This butter pound cake has such a wonderful velvet-y texture and is loaded with lots of buttery and vanilla flavor.
If you have been searching for the perfect pound cake recipe, look no further. This butter pound cake is one of my favorite cakes I've ever made! Like, ever. This will be your HOLY GRAIL recipe for pound cake. It's buttery, rich and has the most perfect texture. Velvety smooth with a very light crumb but very dense like a good pound cake should be. It practically melts in your mouth.
You know those desserts you make and you have a little sliver here.. a little sliver there and before you know it you ate practically half of it? This is one of those desserts. It's insane how addicting this cake is! My family and I loved it so much that I made it 3 times in 2 weeks. That's a lot of cake! All of those calories were so worth it though.
📋 Recipe
Butter Pound Cake
Ingredients
- 1 8 oz package cream cheese room temperature
- 1 ½ cups unsalted butter room temperature
- 3 cups granulated sugar
- 6 eggs room temperature
- 3 cups cake flour
- 1 tbs vanilla extract
Instructions
- Grease and flour a bundt pan very well, set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream butter and cream cheese together until smooth with no lumps. Pour sugar slowly into running mixer in a steady stream and beat until light and fluffy, about 2 minutes.
- Add eggs one at a time beating very well after each addition, at least one minute per egg. This step is crucial for the best texture. Add vanilla. Incorporate flour and mix until just combined. Do not over mix!
- Pour batter into prepared bundt pan and place into cold oven. Turn oven to 300 degrees and bake for 80-90 minutes or until a toothpick comes out clean. Once cake is done, release the edges with a butter knife. Allow cake to cool in pan for 10 minutes before inverting onto a cooling rack to finish cooling completely.
- Butter Pound Cake will stay fresh for up to 4 days stored in an airtight container at room temperature
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Recipe adapted from Allrecipes.
Cheryl says
Recipe printed for the butter amount isn't correct. How much butter?
Jessica says
1 1/2 cups or 3 sticks. I hope this helps!
Vicki says
I have made this pound cake multiple times and every time it is more heavenly than I even remember!😇
Sheryl says
I made this pound cake tonight it came out great haven’t tried it yet since its for thanksgiving can’t wait until tomorrow.
Jessica says
I hope you loved it!
Jocelin A. says
This is the first pound cake that I ever made and it is very moist and delicious! After reading a few of the comments, I only added 2 1/2 cups of sugar and did not use all of the batter (afraid of overflow). However, it came out PERFECT and I highly recommend this recipe for beginners. I guarantee that it will be your first and last pound cake recipe. THANK YOU 🙂
Jessica says
Thank you so much for the great feedback, Jocelin! I agree, this recipe is definitely a keeper!!
Pearl says
I just baked this, though I added the juice of a lemon and 2teaspoon baking powder.
Jessica says
Yum!
BRITTANY says
Hello, what size pan did you use for this recipe?
Jessica says
Standard bundt pan
Mrs. Ira says
Hi Jessica,
I made this cake today. It looks great and taste delicious, but when I cut it some of it looks wet. I wish I could send you a picture. I followed the recipe. Will you please give me tips to keep this from happening?
Thanks
Makeba says
I made it last night with all purpose flour, half almond flavor and half vanilla flavor for the tablespoon of flavor, only 2 cups of sugar rather than 3, and it was still delicious, like moms! Thanks!
Jody says
Can I use all purpose flour?
Jessica says
All purpose flour may be too heavy for this cake, as it is already a dense cake. The cake flour gives it the soft texture.
Rita says
Hi Jessica,
I cannot find cake flour here. Can I use self-rising cake flour instead ?
Thanks,Rita