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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Should the whipping cream be room temperature or cold? Recipes seem to never indicate that regarding whipping cream.
Thank you Jocelyn for another Great Tasty Recipe
I made this thanksgiving… an absolute hit! So luscious and buttery but still light fluffy. Simply divine.
This will be my go to pound cake recipe for years to come. Thank you so much for sharing.
Should the heavy whipping cream be at room temperature? It’s not indicated.
Thanks!
yes
My daughter and I just made this cake for Thanksgiving and it was so easy!! We can’t wait to taste it!!
This is an excellent cake!
Is there a replacement or alternative for the cake flour?
You can make your own cake flour with this recipe: https://grandbaby-cakes.com/how-to-make-cake-flour/
I don’t have unsalted butter and self rising flour is what I got..
I’m new to baking bundt cakes. I have a dumb question: do you measure the cake flour first and then sift it or sift and spoon into a measuring cup? Thanks so much!
Hi Katie, you measure the flour first and then sift it. And not a dumb question at all.
I don’t have a sifter. Is there anything else I can use?
You can use a whisk to really try to lighten the flour as much as possible