Butter Pound Cake
This mouth-watering Butter Pound Cake is rich, moist, and full of buttery flavor, finished with a simple glaze that soaks into every slice.
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 if it gets stuck)
- Oven
- Stovetop
Ingredients
Butter Cake
- 3 cups All purpose flour
- 3 Eggs
- ¼ cup Unsweetened Applesauce
- 1 tablespoon Vanilla
- 1 teaspoon Kosher Salt
- 1 tablespoon Vanilla
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 cup Milk leftover from our Not-So-Irish Clotted Cream recipe OR Buttermilk
- 1 tablespoon Lemon Juice (do NOT use if using buttermilk)
- ½ cup Salted Butter softened (8 tbsp)
- 2 cups Sugar
Glaze
- ½ cup Salted Butter (8 tbsp)
- 2 tablespoon Water
- Powdered Sugar
Optional on Top
- 3 tablespoon Powdered Sugar (sprinkled on top of cake)
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, skipping the lemon juice if using buttermilk. Mix until smooth.
- 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!
