Buttery Pound Cake

Buttery Pound Cake
354
35 Reviews
This wonderfully simple dessert is the perfect match for coffee or a cup of tea.
20 min
Prep Time
1:30
Total Time
12 servings

Ingredients

2 cups
sugar
1 cup
Land O Lakes® Butter, softened
5
large Land O Lakes® Eggs
1/4 cup
sour cream
1/4 cup
milk
1 teaspoon
vanilla
 
2 1/4 cups
all-purpose flour
1/2 teaspoon
salt
 
Powdered sugar, if desired
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired

Directions

  1. Heat oven to 350°F. Grease and flour 12-cup Bundt® or 10-inch angel food cake (tube) pan.
  2. Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed. Add sour cream, milk and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and salt; beat at low speed just until moistened.
  3. Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar, if desired. Top each serving with whipped cream, if desired.

Recipe Tips

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories
390
Cholesterol
135mg
Carbohydrates
52g
Protein
6g
Fat
19g
Sodium
290mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

Good recipe. I really like this cake. I use cake and all purpose flour in order to have a lighter texture.

Rating

I am making this cake again! Not as buttery as expected, but good!

Rating

The cake was good, but did not have a buttery taste! I expected more*********

Rating

This pound cake tastes great and is perfect for strawberry shortcake! I recently made "Chocolate Surprise Loaf", also from Land O' Lakes recipes, and made this pound cake instead of using a frozen pound cake as the recipe called for. It was perfect!

Rating

Delicious and simple pound cake. It was an award winner at our state fair, and a favorite for dessert, snack, and breakfast in our house. Yummy!

Rating

I do not bake often. But when I do, it's from a mix, certainly not 'from scratch'. This was an easy recipe to follow and was delicious.Being the amateur that I am, the butter wasn't soft enough and I dumped both cups of sugar in at the same time. Needless to say beating it to a creamy consistency was a bit messy and too a long time. Making it again, right now, and will serve with strawberries and cream. Great recipe!

Rating

This recipe is perfect for short cake. Served it with fresh raspberries and whip cream .

Rating

no mention of baking powder or baking soda.to much eggs too.

Rating

I made this recipe last night; I have always enjoyed pound cake made by others. I am always afraid of the ingredients, instruction and making a mess.... but last night at 11:00 pm I over came my fear and this buttery pound cake that is so good, so heavy, so delicious so EVERYTHING! This recipe is easy to follow with simple ingredients. I plan to make this recipe for years to come. This recipe is AWESOME..... NO NEED TO MODIFY ANYTHING! Thumbs up! Land o Lakes <3

Rating

Good pound cake recipe!

Rating

Has anyone tried this with lemon extract and/or lemon rind? If so, do you use an exact substitute for vanilla and use some rind or not? HELP! Merci.

Rating

I use Almond Extract instead of Vanilla... So Yummy!

Rating

My grown children love this cake! The reason it is "heavy" is because it's called a Pound Cake!! If you want a lighter cake, it would not be a Pound Cake! All the Positives outway the negatives by a lot so I would say this is 1 of the Best Pound Cake Recipes ever! Now I need to bake another one!

Rating

Followed the recipe exactly and it came out perfect! Delicious.

Rating

I've baked this cake for several years since I 'found' it inside the butter package. Then re-found it in my Mom's recipe collection and realized that its been a tried and true family selection for decades. I've added orange, lemon or lime zest and drizzled a lite glaze flavored with the juice to finish it. This recipe is a definite 5 + as given and is a great base recipe to be creative with..

Rating

I have made this cake for years and at Christmas time I add about 1 and 1/2 cups of frozen whole cranberries to the batter. I drizzle almond flavored icing over the top when cooked. It is everyone's favorite cake at any time of year.

Rating

I bake this cake for my Church, and i have a line following me to the kitchen each time.

Rating

This cake is simple and delicious. I've made it several times. I sprinkle a little powdered sugar over it and it's gone over well with my family and my Sunday School class.

Rating

I made this as a traditional pound cake, mini-muffins with a blueberry set on top, and as mini-pound cakes. This receipe is wonderful no matter what you do or what size you make. The only adjustment was the cooking time for each.

Rating

I found this cake to be "heavy". I wasn't happy with results and will save it by making it into a trifle.

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