Ultimate Butter Pound Cake

Name: Ultimate Butter Pound Cake
Prep time: 10 min
Cook time: 45 min
Total time: 85 min
Yield: 1 loaf
Ingredients: 1 cup unsalted butter, softened; 1 cup white sugar; 3 tablespoons packed light brown sugar; 1 tablespoon vanilla extract; 1 teaspoon baking powder; ½ teaspoon salt; 1 ¾ cups all-purpose flour; 4 large eggs eggs

Rating: 4.67 stars

12 Ratings
11 Reviews
6 Photos

This is a moist, rich, dense vanilla pound cake that looks beautiful and tastes heavenly. My family requests it often. The ingredients are simple and basic, and making it is a snap. It really is the ultimate served with strawberries and whipped cream!

By LisaK

Gallery

Recipe Summary

prep:

10 mins

cook:

45 mins

additional:

30 mins

total:

1 hr 25 mins

Servings:

Yield:

1 loaf

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 cup unsalted butter, softened
1 cup white sugar
3 tablespoons packed light brown sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
1 ¾ cups all-purpose flour
4 large eggs eggs

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.

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Step 2

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.
Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Step 4

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.

Nutrition Facts

Per Serving:

460 calories; protein 6.2g 12% DV; carbohydrates 51.4g 17% DV; fat 25.8g 40% DV; cholesterol 154mg 51% DV; sodium 246.5mg 10% DV. Full Nutrition

Reviews (11)

Most helpful positive review

Roxanne Brackley

08/28/2017

I found this little gem and saw that no one had made or at least didn't share a rating so I had to give it a try and glad I did. Didn't change a thing and everyone truly enjoyed! Thanks for sharing Lisa.K. Read More

Helpful

(5)

Most helpful critical review

KVL

09/09/2019

The taste was good but it was dry. The only part that was moist was the middle. I followed the instructions. I am going to make it one more time, maybe i did something wrong. I will keep you posted. Read More

12 Ratings

5 star values: 9
4 star values: 2
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Roxanne Brackley

08/27/2017

Helpful

(5)

Donna Brown Wikert

04/12/2020

Took more like 1 hour to cook Read More

LisaAnn

06/16/2019

This came out excellent. I picked it cause there was less sugar butter & eggs then most recipes and it was easy. The only difference I made in the recipe was I added 1 tablespoon of milk. It came out moist not dry. Instead of 45 minutes it took about an hour. I think the parchment paper is an excellent idea cause nothing burned. It was golden brown all around. Just perfect. Definitely will be making it again. Read More

Kari

04/07/2019

Great recipe. Nice light and delicious. I modified a few steps making it. I sifted all dry ingredients and added it gradually at the end to the wet ingredients (so mixed eggs one at a time to butter/sugar etc then added dry). Also not sure why but I found it took much longer than 45 minutes to bake - closer to a hour. But I will definitely make this pound cake again! Read More

Scotty g

08/23/2019

not bad but i had to bake for 1 hour and 20 mins. After 45 mins the top was still watery looking. Read More

Wendy Jo

12/22/2019

Amazing flavor! I made this exact recipe but I didn t quite fill to one cup of sugar to curb some sweetness since there are 3 tbsp of brown sugar also. Per the tips article on Butter & pound cakes on this website I dropped the room temperature eggs one by one and added the flour 1/2 cup by half cup as I mixed. this was more manageable as you cream the sugar-butter mix with the flour and eggs. I topped with pecan crumbles to decorate a bit and gave as this as Christmas care packages to my relatives. They loved it. I can see myself baking this again but subbing vanilla with rum extract as the batter is so good! Read More

KVL

09/09/2019

MHD

08/30/2019

This recipe is a keeper. I added 1 T. milk and added the flour/baking powder/salt after eggs were incorporated. Baked 60 minutes in a glass loaf dish. I really liked using the parchment paper as suggested. The loaf has a dense, even crumb and is very tasty with strawberries and cream! Read More

Karen V. Wright

07/06/2019

Made with different favoring but made the same and is delicious. Read More

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Nutritional Information

Ultimate Butter Pound Cake

Servings Per Recipe: 8
Calories: 459.8

% Daily Value *

protein: 12 %

carbohydrates: 17 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 40 %

saturated fat: 77 %

cholesterol: 51 %

vitamin a iu: 17 %

niacin equivalents: 23 %

vitamin b6: 3 %

vitamin c:

folate: 16 %

calcium: 6 %

iron: 10 %

magnesium: 4 %

potassium: 2 %

sodium: 10 %

thiamin: 23 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Ultimate Butter Pound Cake

1 of 11

All Reviews

Roxanne Brackley

08/27/2017

Helpful

(5)

Donna Brown Wikert

04/12/2020

Took more like 1 hour to cook

LisaAnn

06/16/2019

Kari

04/07/2019

Scotty g

08/23/2019

not bad but i had to bake for 1 hour and 20 mins. After 45 mins the top was still watery looking.

Wendy Jo

12/22/2019

KVL

09/09/2019

The taste was good but it was dry. The only part that was moist was the middle. I followed the instructions. I am going to make it one more time, maybe i did something wrong. I will keep you posted.

MHD