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Buttermilk vanilla pound cake slices on a white plate.

Butter Pound Cake

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 414 kcal

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.
    Creamy homemade butter in a white bowl with a whisk on a gray textured surface.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
    Fluffy scrambled eggs with a whisk in a white bowl on gray textured surface.
  • 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.
    Flour and milk are being added to a mixing bowl for baking.
  • 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.

Nutrition

Calories: 414kcalCarbohydrates: 58gProtein: 6gFat: 18gSaturated Fat: 11gSodium: 210mgFiber: 1g
Keyword Butter Pound Cake
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