The Best Old School Butter Pound Cake Recipe
There’s something truly magical about a classic butter pound cake. It’s rich, dense, and full of that unmistakable homemade flavor that reminds me of family gatherings and Sunday suppers. This Old School Butter Pound Cake is one of those time-honored recipes that never goes out of style.
With its buttery crumb, slight hint of almond and vanilla, and perfectly golden crust, this cake is pure nostalgia in every bite. Whether you enjoy it with a cup of coffee, a scoop of vanilla ice cream, or just on its own, this pound cake is guaranteed to impress.
Why This Recipe Works
- A perfect crumb. The combination of cake flour and all-purpose flour gives this cake just the right balance of tenderness and structure.
- The butter and cream cheese base. This ensures a moist, rich texture that stays soft for days.
- Cold oven baking method. Starting with a cold oven and gradually heating it creates an even rise and prevents a tough outer crust.
- Simple ingredients, big flavor. With just butter, sugar, eggs, flour, and a touch of almond and vanilla, this cake delivers incredible taste without fuss.
Ingredients You’ll Need
(Serves 10-12 | Prep Time: 15 mins | Cook Time: 1.5 hours)
- 1 ½ cups cake flour
- 1 ½ cups all-purpose flour
- 3 sticks unsalted butter, softened
- 8 oz cream cheese, room temperature
- 3 ¼ cups sugar
- 1 ½ tsp vanilla extract
- 1 ½ tsp almond extract
- 1 tsp salt
- 6 large eggs
How to Make Old School Butter Pound Cake
1. Cream the Butter & Cream Cheese
I start by beating the butter and cream cheese together in a large mixing bowl on medium speed until they blend into a smooth, creamy mixture. This step is key to creating that rich, velvety texture we love in a pound cake.
2. Add Sugar & Flavorings
Next, I mix in the sugar, vanilla extract, and almond extract, beating until the mixture turns light and fluffy. This takes about 3-5 minutes, and it’s worth the wait—this aerates the batter, helping the cake bake up beautifully.
3. Incorporate Eggs & Flours Alternately
Once the sugar is fully incorporated, I reduce the mixer speed to low and start adding the eggs one at a time, ensuring each is fully mixed before adding the next.
Then, I gradually alternate between adding ½ cup of flour at a time and the remaining eggs, mixing until all the flour and eggs are used up. This keeps the batter smooth and prevents overmixing, which can lead to a dense cake.
4. Prepare the Pan
Before pouring in the batter, I take the time to butter, oil, and flour a 10-cup bundt pan. This extra step ensures the cake releases effortlessly after baking.
5. Bake in a Cold Oven
Here’s the secret: Instead of preheating the oven, I place the cake into a cold oven and set the temperature to 325°F. As the oven heats up, the cake bakes slowly and evenly, allowing it to develop that perfect golden crust.
It takes about 1 ½ hours to bake, but I always check for doneness by inserting a tester or toothpick into the center—if it comes out clean, it’s ready!
6. Cool & Serve
After baking, I let the cake cool in the pan for 10 minutes, then carefully remove it and let it cool completely on a wire rack. This helps keep the crust crisp while ensuring the inside stays moist.
My Pro Tips for the Perfect Butter Pound Cake
- Use room temperature ingredients. Cold butter or eggs can cause the batter to mix unevenly, so let everything sit out for at least 30 minutes before starting.
- Don’t rush the creaming process. Beating the butter, cream cheese, and sugar until fluffy is key for the best texture.
- Scrape down the bowl often. This ensures all ingredients are evenly mixed.
- Let it rest before slicing. Pound cake actually tastes better after a few hours as the flavors settle, so resist the urge to cut into it too soon!
How to Serve This Pound Cake
This cake is delicious on its own, but I also love serving it with:
- A dusting of powdered sugar for a classic touch.
- Fresh berries and whipped cream for a light, summery dessert.
- A drizzle of warm caramel or chocolate sauce for extra indulgence.
- Toasted and topped with butter for an irresistible breakfast treat.
FAQs (From My Kitchen to Yours)
Q: Can I use all cake flour instead of a mix?
A: You can, but I find that using half cake flour and half all-purpose flour creates the perfect balance of tenderness and structure.
Q: Why do I need to start with a cold oven?
A: The slow temperature increase allows the cake to bake evenly, preventing the outside from overcooking before the inside is done.
Q: Can I freeze this pound cake?
A: Yes! Wrap slices or the whole cake tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Q: Can I make this in a loaf pan instead?
A: Absolutely! This recipe makes enough for two 9×5-inch loaves. The bake time will be slightly shorter, around 1 hour to 1 hour 15 minutes.
Why You’ll Love This Recipe
This Old School Butter Pound Cake is a timeless dessert that never disappoints. It’s rich, buttery, and incredibly moist, with just the right amount of sweetness. Whether you’re baking it for a special occasion, gifting it to a friend, or just treating yourself to a slice with coffee, this cake is a must-try.
So, grab your bundt pan and let’s bring a little old-school baking magic into the kitchen. If you try this recipe, let me know how it turns out—I’d love to hear your favorite ways to enjoy it!
Old School Butter Pound Cake: A Classic Southern Favorite
Ingredients
- 8 oz cream cheese
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp salt
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
- In a large mixing bowl, cream together the softened butter, cream cheese, and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the vanilla extract, until well combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
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