Old School Butter Pound Cake Recipes

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OLD FASHIONED BLUE RIBBON POUND CAKE



Old Fashioned Blue Ribbon Pound Cake image

Old-fashioned Blue Ribbon Pound Cake is dense, moist, buttery, and sweet. It has that outer crusty edge with a smooth, creamy, small crumb inside that makes pound cake distinctive. One taste and this will be your new favorite cake recipe!

Provided by Paula

Categories     cake     Dessert     pound cake

Time 1h45m

Number Of Ingredients 5

2 cups butter, no substitutes
3 and 1/2 cup granulated sugar
10 large eggs (at room temperature)
4 cups all-purpose flour (sifted (always sift, then measure))
2 teaspoons vanilla extract (I use this)

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.

Nutrition Facts : Carbohydrate 25 g, Protein 6 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 20 mg, Fiber 1 g, Sugar 35 g, Calories 431 kcal, ServingSize 1 serving

ULTIMATE BUTTER POUND CAKE



Ultimate Butter Pound Cake image

This is a moist, rich, dense vanilla pound cake that looks beautiful and tastes heavenly. My family requests it often. The ingredients are simple and basic, and making it is a snap. It really is the ultimate served with strawberries and whipped cream!

Provided by LisaK

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

1 cup unsalted butter, softened
1 cup white sugar
3 tablespoons packed light brown sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
1 ¾ cups all-purpose flour
4 eggs

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.

Nutrition Facts : Calories 459.8 calories, Carbohydrate 51.4 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 15.4 g, Sodium 246.5 mg, Sugar 30.4 g

OLD SCHOOL SOUTHERN BUTTER POUND CAKE



Old School Southern Butter Pound Cake image

This is a classic pound cake with a soft texture and buttery flavor. It is leavened, traditionally, with eggs. There is no baking soda or baking powder in it.

Provided by Paula

Categories     Dessert

Number Of Ingredients 9

1 and ½ cup butter (unsalted, at room temperature)
8 ounces cream cheese (at room temperature)
3 cups granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons pure almond extract
6 large eggs (at room temperature)
1 teaspoon salt
1 and ½ cup all-purpose flour (sifted then measured)
1 and ½ cup cake flour (sifted then measured)

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.

Nutrition Facts : Calories 410 kcal, Carbohydrate 50 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 117 mg, Sodium 329 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving

GRANDMOTHER'S POUND CAKE II



Grandmother's Pound Cake II image

This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)

Provided by WHOLEGRAINWOMAN

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h40m

Yield 30

Number Of Ingredients 5

2 cups butter
3 cups white sugar
6 eggs
4 cups all-purpose flour
⅔ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
  • Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 33.1 g, Cholesterol 70.2 mg, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 8.2 g, Sodium 103.7 mg, Sugar 20.4 g

OLD FASHION BUTTER POUND CAKE



Old Fashion Butter Pound Cake image

Make and share this Old Fashion Butter Pound Cake recipe from Food.com.

Provided by johnvac52

Categories     Dessert

Time 2h

Yield 1 cake

Number Of Ingredients 7

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

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.

OLD SCHOOL BUTTER POUND CAKE



Old School Butter Pound Cake image

Members Choice! This cake will get you raves wherever you bring it. The pound cake is so buttery and moist. This recipe is a simple, classic pound cake. Cut yourself a slice alongside a cup of tea. Or, add some fresh berries and whipped cream on top. After one bite, friends and family will be asking you to make this all the...

Provided by Jennifer J

Categories     Cakes

Time 2h

Number Of Ingredients 9

1 1/2 c cake flour
1 1/2 c all-purpose flour
3 stick butter, unsalted (softened at room temp)
8 oz cream cheese, room temperature
3 1/4 c sugar
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 tsp salt
6 large eggs

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-FASHIONED POUND CAKE



Old-Fashioned Pound Cake image

In the South, we love a good pound cake. This one is positively heavenly-sweet and rich but still, somehow, light as a cloud. Creaming the butter and sugar is the most important step when making a pound cake. Give it time to whip up light and fluffy, and scrape down the sides often when adding eggs. This pound cake is perfect served as-is, or you can dress it up with sweetened whipped cream and fresh berries.

Provided by Southern Living Editors

Categories     Cakes

Time 3h30m

Yield 12 servings

Number Of Ingredients 11

1 1/2 cups unsalted butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose soft-wheat flour
1 teaspoon baking powder
1/4 teaspoon table salt
1 (5-oz.) can evaporated milk
2/3 cup heavy cream
1 tablespoon vanilla extract
Shortening
Garnishes: sweetened whipped cream, fresh strawberries

Steps:

  • Preheat oven to 350°F. Place butter in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and fluffy (about 6 minutes). Gradually add sugar, beating until blended. Beat1 more minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
  • Combine flour and next 2 ingredients. Combine evaporated milk and cream; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape down sides as needed. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
  • Bake at 350°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan to wire rack, and cool completely (about 1 hour).

OLD SCHOOL BUTTER POUND CAKE



OLD SCHOOL BUTTER POUND CAKE image

A simple, old fashion easy recipe that produces that classically rich pound cake flavor.

Provided by Simply deLIZious Baking

Categories     Dessert

Time 1h40m

Number Of Ingredients 8

1.5 cups Butter (or 3 sticks softened)
3 cups Sugar
6 Eggs (Room temperature)
1 tsp. Vanilla extract
1 tsp. Lemon extract
3 cups All purpose flour (Sifted)
1 tsp Baking powder (level off powder in spoon)
1 cup Milk

Steps:

  • Preheat oven to 350
  • Cream butter and sugar until they are light and fluffy. Should be lighter in color and less gritty.
  • Add eggs one at a time, mixing each well before you add the next
  • Add vanilla and lemon extracts
  • Add flour and baking powder alternating with milk
  • Bake for 1 hour and 10 minutes. Insert a knife or tooth pick and make sure it comes out clean
  • Cool 10 minutes and remove from pan

Nutrition Facts : Calories 368 kcal, ServingSize 1 serving

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