Simple ingredients transform into something magical when you make an old-fashioned Butter Pound Cake.
Who doesn’t love a good Cinderella story? We all enjoy seeing something go from underrated to unforgettable. In the baking world, one of the best Cinderella stories is the butter pound cake. With just a few humble ingredients (butter, flour, sugar, and eggs) and a pretty Bundt pan, a simple batter transforms into a rich, perfectly sweet cake that everyone will love.
Pound cakes have been around for centuries. As far back as the 18th century, they were popular in Northern Europe, thanks in part to their easy-to-remember formula: a pound each of butter, flour, sugar, and eggs. The original version wasn’t light or fancy. It was squat and a bit dense, but still delicious. Over time, bakers began adding liquids like milk or cream and leavening agents, resulting in the lighter version we enjoy today.
You’ll love the luscious, buttery flavor of this cake, and even if you’re a novice baker, it’s an easy recipe to master. Butter pound cake is wonderful on its own, but it also pairs beautifully with glazes, fresh fruit, or other toppings (keep scrolling for ideas). It feeds a crowd and uses basic pantry ingredients, making it a recipe worth having in your back pocket. Best of all, it’s the perfect treat after a big meal or holiday gathering. Butter pound cake is a classic for good reason.
What’s lemon juice doing here?
While this isn’t a lemon cake recipe, you might notice lemon juice on the ingredients list. Wondering why it’s there? The lemon juice is mixed with milk and left to sit for a few minutes to create a handy “mock” buttermilk. The acidity of the lemon juice slightly curdles the milk, thickening it and giving it a texture similar to real buttermilk. This mixture plays an important role in this pound cake recipe, as it lightens the texture and helps create a moist, tender crumb. Remember this lemon juice trick as an easy way to replicate buttermilk using ingredients you probably already have on hand.
How do I store leftovers?
Butter pound cake keeps very well. Store leftovers in a domed cake plate or airtight container at room temperature. If you don’t have either, slice the leftover cake and transfer it to smaller containers. The cake will stay moist for 3 days this way. If you want to keep the cake for up to 1 week, you can also store it in the fridge. Bear in mind, however, that the cake will become a bit denser. Freezing the cake (double-wrapped in plastic wrap) for up to 3 months is also an option. Thaw at room temperature for a few hours before serving.
Serving suggestions
Besides being a classic on its own, butter pound cake is an incredibly versatile dessert. It can be “dressed up” in any number of ways. For instance, if you want to add a little icing on top, try drizzling it with Vanilla Glaze. This is an especially easy option for a celebration cake, like a birthday cake. Drizzle with the glaze, toss some sprinkles on top, and you’ve got a lovely, festive cake.
In the summer months, when berries are in season, serve butter pound cake with fresh mixed berries and Homemade Whipped Cream. For a double dose of berries, try it with fresh berries and Strawberry Whipped Cream. Served dressed up or plain, butter pound cake is an excellent choice for family celebrations, showers, and even just a simple afternoon tea.
Butter Pound Cake
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 1/2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 cup whole milk room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F. Grease and flour a 10-12 cup Bundt pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a small bowl, stir the lemon juice and whole milk together and let sit for 2 minutes.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients and milk to the creamed mixture, mixing until just combined. Pour the batter into the prepared pan.
- Bake for about 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If needed, cover with foil during the final 20 minutes of baking to prevent over-browning.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Serve cake by itself or with toppings such as whipped cream and berries.
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