This butter pound cake has a beautiful golden-brown crust, inside is buttery rich with a soft and moist crumb. This cake contains lots of butter and that is where its softness and freat taste comes from. Start by preheating your oven then butter inside of your pan and make sure you get into the corners, you do not want your pound cake sticking. In a stand mixer, add cake flour then add baking powder to give a little lift to your pound cake.
Add salt, granulated white sugar then put your mixer on low speed and mix everything together. Butter cake needs a lot of butter and for this cake, you will need three and a quarter cup of butter and have your butter at room temperature. Break three eggs in a bowl then to that add 3 tablespoons of milk, the milk will add richness and make the batter more fluid.
Add pure vanilla extract then whisk that together. Add all the butter at once to the dry ingredients in the stand mixer then add about half of your egg mixture and then mix on low speed just until the dry ingredients get moistened. Put your mixer on medium speed and then beat the batter for about a minute so that it can develop the structure of the pound cake.
Add the remaining egg mixture and beat that in on medium-low speed. Pour the batter into your lined baking pan and bake for between 55 to 65 minutes and rotate it halfway through baking. It will rise and turn golden brown and a toothpick inserted at the centre comes out clean.
Once your cake is baked, let it cool on a wire rack for about ten minutes then remove it from the pan. Once it is completely cooled down, you can slice.
- 3 eggs, at room temperature
- 3 tablespoons (40 grams) milk, at room temperature
- 1 1/2 teaspoons (6 grams) pure vanilla extract
- 1 1/4 cups (150 grams) cake flour
- 1 teaspoon (4 grams) baking powder
- 1/4 teaspoon (1 gram) salt
- 3/4 cup (150 grams) granulated white sugar
- 3/4 cup (170 grams) unsalted butter, at room temperature
- Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the centre of the oven.
- Butter or spray with a non-stick vegetable sprays a loaf pan.
- Line the bottom of the pan with parchment paper and butter or spray the paper.
- In a bowl, whisk the eggs, along with the milk and vanilla extract.
- In the bowl of your electric stand mixer, fitted with the paddle attachment, place the flour, baking powder, salt, and sugar, and beat on low speed until well mixed.
- Cut the butter into pieces and add to the dry ingredients, along with half of the egg mixture.
- Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to develop the cake’s structure.
- Scrape down the sides and bottom of the bowl as needed.
- Add the remaining egg mixture, in two additions, beating well after each addition to incorporate the egg and strengthen the cake’s structure.
- Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.
- Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted into the centre of the cake comes out clean. Rotate your loaf pan about halfway through baking.
- If you find the cake browning too much as it bakes, cover with a piece of lightly buttered foil.
- Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.
- Remove the cake from the pan and cool completely on a lightly buttered wire rack.