Are you craving a taste of pure, unadulterated deliciousness? Something comforting, nostalgic, and utterly irresistible? Then look no further than this old-fashioned butter pound cake recipe. This isn't just a cake; it's a journey back to simpler times, a celebration of butter, sugar, and the magic of homemade baking. It's the perfect dessert for any occasion, from casual weeknight gatherings to elegant dinner parties. This easy recipe yields a moist, tender, and richly flavored cake that will quickly become a family favorite. Get ready to experience the joy of homemade cooking at its finest!
Ingredients:
- 2 cups (2 sticks) unsalted butter, softened
- 3 1/2 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
Instructions:
Get started: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or a 9x13 inch baking pan. This step prevents sticking and ensures a beautiful, clean cake release.
Cream the butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best achieved using an electric mixer; it takes a few minutes but is crucial for a light and airy texture.
Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix. Overmixing can lead to a tough cake.
Bake: Pour the batter into the prepared pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven, so start checking around the 60-minute mark.
Cool and serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, dust with powdered sugar, or drizzle with a simple glaze for an extra touch of elegance. Enjoy!
Tips for the Best Butter Pound Cake:
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and incorporation.
- Don't overmix: Overmixing develops gluten, resulting in a tough cake. Mix just until the ingredients are combined.
- Check for doneness: Use a wooden skewer or toothpick to check for doneness. If it comes out with a few moist crumbs attached, that's perfectly fine.
- Let it cool completely: Allowing the cake to cool completely before frosting or serving prevents the frosting from melting.
Variations:
- Lemon Pound Cake: Add the zest of one lemon to the batter for a bright citrus flavor.
- Chocolate Pound Cake: Add 1/2 cup unsweetened cocoa powder to the dry ingredients for a decadent chocolate treat.
- Spiced Pound Cake: Add 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves to the dry ingredients for a warm, comforting flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: High in fat due to butter content. Protein: Moderate Carbohydrates: High in carbohydrates due to sugar and flour content.
This old-fashioned butter pound cake is a true classic for a reason. It’s a delicious dessert, perfect for satisfying any sweet tooth, whether you're a beginner baker or a seasoned pro. It's also a great recipe to adapt to your preferences – the variations provided open up a world of flavor possibilities. So, gather your ingredients, put on your apron, and get ready to bake up some happiness!