Grandma’s Butter Pound Cake is a timeless classic, rich in buttery goodness with a soft, tender crumb. This cake has been a staple in family kitchens for generations, offering a comforting and delicious treat perfect for any occasion. The golden crust and moist interior make it irresistible, especially when drizzled with a homemade glaze or served with fresh fruit. Whether enjoyed with a cup of coffee or as a dessert centerpiece, this pound cake never fails to impress.
Ingredients:
For the Cake:
- 2 cups (4 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 4 cups all-purpose flour
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Preparation:
Step 1: Preheat the oven to 325°F (165°C). Grease and flour a bundt pan or two loaf pans to prevent sticking.
Step 2: In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 5 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition. This ensures the batter remains smooth and airy.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with milk. Start and end with the flour mixture, mixing just until incorporated.
Step 5: Stir in the vanilla extract and mix until the batter is smooth. Do not overmix.
Step 6: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8: If using the glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl. Drizzle over the cooled cake before serving.
Variation
- Lemon Butter Pound Cake: Add 1 tablespoon of fresh lemon zest and replace half of the milk with lemon juice for a tangy twist.
- Chocolate Marble Pound Cake: Swirl melted chocolate or cocoa powder mixed with milk into the batter before baking.
- Nutty Pound Cake: Fold in 1 cup of chopped pecans or walnuts for added crunch and depth of flavor.
COOKING Note:
- Ensure that all ingredients are at room temperature to create a smoother batter.
- Avoid opening the oven door frequently to prevent deflation of the cake.
- Use a serrated knife for clean slices.
Serving Suggestions:
- Serve warm with vanilla ice cream for an indulgent treat.
- Pair with fresh berries and whipped cream for a light, refreshing dessert.
- Enjoy with a cup of coffee or tea for a delightful afternoon snack.
- Toast slices and spread with butter or jam for a delicious breakfast.
Tips:
- Use high-quality butter for a rich, flavorful cake.
- Store the cake in an airtight container at room temperature for up to 4 days.
- Wrap and freeze individual slices for quick desserts later.
- Add a pinch of nutmeg or cinnamon for extra warmth in flavor.
Prep Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Nutritional Information (Per Serving):
- Calories: 450
- Protein: 6g
- Sodium: 180mg
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce the added salt in the recipe to balance the flavor.
Q: Why did my pound cake turn out dry?
A: Overbaking or using too much flour can cause dryness. Be sure to measure flour correctly and check for doneness early.
Q: Can I make this cake ahead of time?
A: Absolutely! This cake stays moist for days and even tastes better after a day of resting.
Q: What can I substitute for whole milk?
A: Buttermilk or a mixture of heavy cream and water works well.
Conclusion
Grandma’s Butter Pound Cake is a simple yet exquisite dessert that embodies warmth and nostalgia. With its rich, buttery taste and moist texture, this cake is perfect for any occasion. Whether you stick with the classic recipe or try a variation, this pound cake is sure to become a family favorite for years to come. Enjoy a slice and savor the comforting flavors of this timeless treat!
Grandma’s Butter Pound Cake
- Total Time: 1 hour 30 minutes
Ingredients
Ingredients:
For the Cake:
- 2 cups (4 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 4 cups all-purpose flour
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the oven to 325°F (165°C). Grease and flour a bundt pan or two loaf pans to prevent sticking.
Step 2: In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 5 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition. This ensures the batter remains smooth and airy.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with milk. Start and end with the flour mixture, mixing just until incorporated.
Step 5: Stir in the vanilla extract and mix until the batter is smooth. Do not overmix.
Step 6: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8: If using the glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl. Drizzle over the cooled cake before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 450
- Sodium: 180mg
- Protein: 6g