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Butter Pound Cake (6 Ingredients)

This 6-ingredient Pound Cake recipe boasts a fine, tender crumb. This easy butter pound cake is bursting with vanilla and buttery goodness in every luscious bite.

butter pound cake, pound cake recipe, easy pound cake, vanilla pound cake

6-Ingredient Butter Pound Cake

Ever tried making pound cake from scratch?  I’ve had my share of pound cake tests. Sometimes the flavor was on, but the texture was just a bit off.  Other times the texture worked but the flavor, not so much.  Who knew producing a really good classic pound cake could be so tricky?

When I was a kid, my mom used to just buy pound cake.  We all loved the delicate flavor of butter pound cake, whether for breakfast or dessert.  I eventually felt compelled to try homemade recipes that would rival those bakery ones.  After several “decent” results, I moved on to the likes of Irish Cream Chocolate Cake with Whipped Frosting and forgot about the humble pound cake.

butter pound cake, pound cake recipe, easy pound cake, vanilla pound cake

The big 6 [ingredients] in this easy pound cake recipe

Then one day Hubby reminisced about a from-scratch pound cake that his sweet mom used to make. My gentle mother in law is no longer with us and nobody knows where her recipe is.  That’s when a serious, just-okay-isn’t-enough pound cake recipe obsession was born.

This here is the delightfully golden, tender, flavorful easy pound cake recipe that ended the frenzy. It so happens to require only 6 ingredients:

  • Real butter, but of course. Sliced and chilled so the batter bakes up tender and delicate
  • 3 large eggs + 3 large yolks, all at room temperature. Though it may feel like this recipe calls for more eggs than usual for cakes, it really works perfectly. The eggs provide lift, texture, and wonderful flavor.
  • Be sure to use pure vanilla extract; an entire tablespoon is required for that undeniably aromatic flavor
  • Use cake flour for this pound cake recipe. Cake flour is very fine-textured with a low protein content, which results in a more airy, light, and delicate crumb.
  • Granulated sugar, just the everyday stuff. We use just enough for the best balance of sweetness without being overly sweet.
butter pound cake, pound cake recipe, easy pound cake, vanilla pound cake

Pro tips for your best pound cake results

  • Be sure your butter is cut and chilled prior to adding to stand mixer. You don’t want it to get over 60F, as a warmer butter will create a too-dense cake.
  • You’ll be creaming the butter with salt and again with sugar. Don’t rush this process. The creaming/fluffing of the butter makes all the difference…give the butter its due time in the mixer in order to become light and fluffy.
  • The cake flour and butter mixture will need to be folded in gently and with 3 separate additions. It’s tempting, but avoid dumping it all together at once. By folding the mixture together in 3 separate additions, you’ll ensure the ingredients get gently but thoroughly incorporated, without over-mixing.

Pound Cake Texture

This pound cake recipe results in a classically rich, dense, yet delicate cake.  It is the best tasting pound cake we’ve had, full of melt-in-your mouth buttery goodness and real vanilla. 

Pound cakes are not meant to be fluffy like birthday cakes or layer cakes.   Real pound cakes are tender and plush inside, with a golden and slightly crumbly exterior,  just as it should be.  The wonderful buttery-ness is what brings this cake over the edge… so, so good.

You’re just 6 ingredients away from this delightful breakfast-slash-dessert.  It’s a yummy hostess gift, anyone gift, or self gift – Enjoy!

Yes, a One-Bowl Apple Cake is possible:

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butter pound cake, pound cake recipe, easy pound cake, vanilla pound cake

Butter Pound Cake (6 Ingredients)

4.8 from 12 reviews

This 6-ingredient Pound Cake recipe boasts a fine, tender crumb. This easy butter pound cake is bursting with vanilla and buttery goodness in every luscious bite.

  • Prep Time: 20
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes

Yield: 10 1x

Ingredients

Scale
  • 16 TB unsalted butter, cut into 16 pieces, chilled

  • 3 large eggs + 3 large yolks, room temp

  • 1 tablespoon (TB) pure vanilla extract

  • 1 3/4 cups (7 oz) cake flour

  • 1/2 tsp fine salt (table salt)

  • 1 1/4 cups (8 3/4 oz) white sugar

Instructions

  1. Place chilled butter pieces in bowl of stand mixer; let stand at room temp for 20-30 minutes to just slightly soften the butter.  Butter should not get warmer than 60 degrees (if butter is too warm, cake will be too flat and dense.)

  2. In a separate bowl, use a fork to beat room-temp eggs, egg yolks, and vanilla.  Set aside at room temp.

    Adjust oven rack to lower middle position and preheat to 325F.  Grease and flour a 9×5 loaf pan. Set aside.

  3. Using the paddle of stand mixer, beat butter and salt at medium high speed until it’s shiny, smooth and creamy, 2-3 minutes.  Reduce speed to medium and very gradually pour in sugar, about 1 min.  Once all sugar is added, increase speed to medium high and beat until mixture is light and fully, 5-8 minutes, scraping down bowl as needed. 

  4. Reduce speed to medium and gradually add egg mixture in a slow steady stream, about 1 min.  Scrape down bowl and beat at medium high until light and fluffy, 3-4 min.  Remove bowl from mixer and scrape down.

  5. Sift cake flour over the butter-egg mixture in 3 separate additions.  Fold gently with rubber spatula until combined after each addition.  Be sure to scrape bottom of bowl to ensure all batter is combined.

  6. Use rubber spatula to transfer batter into prepared pan and smooth top.  Bake cake until golden brown and toothpick comes out clean.  Start checking at 1 hour; do not over-bake.  Let cool on wire rack for 15 minutes, invert onto rack and let cake cool completely before serving.  Dust with powdered sugar on top, if desired. Keeps well in airtight container at room temp for a couple of days.

Notes

Baked cake freezes well for a couple of weeks. Seal airtight prior to freezing. 

Nutrition

  • Serving Size: 1
  • Calories: 188
  • Sugar: 0.2 g
  • Sodium: 23.9 mg
  • Fat: 19.9 g
  • Carbohydrates: 0.3 g
  • Protein: 2.1 g
  • Cholesterol: 104.6 mg
  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: butter pound cake recipe, easy pound cake recipe

Did you make this?

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Adapted from Cooks Illustrated



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Recipe rating

58 comments

    • Heather M. Whipple

    How long do I bake this pound cake for?
    And do I grease/ butter the glass 9×5 inch
    loaf pan? Do you think Walmart or Target
    Would have a glass 9×5 inch loaf pan?
    Please let me know by e-mailing me
    at [email protected]

      • chewoutloud

      I’ll get back to you soon, Heather! Thank you 🙂

    • Kendra

    Thank you for this recipe. Mine, too, was crisp around the edges because the center didn’t cook as fast as I did use a dark loaf pan. The cake was beautiful as I cut into it, however, it seemed more dry than what I was hoping for. Still very good flavor. Any tips or tricks?

      • chewoutloud

      Thanks, Kendra! If your edges brown too quickly, here are a few tips: Use glass baking pan (or light color loaf pan)…cover loosely with foil once edges start browning…take cake out once your toothpick comes out with a few tender crumbs attached to ensure it’s not over-baked. If cake comes out dry, it’s usually due to over-baking, even if it’s just by a minute or two. Hope that helps, and so glad you still liked it 🙂 Happy continued baking!

    • Toni

    So tasty! Question, how does this freeze? I’d like to make two at a time. One to eat and one to freeze for later.

      • chewoutloud

      So glad you liked this, Toni! It does freeze very well, if kept airtight. So yummy for later 🙂

        • Toni

        Thank you! The plan is to make more than one next time. Freeze overnight then Foodsaver it to make it airtight.

    • Brooke

    Made this for our 2019 Memorial Day BBQ and it was a huge hit. I really wish I would have made 2 just so I had leftovers. It was also very simple to make. Thank you for the recipe.

      • chewoutloud

      Brooke, that’s awesome to hear! YAY, so glad everyone liked this; sounds like a fab Memorial celebration. Happy continued baking!

    • Alesia

    This is a keeper amazing taste amazing texture..
    the only thing I did different was that I added a teaspoon of lemon extract along with the pure vanilla extract.
    Took an hour and 10 minutes at 320° it was nicely browned on the outside and perfectly moist on the inside. Great Recipe!!

      • chewoutloud

      That’s so great to hear! I’m so happy you guys really liked this 🙂

    • meria

    how much butter please

      • chewoutloud

      Hi, Meria! Recipe lists 16 TB, so translates to 1 cup butter. Hope you love this one. Thanks for being here today! 🙂

    • Emily

    What if you want to use salted butter? Would you omit the extra 1/2 tsp salt?

      • chewoutloud

      Hi, Emily! I actually mostly use salted butter myself, because I really prefer the taste in baked goods! I would go to 1/4 tsp table salt, if you use salted butter 🙂 Hope you love this one! Thanks for being here today 🙂

    • Samantha sousa

    Just made your pound cake. The batter was awesome. I added some fresh diced strawberries I’m hoping for the best. I love pound cake. I’m hoping this recipe is a keeper

      • chewoutloud

      Yay, thanks for sharing this, Samantha! Enjoy all the buttery goodness 🙂

    • Linder

    Mine is cooling and is browned as much as I wanted it to at 85 minutes. It is nice and high and I used regular white flour. Never bought cake flour. I almost threw in blue berries. Maybe the next time.

    I could not do all the step by step exactly as described with out a mixmaster. Mine smoked and at 71, Im not investing in good appliances any more. It was all I could do to hold the bowl with one hand and the hand mixer with the other. Might rethink the mixer:) Cant wait. It is cooled and still quite high. Im sure its very good. Im an expert on cleaning the batter out of the bowl and this batter was the best!!! lol Thanks!

      • chewoutloud

      Awesome, Linder! Thanks for writing in, and enjoy 🙂

    • Lynna

    This sounds and looks incredible. I`m a huge pound cake lover! My parents always bought the refrigerated sara lee ones (which I still love…) I can`t wait to try this recipe out!

      • chewoutloud

      I grew up on Sara Lee, too :). Though I must say this recipe is a very strong contender 😉 Thanks for coming over, Lynna!

    • Laura

    Just made this and it smelt great in the oven. However the sides seemed to be getting burnt 30 minutes in so I moved the rack to the middle however it didnt help much as the sides still ended up getting burnt before the center was cooked..

      • chewoutloud

      Hi, Laura! If your sides are still somehow browning too quickly, you can lower the temp to 315F or even 300F degrees and adjust for a longer baking time. That will usually do the trick. Glass pans bake differently from dark metal pans, too. You could try covering the exterior of your pan’s sides with heavy foil.

    • Rach

    Seemed to brown more on the sides, almost burned before the center was cooked. I think putting it on the lower middle rack might be the culprit in my oven, should have left it middle

      • chewoutloud

      Every oven is different, and it may help to lower the temp if yours needs it. A darker metal pan will burn the sides whereas glass or disposable foil cook more evenly. It is really yummy, so hope you’ll try it again 🙂

    • http://noel6age.wiki.zoho.com

    Hmm is anyone else having problems with the pictures on this
    blog loading? I’m trying to determine if its a problem on my end or if it’s the blog.
    Any responses would be greatly appreciated.

    • Autism Information

    And a pound cake is always so versatile. Goes with anything really for dessert or all on its own. I find when I have made in the past it is all about patience when adding the ingredients and good mixing.
    Thanks for your recipe to try, look forward to it.

    • littleleopardbook

    That looks SO SO good!!!

    • petit4chocolatier

    Your pound cake looks delectably gorgeous!

    • meromusings

    Definitely looks like a perfect pound cake 🙂

    • Liz

    Yum! Looks beautiful. Bet it smells (and tastes) wonderful as well:-)

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