Old School Butter Pound Cake

Print Friendly and PDF

I am not really a dessert type of girl, BUT there are two cakes that I can eat all day. Yes, butter pound cake is one of them. This recipe will deliver a rich and moist cake. I am sure your taste buds will thank you. I am sure you will leave your approval stamp on this recipe!
I am not really a dessert type of girl, BUT there are two cakes that I can eat all day. Yes, butter pound cake is one of them. This recipe will deliver a rich and moist cake. I am sure your taste buds will thank you. I am sure you will leave your approval stamp on this recipe!
This Old Fashioned Pound Cake recipe is one my mother made often throughout my childhood. Dense and buttery, this traditional pound cake is the perfect blank canvas for a fruit glaze or whipped topping.

My mom is forever making treats for my dad to take with him to work. She switches it up regularly between his favorite M&M cookies and various other sweets, like these Salted Caramel Blondies or her Classic Peanut Butter Cookies, but this Old Fashioned Pound Cake might be the most popular choice. The dense cake holds up well in a sack lunch and retains its smooth, buttery flavor for days.

Ingredients
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 salt
6 large eggs

Directions
I am not really a dessert type of girl, BUT there are two cakes that I can eat all day. Yes, butter pound cake is one of them. This recipe will deliver a rich and moist cake. I am sure your taste buds will thank you. I am sure you will leave your approval stamp on this recipe!
Ingredients
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 salt
6 large eggs

Directions :
1. Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
2. Add sugar and extracts; beat until light and fluffy. Reduce speed to low.
3. Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
4. Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan.
5. Place in cold oven. Heat oven to 325 degrees. Bake until an inserted tester comes out clean about 1 1/2 hours.
6. Remove cake from pan. Let cool on wire rack.
Last Step: Don’t forget to share!

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends