Butter Pound Cake

Butter pound cake bakes low and slow for a golden crust and a fine, rich crumb. Creaming the butter and sugar thoroughly gives the batter its lift.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before turning on the cooker. Keep optional adjustments small so the finished texture remains predictable.

• 1 pound unsalted butter (room temperature)
• 3 cups granulated sugar
• 4 large eggs (room temperature)
• 2 large yolks
• 1 ¼ teaspoon kosher salt
• 3 ½ cups cake flour (sifted)
• 1 cup heavy whipping cream (room temperature)
• 1 tablespoon vanilla extract

How to prepare it

Heat the oven to 300°F and grease a 12-cup Bundt pan thoroughly. Beat room-temperature butter and sugar until pale and fluffy. Add eggs and yolks one at a time.

For safe handling and storage, follow FoodSafety.gov’s four steps to food safety.

The order matters: prepare the base first, add the remaining ingredients, then use the cooker time in the card. Check the final texture and seasoning before serving.

Serving and storage

Serve according to the recipe card. Cool perishable leftovers promptly and refrigerate in covered containers.

Frequently asked questions

Where are the amounts?

The recipe card below keeps the measured ingredient list and method together.

How should leftovers be kept?

Refrigerate perishable leftovers promptly in a covered container.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Butter Pound Cake

Print Recipe

Butter pound cake bakes low and slow for a golden crust and a fine, rich crumb. Creaming the butter and sugar thoroughly gives the batter its lift.

• Author: Maya Collins
• Prep Time: 10 mins
• Cook Time: About 1 hr 20–40 mins
• Total Time: About 1 hr 30–50 mins plus cooling
• Yield: 24 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound unsalted butter (room temperature)
• 3 cups granulated sugar
• 4 large eggs (room temperature)
• 2 large yolks
• 1 ¼ teaspoon kosher salt
• 3 ½ cups cake flour (sifted)
• 1 cup heavy whipping cream (room temperature)
• 1 tablespoon vanilla extract

Instructions

1. Heat the oven to 300°F and grease a 12-cup Bundt pan thoroughly.
2. Beat room-temperature butter and sugar until pale and fluffy. Add eggs and yolks one at a time.
3. On low speed, add half the cake flour and salt, then the cream and vanilla, then the remaining flour, mixing only until combined.
4. Transfer to the pan and bake about 1 hour 20–40 minutes, until a skewer shows no wet batter. Cool in the pan for 15 minutes, then turn out to finish cooling.