Best 20 Butter Pound Cake Recipes

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Indulge in the classic charm of Butter Pound Cake, a timeless dessert that captivates taste buds with its rich, buttery flavor and tender crumb. This beloved cake, often served at celebrations and gatherings, is a true testament to the magic of simple, yet exquisite ingredients. With variations ranging from traditional to modern, each recipe promises a unique culinary journey. Embark on a baking adventure as we explore the delightful world of Butter Pound Cake, unraveling its secrets and discovering the joy of homemade perfection. From the classic recipe with its golden-brown crust and moist interior to the decadent chocolate version with a velvety ganache, these recipes offer a slice of heaven for every palate. Ready your mixing bowls and embrace the sweet tradition of Butter Pound Cake.

Check out the recipes below so you can choose the best recipe for yourself!

ULTIMATE BUTTER POUND CAKE



Ultimate Butter Pound Cake image

This is a moist, rich, dense vanilla pound cake that looks beautiful and tastes heavenly. My family requests it often. The ingredients are simple and basic, and making it is a snap. It really is the ultimate served with strawberries and whipped cream!

Provided by LisaK

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

1 cup unsalted butter, softened
1 cup white sugar
3 tablespoons packed light brown sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
1 ¾ cups all-purpose flour
4 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
  • Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
  • Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.

Nutrition Facts : Calories 459.8 calories, Carbohydrate 51.4 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 15.4 g, Sodium 246.5 mg, Sugar 30.4 g

KENTUCKY BLUE RIBBON ALL-BUTTER POUND CAKE



Kentucky Blue Ribbon All-Butter Pound Cake image

This is the recipe my Grandmother would make every year during the holidays. I found the recipe tucked in her Bible when she passed, and it was written in her Grandmother's handwriting. It's been in my family for at least 7 generations, and in 2012, I won a Blue Ribbon at the Kentucky State fair by following her exact instructions. Tastes like pure love!

Provided by Taylor Piercefield

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h50m

Yield 12

Number Of Ingredients 8

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
3 cups white sugar
1 ½ cups butter, softened
5 eggs
1 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan with some butter and dust lightly with flour.
  • Mix flour, baking powder, and salt together in a bowl.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well between each addition. Beat in flour mixture alternately with milk. Mix in vanilla extract. Pour batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 30 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.

Nutrition Facts : Calories 551.9 calories, Carbohydrate 75.1 g, Cholesterol 140.1 mg, Fat 25.8 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 15.5 g, Sodium 339.1 mg, Sugar 51.2 g

BUTTER-RUM POUND CAKE



Butter-Rum Pound Cake image

A shortcut because it begins with a mix, this pound cake is moist and full of seductive butter-rum flavor.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
3/4 cup water
1/3 cup sour cream
1/4 cup butter, softened
1/4 cup dark rum
1 teaspoon grated orange peel
4 eggs
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting
2 teaspoons dark rum
1/4 cup chopped pecans

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, dry pudding mix, water, sour cream, butter, 1/4 cup rum, the orange peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Spread in pan.
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 1/2 hours.
  • In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 2 teaspoons rum. Spread over top of cake, allowing some to drizzle down side. Sprinkle with pecans. Store loosely covered.

Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 22 g, TransFat 1/2 g

BUTTER POUND CAKE



Butter Pound Cake image

Whether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it's definitely a keeper! -Edgar Wright, Silver Spring, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., 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., Transfer to prepared pan., 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., 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., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 382 calories, Fat 18g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 187mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

BUTTER POUND CAKE



Butter Pound Cake image

This is a real rich pound cake which is tasty alone or with ice cream or a fruit topping such as peaches.

Provided by Diana Moore

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 14

Number Of Ingredients 7

1 cup butter
6 eggs
3 cups white sugar
3 cups all-purpose flour
1 pint heavy whipping cream
1 tablespoon vanilla extract
2 teaspoons lemon extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
  • With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
  • Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
  • Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
  • Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 64.5 g, Cholesterol 161.2 mg, Fat 28.1 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 16.9 g, Sodium 137 mg, Sugar 43.2 g

OLD FASHION BUTTER POUND CAKE



Old Fashion Butter Pound Cake image

Make and share this Old Fashion Butter Pound Cake recipe from Food.com.

