Supreme Butter Pound Cake

Supreme Butter Pound Cake is the ultimate indulgence for dessert lovers. With a golden crust, rich buttery flavor, and velvety crumb, it’s a cake that feels as elegant as it tastes. The secret lies in slow baking, which keeps every bite moist and tender while letting the aroma fill your kitchen.

Pound cake has a long history, originally made with a pound each of butter, sugar, eggs, and flour. Over time, bakers refined the proportions, adding cream and extracts for a more luxurious texture and flavor. Supreme Butter Pound Cake takes this tradition to new heights, delivering bakery-quality results in your own kitchen.

Enjoy it plain, dusted with powdered sugar, or paired with fresh berries and whipped cream. This cake’s buttery richness makes it perfect for celebrations, afternoon tea, or simply as a special treat. One slice, and you’ll understand why this is the pound cake to keep in your recipe collection.

Recipe Yield: 12–14 servings

INGREDIENTS

4 cups all-purpose flour
6 large eggs, room temperature
¾ cup whole milk, room temperature
¼ cup heavy cream, room temperature
2 cups unsalted butter, softened
3 cups granulated sugar
2 tsp pure vanilla extract
½ tsp almond extract
½ tsp fine sea salt

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 300°F (150°C). Grease and flour a 10-inch tube pan or large Bundt pan.

2. Cream butter and sugar:
In a large mixing bowl, beat softened butter and sugar on medium speed for 6–7 minutes until light and fluffy.

3. Add eggs gradually:
Beat in eggs one at a time, mixing well after each addition for a smooth batter.

4. Combine dry ingredients:
In a separate bowl, whisk together flour and sea salt to ensure even distribution.

5. Mix in batches:
Reduce mixer speed to low. Alternate adding flour mixture with milk and cream, starting and ending with flour. Mix until just combined.

6. Add flavor extracts:
Stir in vanilla and almond extract until fully incorporated, avoiding overmixing.

7. Fill pan and bake:
Pour batter evenly into prepared pan. Tap gently to remove air pockets. Bake for 1 hour 40 minutes to 1 hour 50 minutes, or until a toothpick inserted comes out clean.

8. Cool and serve:
Cool cake in pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

Helpful Tips to Perfect This Recipe

• Room Temperature Matters: Softened butter, eggs, and dairy blend more smoothly, creating a tender crumb.
• Low and Slow Baking: A lower oven temperature ensures the cake bakes evenly without drying out.
• Don’t Overmix: Once the flour is added, mix gently to avoid a dense texture.

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