Pound cakes are my true love! Like seriously they speak to my heart and soul. Butter pound cakes instantly remind me of childhood summers at my great grandfather’s house in Elberton, GA.
The slam of that screen door, the sound of nothing but buzzing insects and bubbling creeks and catching lightning bugs at dawn!
It’s true; you just can’t go wrong with a good, old-fashioned butter pound cake! Whether you are topping it with fresh fruit like peaches or strawberries or just eating it as is, it’s just a Southern classic!
Butter pound cakes are pretty darn simple and a lot like a vanilla pound cake, only with more buttery flavor!
butter pound cake recipe
To bump up that buttery flavor and create a delicate crumb, I’m using butter-flavored shortening. If you can’t get your hands on buttered flavored shortening, then regular shortening with a bit of butter flavoring will work just fine!
The texture of this butter pound cake is just perfect! The crumb is so fluffy and moist. It only gets better the next day, and it freezes like a dream!
- 1 1/2 c cake flour 1 1/2 c
- all-purpose flour 3 stick
- butter, unsalted (softened at room temp) 8 oz
- cream cheese, room temperature
- 3 1/4 c sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp
- almond extract 1 tsp
- 6 large eggs
How to Make Old School Butter Pound Cake
- Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
- Add sugar and extracts; beat until light and fluffy. Reduce speed to low.
- Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
- Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan.
- Place in cold oven. Heat oven to 325 degrees. Bake until an inserted tester comes out clean about 1 1/2 hours.
- Remove cake from pan. Let cool on wire rack.