Provided by johnvac52

Categories     Dessert

Time 2h

Yield 1 cake

Number Of Ingredients 7

1/2 lb salted butter
1 2/3 cups sugar
5 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 tablespoon milk

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Grease and flour a 9x5 loaf pan.
  • *IMPORTANT - ALLOW ALL INGREDIENTS TO REACH ROOM TEMPERATURE*.
  • With mixer on low speed, cream the butter until soft; slowly add sugar while mixer is running.
  • Once all the sugar has been added, beat until the mixture is fluffy.
  • Slowly add eggs, one at a time, mixing each egg well into the creamed mixture.
  • Add the flour and salt, mix until smooth.
  • Add vanilla extract and milk; mix until smooth.
  • Pour into the loaf pan.
  • Bake for 75 to 90 minutes or until golden brown.

PEANUT BUTTER POUND CAKE



Peanut Butter Pound Cake image

Nutty pound cake with a crunchy topping.

Provided by KOHKI730

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 1h25m

Yield 10

Number Of Ingredients 9

2 cups white sugar
1 ¼ cups butter, softened
6 eggs
1 teaspoon vanilla extract
½ cup creamy peanut butter
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅓ cup finely chopped peanuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until light and creamy. Beat in eggs one at a time, beating well after each addition. Add vanilla extract. Beat in peanut butter slowly.
  • Sift flour, baking powder, and salt together in a bowl. Mix into the butter mixture, a little at a time, until batter is well blended. Pour batter into the prepared tube pan.
  • Bake in the preheated oven until golden, about 45 minutes. Sprinkle peanuts on top. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, 15 to 20 minutes more.
  • Cool cake in the pan for 10 minutes. Invert onto a wire rack and let cool completely.

Nutrition Facts : Calories 597.2 calories, Carbohydrate 63 g, Cholesterol 172.6 mg, Fat 35.1 g, Fiber 1.8 g, Protein 11 g, SaturatedFat 17.2 g, Sodium 410.6 mg, Sugar 41.7 g

PEANUT BUTTER-CARAMEL POUND CAKE



Peanut Butter-Caramel Pound Cake image

Provided by Giada De Laurentiis

Time 2h34m

Yield 8 to 10 servings

Number Of Ingredients 11

Vegetable oil cooking spray
1 (9.5-ounce) bag soft caramel candies, unwrapped (recommended: Kraft Classic Caramels)
1/2 cup heavy cream
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups sugar
3 eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup creamy peanut butter

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a 9-by-5-by-3-inch nonstick, metal loaf pan with vegetable oil cooking spray. Line the bottom of the pan with a 14-by-3 1/2-inch piece of parchment paper. Spray with vegetable oil cooking spray. Line the sides of the pan with a 14-by-7-inch piece of parchment paper. Set aside.
  • In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the eggs and vanilla. With the machine running, gradually add the flour mixture in batches to form a thick batter. Beat in the peanut butter. Transfer half of the batter to the prepared pan. Pour 2 tablespoons of the caramel lengthwise along the center of the batter. Using the tip of a knife, swirl the caramel sauce into the batter. Place the remaining batter on top and pour another 2 tablespoons of the caramel sauce lengthwise along the center of the batter. Swirl the caramel sauce into the batter. Bake until a cake tester inserted into the center of the cake comes out with moist crumbs, 55 to 60 minutes. Cool for 10 minutes. Remove the cake from the pan and peel away the parchment paper. Cool completely on a wire rack, about 1 hour (center of cake will fall during cooling). Slice the pound cake and place on a serving platter. Warm the remaining caramel sauce over low heat. Drizzle the caramel sauce over the pound cake slices or serve alongside.

BUTTER PECAN POUND CAKE



Butter Pecan Pound Cake image

This recipe was given to me years ago by a friend. I fell in love with it and make it often. It is just a "FEEL GOOD" cake! *Google pic*

Provided by Sandy Griffith

Categories     Cakes

Time 1h10m

Number Of Ingredients 6

1 box betty crocker cake mix, butter pecan
4 eggs
3/4 c oil
1 c water
1 can(s) frosting, coconut pecan
powder sugar

Steps:

  • 1. Mix cake mix, eggs, oil,and water with mixer until smooth and creamy. Add can frosting to batter and mix well. Pour batter in greased & floured bundt pan. Bake at 350 for 1 hour. When cool sprinkle powder sugar over cake. Yummy!
  • 2. Sometimes I pour batter in a sheet cake and frost with cream cheese frosting that has some additional coconut pecan frosting in it. Yum!

