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Old School Butter Pound Cake

I am not really a dessert type of girl, BUT there are two cakes that I can eat all day. Yes, butter pound cake is one of them. This recipe will deliver a rich and moist cake. I am sure your taste buds will thank you. I am sure you will leave your approval stamp on this recipe!

Old School Butter Pound Cake


  •     1 1/2 c  cake flour
  •     1 1/2 c all-purpose flour
  •     3 stick butter, unsalted (softened at room temp)
  •     8 oz cream cheese, room temperature
  •     3 1/4 c sugar
  •     1 1/2 tsp vanilla extract
  •     1 1/2 tsp almond extract
  •     1 tsp salt
  •     6 large eggs


Beat butter and cream cheese with a mixer on medium speed until mixture comes together.

Add sugar and extracts; beat until light and fluffy. Reduce speed to low.

Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.

Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan.

Place in cold oven. Heat oven to 325 degrees. Bake until an inserted tester comes out clean about 1 1/2 hours.

Remove cake from pan. Let cool on wire rack.

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