Classic Buttery Pound Cake – a delicious recipe with flour, baking powder, salt, butter, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Preheat oven to 325u00b0. Grease 9 x 5-inch loaf pan; set aside.
2
Combine flour, baking powder and salt in medium bowl; set aside.
3
Beat I Can't Believe It's Not Butter!(R) All Purpose Sticks with sugar in large bowl with electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, scraping sides occasionally. Stir in vanilla. Reduce speed to low and beat in flour mixture just until blended. Evenly spoon into prepared pan.
4
Bake 65 minutes or until toothpick inserted in center comes out completely clean. If cake starts to brown, cover loosely with foil. Let cool 15 minutes on wire rack; remove from pan and cool completely.
987
kcal
Calories
56
g
Fat
104
g
Carbs
19
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 7 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup i can't believe it's not butter! all purpose sticks, and more.
Yes, Classic Buttery Pound Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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