Are you a fan of rich, moist, and indulgent baked goods? Look no further! Butter pound cakes are a classic dessert that never goes out of style. With their tender crumb and golden-brown crust, it’s easy to see why they’re a crowd-pleaser. But what makes them truly decadent is the addition of butter – lots and lots of it! In this article, we’ll be sharing 20 of the most irresistible butter pound cake recipes that are sure to satisfy your sweet tooth.
From classic vanilla to creative flavor combinations like lemon-glazed and chocolate-swirled, these buttery masterpieces are sure to impress. Whether you’re a seasoned baker or just starting out, we’ve got you covered with simple instructions and mouth-watering photos. So go ahead, get ready to indulge in the rich flavors of butter pound cake, and let’s get baking!
Classic Vanilla Butter Pound Cake
This classic recipe yields a moist and rich pound cake with a tender crumb and a subtle vanilla flavor, perfect for serving with tea or as a sweet treat.
Ingredients:
– 1 pound (450g) unsalted butter, softened
– 2 cups (250g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 3 1/4 cups (400g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. In a large mixing bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually add flour mixture and mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 50-60 minutes
Lemon Glazed Butter Pound Cake
Brighten up your dessert game with this moist and flavorful pound cake, infused with the zesty warmth of lemon glaze.
Ingredients:
– 1 cup (200g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 1/4 cups (285g) all-purpose flour
– 1 teaspoon baking powder
– Salt to taste
– 1 cup (120ml) whole milk, at room temperature
– Lemon glaze (recipe below)
Instructions:
1. Preheat the oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large mixing bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, followed by vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet ingredients and mix until just combined.
5. Pour in milk and mix until smooth.
6. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
Lemon Glaze:
– 1 cup (200g) powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cake before serving.
Chocolate Swirl Butter Pound Cake
Moist and buttery pound cake gets a luxurious boost with the addition of dark chocolate, creating a stunning swirl pattern throughout. Perfect for special occasions or as a treat for yourself.
Ingredients:
- 1 1/2 cups (190g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 3/4 cups (330g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup (60g) unsweetened cocoa powder
- 1 cup (120g) semisweet chocolate chips, melted and cooled slightly
Instructions:
- Precalve a 9×5-inch loaf pan. Preheat oven to 325°F (165°C).
- In a medium bowl, whisk together flour, baking powder, and cocoa powder. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- With the mixer on low speed, gradually add the flour mixture, then melted chocolate, in three parts, alternating between the two, beginning and ending with the flour mixture.
- Pour batter into prepared pan and smooth top. Swirl the remaining chocolate through the batter to create a marbled effect.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 55-60 minutes
Cream Cheese Butter Pound Cake
This rich and buttery pound cake is infused with the tanginess of cream cheese, making it a perfect dessert for any occasion.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 1/2 cup (120g) cream cheese, softened
– 2 3/4 cups (315g) all-purpose flour
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large mixing bowl, beat the butter until creamy. Gradually add sugar and beat until light and fluffy.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Add cream cheese and mix until well combined.
5. In a separate bowl, whisk together flour and salt. Add to wet ingredients and mix until just combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Brown Sugar Butter Pound Cake
Moist and buttery pound cake infused with the deep flavor of brown sugar, perfect for satisfying your sweet tooth.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. Cream butter and sugars until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually mix in flour, baking powder, and salt until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack.
Cooking Time: 50-60 minutes
Blueberry Lemon Butter Pound Cake
This moist and flavorful pound cake combines the sweetness of blueberries with the brightness of lemon, all wrapped up in a rich buttery crust. Perfect for serving as a dessert or snack.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 1/4 cups (285g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (120g) fresh or frozen blueberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Stir in lemon zest and juice.
4. Add flour, baking powder, and salt; mix until just combined.
5. Gently fold in blueberries.
6. Pour batter into prepared pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 55-60 minutes
Almond Butter Pound Cake with Amaretto Glaze
Elevate your baking game with this decadent pound cake infused with the nutty flavor of almond butter, topped with a sweet and tangy amaretto glaze. Perfect for special occasions or as a indulgent treat any time.
Ingredients:
For the cake:
– 1 ½ cups (190g) unsalted butter, softened
– 1 ¾ cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure almond extract
– 1 teaspoon baking powder
– ¼ teaspoon salt
– 2 ¼ cups (280g) all-purpose flour
– ½ cup (60g) creamy almond butter
For the glaze:
– 1 cup (200g) powdered sugar
– 2 tablespoons Amaretto liqueur
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. Beat butter, sugar, eggs, and almond extract until creamy. Add flour mixture and almond butter; mix until just combined.
