Butter Pound Cake
Butter Pound Cake is a rich, moist dessert with a dense crumb and buttery flavor complemented by hints of vanilla and almond. Perfect for special occasions or everyday indulgence, it pairs wonderfully with tea or coffee and appeals to those who love classic, comforting baked goods.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add flour and whipped cream to the mixture, beginning and ending with flour.
- Grease a tube pan and pour the batter into it.
- Bake in a preheated oven at 300°F (150°C) for 1 hour and 50 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an even richer flavor, consider using European-style butter which has a higher fat content. If you want a lighter texture, substitute half of the butter with unsweetened applesauce. Ensure your eggs are at room temperature for better incorporation. If you prefer a twist, add lemon zest or swap the almond extract for coconut extract. This cake is perfect for special occasions alongside Carolyn'S Fruit Salad.
Serving Suggestions
Slice the butter pound cake and serve it plain, or dress it up with fresh berries and a dollop of whipped cream for an elegant dessert. It pairs beautifully with Becca'S Best Punch for a delightful afternoon tea. Consider serving it as a base for a trifle or alongside a scoop of vanilla ice cream for a comforting treat.
Storage & Reheating
Store leftover butter pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, allow it to thaw in the refrigerator overnight, then warm slices in a microwave for 10-15 seconds or in an oven at 300°F until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Pound Cake contains roughly 535 calories, with 9g protein, 81g carbohydrates, and 4g fat. It is a good source of iron (19% of the Daily Value) and protein (17% of the Daily Value).
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 cake flour instead of all-purpose flour?
Yes, you can use cake flour for a lighter texture, but you may need to adjust the amount slightly as cake flour is more absorbent. Start with the same amount and add more if the batter seems too thick. Just remember that this may alter the cake's final texture and density.
What should I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or too much moisture in the batter. Ensure your oven is properly calibrated and avoid opening the oven door too often while baking. If this happens, check for doneness with a toothpick closer to the end of the baking time to prevent overmixing.
Can I add flavors like chocolate or fruit to the batter?
Absolutely! You can fold in chocolate chips, nuts, or dried fruits like cranberries or raisins for added texture and flavor. Just be careful not to overload the batter, as this can affect the cake's rise and overall structure. For chocolate, consider using cocoa powder in place of some flour.
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).