Mile High All Butter Pound Cake
Indulge in the luxurious simplicity of the Mile High All Butter Pound Cake, a show-stopping classic that’s as pleasing to the eyes as it is to the palate. Made with rich, creamy unsalted butter, six large room-temperature eggs, and a generous splash of pure vanilla extract, this pound cake boasts a velvety texture and a golden, buttery crumb that rises to impressive heights. The secret to its tender perfection lies in alternating the dry ingredients with whole milk, ensuring a smooth, airy batter that bakes beautifully in a bundt or tube pan. With an irresistibly fragrant aroma and a cook time of just 90 minutes, this cake is a versatile treat perfect for any occasion. Serve it plain, dusted with powdered sugar, or paired with fresh berries and whipped cream for an elegant dessert. Whether enjoyed at a family gathering or as a comforting coffee companion, this Mile High All Butter Pound Cake is sure to become a beloved staple in your baking repertoire.
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Recipe Information
Ingredients
- 340 grams unsalted butter, softened
- 400 grams granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 320 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 milliliters whole milk, room temperature
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all crevices are coated to prevent sticking.
In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer fitted with the paddle attachment. Cream for about 3-5 minutes on medium-high speed until the mixture is light, fluffy, and pale in color.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the mixing bowl as needed to ensure even mixing.
Mix in the vanilla extract until evenly combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
With the mixer on low speed, alternate adding the dry ingredients and milk to the butter mixture. Start and end with the dry ingredients. Add in thirds: dry-wet-dry-wet-dry, mixing just until incorporated. Be careful not to overmix to preserve the cake's light texture.
Pour the batter into the prepared pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 85-90 minutes. Check for doneness by inserting a long toothpick or skewer into the center. If it comes out clean or with just a few moist crumbs, the cake is done.
Remove the cake from the oven and let it cool in the pan for 15-20 minutes before inverting onto a wire rack. Allow the cake to cool completely to room temperature before slicing.
Serve plain, dusted with powdered sugar, or with a dollop of whipped cream and berries. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 167 mg | 7% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 34.0 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