3. Pour batter into prepared pan and smooth top.
4. Bake for 55-60 minutes or until a toothpick comes out clean.
5. Allow cake to cool completely before glazing with powdered sugar, Amaretto liqueur, and heavy cream.
Cooking Time: 1 hour 15 minutes
Coconut Butter Pound Cake with Toasted Coconut
A rich and moist pound cake infused with the creamy flavor of coconut butter, topped with toasted coconut flakes for added crunch.
Ingredients:
– 1 cup (200g) unsalted butter, softened
– 1/2 cup (100g) coconut butter, softened
– 1 3/4 cups (210g) all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup (200g) granulated sugar
– 2 large eggs, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (30g) toasted coconut flakes
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large mixing bowl, cream together butter, coconut butter, and sugar until light and fluffy.
3. Beat in eggs one at a time, followed by milk.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from oven and let cool in pan for 10 minutes before transferring to a wire rack.
Cooking Time: 50-60 minutes
Maple Bacon Butter Pound Cake
Elevate your brunch game with this rich and indulgent Maple Bacon Butter Pound Cake. The sweetness of the maple syrup pairs perfectly with the savory flavor of crispy bacon, all wrapped up in a moist and buttery pound cake.
Ingredients:
– 1 1/2 sticks unsalted butter, softened
– 1 cup granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure maple syrup
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 6 slices of cooked bacon, crumbled
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, followed by maple syrup.
4. Whisk together flour, baking powder, and salt. Add to the wet ingredients and mix until just combined.
5. Fold in crumbled bacon.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Pumpkin Spice Butter Pound Cake
This moist and flavorful pound cake combines the warmth of pumpkin spice with the richness of buttery goodness, perfect for a cozy fall evening or holiday gathering.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 1/2 cup (60g) packed light brown sugar
– 4 large eggs, at room temperature
– 2 teaspoons vanilla extract
– 2 3/4 cups (315g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup Pumpkin Spice Butter (see below)
– Confectioners’ sugar, for dusting
Pumpkin Spice Butter:
– 1/2 cup (115g) unsalted butter, softened
– 2 tablespoons granulated sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually add flour mixture, pumpkin puree, and Pumpkin Spice Butter; mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 55-60 minutes
Orange Blossom Butter Pound Cake
This moist and flavorful pound cake is infused with the warm, sunny scent of orange blossom water and topped with a creamy butter sauce.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons orange blossom water
– 2 1/4 cups (285g) all-purpose flour
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, followed by orange blossom water.
4. In a separate bowl, whisk together flour and salt. Gradually add to the wet ingredients and mix until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Butter Sauce:
– 1/2 cup (115g) unsalted butter, softened
– 1 tablespoon orange blossom water
Combine softened butter and orange blossom water until smooth. Spread or drizzle over cooled cake.
Strawberry Butter Pound Cake with Fresh Berries
A classic pound cake gets a sweet and indulgent twist with the addition of strawberry butter and fresh berries. This moist and flavorful cake is perfect for brunch, dessert, or as a special treat any time of day.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 3/4 cups (315g) all-purpose flour
– 1 teaspoon baking powder
– Salt, to taste
– Strawberry butter (recipe below), for spreading
– Fresh strawberries and whipped cream, for serving
Instructions:
1. Preheat the oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large mixing bowl, beat the sugar and butter until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Strawberry Butter:
– 1/2 cup (115g) unsalted butter, softened
– 2 tablespoons strawberry jam
– 1 tablespoon powdered sugar
Mix all ingredients together until smooth and creamy. Spread on top of the cooled cake before serving with fresh berries and whipped cream.
Espresso Chocolate Chip Butter Pound Cake
Rich, buttery pound cake infused with the deep flavor of espresso and dark chocolate chips – a perfect combination for coffee lovers and chocoholics alike.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons vanilla extract
– 1/2 cup (60g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup (30g) espresso powder
– 1 cup (120g) dark chocolate chips (at least 60% cocoa)
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet ingredients and mix until just combined.
