This Butter Pound Cake is the best you’ll ever have! It’s a classic recipe, made just like grandma used to. It’s tall and dense, yet moist, packed with a creamy, buttery flavor, with a sweet crispy crust. Serve as is or top with some chocolate ganache, some fresh fruit, or a scoop of ice cream. A delicious dessert for any occasion!
BUTTER POUND CAKE INGREDIENTS
Pound cakes were traditionally made with a pound of butter, a pound of eggs, a pound of sugar, and a pound of flour. This recipe closely resembles the traditional recipe with just a couple of minor tweaks.
▪ Butter – for this recipe I prefer to use unsalted butter and add the salt. I found that the salted butter was just to much for this cake and really changed the flavor.
▪ Sugar – be prepared this recipe calls for a lot of sugar, 3 1/2 cups to be exact. What’s great about all of that sugar is that it creates a nice crispy crust to the cake.
▪ Eggs – you’re gonna need a full dozen eggs for this recipe, six will be used whole, while the other six you’ll only be using the yolks.
▪ Vanilla –
▪ Salt
▪ Flour – it’s not necessary but I suggest sifting the flour, sifted flour makes measuring more accurate, mixing easier, and gives the cake a smoother texture.
▪ Cooking Spray
AIR FRYER CINNAMON CHURRO BITES
A tasty twist on a classic Spanish delicacy! A light flaky pastry, air fried to achieve incredible crispiness, then …. continue reading
HOW TO MAKE A DELICIOUS BUTTER POUND CAKE
Step 1
Place oven rack in the middle position of the oven and preheat to 350°F. Grease and flour a 10” tube pan (angel food pan).
Step 2
In a large bowl beat the softened butter on medium speed, until it is creamy. Add sugar and beat until well combined and fluffy, occasionally scraping down the sides of the bowl, about 2 minutes.
Step 3
In a medium bowl, whisk together eggs, egg yolks, vanilla and salt until well combined.
Step 4
Using the mixer, on low speed, slowly add the egg mixture into the butter mixture, occasionally scraping down the sides of the bowl. Increase speed to medium and beat for an additional 2 minutes.
Step 5
Lower the speed on the mixer and begin adding flour, ½ cup at a time, until gone. Scrape the sides of the bowl, increase speed to medium and continue mixing for 2 minutes.
Step 6
Pour batter into prepared pan and bake for 1 hour and 15 minutes or until a wooden pick (skewer) comes out clean.
Step 7
Remove from oven, cool for 15 minutes and turn out onto a cooling rack.
DELICIOUS TWEAKS TO THE RECIPE
You can easily change the flavor by exchanging the vanilla with the following:
▪ Almond Extract
▪ Lemon Extract
▪ Rum
▪ Maple
WHAT ARE SOME TOPPING IDEAS?
This cake has so much flavor that you really don’t need to top it with anything. However, the butter flavor of the cake goes nicely with chocolate frosting or a chocolate ganache. My favorite topping though is fresh fruit, such as berries or peaches with some homemade whipped cream.
CAN YOU FREEZE BUTTER POUND CAKE?
This is such a big, dense cake that we can never finish it before it goes bad. Luckily it holds up really well in the freezer and will keep for up to 6 months.
You can freeze it whole by wrapping it really well and placing it in a air tight container. However, I like to cut it into individual pieces, wrap in freezer paper and store in an air tight container. When I’m craving some butter pound cake, I just pull a slice from the freezer, let it thaw and enjoy!
Do you like this recipe? Please leave us a star rating in the comments below, and share it on social media. We would really appreciate it!
Butter Pound Cake
Ingredients
- 2 cups butter softened
- 3 1/2 cups sugar
- 6 large eggs room temperature
- 6 egg yolks room temperature
- 1 tablespoon vanilla
- 1 teaspoon salt
- 3 1/2 cups flour
Instructions
-
Place oven rack in the middle position of the oven and preheat to 350°F. Grease and flour a 10” tube pan (angel food pan).
-
In a large bowl beat the softened butter on medium speed, until it is creamy. Add sugar and beat until well combined and fluffy, occasionally scraping down the sides of the bowl, about 2 minutes.
-
In a medium bowl, whisk together eggs, egg yolks, vanilla and salt until well combined.
-
Using a mixer, on low speed, slowly add the egg mixture into the butter mixture, occasionally scraping down the sides of the bowl. Increase speed to medium and beat for an additional 2 minutes.
-
Lower the speed on the mixer and begin adding flour, ½ cup at a time, until gone. Scrape the sides of the bowl, increase speed to medium and continue mixing for 2 minutes.
-
Pour batter into prepared pan and bake for 1 hour and 15 minutes or until a wooden pick (skewer) comes out clean.
-
Remove from oven, cool for 15 minutes and turn out onto a cooling rack.
Nutrition
TIPS FOR MAKING THE BEST BUTTER POUND CAKE
✔ Because this recipe makes a lot of batter a regular bundt pan doesn’t work well, it’s not deep enough. The ideal pan is a 10-inch tube pan. You can use a a bundt pan or a couple of round pans, but don’t overfill and keep an eye on the cooking time.
✔ Beacuse the tube pan is deeper than a regular cake pan using a toothpick to check for doneness doesn’t work well. Use a wooden skewer instead it will go deep enough.
✔ Generously grease and flour the pan, making sure to shake out any extra flour. This will allow your cake to come out of the pan easily.
✔ Let the cake cool in the pan for 15 minutes before turning out on cooling rack. This allows to cake to finish baking and will keep it from breaking or falling apart.
Giving This a Try? Take a quick pic and share it on Instagram! Tag it with @flusterbuster so we can check it out.
If you need me, you’ll find me sitting patiently, waiting for the cake to cool! 😊
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This looks delicious!
It sounds delicious, I’ll definitely give it a try. Thank you for sharing the recipe at The Really Crafty Link Party. Pinned.
Oh my goodness! This sounds delicious and I can’t wait to try it. Thank you for sharing at Party In Your PJ’s!
I pinned your fantastic recipe, this pound cake looks amazing! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
What a beautiful classic recipe! That photo with the strawberries! Delish!! Thanks for sharing at Fiesta Friday!!
Mollie
The picture made me click ~ looks so divine ~ Pinned! Pound cake is always a decadent treat when I go go back home to NC. It’s definitely a southern dessert staple.
It’s a family favorite. The recipe makes a lot so we like to freeze it so we can have it when the mood arises.
There is nothing better than a pound cake made with rich butter, the flavor is amazing. I remember making one with my girlfriend when I was about 13, delicious!!
Thank you for sharing on #ohmyheartsiegirl and hope you will stop by to share your updates with us again this week!!
And I hope you have a great weekend!
There really isn’t anything better!!
This looks incredible, Robin! I can’t wait to try it! Thanks for all of the extra tips and tricks too!
Thank you Kristi, it’s one of my favorite cakes, especially when it’s served with fruit and whipped cream.