Here’s a classic Butter Pound Cake recipe, explained in detail for perfect results every time. This rich, dense cake is buttery, moist, and has a fine crumb—ideal for pairing with fruits, whipped cream, or a cup of tea.
🧈 Classic Butter Pound Cake Recipe
Yield: 10–12 servings
Prep Time: 20 minutes
Bake Time: 60–75 minutes
Total Time: About 1 hour 40 minutes
🔹 Ingredients:
Wet Ingredients:
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1 cup (227g) unsalted butter, softened (room temperature)
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1/2 cup (120ml) whole milk, room temperature
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5 large eggs, room temperature
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1 tsp pure vanilla extract (or almond extract for variation)
Dry Ingredients:
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2 1/2 cups (315g) all-purpose flour
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2 cups (400g) granulated sugar
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1/2 tsp baking powder
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1/2 tsp salt
🔹 Equipment:
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10-inch bundt pan or loaf pans (two 8.5″x4.5″)
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Electric mixer or stand mixer
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Mixing bowls
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Rubber spatula
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Cooling rack
🔹 Instructions:
1. Preheat and Prepare Pan
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Preheat oven to 325°F (165°C).
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Generously grease and flour your bundt or loaf pans to prevent sticking.
2. Cream Butter and Sugar
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In a large mixing bowl, cream the butter using a mixer on medium speed until smooth and creamy (about 2 minutes).
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Add the sugar gradually, beating until the mixture is fluffy and pale (about 4–5 minutes). This step is crucial for aeration and texture.
3. Add Eggs One at a Time
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Add eggs one at a time, beating well after each addition.
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Scrape down the sides of the bowl to ensure even mixing.
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Stir in the vanilla extract.
4. Combine Dry Ingredients Separately
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In another bowl, whisk together the flour, baking powder, and salt.
5. Alternate Adding Dry Ingredients and Milk
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With mixer on low, add one-third of the flour mixture to the butter mixture.
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Then add half of the milk.
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Continue alternating: flour → milk → flour, ending with the last portion of flour.
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Mix until just combined. Do not overmix—overworking the batter will toughen the cake.
6. Fill the Pan and Smooth the Top
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Pour the batter into the prepared pan(s).
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Smooth the top with a spatula to ensure even baking.
7. Bake
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Bake for 60 to 75 minutes, or until a skewer or cake tester inserted in the center comes out clean.
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If the top begins browning too quickly, tent it with foil.
8. Cool and Unmold
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Let the cake cool in the pan for 15–20 minutes.
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Invert onto a wire rack to cool completely before slicing.
🔹 Optional Glaze (Simple Vanilla Icing)
Mix:
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1 cup powdered sugar
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2–3 tbsp milk
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1/2 tsp vanilla extract
Drizzle over the cooled cake for extra sweetness and a pretty finish.
🔹 Tips for Success:
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Use room temperature ingredients to ensure smooth blending.
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Don’t rush the creaming step—this creates the lift, since this cake doesn’t use much leavening.
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You can store it tightly wrapped at room temp for 3–4 days or freeze slices up to 2 months.