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!
I love to make pound cakes in the summer and use whatever fresh fruit is available to make a fruit topping. I use this cake as the base of strawberry shortcake a lot.
I can them with me to picnics away from home and not worry about finding refrigeration.
It beats the heck out of the frozen Sara Lee pound cake any day.
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 these articles a few times in my baking career.
I now use almond meal/almond flour for anything I make in a Bundt pan.
The cake for this post 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 think it affects the flavor of anything I make. You will need to warn people will nut allergies to the use of almond flour.
Whenever I am out of almond flour I use a coating of regular granulated sugar over the shortening.
The baking temperature in this recipe is 325 Degrees F.
Avoid the temptation to turn the oven up. If you do, the 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.
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.
When traveling with this cake, I recommend you use a 10-inch disposable cardboard cake board. If the cake has been decorated, use a cake box to prevent icing from sticking to any covering.
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 making a red, white, and blue 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.
Use any color combination you want.
Food gel will provide the brightest colors after baking and won’t water down the batter.
How to Layer
Place the predominate color of cake batter on the bottom of the pan. I used the red first.
Gently cover with the lightest color. I used the uncolored batter second.
I wanted to be sure that the blue layer sank in the middle so I use a baggie with a hole cut into a corner so that I could keep the batter in the center. You don’t have to do this and you will still get a bit of a depression. Using this method just exaggerates it.
Bake the cake as you normally would.
The color on the bottom will rise up the sides about halfway as it bakes and the top color may form a thin layer along the entire top.
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Southern Butter Pound Cake
- Bundt Pan
- 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.