Butter Pound Cake Made Simple
A rich, buttery pound cake with a moist crumb and classic vanilla flavor, perfect for dessert or tea time, suited for gatherings or special occasions.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C). Grease and flour a Bundt pan.
- In a large mixing bowl, beat the butter and sugar until creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Stir in sour cream until well combined.
- Gradually add flour, mixing until just incorporated.
- Pour batter into the prepared Bundt pan.
- Bake for 1 1/4 hours or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
To achieve a lighter texture, ensure your butter is at room temperature before creaming it with sugar. For a flavor twist, consider adding a teaspoon of almond extract in addition to the vanilla. If you don’t have sour cream, plain yogurt can be a suitable substitute. Additionally, using cake flour instead of all-purpose flour can yield an even more tender cake.
Serving Suggestions
This butter pound cake is delightful on its own, but you can elevate it by serving with fresh berries and whipped cream for a light dessert. It pairs beautifully with Yum Yum Sweet Potatoes for a comforting meal. For a more festive touch, drizzle a simple glaze made of powdered sugar and milk over the top or serve alongside a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover butter pound cake in an airtight container at room temperature for up to four days. If you’d like to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 300°F (150°C) for about 10 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Pound Cake Made Simple contains roughly 883 calories, with 9g protein, 72g carbohydrates, and 62g fat. It is a good source of protein (18% of the Daily Value), iron (18% of the Daily Value), and vitamin C (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of butter for this recipe?
While margarine can be used in place of butter, it may alter the flavor and texture of the cake. Butter provides a rich taste and contributes to the cake's tenderness, so if possible, stick with real butter for the best results.
What should I do if my cake sinks in the middle?
A sinking cake can result from overmixing the batter or opening the oven door too soon. Ensure to mix just until combined and avoid peeking into the oven until the baking time is nearly complete. If this happens, don’t worry; it will still taste delicious!
Can I make this cake ahead of time?
Absolutely! This butter pound cake actually tastes better the next day as the flavors meld. You can bake it a day or two in advance and store it properly as mentioned. Just remember to let it cool completely before wrapping it to maintain its moistness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).