This Moist Old-Fashioned Butter Pound Cake is a timeless dessert that brings melt-in-your-mouth texture and rich buttery flavor to any occasion. Made with simple pantry ingredients and finished with a silky butter glaze, this cake is soft, sweet, and absolutely irresistible. Whether you’re baking for family, friends, or a special event, this pound cake delivers bakery-quality results with minimal effort.
Ingredients
For the Pound Cake
- Unsalted butter: 1 cup
- Granulated sugar: 1 cup
- Large eggs: 2
- Buttermilk: 1/4 cup
- Vanilla extract: 2 teaspoons
- All-purpose flour: 3 cups
- Baking powder: 1/2 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
For the Butter Glaze
- Unsalted butter: 1/2 cup
- Confectioners’ sugar: 1 cup
- Vanilla extract: 1 teaspoon
- Water: 2 tablespoons
Who Is This Recipe For?
This pound cake is perfect for:
- Home bakers who want a fail-proof classic
- Anyone looking for a beginner-friendly dessert
- Families who enjoy soft, buttery cakes
- Holiday, potluck, or celebration desserts
- People who love simple ingredients with big flavor
Why It’s Great
✔ Ultra-moist and buttery texture
✔ Easy, straightforward ingredients
✔ Perfect for holidays, birthdays, or everyday treats
✔ Delicious on its own or topped with berries, ice cream, or whipped cream
✔ The butter glaze keeps the cake moist for days
Kitchen Equipment Needed
- Electric mixer (hand or stand mixer)
- Large mixing bowls
- Measuring cups & spoons
- Rubber spatula
- Whisk
- 9×5-inch loaf pan or bundt pan
- Cooling rack
- Small saucepan (for glaze)
Instructions
1. Prepare the Batter
- Preheat your oven to 350°F (175°C) and grease your loaf or bundt pan.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time.
- Add buttermilk and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
2. Bake the Cake
- Pour the batter into the prepared pan.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake for 10 minutes, then transfer to a wire rack.
3. Make the Butter Glaze
- In a small saucepan, melt the butter over low heat.
- Stir in confectioners’ sugar, vanilla, and water until smooth.
- Brush or drizzle the warm glaze over the warm cake to allow it to soak in.
Storage
- Room temperature: Store tightly wrapped for 3–4 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Wrap slices individually and freeze for up to 3 months.
Thaw at room temperature for best texture.
FAQ
Can I replace buttermilk?
Yes—mix 1/4 cup milk with 1 teaspoon lemon juice or vinegar. Let sit 5 minutes.
Can I add flavor variations?
Absolutely! Try almond extract, lemon zest, or add chocolate chips.
Can I use salted butter instead?
Yes, but reduce added salt to 1/4 teaspoon.
What pan works best?
Both loaf pans and bundt pans work well. Just adjust baking time as needed.
Conclusion
This Moist Old-Fashioned Butter Pound Cake is rich, tender, and incredibly simple to make. The buttery glaze ensures a soft, melt-in-your-mouth texture that keeps the cake moist for days. Whether served plain or dressed up with toppings, it’s a dessert you’ll want to bake again and again.
