The Golden Secret: Classic Buttery Pound Cake Recipe

Baking a classic buttery pound cake demands precision and love for timeless desserts.

Rich aromas fill kitchens with nostalgic memories of grandma’s cherished treats.

Smooth butter and delicate flour combine to create a moist, tender masterpiece.

Delightful simplicity characterizes this traditional recipe that celebrates pure baking magic.

Careful measurements ensure each slice melts perfectly on your tongue.

Generations have treasured this comforting dessert for its incredible richness and subtle sweetness.

You can recreate this beloved classic in your own kitchen with just a few simple ingredients.

Slice into pure deliciousness and savor every crumbly, buttery moment.

FAQs

• Why is it called a pound cake?

The name comes from the traditional recipe that used a pound each of butter, sugar, eggs, and flour, creating a dense, rich cake.

• Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to prevent the cake from becoming too salty.

• How do I know if I've creamed the butter and sugar correctly?

The mixture should look light, fluffy, and pale yellow, with a smooth, almost whipped texture that increases in volume.

• What makes this pound cake so tender?

The careful mixing technique, using room temperature ingredients, and the right proportion of butter and flour create a soft, moist texture.

Buttery Pound Cake Comforts

• This pound cake recipe welcomes both novice and experienced bakers with its simple, straightforward steps and minimal ingredients.
• Perfect for family gatherings, afternoon tea, or casual dessert moments, this classic cake suits multiple occasions and appeals to all ages.
• Rich buttery flavor and tender crumb create a nostalgic, homemade experience that brings warmth and satisfaction with each delightful bite.
• Minimal mixing and basic pantry staples mean you can whip up this delectable dessert without extensive cooking skills or hard-to-find ingredients.

Ingredients for Classic Buttery Pound Cake

• Butter: A rich, creamy ingredient that provides a smooth texture and deep flavor to the pound cake.
• Sugar: Adds sweetness and helps create a tender, golden-brown cake structure.
• Eggs: Bind the ingredients together and contribute to the cake's rich, moist consistency.

• All-Purpose Flour: The primary structure-building ingredient that gives the cake its classic pound cake texture.
• Baking Powder: Helps the cake rise and creates a light, soft crumb.
• Salt: Enhances the overall flavor and balances the sweetness of the cake.

• Milk, Vanilla Extract: These ingredients add moisture and a classic, comforting flavor to the traditional pound cake.

How to Bake Classic Buttery Pound Cake

Step 1: Prepare the Oven and Pan

Crank up your oven to a toasty 350F (175C).

Lovingly coat a 9×5-inch loaf pan with butter and dust it with a light layer of flour, ensuring every nook and cranny is protected.

Step 2: Create a Fluffy Butter Base

Grab a spacious mixing bowl and transform butter and sugar into a cloud-like, airy mixture.

Beat them together until they become light, creamy, and irresistibly smooth.

Step 3: Incorporate Eggs Gently

Crack eggs one by one into the butter mixture.

Blend each egg thoroughly, allowing it to integrate completely before adding the next.

This careful approach ensures a silky, uniform batter.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Gradually fold the dry mixture into the butter blend, alternating with splashes of milk.

Stir in the vanilla extract for an extra layer of warmth and flavor.

Step 5: Fill the Pan

Pour the velvety batter into your prepared pan.

Use a spatula to spread it evenly, creating a perfectly smooth surface.

Step 6: Bake to Golden Perfection

Slide the pan into the preheated oven and bake for 55-60 minutes.

Your cake is ready when a toothpick inserted into the center emerges clean and pure.

Step 7: Cool and Enjoy

Let the cake rest in the pan for 10 minutes, allowing it to settle.

Gently transfer to a wire rack and let it cool completely.

Slice, serve, and savor each buttery, melt-in-your-mouth bite.

Tips for Moist Buttery Pound Cake

• Let butter sit at room temperature for 30-45 minutes before creaming to ensure smooth, even mixing without lumps.
• Sift dry ingredients together to eliminate any potential lumps and create a more uniform cake texture.
• Insert a toothpick at a 45-degree angle into the cake's center; if it comes out with just a few moist crumbs, the cake is perfectly baked.
• Wrap cooled cake in plastic wrap to keep it fresh and prevent drying out for up to 3 days at room temperature.
• Experiment with adding lemon zest, almond extract, or a splash of bourbon to create unique flavor profiles without compromising the cake's classic texture.

