This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Butter Pound Cake
- add review
- #18738
Made with creamy butter and fine cake flour, this timeless pound cake is perfect for any occasion. Simple, delicious, and always a crowd-pleaser.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 cups butter, softened
1 pound powdered sugar
6 eggs
3 cups cake flour
directions
Preheat the oven to 325 degrees F. Grease and lightly flour a 10-inch tube pan.
Combine the butter and sugar in a mixing bowl and beat on medium speed with an electric mixture until creamed together. With the mixer running, add the eggs one at a time, beating well after each addition.
Slowly add the flour with the mixer running, beating only until the mixture is smooth. Scrape down the sides of the bowl as needed.
Transfer the pound cake batter to the prepared tube pan.
Place the pound cake in the oven and bake at 325 degrees F for 1 hour 15 minutes. Remove the cake from the oven and let cool in the pan on a wire rack for 30 minutes, then turn the cake out onto a wire rack to cool completely.
Store the butter pound cake in an airtight container.
recipe tips
Using a different size pan? If the pan is shallower than the original recipe (so the cake will be thinner), raise the oven temperature 25 degres F and decrease the baking time as needed. If the pan is deeper than the original recipe (so the cake will be thicker), lower the temperature by 25 degrees F and increase the baking time as needed.
Sift the cake flour for a smoother batter.
Do not overmix the batter after adding the flour to keep the cake tender.
Cool the cake in the pan for a while before transferring to a wire rack.
Serve the pound cake plain, or dress it up with a glaze or fruit.
Try different toppings like a dusting of powdered sugar or a lemon glaze.
common recipe questions
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but cake flour gives a finer, lighter texture to the cake.
What can I substitute for powdered sugar?
You can use granulated sugar, but powdered sugar dissolves more easily and gives the cake a smoother texture. If you need to use granulated sugar, try processing it in a food processor first to make it lighter and easier to dissolve.
Can I add other flavors to this pound cake?
Yes, you can add flavors like vanilla extract, almond extract, or lemon zest.
How do I know when the pound cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean, and the cake starts to pull away from the sides of the pan.
Can I make this cake in a different type of pan?
Yes, you can use a loaf pan or a bundt pan, but you will need to adjust the baking time (see tips section).
What can I use instead of a tube pan?
You can use a bundt pan or two loaf pans, adjusting the baking time as needed (see tips section).
How should I store the pound cake?
Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer storage. This cake also freezes very well.
Can I prepare this cake ahead of time?
Yes, pound cake often tastes better the next day as the flavors meld.
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments