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+ servings
one piece of old-fashioned butter pound cake

Old-fashioned Butter Pound Cake

This recipe produces the classic fine grain, moist crumb, and thin and tender crust. In fact, it is a perfect Sarah Lee pound cake copycat.
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 55 minutes
Cooling time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 1 loaf
Calories per serving: 3360kcal
Author: Tu

Ingredients 

Instructions

  • Pre-heat oven to 325F. Grease the baking pan with oil or melted butter.
  • Sift cake flour, baking powder, and salt together. Set aside for later use.
  • In a mixing bowl fitted with the paddle attachment, cream unsalted butter on low speed until it is light, fluffy, and lump-free, approximately 2 minutes.
  • Scrape down the sides and bottom of the bowl occasionally to ensure all the butter is blended evenly.
  • Then add the sugar and continue creaming on low speed until the mixture is fluffy and smooth - about 2 minutes.
  • Combine vanilla extract, lemon zest, and eggs in a small mixing bowl.
  • Once the butter and sugar are properly creamed, slowly add the egg one at a time.
  • Mix until one is already fully incorporated before adding the next one, about 30 seconds each. Remember to scrape down the bowl after each addition.
  • Increase the speed to medium-high. Carefully add sifted dry ingredients in three stages.
  • Remember to mix the batter minimally (just until everything is incorporated) after the flour is added (probably 10-15 seconds for each stage). Excessing mixing would develop gluten which can toughen the pound cake.
  • Scrape down the bowl after each addition of dry ingredients.
  • Then carefully pour the batter into a greased loaf pan. Pick up the pan 2-3 inches from your countertop and lightly drop it to eliminate any air bubbles in the batter.
  • Bake the cake immediately until the crust turns golden brown, approximately 55 minutes. You can insert a toothpick in the middle of the cake to check for its doneness.
  • Cool the cake in the pan for a few minutes, then unmold onto the rack to cool completely, about 1 to 2 hours.

Notes

  • This old-fashioned pound cake is best served at room temperature. It can be eaten by itself or with fresh fruit.
  • This cake can be wrapped tightly at room temperature for 2 days, in a refrigerator for 3 days, and in a freezer for up to 2 weeks.

Nutrition

Calories: 3360kcalCarbohydrates: 337gProtein: 51gFat: 205gSaturated Fat: 123gPolyunsaturated Fat: 12gMonounsaturated Fat: 54gTrans Fat: 8gCholesterol: 1142mgSodium: 1287mgPotassium: 531mgFiber: 5gSugar: 172gVitamin A: 6623IUCalcium: 424mgIron: 6mg