6In a separate bowl, combine the flour, baking powder, and salt.
7Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
8Mix just until combined and the batter is smooth.
9Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
10Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11The top of the cake should be golden brown and spring back when lightly touched.
12Remove the cake from the oven and let it cool in the pan for 10 minutes.
13Then, transfer the cake to a wire rack to cool completely before slicing and serving.

🔧Equipment

9×5-inch loaf pan
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 440 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 155mg🧂Sodium: 320mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 27g🥩Protein: 5g

📝Notes

Tips: For a moister cake, wrap it in plastic wrap and let it sit overnight before serving. You can also add 1 cup of chopped nuts or dried fruit for added texture and flavor.

Watch Video Of How Classic Pound Cake with a Pound of Butter Works

This pound cake is truly a showstopper – whether you’re serving it at a family gathering or just want a delicious treat all to yourself.

One of my favorite things about this recipe is how versatile it is – you can serve it as-is or top it with your favorite frosting or glaze.

Either way, I promise you won’t be disappointed!

❓ Frequently Asked Questions About Pound Cake with a Pound of Butter

Q: What type of butter should I use for this recipe?

For this recipe, I highly recommend using unsalted butter as it gives the cake a richer flavor profile. However, if you only have salted butter on hand, feel free to use that instead. Just omit any additional salt called for in the recipe.

Q: Can I make this recipe in advance?

Yes, you can definitely make this recipe ahead of time! Simply prepare the batter as instructed and then refrigerate it overnight before baking. This will give the flavors time to meld together beautifully.

Q: What’s the deal with using room temperature ingredients?

The reason we need room temperature ingredients is that they’ll mix together more smoothly and evenly. This ensures that our batter is nice and consistent throughout.

Q: Can I substitute any other types of sugar?

You can use either white granulated sugar or brown sugar as substitutes in this recipe. Keep in mind that using brown sugar will give your cake a slightly different flavor profile.

Q: Do I need to grease my pan before baking?

Nope! Since we’re using parchment paper on the bottom of our pan, there’s no need to grease it beforehand.

Q: Can I store leftover cake at room temperature?

No, please don’t store leftover cake at room temperature! It’s best to keep it refrigerated or frozen to prevent spoilage.

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