Buttery Classic Pound Cake Recipe Recipe Cards

CLASSIC POUND CAKE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

ULTIMATE BUTTER POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
• Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.

BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
• Sift together the flour, salt, and baking powder.
• Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

CLASSIC POUND CAKE

Steps:

• Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy.
• Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
• Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.
• Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is browning too much on the top, tent with foil.
• Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely.

7-UP POUND CAKE RECIPE

Steps:

• Preheat oven to 325 degrees.
• In a large bowl cream together the butter and sugar until light and fluffy with an electric mixer. Add in lemon juice and eggs one at a time. Mix in the flour.
• Add in the 7UP and mix until combined.
• Pour batter into a well-greased 10-12 cup bundt pan. Bake for 1 hour or until toothpick inserted comes out clean.
• Cool in the pan for 15 minutes, then invert onto a rack and let cool completely.
• Mix up all the glaze ingredients until smooth. Drizzle glaze all over the cake. Garnish with lemon zest if desired. Enjoy!