butter pound cake

This butter pound cake recipe is super easy to make and never fails to receive excellent compliments every single time.

Old School Butter Pound Cake

360 g self-raising flour

360 g castor sugar

360 g butter (at room temperature)

eggs (at room temperature)

milk

¾ tsp baking powder

salt

tsp vanilla extract

sugar

butter

tbsp milk (optional)

Edible gold dragees

Preheat oven to 170 °Celsius.

Beat butter and sugar till soft and creamy for about 2 minutes. Add eggs, one at a time, beating well after each addition.

In a separate bowl, sift flour, baking powder, and salt. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.

Finally, add in vanilla extract and combine well. Pour batter into two greased and floured cake pans and bake for 45 to 50 minutes until the top of the cakes spring back when lightly pressed. The cakes are done when a skewer inserted in the center of the cakes come out without any wet batter.

Remove the cakes from oven and let them cool completely before icing and decorating.

Baking time may vary slightly for larger cakes.

To make the buttercream frosting, place butter in a large bowl. Beat until creamy.

Add the sifted powdered sugar and continue to beat until the icing turns light and fluffy. Add the vanilla extract and beat again until the vanilla is well incorporated. If the icing is too stiff, add some milk and beat again.

To decorate the cake, fill the cake layers with buttercream. Transfer remaining buttercream into a piping bag fitted with a star tip. Pipe small rosettes all over the top and sides of the cake. Decorate with the gold dragees.

Brown Sugar Pecan Pound Cake

unsalted butter (room temperature)

brown sugar

white sugar

eggs (room temperature)

all-purpose flour

vanilla extract

pecans

Preheat the oven to 325°F and grease and flour a 14.5-cup bundt pan.

Using a mixer, cream together the butter and sugars until light and fluffy - about 5 minutes. Add the eggs, one at a time, mixing until just combined after each addition.

In another bowl, stir the flour and salt together and carefully add the flour to the mixer a little at a time, mixing well after each addition. Add the vanilla and pecans and stir to combine.

Pour the batter into the prepared pan and spread evenly. Bake for 1 hour to 1 hour and 10 minutes or until golden brown and just pulling away from the edges of the pan. A toothpick inserted in the middle should come out clean. Allow to cool for about 15 minutes in the pan before inverting on a serving platter.

Is there any liquid other than the eggs? Milk or sour cream? Sounds delicious and can't wait to make it! Just want to be sure the liquid wasn't accidentally left off the ingredients list. Love your recipes!

Top 2 butter pound cake recipes from across the web

The most viewed butter pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Old School Butter Pound Cake

Brown Sugar Pecan Pound Cake

Top 2 butter pound cake recipes from across the web

The most viewed butter pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Old School Butter Pound Cake

Brown Sugar Pecan Pound Cake

The most viewed butter pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine