Butter Pound Cake

Our Butter Pound Cake is the kind of dessert that instantly draws a crowd. We bring it to parties, share it with family, and always find ourselves sneaking an extra slice when no one is looking. From the first bite, the rich buttery flavor and moist texture make it impossible not to go back for more.

This cake carries a sense of nostalgia, reminding us of cozy family gatherings, celebrations, and the simple joys of home. Every slice melts in your mouth, leaving a lingering buttery sweetness that pairs perfectly with coffee, tea, or a scoop of ice cream. Its classic taste makes it a favorite across generations, and it never fails to impress both casual bakers and seasoned dessert lovers.

Baking this cake is straightforward, yet the results feel luxurious. You mix simple ingredients and watch them transform into a golden, tender cake that smells like comfort and celebration all at once. As it bakes, the aroma fills your kitchen, building anticipation for that first glorious slice.

Whether you serve it at a holiday gathering, a weekend brunch, or just because, this Butter Pound Cake stands out as a dessert everyone will remember. It is more than a cake it is a treat that brings people together, slice by buttery slice, evoking warmth and fond memories with every bite.

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Ingredients
Instructions
Equipment
FAQ
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Ingredients

All purpose flour
Eggs
Unsweetened Applesauce
Vanilla
Kosher Salt
Vanilla
Baking Powder
Baking Soda
Salted Butter (softened)
Sugar
Powdered Sugar
Milk leftover from our Not-So-Irish Clotted Cream recipe OR Buttermilk
- You will also need Lemon Juice if you do the milk leftover from the Not-So-Irish-Clotted Cream. If you use Buttermilk, don't use lemon juice.
Water

See recipe card for quantities.

Instructions

Step 1: Preheat the oven to 325°F. Meanwhile, add the butter, eggs, applesauce, vanilla, milk from the clotted cream, and lemon juice to a stand mixer. Mix until smooth. (Note: Skip the lemon juice + clotted cream milk if using buttermilk.)

Step 2: Next, add the sugar, baking soda, baking powder, salt and flour. Mix on low for 1 minute, then increase to medium speed and mix for 5 minutes. This will feel excessive, but it's necessary to fluff up the batter. Patience is key 🙂

Step 3: Once mixed, generously grease a 10 inch bundt pan and pour the batter in evenly.

Step 4: Bake for 65 to 75 minutes until golden and a toothpick inserted in the center comes out clean.

Step 5: About 5 minutes before the cake finishes, prepare the glaze by melting the butter, sugar, vanilla, and water in a small saucepan until combined, stirring often to avoid burning.

Step 6: When the cake finishes baking, poke holes all over the surface, then slowly pour half of the glaze over the cake so it soaks in.

Step 7: Carefully invert the cake onto a serving plate. Be careful as the pan will still be HOT and do not touch it with bare hands. If the cake sticks, gently run a small spatula around the edges to loosen it.

Step 8: Now pour the remaining glaze over the top. It will naturally fall down the sides. Finally, dust with powdered sugar, let the cake cool completely, then slice and serve. Enjoy!

Equipment

Stand mixer
Mixing bowl (if not using a mixer bowl)
Measuring cups
Measuring spoons
Rubber spatula
10 inch bundt pan
Small saucepan
Whisk or spoon
Toothpick or knife (for doneness test)
Cake stand or serving plate
Small spatula or butter knife (for loosening the cake)

FAQ

1. Can I use buttermilk instead of clotted cream milk?

Yes. If you use buttermilk, skip the lemon juice to keep the batter balanced. The clotted cream milk requires the lemon juice added to it to mimic buttermilk and make it a little more "sour" tasting.

2. Why does the batter mix for so long?

The longer mixing time helps fluff the batter and creates the dense yet tender texture pound cake is known for.

3. How do I know when the cake is done?

The cake is ready when the top turns golden and a toothpick or knife inserted in the center comes out clean.

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