Southern Butter Pound Cake recipe that doesn’t need any butter sauce added to make it moist or buttery. This one already has it all!
Preparing a Bundt Pan
King Arthur has a great article on preparing Bundt pan.
And in case you still find yourself with a stuck Bundt cake, they have another article on salvaging the cake.
I have had to reference this article a time or two in the last few months.
I now use almond meal/almond flour for anything I make in the Bundt pan.
The pound cake in this recipe fell right out of the pan after 10 minutes of cooling.
As I was flipping into the cooling rack when it slid right out. I call this a win!
I also used solid shortening on the pan, I do not melt it and brush it on.
This pan does not have enough intricate detail to worry about that. Use a paper towel to liberally cover the pan with the shortening, then go back and rub off any large clumps of shortening.
Follow up by sprinkling almond flour over all of the greased surfaces, including the middle of the pan.
I don’t believe it affected the flavor of my butter pound cake. I used almond extract in my glaze so that may have covered up any almond flour taste.
You will need to warn people will nut allergies to the use of almond flour.
Baking Temperature for Pound Cake
The baking temperature for our Southern Butter Butter Pound Cake Recipe is 325 Degrees F.
Avoid the temptation to turn the oven up. If you do, top of the cake will turn dark long before the middle is cooked.
If the top becomes too dark before the cake is cooked, loosely cover the top of the cake with aluminum foil to slow down the browning process.
Pound Cake Serving Suggestions
I love to make pound cakes in the summer and use whatever fresh fruit is available to make a fruit topping.
I can take this Rich Southern Butter Pound Cake with me to picnics away from home and not worry about finding refrigeration.
This pound cake can also be used as a base for our Strawberry Shortcake Cake if you just don’t care for a traditional shortcake.
Go ahead and make it in a 9 X 13 pan. Baking time will be reduced though.
Our Butter Pound Cake recipe beats the heck out of the frozen Sara Lee pound cake any day.
Add some flavoring, like almond extract to the glaze and this butter pound cake is perfect as a stand-alone sweet.
To make a simple glaze that will harden, use 3 cups confectioner’s sugar, 1/4 cup corn syrup, and just enough milk to make this as thick as you would like.
Add 1/4 to 1/2 teaspoon of almond extract if desired. Other flavors can be used as well.
Transporting Rich Butter Pound Cake
When using a glaze, allow the glaze to set before attempting to wrap this cake in any way. Let the pound cake sit on a cooling rack or a baking sheet until the glaze has finished dripping and has set to avoid making a mess on your cake board.
For this Southern butter pound cake, I colored 2 cups of batter red and 1 1/2 cups of batter blue.
I also colored 1/3 of the glaze red, another 1/3 blue, and left the last 1/3 white. I used a piping bag with a large tip to “drizzle” the glaze over the cake.
As you can see in the photos, the glaze was thicker than a runny glaze.
I plan to make a Christmas version soon and will post more photos.
- 2 cups granulated sugar
- 1 cup salted butter, softened
- 4 eggs, brought to room temperature
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 cup buttermilk, brought to room temperature
- Preheat oven to 325 Degrees F.
- Do not prepare your Bundt pan yet, that step comes just before baking.!
- In a large mixing bowl, cream butter and sugar until light and fluffy. About 3 minutes.
- Add eggs, one at a time, mixing well in between each addition.
- Add baking powder and baking soda and mix until incorporated about 1 minute.
- Add vanilla and mix well.
- Add 1 cup of flour and mix just until incorporated.
- Add 1/2 cup of the buttermilk and mix well.
- Add one more cup of flour, mix well.
- Add remaining ½ cup of buttermilk, mix well.
- Add the last cup of flour and mix until there is no flour visible.
- Scrape the bottom of the bowl to make sure there is nothing stuck to the bottom.
- Mix one last time.
- Prepare a Bundt pan by greasing and coating with sugar or almond flour. I use almond flour. Adding wheat flour may increase the chances of sticking.
- Pour batter into prepared Bundt pan.
- Place into the preheated oven.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove from oven and allow to cool for 15 minutes.
- Give it a good jiggle to loosen all parts.
- Invert pan onto a wire cooling rack, remove cake from the pan, allow to cool completely before covering with glaze or icing.
I used 3 cups of powdered sugar, 1/4 cup corn syrup, and just enough milk to make a thick glaze.
For coloring the cake and icing I use Wilton Gel-Based Food Coloring
★ Did you make this recipe? Don't forget to rate it!
- Bob's Red Mill Super Fine Almond Flour, 16 Ounce
- Nielsen-Massey Pure Almond Extract, with gift box, 4 ounces
- Wilton Cake Boards, Round Cake Boards for 10 Inch Cakes
- Wilton 12-Inch White Cake Box
- Wilton Icing Colors, 12-Count Gel-Based Food Color
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Serving Size:1 slice
Amount Per Serving:Calories: 305 Total Fat: 13g Saturated Fat: 7.8g Cholesterol: 72mg Sodium: 152mg Carbohydrates: 44g Fiber: 0.6g Sugar: 26g Protein: 4.4g