CHOCOLATE CHIP PEANUT BUTTER POUND CAKE W/ PEANUT BUTTER GLAZE



Chocolate Chip Peanut Butter Pound Cake W/ Peanut Butter Glaze image

Posted by Lori Lange. This is a dense pound cake; suggested to serve with coffee, tea or a large glass of milk!

Provided by AZPARZYCH

Categories     Breakfast

Time 1h45m

Yield 12-14 serving(s)

Number Of Ingredients 14

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don't use natural)
1/2 cup butter, at room temperature
3 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chip

Steps:

  • Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray).
  • Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
  • Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
  • Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you'd like to quicken the setting process, just place it into the refrigerator for a bit.

BUTTER RUM POUND CAKE



Butter Rum Pound Cake image

Ready-to-spread frosting flavored with rum extract makes this cake a goood nonalcoholic version of rum cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
4 eggs
2 teaspoons rum extract
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
1/2 teaspoon rum extract
1/4 cup chopped pecans

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 10x4-inch angel food (tube) cake pan or 12-cup fluted tube cake pan with shortening (do not use cooking spray); lightly flour.
  • In large bowl, beat cake mix, pudding mix (dry), water, butter, eggs and 2 teaspoons rum extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Spread in pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Turn pan upside down onto wire rack; remove pan. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Stir in 1/2 teaspoon rum extract. Spread frosting over top of cake, allowing some to drizzle down side. Sprinkle pecans over top of cake.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 25 g, TransFat 1 1/2 g

GERMAN BUTTER POUND CAKE



German Butter Pound Cake image

Cardamom and lemon peel mix with almond and vanilla flavors to add zip to a classic butter pound cake. - Kristine M. Chayes, Smithtown, New York

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 12

6 large eggs, separated
1 cup butter, softened
2 cups sugar
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cardamom
6 tablespoons 2% milk
2 tablespoons confectioners' sugar

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease and flour a 10-in. tube pan., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, mix the flour, baking powder, salt and cardamom; add to the creamed mixture alternately with milk, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter., Transfer to prepared pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 275 calories, Fat 13g fat (8g saturated fat), Cholesterol 110mg cholesterol, Sodium 234mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.

OLD SCHOOL BUTTER POUND CAKE



Old School Butter Pound Cake image

Members Choice! This cake will get you raves wherever you bring it. The pound cake is so buttery and moist. This recipe is a simple, classic pound cake. Cut yourself a slice alongside a cup of tea. Or, add some fresh berries and whipped cream on top. After one bite, friends and family will be asking you to make this all the...

Provided by Jennifer J

Categories     Cakes

Time 2h

Number Of Ingredients 9

1 1/2 c cake flour
1 1/2 c all-purpose flour
3 stick butter, unsalted (softened at room temp)
8 oz cream cheese, room temperature
3 1/4 c sugar
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 tsp salt
6 large eggs

Steps:

  • 1. Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
  • 2. Add sugar and extracts.
  • 3. Beat until light and fluffy. Reduce speed to low.
  • 4. Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
  • 5. Buttered, oil and flour a 10-cup shaped pan such as Bundt pan.
  • 6. Transfer batter to the Bundt pan.
  • 7. Place in cold oven. Heat oven to 325 degrees. Bake for about 1 1/2 hours or until a tester comes out clean.
  • 8. Remove cake from pan. Let cool on wire rack.

TOASTED BUTTER PECAN CREAM CHEESE POUND CAKE



TOASTED BUTTER PECAN CREAM CHEESE POUND CAKE image

I made this cake for a recent Reunion. Every one wanted to have a taste. It did not disappoint. It really did rise to the occasion. It was bursting with flavor from the use of 2 pounds of toasted pecans used in both the cake & frosting. The butter pecan flavoring really enhanced & elevated the flavors of the cake. The cake was...

