Old School Butter Pound Cake
A classic dessert that's moist, buttery, and perfect for any occasion, whether it's a birthday party or a cozy afternoon treat.
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.
Notes
To store your pound cake, wrap in plastic wrap or aluminum foil and keep at room temperature for about 3-4 days. For longer storage, freeze well-packaged for up to three months. For added flavor, consider citrus zest or chocolate chips.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 11gSodium: 150mgSugar: 28g
Tried this recipe?Let us know how it was!