Butter Pound Cake Recipes

OLD FASHION BUTTER POUND CAKE

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Grease and flour a 9x5 loaf pan.
• *IMPORTANT - ALLOW ALL INGREDIENTS TO REACH ROOM TEMPERATURE*.
• 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.

BUTTERY POUND CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup Bundt or 10-inch angel food cake (tube) pan.
• Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed. Add sour cream, milk and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and salt; beat at low speed just until moistened.
• Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar, if desired. Top each serving with whipped cream, if desired.

BUTTER POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition., Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack., If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.

ULTIMATE BUTTER POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
• Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.

BUTTER POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
• With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
• 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.
• Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
• 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.

BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
• Sift together the flour, salt, and baking powder.
• Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

BUTTER CAKE (THE BEST!)

Steps:

• Preheat the oven to 375°F (190°C).
• Lightly grease the pan (loaf pan, mini loaf pan, 8x8-inch or 9x9-inch square pan, round pan) with some butter. Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside.
• Use an electronic hand mixer or stand mixer to beat the butter and sugar until well combined or pale yellow in color, about 3 minutes.
• Add in the first egg. Beat well after each addition of egg until creamy, about 1 to 2 minutes after adding each egg.
• Scrape down the sides for even mixing. Add in the vanilla extract and mix well. Fold in the flour and mix well. Add in the plain yogurt or whole milk
• Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly. Bake until golden brown and cooked, about 40 - 50 minutes. To prevent the top of the cake from over browning, cover the top of the baking pan with a sheet of aluminum foil once the cake top is set. Use a cake tester to test doneness.
• Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into pieces and serve warm.

OLD SCHOOL BUTTER POUND CAKE

Steps:

• 1. Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
• 2. Add sugar and extracts.
• 3. Beat until light and fluffy. Reduce speed to low.
• 4. Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
• 5. Buttered, oil and flour a 10-cup shaped pan such as Bundt pan.
• 6. Transfer batter to the Bundt pan.
• 7. Place in cold oven. Heat oven to 325 degrees. Bake for about 1 1/2 hours or until a tester comes out clean.
• 8. Remove cake from pan. Let cool on wire rack.

OLD SCHOOL SOUTHERN BUTTER POUND CAKE

Steps:

• Please read post above for substitutions and tips.
• Preheat oven to 325° F. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)
• Coat a 10-inch, 12-cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.
• In the bowl of an electric mixer, beat butter and cream cheese with a mixer on medium speed until the mixture is fluffy. Stop mixer and scrape sides. Mix again.
• Add sugar and extracts. Beat until light and fluffy. Stop mixer and scrape sides. Reduce speed to low and mix again.
• Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used. Add salt. Stop mixer and scrape sides. Mix again.
• Transfer batter to the prepared pan.
• Bake for about 1 hour 20 to 30 minutes or until a tester comes out clean or with dry crumbs. (The internal temperature of the cake will be 200°F when fully cooked.)
• Allow cake to cool on a wire rack for 15 to 20 minutes before inverting on a tray to cool completely. Wait until the cake is completely cool before frosting.
• Store in an airtight cake taker either on the counter or the refrigerator. It will stay fresh on the counter 3 to 4 days and in the refrigerator 5 to 7 days. See notes above for freezing.

OLD FASHIONED BLUE RIBBON POUND CAKE

Steps:

• Allow butter and eggs to come to room temperature.
• Grease and flour a tube (I recommend this one.)or bundt pan. The cake is too large for a regular bundt pan. You need a 10-15 cup bundt pan like this which is larger than a standard bundt. If you don't have a tube pan or large bundt pan, you can make cupcakes with the extra batter. Don't fill the pan closer than 2 inches from the top or it may overflow. You can grease and flour, use non-stick spray, or I absolutely love this cake release product from Wilton! You may need to line the sides of the tube pan with waxed paper so that is above the top of the pan 2 to 3 inches as shown in the photo. This is a very tall cake.
• Preheat oven to 350 degrees.
• Cream 2 cups butter until soft and there are no lumps.
• Add 3 and 1/2 cups granulated sugar and cream until light and fluffy.
• Add one at a time, beating until just mixed in before adding the next egg.
• Lower speed on mixer to low and slowly add 4 cups sifted all-purpose flour.
• Add vanilla and mix in completely.
• Spoon batter into prepared tube or bundt pan. (If using a bundt pan, make sure it's large enough for batter to double in size.)
• Bake at 350 degrees F for 1 hour and 20 minutes.
• *PLEASE NOTE - COOKING TIMES VARY DEPENDING ON IF YOUR OVEN IS CALIBRATED AND IF YOU USE A LIGHT OR DARK PAN. TEST THE CAKE BEFORE THE RECOMMENDED TIME. IF THE CAKE IS TOO DRY, YOU BAKED IT TOO LONG.
• Test for doneness with a wooden pick. Insert pick in the center of the cake, if pick comes out clean or with dry crumbs, it is done.
• Remove cake and allow to cool on a wire rack 30 minutes before inverting onto a serving platter.
• The recipe is correct as written. There are no baking soda or baking powder in it.

WONDERFUL BUTTERY MOIST POUND CAKE!

Steps:

• Set oven to 350 degrees.
• Grease a large springform pan (do not use a Bundt or tube pan!).
• In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
• Add in the flour and beat until combined (mixture will be thick and coarse).
• Add in eggs (one at a time) mixing well after each addition.
• In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
• In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
• Add the lemon juice/baking soda mix to the batter; mix until combined.
• Pour the batter into prepare greased springform pan.
• Combine the 1/3 cup sugar with the chopped nuts.
• Sprinkle on top of cake.
• Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
• Cool the cake completely in the pan before removing.
• Delicious!

CLASSIC POUND CAKE

Steps:

• Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy.
• Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
• Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.
• Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is browning too much on the top, tent with foil.
• Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely.

KENTUCKY BLUE RIBBON ALL-BUTTER POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan with some butter and dust lightly with flour.
• Mix flour, baking powder, and salt together in a bowl.
• Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well between each addition. Beat in flour mixture alternately with milk. Mix in vanilla extract. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 30 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.

BUTTERY POUND CAKE

Steps:

• Preheat oven to 350 degrees. Line the bottom of an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with parchment paper.
• In a medium bowl, mix together milk, eggs, and vanilla; set aside.
• Place flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until well blended. Add butter and half of the milk mixture; continue mixing until moistened. Increase mixer speed to medium and beat for 1 minute.
• Scrape down sides of bowl. Add half of the remaining milk mixture. Beat on medium speed for 30 seconds. Scrape down sides of bowl and add remaining milk mixture. Beat again on medium speed for 30 seconds.
• Pour batter into prepared loaf pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
• While cake is still warm, invert onto a wire rack. Completely wrap in plastic wrap to keep cake moist.