Butter Pound Cake

I never bake only one loaf of butter pound cake because it freezes well, it makes a perfect gift, it can be breakfast, snack or dessert. Have you tried toasting a slice on grill and serve it with vanilla ice cream? Such a perfect summer BBQ dessert!

Well, most importantly, the oven is too darn big to bake only one loaf!


Every family has their own version of butter pound cake. My butter pound cake takes nothing but regular ingredients, butter, flour, sugar… But there are few things I always stick with when I bake mine:

  • All ingredients are in room temperature. If not, wait until they are!
  • Give it a good five minutes to cream the butter and sugar together!
  • Do not over-mix the batter once dry ingredients are added!


Ingredients (one loaf):
1 3/4 cups flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 sticks unsalted butter, room temperature
1 cup granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract

Preheat oven to 350F. Grease a loaf pan and line the pan with parchment paper.
In a large bowl, sift together the flour, baking powder and salt. Set aside.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy, about 5 minutes.
Beat in eggs, one at a time, mixing well after each addition. Then follow with vanilla. The batter may look curdled, but it will come together after dry ingredients are added.
Add the flour mixture and mix until just incorporated.
Pour the batter into the prepared pan and smooth the top.
Bake for 50 to 55 minutes or until the cake is golden brown and a toothpick inserted in the centre comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely. Serve warm or at room temperature.


  1. I love butter pound cake! I like to add lemon zest and juice in the batter to give it a little citrus flavor.

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