Butter Pound Cake

Some cakes demand attention with swirls and sprinkles. But not this one. This butter pound cake is the quiet kind—it doesn’t need to shout. And honestly, that’s exactly why I love it.

I’ve been baking this loaf for years, and it never lets me down. No drama, no decorations—just a golden crust, a soft, dense center, and the kind of buttery richness that makes you stop mid-bite without even meaning to.

I can’t tell you how many times I’ve cut “just a thin slice” and then gone back for another… and another. It’s that kind of cake. Humble, but impossible to ignore.

It reminds me of slow mornings when the house is still quiet, or late nights when all you want is something warm and familiar. It doesn’t ask for anything fancy. Just a little care, a little time, and good butter. That’s it.

If you’ve never baked a pound cake from scratch, don’t stress. I’ve written this recipe so it feels like I’m right there in your kitchen, walking you through every step. Nothing complicated—just the honest joy of making something simple and beautiful.

Table of Contents

Butter Pound Cake Recipe

Yields: 1 standard loaf (8.5 x 4.5 inches)
Prep Time: 20 minutes
Bake Time: 55–65 minutes
Total Time: About 1 hour 25 minutes (including cooling)

Ingredients

1 cup (226g) unsalted butter, softened (not melted)
1¼ cups (250g) granulated sugar
4 large eggs, at room temperature
1¾ cups (220g) all-purpose flour, spooned and leveled
1 tsp baking powder
¼ tsp fine salt
¼ cup (60ml) whole milk, room temperature
1½ tsp pure vanilla extract
½ tsp lemon juice (for brightness, not flavor)

Instructions

Preheat the oven to 325°F (163°C). Grease an 8.5 x 4.5-inch loaf pan with butter and line the bottom with a strip of parchment paper. Lightly dust with flour and tap out the excess.
In a large bowl or stand mixer with a paddle attachment, beat the butter on medium speed for 2 minutes until smooth and creamy.
Add the sugar gradually and beat for 5 full minutes until light, fluffy, and pale yellow. Scrape down the sides of the bowl often.
With the mixer on low, add one egg at a time, beating for 30 seconds between each. Scrape the bowl again after the last egg. The mixture may look slightly curdled—this is normal.
In a separate bowl, sift together the flour, baking powder, and salt. Set aside.
In a small bowl or measuring cup, mix the milk, vanilla extract, and lemon juice.
With the mixer on low, add ⅓ of the flour mixture to the butter-egg base. Mix until just combined. Add half of the milk mixture. Repeat, ending with the final ⅓ of the flour.
Do not overmix. Fold gently with a spatula to ensure everything is incorporated.
Spoon the thick batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release air pockets.
Dip a butter knife in melted butter and run it straight down the center of the batter, about ¼ inch deep.
Place the pan on the middle rack and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
The top should be deep golden brown and have a crack down the middle.
Let the cake cool in the pan for 10 minutes, then gently remove and transfer to a wire rack. Allow it to cool completely before slicing to keep the crumb intact.
Use room temperature ingredients for even mixing and better rise.
Cream the butter and sugar long enough—this helps trap air and gives the cake that beautiful lift.
Avoid opening the oven in the first 45 minutes to maintain the rise and crack.

How Do I Get a Moist And Buttery Pound Cake?

To keep your cake soft and rich, you need the right steps and balance of ingredients.

Use real butter: It adds flavor and softness—don’t replace it with margarine.
Bring ingredients to room temperature: This helps everything mix better and bake evenly.
Cream properly: Whip butter and sugar long enough to add air and keep the cake light.
Don’t overmix: Once flour goes in, mix gently to avoid a tough texture.
Bake at the right temperature: Low and slow helps it cook evenly without drying.

Can I Use Salted Butter In a Butter Pound Cake?

Yes, you can—but make one small change.

Adjust added salt: If your recipe includes salt and you use salted butter, reduce or skip the added salt completely.
Watch for brand differences: Some butters are saltier than others, so taste the batter if you’re unsure.

Why Did My Pound Cake Crack On Top?

The crack is normal and even expected in a pound cake. It means your cake rose well.

Thick batter: Pound cake batter is dense, so it rises from the center as it bakes.
Proper oven temperature: A steady medium heat helps form that beautiful split down the middle.

Why Is My Pound Cake Dense Or Gummy In The Middle?

A gummy center usually means something went wrong in the mixing or baking process.

Underbaked cake: It looks golden outside but isn’t cooked through.
Too much liquid: Adding extra milk or eggs can mess up the balance.
Under-creamed butter and sugar: Not enough air was added in the beginning.
Too much mixing after adding flour: This makes the batter heavy and tight.

How Do I Stop My Pound Cake From Sticking To The Pan?

Sticking is a common problem, but easy to avoid with the right prep.

Grease the pan well: Use softened butter or oil and cover every corner.
Dust with flour: After greasing, shake in flour and tap out the extra.
Use parchment paper: Line the bottom of the pan for extra safety.
Let it cool slightly: Wait 10–15 minutes before removing the cake so it firms up.

Can I Make Butter Pound Cake Without Baking Powder?

Yes, you can—but the texture will be slightly different.

Traditional pound cakes: These don’t use baking powder and still rise because of air from creaming.
Creaming is key: Beat butter and sugar long enough to trap air which gives the lift.

Is Pound Cake Supposed To Rise a Lot?

Pound cake doesn’t rise like sponge or chiffon cakes—but it should lift a little.

Slight rise is normal: It should dome gently with a center crack.
No big puff: If it rises too much or overflows, the pan might be too small.

Why Is My Butter Pound Cake Dry?

A dry pound cake usually means something went off during mixing, measuring, or baking.

Too much flour: Even a little extra can make the cake dry. Always spoon and level the flour—don’t scoop directly.
Not enough fat or liquid: Skipping on butter or milk will affect moisture.
Overbaking: Leaving the cake in the oven for too long dries it out.
Oven too hot: High heat cooks the outside too fast and dries the inside.

Why Does My Pound Cake Have a Hard Crust?

A crusty top isn’t always bad, but it can happen for a few reasons.

Too much sugar: Sugar caramelizes and forms a tough crust if it’s too much.
Oven too hot: High heat browns the outside too fast.
Wrong pan: Dark pans absorb more heat and bake the outer layer quickly.

Can I Freeze Butter Pound Cake?

Yes! Pound cake freezes beautifully and keeps its texture well.

Cool the cake fully: Never freeze a warm cake.
Wrap tightly: Use plastic wrap, then foil, or put it in a zip-top freezer bag.
Freeze in slices: This makes it easier to take out just what you need.
Use within 2 months: It stays fresh and flavorful for up to 8 weeks.