Classic Butter Pound Cake | Rich, Moist, and Buttery Perfection
If you’re searching for a foolproof butter pound cake that’s rich in flavor, moist in texture, and made with simple pantry ingredients, you’ve just found your new go-to recipe. Whether it’s for a family gathering, afternoon tea, or a holiday dessert table, this cake delivers every single time. It’s buttery. It’s golden. It melts in your mouth.
This detailed recipe includes baking tips, storage instructions, serving suggestions, and variations — everything to help it rank well on search engines and keep your readers engaged!
Why You’ll Love This Butter Pound Cake
- Simple ingredients – No fancy ingredients, just butter, sugar, eggs, flour, and love.
- Versatile – Serve it plain, dress it up with fruit, or drizzle with glaze.
- Perfect texture – Moist, tender crumb with a golden buttery crust.
- Lasts for days – Even better the next day!
Ingredients
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 4 large eggs (room temperature)
- 2 cups (240g) all-purpose flour, sifted
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (120ml) whole milk
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Prep Your Oven and Pan
Preheat your oven to 170°C (340°F). Grease a loaf pan or a bundt pan with butter, then dust it lightly with flour. This prevents sticking and gives your cake clean edges.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter using an electric mixer on medium speed for 2–3 minutes until it’s light and fluffy.
Gradually add in the sugar and continue beating for another 2–3 minutes. This step is crucial for incorporating air and giving the cake its soft crumb.
3. Add the Eggs
Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure everything is combined evenly.
4. Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Sifting helps break up clumps and gives you a lighter cake.
5. Alternate Adding Dry and Wet
With the mixer on low speed, alternate adding the dry ingredients and the milk into the butter mixture.
Start and end with the flour mixture. Add ⅓ of the flour, then ½ the milk, then repeat, ending with flour.
6. Stir in the Vanilla
Gently mix in the vanilla extract until just combined. Be careful not to overmix, or the cake may become dense.
7. Bake
Pour the batter into your prepared pan and smooth the top with a spatula.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
8. Cool
Let the cake cool in the pan for about 10–15 minutes, then carefully turn it out onto a wire rack to cool completely.
Optional Glaze (Simple Vanilla Glaze)
Want to dress it up? Here’s a quick glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ tsp vanilla extract
Mix until smooth and drizzle over the cooled cake.
Pro Tips for the Best Pound Cake
- Room temperature ingredients are key for even mixing.
- Don’t skip sifting — it keeps the crumb light.
- Overbaking will dry it out — keep an eye on it near the 50-minute mark.
- For extra flavor, try browning the butter before mixing!
Serving Suggestions
- Slice and serve with fresh strawberries and whipped cream.
- Toast a slice and spread with jam or lemon curd.
- Serve with ice cream and a drizzle of chocolate or caramel sauce.
Storage Instructions
- Store at room temperature in an airtight container for up to 4 days.
- To refrigerate: Wrap in foil or plastic and store for up to 1 week.
- To freeze: Slice and wrap individually. Freeze for up to 3 months. Thaw at room temperature.
Variations
- Lemon Pound Cake: Add 1 tbsp lemon zest + 2 tbsp lemon juice.
- Chocolate Swirl: Mix in a ½ cup of melted dark chocolate into half the batter and swirl it in.
- Almond Twist: Replace vanilla with almond extract and top with sliced almonds.