Butter Pound Cake

Butter Pound Cake


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


2 h servings 532 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
  2. With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
  3. 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.
  4. Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
  5. 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.
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  1. 171 Ratings


This is probably one of the best if not the best pound cake recipe I have ever made. I have made cream cheese, sour cream, buttermilk, etc and whipping cream still seems to be the best to me. ...

This is a very deceptive recipe and should be taken off the list. I am a very good baker, but this recipe is the worst I've ever prepared. If you want a good pound cake recipe, see the "Cream C...

Oh, my goodness . . . . talk about exceptional! This cake is so incredibly good! I baked one and got such an awesome response that I immediately baked two more!

I was asked to make a fondant birthday cake for a friend's mom so I needed a heavy, and of course delicious, cake to carry the weight of the fondant. I looked up every "pound cake" recipe, saw t...

I used this recipe as a base for the cake I made tonight. I noticed that there was no leavening in the cake at all so decided to add 1 tbsp baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt ...

Love this cake!!! I make it for every holiday and sometimes for friends. This cake is ALWAYS a big hit. Love it, Love it, Love it!

Wonderful cake!! When I make this cake I use butter flavoring and vanilla extract instead of the lemon and I use 2/3 cup half and half instead of the heavy cream. This has become the recipe th...

Made this the first time following the recipe except added rum instead of lemon. It was very good. Used this the second time to make petite fours for a shower. Made 1/2 of the recipe and baked i...

This turned out really good. I used 3/4 cup of heavy cream and 1-1/4 cups of buttermilk. It came out super moist and really had a good flavor. I also added a splash of almond extract along wi...