Provided by Rose Mary Mogan

Categories     Cakes

Time 2h20m

Number Of Ingredients 20

8 oz cream cheese,softened to room temperature
2 stick butter softened
1 stick imperial margarine, softened
1 c brown sugar, firmly packed
2 c white granulated sugar
1 small box butterscotch instant pudding
1 1/2 Tbsp butter pecan flavor
1 Tbsp butter extract
2 tsp vanilla bean paste or extract
3 1/2 c white lily all purpose flour
2 c chopped pecans toasted
6 large eggs room temperature
1 Tbsp baking powder
1 c evaporated milk
EASY TOASTED BUTTER PECAN FROSTING
2 can(s) vanilla frosting or cream cheese
1/2 can(s) canned salted caramel frosting
2 c toasted chopped pecans
1 Tbsp butter pecan extract flavoring
1/3-1/2 c powdered sugar, optional

Steps:

  • 1. Using toasted pecans instead of fresh out of the bag, REALLY ENHANCES THE NUTTY PECAN FLAVOR. PLACE PECANS FOR BOTH THE CAKE & FROSTING ON A SHALLOW BAKING SHEET IN A SINGLE LAYER IN PREHATED 350 DEGREE OVEN AND TOAST FOR 10 TO 15 MINUTES. Remove from oven & allow to cool. LOWER OVEN TEMPERATURE TO 325 DEGREES F FOR THE CAKE.
  • 2. This recipe requires a large capacity Bundt pan. Mine was 16 cup, or you may want to divide batter into 2 smaller pans. Preheat oven to 325 degrees F. This is the Butter pecan flavoring I used.
  • 3. Cream the butter, margarine and cream cheese together in mixing bowl until creamy and smooth. Add both sugars and beat until no visible grains are visible in batter. At least 10 minutes.
  • 4. Add eggs one at a time and beat well after each addition.
  • 5. Sift flour and baking powder & butterscotch pudding into a medium size bowl. Add about 1/3 of cake flour mixture to cake batter alternately with milk, in 3 intervals, until all the flour and milk has been added to batter. Then add in the butter pecan, butter & vanilla Bean paste or extract and beat until blended together.
  • 6. Prepare cake pan by spraying generously with Bakers Joy, or grease pan with butter and dust lightly with flour. Pour cake batter into cake pan, leaving at least 1 1/2 to 2 inches from top of pan.
  • 7. Place in preheated 325 degree F. oven and bake for 1 1/2 hours or until tooth pick inserted in center comes out clean.
  • 8. Remove from oven and allow cake to sit in pan about 10 minutes then invert onto a wire rack and allow to cool completely. Notice how cake rose above top of cake pan.
  • 9. Prepare the frosting by combining all of the frosting ingredients except the powdered sugar in a medium size bowl. Use powdered sugar only if frosting is not stiff enough to adhere to cake. When cake is completely cooled, frost cake, and garnish top of cake with additional nuts if desired.

ALMOND BUTTER GLAZED CREAM CHEESE POUND CAKE



Almond Butter Glazed Cream Cheese Pound Cake image

This great tasting cake is a variation from my standard Cream Cheese Pound Cake recipe. I love the recipe because you can change just a few ingredients to create a totally different recipe. My friends and family loves this recipe. The almond extract and almond liqueur adds just the right flavor.

Provided by Rose Mary Mogan

Categories     Cakes

Time 1h55m

Number Of Ingredients 13

3 stick butter, room temperature
8 oz pkg. cream cheese, softened
6 large eggs, room temperature
3 c sugar
3 c all-purpose flour
2 tsp almond extract
1 1/2 Tbsp almond liqueur (amaretto)
1 c almonds, sliced
ALMOND GLAZE
1 stick butter
1/4 c almond liqueur
1 c sugar
1/4 c water

Steps:

  • 1. PREHEAT OVEN TO 325 DEGREES F. Spray 12 cup bundt pan liberally with non stick cooking spray. Then sprinkle SLICED almonds on bottom of pan and set aside.
  • 2. In a large mixing bowl cream together the cream cheese and butter until light and fluffy.About 3 to 4 minutes. Gradually add sugar and beat well after each addition.
  • 3. Add eggs one at a time, until well blended. Then add the almond extract and almond liqueur. Blend well.
  • 4. Gradually add the flour a little at a time, beating well after each addition. Then pour batter into prepared bundt pan. Bake at 325 degrees for 90 minutes or until toothpick inserted into center of cake comes out clean. Leave in pan to cool.
  • 5. FOR THE GLAZE:Mix all glaze ingredients in a medium sauce pan, and stir until butter melts and sugar dissolves. Heat until mixture becomes syrupy, for about 3-5 minutes.
  • 6. Poke holes in cake with skewer or large tined fork. GRADUALLY pour about half of glaze over cake and allow it to soak in a little at a time. Then invert cake onto serving platter, poke holes in this side, and gradually pour the remaining glaze over top of cake.
  • 7. NOTE: This glaze was created from my Rum Butter glaze recipe, I just substituted Almond Liqueur for the Rum and kept the other ingredients the same.

