why make this recipe
Old School Butter Pound Cake is a classic dessert that brings back warm memories of home kitchens and family gatherings. It’s simple yet rich in flavor, making it a perfect treat for any occasion. This cake is moist, buttery, and has a lovely crumb that everyone loves. Whether you’re serving it at a birthday party or enjoying a slice with your afternoon tea, this cake never disappoints.
how to make Old School Butter Pound Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk (or heavy cream for extra richness)
Directions:
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- Cream butter & sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 3-5 minutes).
- Add eggs: Mix in eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Combine: Gradually add dry ingredients to the butter mixture, alternating with milk. Mix until just combined—do not overmix!
- Bake: Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!
how to serve Old School Butter Pound Cake
You can serve Old School Butter Pound Cake plain or dress it up with a dusting of powdered sugar. Fresh berries and a dollop of whipped cream also make a delightful addition. For a cozy touch, serve it warm with a scoop of ice cream.
how to store Old School Butter Pound Cake
To store your pound cake, wrap it in plastic wrap or aluminum foil and keep it at room temperature. It can last for about 3-4 days. If you want to keep it for longer, you can freeze it. Just make sure to wrap it well, and it will stay fresh for up to three months.
tips to make Old School Butter Pound Cake
- Make sure your butter is softened to room temperature for easy creaming with sugar.
- Do not overmix the batter after adding the dry ingredients. This helps keep the cake tender.
- Use a toothpick to check for doneness; it should come out clean when the cake is ready.
variation (if any)
Feel free to add a hint of citrus by mixing in lemon or orange zest. You can also experiment with different extracts like almond for a unique flavor twist. For chocolate lovers, folding in chocolate chips can turn this classic into a delightful treat.
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes, you can use salted butter, but reduce the added salt in the recipe to 1/4 tsp.
Q: Can I substitute the milk with a non-dairy alternative?
A: Absolutely! You can use almond milk or coconut milk as a substitute for whole milk.
Q: How can I tell when the cake is done baking?
A: The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Old School Butter Pound Cake
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened Make sure the butter is softened to room temperature.
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt If using salted butter, reduce added salt to 1/4 tsp.
- 1 cup whole milk (or heavy cream for extra richness) Non-dairy alternatives like almond or coconut milk can be used.
Instructions
Preparation
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- In a large bowl, beat butter and sugar together until light and fluffy (about 3-5 minutes).
- Mix in eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with milk. Mix until just combined—do not overmix!
Baking
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice and enjoy plain or with powdered sugar, fresh berries, or whipped cream.