Buttery Pound Cake Recipe – a delicious recipe with butter, sugar, eggs, all-purpose, milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 300 degrees.
2
Coat a 10-inch tube or possibly Bundt pan with nonstick cooking spray.
3
In a large bowl, with an electric mixer on medium speed, cream the butter and sugar, beating till light and fluffy.
4
Add in the Large eggs and beat till the mix looks like thick whipped cream.
5
Reduce the mixer speed to low and add in the flour; continue beating while adding the lowfat milk and vanilla extract.
6
Increase the mixer speed to medium and beat till well-combined.
7
Pour into the pan and bake for 1 hour and 40 min, or possibly till a wooden toothpick inserted in the center comes out clean.
8
Cold in the pan for 10 to 15 min, then remove to a wire rack to cold completely.
9
This recipe yields 12 servings.
1991
kcal
Calories
86
g
Fat
276
g
Carbs
33
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 c. butter softened, 2 1/4 c. sugar, 4 x Large eggs, 3 c. all-purpose flour, and more.
Yes, Buttery Pound Cake Recipe 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.
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