Jennifer H Recipe

Old School Butter Pound Cake

By Jennifer H chocolate_cutie


Rating:
Serves:
12-16
Prep Time:
Cook Time:
Method:
Bake
Comments:

I am not really a dessert type of girl, BUT there are two cakes that I can eat all day. Yes, butter pound cake is one of them. This recipe will deliver a rich and moist cake. I am sure your taste buds will thank you. I am sure you will leave your approval stamp on this recipe!

Blue Ribbon Recipe

Notes from the Test Kitchen:
Members Choice!

This cake will get you raves at your next pot luck or bake sale! It is so buttery and moist. This recipe is a great, classic pound cake.

Ingredients

1 1/2 c
cake flour
1 1/2 c
all purpose flour
3 stick
butter, unsalted (softened at room temp)
8 oz
cream cheese, room temperature
3 1/4 c
sugar
1 1/2 tsp
vanilla extract
1 1/2 tsp
almond extract
1 tsp
salt
6 large
eggs

Directions Step-By-Step

1
Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
2
Add sugar and extracts; beat until light and fluffy. Reduce speed to low.
3
Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
4
Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan.
5
Place in cold oven. Heat oven to 325 degrees. Bake until an inserted tester comes out clean about 1 1/2 hours.
6
Remove cake from pan. Let cool on wire rack.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtag: #Pound Cake

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356 Comments

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Stephanie Young linda429
Apr 11, 2015
Delish,delish,delish!!! Went almost immediately with me eating the most! Thanks for sharing
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Jackie Taylor Jackielovesbaking
Apr 3, 2015
Omg this recipe was so good
I made it once for a friend and once for home it is sooooooo gooood.......
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Marion Dyess Drmarion
Apr 3, 2015
This recipe a wow! I have made it twice now
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Claire Penn CBPfromTN
Mar 29, 2015
I picked up a couple of these "old fashioned" pound cake pans (the kind with the removable bottom with the tube) at garage sales for $.50 each but I am sure you can still buy them. I prefer them to the bundt style (fluted) one piece cake pan.
user
Gail McGuigan gmcguigan
Mar 29, 2015
I baked pound cake today. The batter is glossy, smooth, & a very pale yellow. I added 2 eggs and then 1cup of flour at a time instead of 1 egg then 1/2 c flour and it was fine. According to Alton Brown of Food Network, the correct internal temp for a pound cake is 210, which was the cake temp after 90 min.

I can't eat cake, but my family really loved the moistness and flavor of the pound cake. Will be adding this to my cake recipe list.

Thank you Marie for sharing this gem.