Old Fashion Butter Pound Cake
Indulge in the timeless charm of an Old Fashion Butter Pound Cake – a classic dessert that’s rich, buttery, and flawlessly tender. Made with simple pantry staples like creamy unsalted butter, granulated sugar, and pure vanilla extract, this cake delivers pure homemade comfort with every bite. Perfectly golden and slightly crisp on the outside, yet soft and moist on the inside, this pound cake uses a straightforward mixing method that ensures a perfectly dense but fluffy texture. Whether baked in a loaf or a bundt pan, it’s an irresistible treat that pairs beautifully with fresh fruits, whipped cream, or a light dusting of powdered sugar. Ready in just over an hour, this easy-to-make recipe is perfect for celebrations, afternoon tea, or as a cozy weeknight dessert. Classic pound cake perfection has never been so achievable!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 pieces large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup whole milk
- 1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 325°F (160°C). Grease a standard loaf pan or bundt pan generously with butter and lightly dust with flour, tapping out the excess.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy, about 3-5 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure full incorporation.
In a separate bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together to distribute the leavening agents evenly.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
Stir in the vanilla extract until evenly distributed throughout the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even baking.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve as is, or pair with fresh fruit, whipped cream, or a dusting of powdered sugar for extra delight.
Nutrition Facts
Calories |
4539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.3 g | 286% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1461 mg | 487% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 596.6 g | 217% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 406.6 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 373 mg | 29% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 837 mg | 18% | |
*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.