Storing and Reheating Buttery Pound Cake

• Wrap the pound cake tightly in plastic wrap or aluminum foil, then store in an airtight container in the refrigerator for up to 5 days to maintain moisture and freshness.
• Slice the cake, wrap each piece individually in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature for best texture.
• Keep the cake in an airtight container at room temperature for 2-3 days, away from direct sunlight and heat sources to prevent drying out.
• Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300F for 5-7 minutes to restore softness and enhance flavor.

Perfect Pairings for Buttery Pound Cake

• Pair with Sweet Dessert Wine: Select a luscious Sauternes or late-harvest Riesling that complements the cake's rich buttery flavor, enhancing the dessert's delicate sweetness with its honeyed notes.
• Serve with Fresh Berry Compote: Create a vibrant raspberry or strawberry compote to drizzle alongside the pound cake, adding a bright, tangy contrast to the dense, smooth texture of the cake.
• Match with Creamy Vanilla Gelato: Scoop a smooth, cold vanilla gelato next to a slice of warm pound cake, creating a delightful temperature and textural experience that elevates the classic dessert.
• Accompany with Lavender-Infused Tea: Brew a delicate lavender Earl Grey tea that provides a fragrant, floral undertone which softens the cake's richness and cleanses the palate between bites.

Flavor Variations of Buttery Pound Cake

• Gluten-Free Pound Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the cake's rich, buttery texture.
• Lemon Zest Variation: Add fresh lemon zest and a tablespoon of lemon juice to the batter for a bright, citrusy flavor profile that enhances the classic recipe.
• Low-Sugar Option: Substitute part of the sugar with stevia or monk fruit sweetener to reduce overall sugar content while preserving the cake's moistness.
• Dairy-Free Adaptation: Use coconut oil instead of butter and swap milk with almond or oat milk to create a plant-based version of the traditional pound cake.

Classic Buttery Pound Cake Recipe

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4.7 from 13 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

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Description

Sumptuous classic buttery pound cake whisks bakers into a world of rich, golden deliciousness. Dense, velvety slices promise pure comfort with each heavenly bite you’ll savor.

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Ingredients

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Main Ingredients:

• 1 cup (226 grams) unsalted butter, softened
• 4 large eggs
• 1 1/2 cups (300 grams) sugar
• 2 cups (240 grams) all-purpose flour

Liquid and Flavoring Ingredients:

• 1/2 cup (120 milliliters) whole milk
• 1 teaspoon vanilla extract

Leavening and Seasoning:

• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

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Instructions

1. Thoroughly coat a 9×5-inch loaf pan with butter and flour, ensuring complete coverage to prevent sticking.
2. Using an electric mixer, blend softened butter and sugar until the mixture becomes pale and dramatically increased in volume, creating a light, airy texture.
3. Incorporate eggs individually, beating thoroughly after each addition to maintain a smooth, uniform consistency.
4. Sift together flour, baking powder, and salt in a separate bowl to eliminate potential lumps and ensure even distribution of dry ingredients.
5. Gradually fold dry ingredients into the butter mixture, alternating with milk to maintain a silky batter, then gently stir in vanilla extract for enhanced flavor complexity.
6. Transfer batter to the prepared pan, using a spatula to spread evenly and create a perfectly level surface.
7. Position pan in a preheated 350°F (175°C) oven, baking for approximately 55-60 minutes until a inserted toothpick emerges completely clean.
8. Remove cake from oven and allow it to rest in the pan for 10 minutes, enabling initial cooling and structural stabilization.
9. Carefully transfer cake to a wire cooling rack, letting it cool completely to room temperature before slicing and serving.

Notes

• Softening butter beforehand ensures smooth, even mixing and prevents lumpy batter.
• Room temperature eggs blend more easily and create a more uniform cake texture.
• Sifting dry ingredients removes clumps and helps achieve a lighter, more delicate crumb.
• Avoid overmixing batter after adding flour to prevent a tough, dense pound cake.
• Allow cake to cool completely before slicing to maintain its structural integrity.
• Store wrapped tightly at room temperature for up to 4 days to preserve moisture.
• For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend.
• Add lemon zest or almond extract for subtle flavor variations without changing core recipe.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 24 g
• Sodium: 70 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 80 mg