I make a lot of pound cakes but they usually have sour cream in them. When I was visiting Joshua recently, we had a Butter Pound Cake and I loved it so much that I came home and made one.
The key is not to overmix the ingredients. Beat the butter and sugar but just mix the dry ingredients until they are blended.
Butter Pound Cake is delicious when eaten by itself but also terrific topped with ice cream or served with berries.
During the holiday season, a Butter Pound Cake is also a wonderful present to give. Just be sure to make two of them. Otherwise, the odds are not great that one will be given away.
|Butter Pound Cake|| |
- 1¾ cups (236 grams) all purpose flour
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon (4 grams) salt
- 16 tablespoons (223 grams) unsalted butter, softened
- 1¼ cups (264 grams) sugar
- 1½ teaspoons (8 grams) vanilla extract
- 4 eggs
- Preheat the oven to 350°. Line a 9" x 5" baking pan with parchment paper and set aside.
- Whisk together the flour, baking powder and salt in a small bowl and set aside.
- Place the butter and sugar into a mixing bowl. Beat until light and fluffy, 3 minutes, scraping the bowl down as needed.
- Add the eggs, one at a time, followed by the vanilla.
- Lastly, blend in the dry ingredients.
- Transfer the batter to the prepared pan. Bake at 350° for 1 hour or until the top is firm to the touch.
- Remove from the oven and cool completely.