Butter Pound Cake Recipe

Name: Butter Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 2 cups sugar; 1 teaspoon vanilla extract; 5 large eggs; 2-1/4 cups all-purpose flour; 1/4 teaspoon baking powder; 1/8 teaspoon salt; 3 tablespoons water; GARNISH, optional:; 3 tablespoons light corn syrup; 1 package fresh rosemary sprigs; 1/4 cup sugar, divided; 1/4 cup fresh cranberries; 2 tablespoons fresh blueberries; Confectioners' sugar, optional

Servings: persons

1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
5 large eggs
2-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons water
GARNISH, optional:
3 tablespoons light corn syrup
1 package fresh rosemary sprigs
1/4 cup sugar, divided
1/4 cup fresh cranberries
2 tablespoons fresh blueberries
Confectioners' sugar, optional

1
Preheat oven to 350u00b0. Grease and flour a 10-in. fluted tube pan.
2
Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition.
3
Transfer to prepared pan.
4
Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack.
5
If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
6
Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.

1286

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup butter, softened, 2 cups sugar, 1 teaspoon vanilla extract, 5 large eggs, and more.

Yes, Butter Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butter Pound Cake

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