4. Stir in espresso powder and chocolate chips.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Banana Nut Butter Pound Cake
Moist and flavorful, this banana nut butter pound cake is perfect for a sweet treat or as a gift for friends and family.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 2 ripe bananas, mashed
– 1/2 cup (120g) creamy peanut butter
– 1 teaspoon pure vanilla extract
– 2 3/4 cups (315g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup (60g) chopped walnuts
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Add mashed bananas, peanut butter, and vanilla extract; mix until well combined.
4. Gradually add flour, baking powder, and salt; mix until just combined.
5. Fold in chopped walnuts.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Caramel Drizzle Butter Pound Cake
Moist and decadent, this pound cake is elevated by a velvety caramel drizzle and the subtle flavor of butter.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 3/4 cups (315g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– Caramel drizzle (store-bought or homemade)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large mixing bowl, cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually add flour mixture; mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Allow cake to cool completely before drizzling with caramel.
Cooking Time: 45-50 minutes
Red Velvet Butter Pound Cake with Cream Cheese Frosting
This decadent cake combines the classic flavors of red velvet and cream cheese with a moist butter pound cake, perfect for special occasions or everyday indulgence.
Ingredients:
For the cake:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons red food coloring
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup buttermilk
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until just combined.
3. Add buttermilk and red food coloring; mix until smooth.
4. Pour batter into prepared pan and bake for 55-60 minutes or until a toothpick inserted comes out clean.
5. Let cool completely before frosting.
Frosting:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until combined.
3. Add vanilla extract; mix well.
4. Spread or drizzle over cooled cake.
Cook Time: 55-60 minutes
Gingerbread Butter Pound Cake with Molasses Glaze
Warm up to the festive flavors of the season with this moist and indulgent Gingerbread Butter Pound Cake topped with a rich Molasses Glaze!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 2 teaspoons ground ginger
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 large eggs
– 1/2 cup crystallized ginger, finely chopped
– Molasses Glaze (recipe below)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time.
4. Add chopped crystallized ginger and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 50-55 minutes or until a toothpick inserted comes out clean.
Molasses Glaze:
1. Whisk together 2 tablespoons molasses, 1 tablespoon powdered sugar, and 1/4 teaspoon salt until smooth.
2. Drizzle over warm cake and serve.
Cooking Time: 50-55 minutes
Peanut Butter Swirl Butter Pound Cake
Moist and rich, this peanut butter swirl pound cake is a perfect treat for any occasion. With a gooey peanut butter center, it’s sure to satisfy your sweet tooth.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 3/4 cups all-purpose flour
– 1 teaspoon salt
– 1/2 cup creamy peanut butter
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually add flour and salt; mix until just combined.
5. Stir in peanut butter until well combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Dollop peanut butter on top of cake, creating a swirl pattern.
8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
9. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Raspberry Almond Butter Pound Cake
Elevate your dessert game with this moist and flavorful pound cake infused with the sweetness of raspberries and the nutty goodness of almond butter. Perfect for a special occasion or a cozy afternoon treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup raspberry jam
– 2 tablespoons almond butter
– 1/4 cup sliced almonds (optional)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, sugar, and softened butter until smooth.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Fold in raspberry jam and almond butter until well combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
7. Let cool on wire rack for 10 minutes before transferring to a serving plate.
Cooking Time: 50-60 minutes
Tiramisu Butter Pound Cake with Mascarpone Frosting
Elevate your dessert game with this decadent pound cake infused with the flavors of tiramisu, topped with a rich mascarpone frosting. Perfect for special occasions or everyday indulgence.
Ingredients:
For the cake:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 3/4 cups (315g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (120ml) whole milk
– 1/2 cup (60ml) strong brewed coffee
For the mascarpone frosting:
– 8 ounces (225g) mascarpone cheese
– 2 tablespoons unsalted butter, softened
– 2 cups (400g) powdered sugar
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. Beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Beat just until combined.
4. Stir in brewed coffee and vanilla extract.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
7. Let cool completely before frosting.
Frosting:
1. Beat mascarpone cheese and butter until smooth.
2. Gradually add powdered sugar, beating until fully incorporated.
3. Add vanilla extract and mix well.
Summary
Indulge in the rich and buttery world of pound cakes with these 20 decadent recipes. From classic vanilla to innovative flavors like maple bacon and tiramisu, there’s something for every sweet tooth. Each recipe features generous amounts of butter for an irresistibly moist texture. Whether you’re a fan of citrusy zests, nutty aromas, or chocolatey swirls, these pound cakes are sure to satisfy your cravings. So go ahead, get your butter on, and treat yourself to a slice (or two) of heaven!