Butter Pound Loaf Cake – Classic, Rich & Perfectly Moist

By: Rabia

Recipe Card

Servings & Timing

  • Prep Time: 15 minutes

  • Bake Time: 50–60 minutes

  • Total Time: ~1 hour 15 minutes

  • Yield: 1 loaf (8–10 slices)

Dietary Badges:
✔ Classic Baking
✔ Family-Friendly
✔ Freezer-Friendly

🛒 Ingredients

  • Unsalted butter (softened)

  • Granulated sugar

  • Large eggs (room temperature)

  • All-purpose flour

  • Baking powder

  • Salt

  • Whole milk (or buttermilk for extra richness)

  • Vanilla extract

👩‍🍳 Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment.

  2. In a bowl, whisk together flour, baking powder, and salt.

  3. In a large bowl, cream butter and sugar until pale and fluffy.

  4. Beat in eggs one at a time, then stir in vanilla.

  5. Add dry mixture in two additions, alternating with milk. Mix gently—don’t overmix.

  6. Pour batter into prepared pan, smooth top, and bake 50–60 minutes, until a toothpick comes out clean.

  7. Cool in pan 10 minutes, then transfer to wire rack to cool completely.

Notes:

  • For best results, use room-temperature butter and eggs.

  • Buttermilk creates a richer, slightly tangier flavor.

Introduction

This Butter Pound Loaf Cake is the ultimate classic—rich, buttery, and perfectly tender with a golden crust. It’s a simple yet elegant bake, ideal for afternoon tea, brunch, or even as the base for desserts topped with fruit and cream.

Step-by-Step Cooking Guide

Step 1 – Prep ingredients: Make sure butter and eggs are at room temperature for smooth mixing.
Step 2 – Cream butter & sugar: Beat until light and fluffy; this step is key for a soft crumb.
Step 3 – Build the batter: Alternate dry mix and milk to keep the texture tender.
Step 4 – Bake & cool: Bake until golden, then let it cool for easy slicing.

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Ingredient Details & Substitutions

  • Butter: Unsalted lets you control the salt level; swap with salted and reduce added salt slightly.

  • Sugar: Granulated sugar is classic; light brown sugar adds a hint of caramel flavor.

  • Flour: All-purpose works best, but cake flour can make it extra light.

  • Milk: Buttermilk gives more richness; dairy-free milk works in a pinch.

  • Flavor Variations: Replace vanilla with almond extract, lemon zest, or orange zest for a twist.

Variations & Serving Suggestions

  • Glazed Pound Cake: Drizzle with simple lemon glaze (powdered sugar + lemon juice).

  • Berry Topping: Serve with macerated strawberries and whipped cream.

  • Chocolate Marble: Swirl in ½ cup melted chocolate before baking for a marbled effect.

  • Serving Ideas:

    • With coffee or tea for an afternoon treat.

    • Toasted slices with butter for breakfast.

    • Layered with custard and fruit in a trifle.

Storage & Make-Ahead

  • Room Temperature: Store tightly wrapped up to 3 days.

  • Refrigeration: Keeps up to 1 week in the fridge.

  • Freezing: Freeze slices wrapped individually up to 2 months. Thaw at room temp.

  • Make-Ahead: Bake a day ahead—the flavor deepens slightly overnight.

FAQs

Q: Can I make this in mini loaf pans?
A: Yes—adjust bake time to 25–30 minutes.

Q: Why is my pound cake dense?
A: Overmixing or not creaming butter/sugar enough can cause heaviness.

Q: Can I use self-rising flour?
A: Yes, but skip the baking powder and reduce added salt.

Personal Note

Pound cake has always been one of those comforting bakes in my kitchen—it’s simple yet so versatile. I love slicing it thick, toasting lightly, and serving with butter and jam for breakfast. It’s also the perfect “blank canvas” for playing with flavors and toppings!

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Rabia
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