I’ve been perfecting this classic butter pound cake for years, and I can tell you there’s something magical about watching simple ingredients transform into pure indulgence. The key isn’t just following a recipe—it’s understanding how butter temperature affects your crumb, why cream matters more than milk, and the one technique that separates good pound cake from absolutely extraordinary. Once you master these secrets, you’ll never need another dessert recipe.
Why You’ll Love This Dish
When you’re craving a classic dessert that never goes out of style, this butter pound cake delivers exactly what you need. I love how the rich butter creates an irresistible buttery aroma that fills your kitchen while baking. The heavy cream adds incredible moisture, resulting in a velvety crumb that melts in your mouth. You’ll appreciate how simple ingredients transform into something extraordinary. This recipe’s foolproof technique guarantees consistent results every time. Whether you’re serving guests or treating yourself, this pound cake’s dense yet tender texture and vanilla-lemon flavor makes it absolutely perfect for any occasion.
Ingredients
The success of this butter pound cake relies on using high-quality, simple ingredients that work together to create a rich, dense, and flavorful dessert. Each component plays a essential role in achieving the perfect texture and taste that makes this classic cake so beloved.
- 1 cup butter
- 6 eggs
- 3 cups white sugar
- 3 cups all-purpose flour
- 1 pint heavy whipping cream
- 1 tablespoon vanilla extract
- 2 teaspoons lemon extract
For best results, guarantee all ingredients are at room temperature before beginning, as this allows for better mixing and incorporation. The butter should be softened but not melted, and the eggs should be brought to room temperature about an hour before baking. Using real vanilla extract rather than imitation will enhance the overall flavor profile, while the heavy whipping cream contributes notably to the cake’s moist, tender crumb that sets this pound cake apart from drier versions.
Directions
Begin by preheating your oven to 325°F and thoroughly greasing a 10-inch tube pan. In a large mixing bowl, cream together 1 cup of softened butter and 3 cups of white sugar until the mixture becomes light and fluffy, which typically takes about 5-7 minutes with an electric mixer. Add the 6 eggs one at a time, beating well after each addition to guarantee proper incorporation. Mix in 1 tablespoon of vanilla extract and 2 teaspoons of lemon extract until evenly distributed throughout the batter.
Gradually alternate adding 3 cups of all-purpose flour and 1 pint of heavy whipping cream to the butter mixture, beginning and ending with the flour. Mix on low speed just until combined after each addition, being careful not to overmix as this can result in a tough cake. The batter should be smooth and well-combined but not overworked.
Pour the batter into the prepared tube pan, spreading it evenly and gently tapping the pan on the counter to release any air bubbles. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow the cake to cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely. The finished cake will have a golden exterior and dense, buttery crumb that’s characteristic of traditional pound cake.
Substitutions and Variations
While this classic butter pound cake recipe delivers exceptional results as written, you can easily customize it to suit your preferences or work with ingredients you have on hand. I love adding seasonal twists like fresh berries in summer or warm spices during fall. You can substitute the lemon extract with almond, orange, or rum extract for different flavor profiles. For allergen swaps, use plant-based butter and coconut cream instead of dairy ingredients. Gluten-free flour works well too, though you’ll need to add a binding agent like xanthan gum for proper texture.
Additional Things To Serve With This Dish
Serving this rich butter pound cake opens up countless delicious pairing possibilities that’ll complement its tender, buttery crumb. I love topping slices with fresh berries like strawberries, blueberries, or raspberries – their tartness perfectly balances the cake’s sweetness. A dollop of whipped cream or vanilla ice cream makes it even more indulgent. For coffee pairings, I recommend bold roasts that won’t get overpowered by the cake’s richness. Try it with espresso, French roast, or even a creamy cappuccino. The cake also pairs beautifully with chocolate sauce, caramel drizzle, or simply dusted powdered sugar.
Final Thoughts
After years of perfecting this butter pound cake recipe, I can confidently say it’s become my go-to dessert for any occasion. The rich, velvety texture never fails to impress guests, whether it’s a simple family dinner or an elegant gathering. For storage tips, wrap cooled cake tightly in plastic wrap and keep at room temperature for up to three days, or freeze for longer preservation. Regarding presentation notes, dust with powdered sugar for elegance, or serve with fresh berries and whipped cream. This timeless recipe delivers consistent results that’ll make you the star of any celebration.
