Old Fashioned Butter Pound Cake Recipe
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.
Servings: 16 servings
Calories: 447kcal
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.
Notes
Make sure your butter is room temperature before beginning this recipe to ensure the batter starts off correctly.
Nutrition
Calories: 447kcal | Carbohydrates: 52g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 128mg | Sodium: 178mg | Potassium: 62mg | Fiber: 1g | Sugar: 35g | Vitamin A: 840IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg