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Slice of butter pound cake with a golden crumb and smooth vanilla flavor on a ceramic plate

Butter Pound Cake Classic Bundt Cake with Vanilla

Butter pound cake is a classic Bundt cake with a rich buttery flavor, tender fine crumb, and smooth vanilla finish. It is a timeless dessert that works well for gatherings or whenever a homemade cake is wanted.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened (227 g)
  • 2 1/2 cups granulated sugar (500 g)
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour (360 g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (240 ml)
  • 1 teaspoon vanilla extract
  • Butter or cooking spray and flour for preparing the Bundt pan

Method
 

Preparation
  1. Preheat the oven to 325°F / 165°C and grease and flour a Bundt pan.
  2. Combine the flour, baking powder, and salt in a bowl, then set the dry mixture aside.
  3. Beat the softened butter and sugar with a mixer for about 5 minutes until the mixture becomes light and fluffy.
  4. Add the eggs individually, mixing after each addition until incorporated.
  5. Blend the vanilla extract into the batter.
  6. Add the flour mixture and milk in alternating additions, starting and finishing with the flour mixture, and mix on low speed until just combined.
Baking
  1. Transfer the batter to the prepared Bundt pan and level the surface.
  2. Bake for 1 hour 15 minutes to 1 hour 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  3. Allow the cake to cool in the pan for 10 to 20 minutes, then turn it out onto a serving plate.
Storage
  1. Once fully cooled, wrap the cake tightly or place it in an airtight container.

Notes

Bring the butter and eggs to room temperature before mixing to help create a smoother batter and a finer crumb.