If there is one thing I know after learning to bake at the hip of my Mississippi big mama and decades of testing recipes, I have developed the best butter pound cake recipe you will find. To get that buttery flavor in every bite, I double it up with European style butter and some heavy whipping cream. Once baked, that crumb is so tender and super moist. This is how a butter pound cake should taste, don’t get it twisted.
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Ingredient Notes
- Butter: We use a whole pound here boos! You gotta use the highest quality butter you can grab here. My preference is European butter that has a high amount of fat and not much water content. It keeps the whole thing so rich and moist.
- Cake Flour: If you only have AP flour, make homemade cake flour with some cornstarch and make sure to sift it.
- Whipping Cream: Have you ever whipped cream until it became butter? That’s double the butter taste in this cake. Half-and-half can be swapped in too or even whole milk.
How to Make Butter Pound Cake
Step 1: In bowl of a stand mixer, cream butter and sugar on high speed until fluffy and light in color, about 7-8 minutes. Lower speed to medium, and add eggs and yolks, one at a time, scraping down the bowl as needed.
Step 2: On low speed, slowly add salt and half of flour. Mix until just combined, about 1 minute, scraping down bowl as needed.
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Step 3: Slowly pour in heavy cream and extract and mix until combined. Add in second half of flour and mix well until combined, about 90 seconds.
Step 4: Your finished batter should be silky and smooth.
Step 5: Pour batter into prepared pan.
Step 6: Bake until inserted skewer comes out mostly clean with a few moist crumbs attached, about 1 hour 20-40 minutes. Allow cake to cool in pan for 15 minutes. Remove cake from pan and cool fully, about 30 minutes.
Butter Pound Cake Recipe
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Equipment
Ingredients
- 1 pound unsalted butter room temperature
- 3 cups granulated sugar
- 4 large eggs room temperature
- 2 large yolks
- 1 ¼ teaspoon kosher salt
- 3 ½ cups cake flour sifted
- 1 cup heavy whipping cream room temperature
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 300F. Set rack to middle position. Generously spray a 12-cup Bundt pan with nonstick baking spray.
- In bowl of a stand mixer, cream butter and sugar on high speed until fluffy and light in color, about 7-8 minutes.
- Lower speed to medium, and add eggs and yolks, one at a time, scraping down the bowl as needed.
- On low speed, slowly add salt and half of flour. Mix until just combined, about 1 minute, scraping down bowl as needed.
- Slowly pour in heavy cream and extract and mix until combined.
- Add in second half of flour and mix well until combined, about 90 seconds.
- Pour batter into prepared pan and bake until inserted skewer comes out mostly clean with a few moist crumbs attached, about 1 hour 20-40 minutes.
- Allow cake to cool in pan for 15 minutes. Remove cake from pan and cool fully, about 30 minutes.
Notes
How to store pound cake
Make sure your cake has cooled all the way down then either wrap tightly in plastic wrap or add to a cake container. You can store at room temp for 4-5 days. I don’t recommend storing pound cake in the fridge since it will dry it out boos. Store at room temp so that texture stays on point ya dig? Freezing is all good boos. Wrap the leftovers in plastic wrap tightly then pop leftovers into a heavy-duty freezer bag. Label with the date. It should keep for about 4-6 months. When ready to serve again, thaw overnight in the fridge.Nutrition
Recipe Tips
- Pan Prep: Liberally spray your bundt pan with non-stick baking spray or use my cake release which makes those cakes slip out easily.
- Room Temperature Ingredients: Adding cold eggs to warm butter will cause them to seize. Also, don’t soften butter in the microwave because it will get too hot and won’t properly cream later on. Just leave the eggs and butter to sit on the counter for a few hours so that they reach the same temp.
- Don’t Over beat! : Turn your mixer down to its lowest speed and slowly add flour and baking soda into the batter. 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.
- 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. Gently invert the pan and remove the cake, then let it finish cooling completely on the rack.
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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