PEANUT BUTTER POUND CAKE RECIPE - (4.5/5)



Peanut Butter Pound Cake Recipe - (4.5/5) image

Provided by á-2700

Number Of Ingredients 16

PEANUT BUTTER FROSTING:
1 cup butter, softened
2 cups sugar
1 cup light brown sugar, lightly packed
1/2 cup peanut butter, creamy or crunchy
5 eggs, room temperature
1 tablespoon vanilla
3 cups flour, all purpose
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk, whole or low fat
1/2 cup butter, softened
1 cup peanut butter, creamy
2 cups powdered sugar
Milk (amount varies based on consistency desired)

Steps:

  • Preheat the oven to 325°F. Prepare a large tube or bundt pan by greasing and flouring it. Set pan aside. Update: A couple people have commented that their cake overflowed while baking. This recipe makes a large cake and I used a large tube pan. Only fill your bundt/tube pan up about 3/4 full. Don't let the extra batter go to waste though, make some muffins or a small loaf. In a large bowl, mix flour, baking powder, salt and baking soda. Set aside. On medium speed, cream together butter and sugar until fluffy. Add the brown sugar and peanut butter and continue mixing. Add the eggs, one at a time. Wait until one egg is fully mixed in before adding the next one. Add vanilla. Add the dry ingredients and the milk to the creamed mixture. Alternate between the flour mixture and the milk, using about a fourth of the ingredient at a time. Always begin and end with the dry ingredients. Mix completely. Pour the batter into the prepared pan and bake for 60 to 70 minutes. Start checking to see if it is done at 60 minutes using a wooden toothpick. Continue checking every 5 minutes to make sure it does not overcook. When the toothpick comes out clean, the cake is done. Remove from the oven and let it sit for 15 minutes. Then remove it from the cake pan and cool completely on a wire rack. Dust with powdered sugar or frost as desired. Note that this recipe makes a large cake. For smaller pound cakes, use loaf pans or even mini bundt cake molds. Adjust the cooking time accordingly since they will not need as much time to bake. FROSTING: Cream butter and peanut butter. Add powdered sugar and milk while mixer is set on low. Add the milk one tablespoon at a time until you are happy with the consistency. Pour over the top of the cake. For Chocolate Peanut Butter Frosting, melt 4 ounces of semisweet chocolate squares, cool slightly, and add to the butter and peanut butter mixture. Proceed with the rest of the instructions. Don't worry if the frosting is too thick or thin, just add small amounts of milk to thin, or powdered sugar to thicken.

PEANUT BUTTER CHOCOLATE CHIP POUND CAKE RECIPE - (4.2/5)



Peanut Butter Chocolate Chip Pound Cake Recipe - (4.2/5) image

Number Of Ingredients 16

CAKE:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don't use natural)
1/2 cup butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
GLAZE:
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

Steps:

  • 1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Pam Baking Spray). 2. Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets. 2. Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it's not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of

BUTTER & NUT POUND CAKE



Butter & Nut Pound Cake image

My mom made this cake for my brother every year for his birthday when we were growing up. It is a very comforting, old-fashioned and delicious cake.

Provided by Juenessa

Categories     Dessert

Time 2h10m

Yield 10-12 serving(s)

Number Of Ingredients 14

3 cups sugar
5 1/3 fluid ounces evaporated milk
1/3 cup water
1/2 cup Crisco
1 cup butter (2 sticks)
1/4 teaspoon salt
5 eggs
3 1/4 cups flour
2 tablespoons butter pecan flavoring (we use Superior brand imitation vanilla, butter and nut flavoring)
1/2 cup butter (room temperature)
1 (8 ounce) package cream cheese (room temperature)
1 (16 ounce) box powdered sugar
1 tablespoon butter pecan flavoring
1/2 cup chopped pecans

