Name: Rich Buttery Pound Cake
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 16 Slices
Cuisine: American
Ingredients: 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

Butter Pound Cake recipe that does not need any butter sauce added to make it moist or buttery. This one already has it all!

Preparing the 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.

Process Shots

: Beat Butter and Sugar until Light and Fluffy

: Almond Flour Coated Bundt Pan with blue layered cake batter

: Butter Pound Cake After Removing from Bundt Pan – See, no sticking!

: Let Glaze Dry Before Placing on Cake Board for Transportation

: Butter Pound Cake Plated on Cake Board

Baking Temperature

The baking temperature is 325 Degrees F. Avoid the temptation to turn the oven up. 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.

Rich Butter 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 Buttery 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 shortcake. This one 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 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.

Colored Layers

For this cake I colored 2 cups of batter red and 1 1/2 cups of batter blue.

Rich Buttery Pound Cake

Slice of red white and blue pound cake on white plate with cut cake in background

Butter Pound Cake recipe that does not need any butter sauce added to make it moist or buttery. This one already has it all!

Author: Beth
Prep Time: 10 minutes
Cook Time: 70 Minutes
Total Time: 1 hour 20 minutes
Yield: 16 Slices
Category: Cake
Method: Baking
Cuisine: American

Ingredients

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

Instructions

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.