Butter Pound Cake

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

Recipe Type: Cake

Author: Betsy Cohen

Prep time: 15 mins

Cook time: 1 hour

Total time: 1 hour 15 mins

Serves: 8-10

Ingredients

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

Instructions

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.