This Butter Pound Cake recipe is a classic that never goes out of style. Made with luscious butter and heavy whipped cream, this old fashioned pound cake has the most tender crumb, moist texture and versatility. Serve with berries and whipped cream, with a glaze of your choice or enjoy completely plain for a southern treat like none other!
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If there’s anything you should know about me, it’s that I love to bake my cake and eat it too. There’s nothing more satisfying than spending time in the kitchen busting out chocolate layers, shortcakes and confetti surprises. Each cake is uniquely delicious and deserves to be indulgently enjoyed. I mean, every girl deserves a treat right?
The Heart and Soul of this Butter Pound Cake Recipe
Cuisine Inspiration: Classic Southern
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Rich and Buttery
Skill Level: Intermediate
Sweet Highlights:
- Time-Honored Tradition: This recipe is a throwback to simpler times, bringing the classic and comforting flavors of the South right into your kitchen.
- Simple Ingredients, Big Flavor: With just a few staple ingredients, this cake boasts a rich, buttery flavor that’s hard to resist.
- Versatile and Crowd-Pleasing: Whether it’s a family gathering, holiday, or just because, this butter pound cake is sure to please any crowd.
- Texture Perfection: Achieve that perfect crumbly yet moist texture, a hallmark of a well-made pound cake.
- Sweet Memory Maker: Baking this cake is not just about the delicious end result; it’s about creating sweet memories and honoring baking traditions.
Old Fashioned Pound Cake Ingredients
The ingredients that make the best old fashioned pound cake are the following:
- Butter
- Sugar
- Eggs
- Flour
- Whipping Cream
Make sure you use high quality butter for this cake. It makes all the difference. Beating together with sugar at the beginning of the recipe adds air to lift the cake in addition to the leavening added.
Eggs are stabilizers in a cake so this cake has 6 to make sure it stays sturdy.
Flour is also a stabilizer. I used cake flour but I did sift to make sure it had a lighter texture.
Heavy whipped cream is another key ingredient just like butter. Have you ever whipped cream until it became butter? That’s double the butter taste in this cake.
How to Make Butter Pound Cake
- Prepare: Preheat your oven to 325 F and generously spray a 10-cup bundt pan with non-stick baking spray.
- Cream it Up: In your mixer, blend butter, salt, and sugar on high for 3-4 minutes until fluffy. Add eggs one at a time, followed by vanilla, mixing well and scraping the bowl as needed.
- Flour Addition: On low speed, gently add flour in two batches, taking care not to overbeat. Follow with whipping cream, mix until just combined, then turn off the mixer.
- Bake and Cool: Pour the batter into the bundt pan, bake for 1 hour and 15-25 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then invert onto a plate and let it cool completely.
Tips
Tip 1: Pan Preparation
Liberally spray your bundt pan with non-stick baking spray or heavily coat it with butter and flour. Don’t be cheap here. Pound cakes are notorious for sticking to the pan and ruining your cake aesthetic dreams.
Tip 2: Room Temperature Ingredients
Before starting up on your batter be sure to allow your eggs and butter to come to room temperature. Adding cold eggs to warm butter will cause them to seize. Also, avoid softening butter in the microwave because it will get too hot and won’t properly cream later on. Simply allow your eggs and butter to sit on the counter for a few hours so that they reach the same temperature.
Tip 3: Don’t Over beat!
Turn your mixer down to its lowest speed and slowly add flour and baking soda into the batter. Be careful not to over beat. Over mixing with a heavy hand will cause the batter to deflate, and all your hard work creaming will be reversed. The result will be a dense, tough cake. Try to stop the mixer when you start to see white streaks running through the batter.
Tip 4: Flipping Your Cake
After you’ve removed the cake from the oven, set it on a wire rack and let it cool in the pan for 10 minutes. A hot cake is too delicate to be removed from the pan. But don’t wait too long to take it out! Gently invert the pan and remove the cake, then let it finish cooling completely on the rack.
How To Serve Old Fashioned Pound Cake
Because this cake is seriously so versatile, here are some ideas for how to serve this cake:
- Plain (this cake tastes amazing on its own)
- With berries and whipped cream
- With a glaze (this Caramel Cake icing is incredible!! Half the recipe and cooking time and pour over the cake) or try this icing from my Brown Sugar Pound Cake.
- Serve with ice cream while warm
Now it’s time for the fun part, dress up your cake any way you would like and serve!
More Pound Cake Recipes
If you adore pound cakes like I do, try my Lemon Pound Cake, Chocolate Pound Cake, Sour Cream Pound Cake or even my Cream Cheese Pound Cake.
Old Fashioned Butter Pound Cake Recipe
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Ingredients
- 1 1/2 cups unsalted butter room temperature
- 1 tsp salt
- 2 3/4 cup granulated sugar
- 6 large eggs room temperature
- 2 tbsp vanilla extract
- 3 cups cake flour sifted
- 1 cup heavy whipping cream
Instructions
- Start by preheating your oven to 325 F then liberally spray a 10 cup bundt pan with non-stick baking spray.
- In your stand mixer bowl, add butter, salt and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
- Next add eggs, one at a time, then vanilla extract combining well after each addition and scraping down the sides of your bowl as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments. Be careful not to overbeat.
- Lastly add in whipping cream, scrape down sides and mix until just combined and turn off mixer.
- Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 minutes to 1 hour and 25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in pan on a wire rack for 10 minutes then invert cake on serving plate for at least an hour or until the cake is cool to touch.
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Absolutely fabulous! Best butter pound cake hands down. Make sure you REALLY grease the bunt pan and add your flour, as she suggests. It sticks more than a typical cake.
Will add this to my favorites list. 🙂
Thank you Grandbaby cakes for sharing your wonderful recipe. Look forward to trying more.
Hi what does the whipping cream do for the cake? Does it have to be whipped or just use the liquid itself?
P.S. The sour cream pound cake is a hit with my family and friends I love it. The lemon pound cake don’t do so well for some reason. Is it the cream cheese?
No need to whip the cream beforehand. The lemon pound cake should be a hit! Maybe you can walk me through how you made it.
Lummuly!
No baking powder?
This old fashioned pound cake doesn’t require it. The cake gets its gorgeous lift from the mixing process at the beginning of the process with the butter and sugar. You must beat in a lot of air in the beginning and it will lift the cake as it bakes.
The cake looks amazing and I am eager to try it. However, at the start of your blog you stated the cake had 4 eggs that stabilize the cake but the recipe says 6 eggs. I’m confused, please help.
The recipe in the card is correct. It is 6 eggs. The post has been corrected.
Can I have two slices, please? With the fruit and whipped cream like you did? Wow this looks delicious!
I will be trying this recipe for Thanksgiving
Fantastic!!!
Pound cakes are perennial favorites! And with good reason. This looks simply perfect, with the perfect texture and cream and berries on top! Thanks for sharing.
What a beautiful cake! I love all the toppings on it too it looks very fresh
What a beautiful cake; worthy of a restaurant, indeed! I will have to give this a try for the holidays!
The texture of this cake is amazing! I can see myself having a piece or two with a glass of milk and feeling so bossy! Love the looks and I am sure it tastes like cake heaven!