Homemade Butter Pound Cake Recipe

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Homemade Butter Pound Cake Recipe: The Only One You’ll Ever Need

There’s a certain magic to a classic pound cake. It’s not the fanciest dessert on the table, but when done right, it’s always the first to disappear. This particular recipe, with its velvety crumb and rich cream cheese glaze, is the one I turn to time and again. It’s the cake I bring to new neighbors, the one I slice for afternoon coffee with a friend, and the dessert my family requests for birthdays over any layered confection. It’s more than a recipe; it’s a warm, buttery hug in cake form. The secret isn’t a single mysterious ingredient, but a perfect balance of richness and tenderness that comes from a few trusted staples.

Why You’ll Love This Butter Pound Cake

Unforgettable Texture: This cake is phenomenally moist and dense, yet incredibly tender, with a melt-in-your-mouth quality that store-bought versions can only dream of.
The Ultimate Comfort Food: Its simple, buttery flavor is pure nostalgia. It feels both celebratory and deeply comforting, making it perfect for any occasion.
Surprisingly Simple: While the result is impressive, the process is straightforward. No complicated techniques are required—just good old-fashioned mixing and baking.
A Crowd-Pleasing Canvas: The cake is sublime on its own, but the tangy cream cheese glaze elevates it to something truly special. It’s a combination that wins over everyone.

I’ll never forget the time I served this to my friend’s son, a famously picky eater whose diet seemed to consist solely of “beige” foods. He eyed the glazed cake warily before accepting a small slice. The silence that followed was broken by a simple, quiet, “Can I have another piece?” His mother looked at me as if I’d performed a miracle. That’s the power of this cake; it has a way of disarming even the toughest critics.

What Makes It Special

The magic of this pound cake lies in its specific ingredients, each playing a crucial role.

The Butter & Shortening Duo: Using both salted butter and shortening is the key. Butter provides that irreplaceable, rich flavor, while shortening ensures the cake stays exceptionally moist and has a perfect, tender structure.
Sour Cream Secret: This is the ingredient that sets this cake apart. The sour cream adds a subtle tang and an incredible richness that guarantees a velvety, non-dry crumb.
Evaporated Milk: Using evaporated milk instead of regular milk gives the cake a deeper, more custardy flavor and a denser, richer texture.
Cream Cheese Glaze: This isn’t a simple sugar glaze. The cream cheese adds a lovely tang that cuts through the sweetness of the cake, creating a perfectly balanced bite.

Making It Happen

Before you begin, take a deep breath. Baking this cake is a therapeutic process. First, preheat your oven to 325°F and generously grease and flour a classic Bundt pan. This is a crucial step to ensure your beautiful cake releases perfectly.

Now, let’s build the batter. In a large bowl, cream together the softened butter, shortening, and sugar. Don’t rush this. Beat it for a good 3-4 minutes until the mixture becomes pale, fluffy, and almost white. This incorporates air, which is essential for the cake’s texture. Beat in the vanilla extract, then add the eggs, one at a time, letting each one fully incorporate before adding the next. The mixture will become light and fluffy.

In a separate bowl, whisk together your flour, baking powder, and salt. This ensures the leavening is evenly distributed. Now, add this flour mixture to your butter and egg mixture alternately with the evaporated milk, starting and ending with the dry ingredients. This prevents the batter from curdling. Once everything is combined, let the mixer run on medium speed for a full two minutes. This develops the cake’s structure. Finally, use a spatula to gently fold in the sour cream until just combined.

Pour the thick, luxurious batter into your prepared pan and smooth the top. Bake for 55 to 60 minutes. The wait is the hardest part, as the scent of brown butter and vanilla fills your kitchen. The cake is done when it’s golden brown and a long toothpick inserted into the center comes out clean.

Let the cake cool in the pan on a wire rack for about 20 minutes. Then, with faith, invert it onto the rack. Let it cool completely before glazing. I know it’s tempting, but a warm cake will melt your beautiful glaze right off.

For the glaze, beat the softened cream cheese and butter together until completely smooth and fluffy. Gradually beat in the powdered sugar and vanilla. Then, add the milk a tablespoon at a time until it reaches a thick but pourable consistency. Drizzle it generously over your completely cooled cake and let it set for a few minutes before slicing.

