Classic Butter Pound Cake

Name: Classic Butter Pound Cake
Prep time: 20 min
Cook time: 70 min
Total time: 150 min
Yield: 16
Cuisine: International
Ingredients: 1 package cream cheese, 8 oz, at room temperature; 1 ½ cups unsalted butter, 340g, at room temperature; 2 ½ cups granulated sugar, 500g; ½ tsp salt; 6 large eggs, at room temperature; 2 tsp vanilla extract; 2 ½ cups unbleached all-purpose flour, 354g, scoop and level to measure, plus more for dusting pan

This pound cake is incredibly buttery, moist, and tender, with a melt-in-your-mouth texture and irresistible flavor. Perfect for any celebration, it needs no frosting.

Prep20 min
Cook1h 10m
Total2h 30m
DifficultyMedium
Servings16

This classic pound cake is a timeless dessert that shines on its own. The combination of cream cheese and butter creates a rich, velvety crumb that stays moist for days.

Simple to make with basic ingredients, it's a versatile treat that can be served plain, with berries, or a dollop of whipped cream. Its dense yet tender texture makes it a favorite for celebrations and afternoon tea alike.

Ingredients

Servings 16

1 package cream cheese, 8 oz, at room temperature
1 ½ cups unsalted butter, 340g, at room temperature
2 ½ cups granulated sugar, 500g
½ tsp salt
6 large eggs, at room temperature
2 tsp vanilla extract
2 ½ cups unbleached all-purpose flour, 354g, scoop and level to measure, plus more for dusting pan

Converted amounts are rounded.

Method

Preheat the oven to 325°F.
In the bowl of a stand mixer, beat the butter and cream cheese together until smooth. Add the sugar and salt, then whip on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl.
Add the eggs one at a time, mixing just until blended after each addition, and add the vanilla with the last egg. Scrape down the bowl again.
Add the flour and mix just until combined, being careful not to overmix.
Generously spray a 12-cup (10-inch) bundt pan or tube pan with non-stick cooking spray, making sure to cover every surface. Dust with flour and tap out the excess.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven until a wooden skewer or toothpick inserted into the center comes out clean, about 1 hour 10 minutes to 1 hour 30 minutes.
Let the cake cool in the pan on a wire rack for 20 minutes. Run a knife around the edges to loosen, then invert onto the wire rack to cool completely.
Once cool, slice and serve with lightly sweetened whipped cream and berries or fruit compote if desired.

💡 Tips

Ensure all ingredients are at room temperature for a smooth, well-emulsified batter.
Do not overmix after adding the flour; this keeps the cake tender.
If the top browns too quickly, tent loosely with foil during baking.

#American #Oven-baked

Inspired by a recipe from Cooking Classy

Classic Butter Pound Cake

Ingredients

Method

💡 Tips

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