Mile High All Butter Pound Cake
Indulge in the luxurious simplicity of the Mile High All Butter Pound Cake, a show-stopping classic that’s as pleasing to the eyes as it is to the palate. Made with rich, creamy unsalted butter, six large room-temperature eggs, and a generous splash of pure vanilla extract, this pound cake boasts a velvety texture and a golden, buttery crumb that rises to impressive heights. The secret to its tender perfection lies in alternating the dry ingredients with whole milk, ensuring a smooth, airy batter that bakes beautifully in a bundt or tube pan. With an irresistibly fragrant aroma and a cook time of just 90 minutes, this cake is a versatile treat perfect for any occasion. Serve it plain, dusted with powdered sugar, or paired with fresh berries and whipped cream for an elegant dessert. Whether enjoyed at a family gathering or as a comforting coffee companion, this Mile High All Butter Pound Cake is sure to become a beloved staple in your baking repertoire.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 340 grams unsalted butter, softened
- 400 grams granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 320 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 milliliters whole milk, room temperature
Directions
Step 1
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all crevices are coated to prevent sticking.
Step 2
In a large mixing bowl, beat the softened butter and sugar together using a hand mixer or stand mixer fitted with the paddle attachment. Cream for about 3-5 minutes on medium-high speed until the mixture is light, fluffy, and pale in color.
Step 3
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the mixing bowl as needed to ensure even mixing.
Step 4
Mix in the vanilla extract until evenly combined.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 6
With the mixer on low speed, alternate adding the dry ingredients and milk to the butter mixture. Start and end with the dry ingredients. Add in thirds: dry-wet-dry-wet-dry, mixing just until incorporated. Be careful not to overmix to preserve the cake's light texture.
Step 7
Pour the batter into the prepared pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Step 8
Bake in the preheated oven for 85-90 minutes. Check for doneness by inserting a long toothpick or skewer into the center. If it comes out clean or with just a few moist crumbs, the cake is done.
Step 9
Remove the cake from the oven and let it cool in the pan for 15-20 minutes before inverting onto a wire rack. Allow the cake to cool completely to room temperature before slicing.
Step 10
Serve plain, dusted with powdered sugar, or with a dollop of whipped cream and berries. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
| Serving size | (1500.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5655.7 |
| Total Fat 313.1g | 0% |
| Saturated Fat 186.6g | 0% |
| Cholesterol 1870.4mg | 0% |
| Sodium 2153.0mg | 0% |
| Total Carbohydrate 659.7g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 407.1g | |
| Protein 76.0g | 0% |
| Vitamin D 302.9IU | 0% |
| Calcium 423.3mg | 0% |
| Iron 21.1mg | 0% |
| Potassium 996.2mg | 0% |
Source of Calories