Yield: Yields one 12-cup Bundt cake.

Servings: twelve to sixteen.

My updated version of the traditional “pound of butter, pound of sugar, pound of eggs, pound of flour” recipe produces a pound cake that’s soft and moist, yet still has the classic’s buttery flavor and springy texture. The recipe is easily altered for the season. In summer, I like to add fresh blueberries to the batter, and in fall, I stir in chopped cranberries. In the winter, try the Lemon-Coconut, Rum-Glazed, or Chocolate-Chip versions.

Ingredients

10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
10-1/4 oz. (2-1/2 cups) cake flour or 11 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pan
1-1/2 tsp. baking powder
1/2 tsp. table salt
1-3/4 cups granulated sugar
2 large egg yolks, at room temperature
3 large eggs, at room temperature
2/3 cup whole milk, at room temperature
1-1/2 tsp. pure vanilla extract

Nutritional Sample Size based on 16 servings
Calories (kcal) : 310
Fat Calories (kcal): 140
Fat (g): 16
Saturated Fat (g): 10
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 4.5
Cholesterol (mg): 105
Sodium (mg): 130
Carbohydrates (g): 37
Fiber (g): 0
Protein (g): 3

Preparation

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.
On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.
With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined.
Scrape the bowl one last time, add the vanilla extract, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.
Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes.
Cool in the pan for 10 to 15 minutes and then invert onto a wire rack to cool completely. The cake will keep at room temperature for 3 days.

(11 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews (10 reviews)

Melbab | 12/05/2020
I am going to try these cakes using both flours but can you tell me if you sift the cake flour? Thanks
tlmw | 07/21/2020
I don't know what happened, but this was tasteless.
Blaque79 | 06/06/2017
This is a delicious recipe! I made Caramel frosting and my family loved it!!! Thanks for the recipe😀
KierraSe55 | 07/21/2016
I baked this for my family and they loved it. You could tell it was going to taste delicious just by the smell of it. I'm definitely baking it again.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Butter Pound Cake
Yield: Yields one 12-cup Bundt cake.
Cuisine: American
Ingredients: 10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan; 10-1/4 oz. (2-1/2 cups) cake flour or 11 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pan; 1-1/2 tsp. baking powder; 1/2 tsp. table salt; 1-3/4 cups granulated sugar; 2 large egg yolks, at room temperature; 3 large eggs, at room temperature; 2/3 cup whole milk, at room temperature; 1-1/2 tsp. pure vanilla extract