Steps:

  • For the cake:.
  • Mix all the ingredients together and pour into a greased, floured angel food cake pan or a greased bundt pan.
  • Place in COLD oven and turn heat to 325 degrees.
  • Bake for 1 hour and 40 minutes, or until toothpick comes out clean.
  • For the frosting: ****.
  • Beat cream cheese and butter until smooth.
  • Add box of powdered sugar and beat well.
  • Add butter & nut flavoring and blend.
  • Stir in chopped pecans.
  • Spread on top of cake and let come down the sides.
  • ****Note:.
  • My mother always put the full batch of frosting on the cake. My aunt's recipe says to make 1/2 the frosting recipe for the cake. It is a personal preference. If you like alot of frosting; make the entire batch. If you don't like too much frosting cut the frosting recipe in half.

Nutrition Facts : Calories 1067.3, Fat 53.9, SaturatedFat 27.6, Cholesterol 208.8, Sodium 375.6, Carbohydrate 139.4, Fiber 1.6, Sugar 104.9, Protein 11

ORANGE-BUTTER POUND CAKE



Orange-Butter Pound Cake image

Provided by Amy Auburn

Categories     Cake     Citrus     Breakfast     Brunch     Dessert     Bake     Picnic     Mother's Day     Orange     Spring     Shower     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 8

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
6 large eggs
2 tablespoons orange juice
1 tablespoon grated orange peel
1 tablespoon vanilla extract
2 cups all purpose flour
1/2 teaspoon salt

Steps:

  • Preheat oven to 325°F. Butter and flour 12-cup Bundt pan. Using electric mixer, beat 1 1/4 cups butter in large bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time, then orange juice, orange peel and vanilla. Add flour and salt and beat just until blended. Transfer batter to prepared pan.
  • Bake cake until golden and tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 10 minutes. Invert cake onto rack; cool completely. (Can be made 1 day ahead. Wrap; store at room temperature.)

DOUBLE PEANUT BUTTER POUND CAKE



Double Peanut Butter Pound Cake image

A friend of ours wanted to see if we could make a peanut butter pound cake. This is posted in response to her request. :) Found on another site and then had several peanut butter loving friends try it out. :)

Provided by SweetsLady

Categories     Dessert

Time 1h45m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 14

1 cup butter, softened
3/4 cup creamy peanut butter
3 cups sugar
2 teaspoons vanilla
5 eggs
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup peanut butter
1/2 cup corn syrup
2 cups powdered sugar
1 tablespoon milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350. Grease and flour 10 inch tube pan.
  • In large mixing bowl, combine butter, peanut butter, sugar, and vanilla; beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • In another bowl, combine flour, baking powder, and salt; stir into butter mixture alternately with milk. Pour into pan.
  • Bake at 350 F until toothpick inserted in center comes out clean, about 1 hour and 15-30 minutes.
  • Cool in pan 15 minutes on wire rack. Remove from pan. Cool completely on wire rack. Drizzle cake with Peanut Butter Frosting.
  • Frosting (Sometimes I make only half of this as it makes a LOT):.
  • In sauce pan over low heat, melt 1/2 cup each of peanut butter and corn syrup. Stir in 2 cups powdered sugar, 1 T. milk, and 1 t. vanilla; mix until smooth.

Tips:

  • Use room temperature ingredients. This allows them to combine more easily and results in a smoother batter.
  • Cream the butter and sugar together until light and fluffy. This incorporates air into the mixture, which helps the cake rise.
  • Add the eggs one at a time, beating well after each addition. This prevents the eggs from curdling.
  • Gradually add the flour to the wet ingredients, mixing until just combined. Overmixing can toughen the cake.
  • Pour the batter into a greased and floured bundt pan. This will help the cake rise evenly.
  • Bake the cake at 325 degrees Fahrenheit for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  • Serve the cake plain, or drizzle it with a glaze or frosting.

Conclusion:

This classic butter pound cake is a delicious and versatile dessert that can be enjoyed on any occasion. With its rich flavor and moist texture, it's sure to be a hit with everyone who tries it. Whether you serve it plain, or dress it up with a glaze or frosting, this cake is sure to be a crowd-pleaser. So next time you're in the mood for a sweet treat, give this butter pound cake a try. You won't be disappointed!

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