Butter Pound Cake
This Butter Pound Cake has such a wonderful velvety texture and is loaded with rich and buttery vanilla flavor. This will be your HOLY GRAIL recipe for buttery pound cake. It practically melts in your mouth!
Servings: 12 slices
Calories: 609kcal
Ingredients
- 8 oz 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 a large bowl, 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.
Notes
*How to make cake flour: Measuring out 1 cup of all-purpose flour into a bowl and scoop out 2 tablespoons. Add 2 tablespoons of cornstarch into the flour and mix well. That's it! Making cake flour is super easy.
Storage instructions: Store pound cake for up to 4-6 days in an airtight container at room temperature or refrigerator if you prefer.
Freezing instructions: To freeze, wrap pound cake in a layer of plastic wrap and then a layer of foil. Freeze for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 609kcal | Carbohydrates: 74g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 95mg | Potassium: 96mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1082IU | Calcium: 43mg | Iron: 1mg