You Must Know

Ingredient Temperature is Key: Your butter, eggs, and cream cheese MUST be at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter that bakes up evenly.
Don’t Skimp on Creaming: The “cream until pale and fluffy” step is not a suggestion. This is where you build the cake’s foundation. Properly creamed butter and sugar will look almost like a light, whipped frosting.
Cool Completely Before Glazing: I’ll say it again because it’s that important. Patience ensures a beautiful, drippy glaze instead of a melted mess.

Serving It Right

This cake is a dream with a hot cup of coffee or a glass of cold milk. For a truly decadent dessert, serve a slightly warmed slice with a scoop of vanilla bean ice cream and a handful of fresh berries. The contrast of warm cake, cold ice cream, and tart berries is sublime.

Make It Different

Lover of Lemon: Add the zest of two lemons to the batter with the sugar and butter for a bright, citrusy twist.
Almond Joy: Substitute one teaspoon of the vanilla extract with pure almond extract in both the cake and the glaze.
Berry Burst: Gently fold one cup of fresh or frozen (do not thaw) raspberries or blueberries into the batter right before pouring it into the pan.

Storing Your Masterpiece

Store the glazed cake, covered at room temperature, for up to 2 days. For longer storage, wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight and glaze before serving.

Success Tips

Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Scooping directly packs the flour in and can lead to a dry, dense cake. Also, when preparing your Bundt pan, be meticulous. Use baking spray with flour or thoroughly grease with butter and then dust with flour, tapping out the excess.

Frequently Asked Questions (FAQ)

Can I use all butter instead of the shortening?
You can, but the texture will be different. Shortening provides a more tender crumb and helps the cake stay moist for longer. Using all butter may result in a slightly denser cake.

My glaze is too thin/too thick. How can I fix it?
If it’s too thin, add more powdered sugar, a quarter cup at a time. If it’s too thick, add more milk, one teaspoon at a time, until it reaches your desired consistency.

Why did my cake stick to the pan?
This is almost always due to improper pan preparation. Be very generous with the grease and flour. Let the cake cool in the pan for the full 20 minutes—no less, no more—before attempting to invert it.

Can I make this in a different pan?
Yes, you can use two 9×5 inch loaf pans. The baking time will be less, so start checking for doneness at around 45 minutes.

What does the sour cream do?
Sour cream adds fat and acidity, which tenderizes the gluten in the flour, resulting in an incredibly soft, rich, and moist crumb that stays that way for days.

Recipe Card: Homemade Butter Pound Cake with Cream Cheese Glaze

Prep time: 25 minutes
Cook time: 1 hour
Total time: 1 hour 25 minutes (plus cooling)
Servings: 12-16
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: 1 Bundt Cake

Ingredients:

For the Cake:

2 ¾ cups granulated sugar
¾ cup salted butter, softened
¾ cup vegetable shortening
2 teaspoons pure vanilla extract
5 large eggs, at room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¾ cup evaporated milk
¼ cup full-fat sour cream

For the Cream Cheese Glaze:

4 ounces cream cheese, at room temperature
4 tablespoons salted butter, at room temperature
1 ½ – 2 cups powdered sugar
6 tablespoons milk (plus more as needed)
1 teaspoon pure vanilla extract

Instructions:

Preheat oven to 325°F (165°C). Thoroughly grease and flour a 10-12 cup Bundt pan.
In a large bowl, cream the sugar, butter, and shortening together on medium speed until light, pale, and fluffy (about 3-4 minutes). Beat in the vanilla.
Add the eggs one at a time, beating well after each addition until the mixture is fluffy.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the flour mixture to the butter mixture alternately with the evaporated milk, beginning and ending with the flour. Mix until just combined after each addition.
Beat the batter on medium speed for 2 full minutes. Then, use a spatula to gently fold in the sour cream.
Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for 20 minutes before inverting it onto the rack to cool completely.
For the glaze, beat the cream cheese and butter together until smooth and fluffy. Add 1 ½ cups of powdered sugar and the vanilla; mix until combined. Add milk until you reach a thick but pourable consistency. Add more sugar if it becomes too thin.
Drizzle the glaze over the completely cooled cake. Allow it to set before slicing.

Notes:
Ensure all refrigerated ingredients are at room temperature before beginning for a smooth, well-emulsified batter.

Allergy Info:
Contains gluten, dairy, and eggs.