Butter Pound Cake

Cecelia Anderson


The is a recipe that I found in a pamphlet called "Profiles in Pride: The Power of Volunteerism". It was hosted by Wal*Mart and the Kraft Corporation. As promised I am reviewing the recipe based upon the comment I received. What I decided to do was eliminate the 1 cup of shortening that is in the original recipe, increase the milk to 3/4 cup and to make a delicious glaze by simply mixing 2 cups of confectioner's sugar and the juice of one orange(fresh).


★★★★★ 1 vote

Makes 10 to 12 servings
1 Hr 30 Min


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  • 3 1/2 c
  • 1 tsp
    baking powder
  • 1 c
    or 2 sticks butter, softened
  • 2 1/2 c
  • 5
    large eggs
  • 1 1/2 tsp
    vanilla extract
  • 3/4 c
  • ·
    *this would be great with some fresh fruit, such as cut up strawberries, blueberries or raspberries

  • 2 c
    confectioner's sugar
  • ·
    juice of one orange

How to Make Butter Pound Cake


  1. Preheat oven to 300 degrees. Coat a 12-cup Bundt pan with nonstick cooking spray; set aside. (Please note the oven temperature and the size of the Bundt pan. Many Bundt pans are not 12 cups, but actually 10 cups. You can determine how many cups your pan is by using a measuring cup and filling the pan up just a few inches from the top. If it's to the brim and you've only used 10 cups of water, then it is 10 cups. My recommendation would be to either put less batter in the pan if you have a 10 cup bundt pan and make cupcakes with the left overs or divide the batter between two small loaf pans and that's what I did.)
  2. Sift together flour and baking powder in a medium bowl; set aside. (Tip: This step of sifting should not be overlooked. Sifting helps to make a smooth, silky, uniform batter.)
  3. Beat softened butter in a large bowl with an electric mixer at medium speed until light and fluffy. Gradually beat in sugar. Add eggs, one at a time, beating well after each addition; beat in vanilla. ( Tip: It is important to gradually add the sugar and beating after each addition. The same for the eggs, add an egg then beat and repeat with each of the five eggs.)
  4. Add half the flour mixture and beat to mix well; beat in milk. Beat in remaining flour.
    (TIp: It is very important, not to add all the flour at once. This makes the batter pasty and hard to work with. Add 1/2 of the flour, beat to a nice smooth consistency, then add the remaining flour and then add the milk. The batter will be as smooth as silk, and easy to pour.)
  5. Spoon batter into prepared pan, smoothing top with a spatula. Bake for 1 hour and 30 minutes or until a wooden toothpick inserted in center of cake comes out clean. (Tip: So again I used two small loaf pans, and divided the batter in the loaf pans. I filled them to just a little over half-full.)
  6. Cool in pan on wire rack 10 minutes; remove cake from pan, cool completely on wire rack.
  7. Simple Glaze: Mix the juice from 1 orange with 2 cups of confectioner's sugar. Drizzle over the cake while warm.

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About Butter Pound Cake

Course/Dish: Desserts, Cakes

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