Martha Stewart Butter Pound Cake

This Martha Stewart Butter Pound Cake is a rich and tender recipe, which uses simple pantry staples like butter and vanilla extract. It’s a classic, foolproof dessert, ready in about 1 hour and 20 minutes.

Martha Stewart Butter Pound Cake Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour (spooned and leveled), plus more for pan
• 1 cup sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt

How To Make Martha Stewart Butter Pound Cake

1. Preheat and prepare the pan: Preheat your oven to 350°F. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan and set aside.
2. Cream butter and sugar: In a mixer on high speed, beat the butter and sugar together until light and fluffy.
3. Add eggs and flavoring: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla and salt.
4. Mix in flour: With the mixer on low, gradually add the flour. Mix just until combined—do not overmix.
5. Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
6. Cool the cake: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and turn upright to cool completely.

Recipe Tips

• What makes pound cake dense and buttery? Proper creaming of butter and sugar is key to a moist, dense texture.
• Can I add lemon or almond extract? Yes, swapping out or combining with vanilla gives flavor variety.
• Why use spooned and leveled flour? It ensures the proper amount of flour without packing, which can make the cake dry.
• How do I know it’s fully baked? The top should be golden and a toothpick inserted in the center should come out clean.
• Can I double the recipe? Yes, but use a larger pan or bake in two loaf pans.

What To Serve With Butter Pound Cake

This buttery classic is versatile and delicious on its own or with add-ons:

• Fresh strawberries or mixed berries
• Whipped cream or vanilla ice cream
• Lemon glaze or chocolate drizzle
• Toasted and topped with jam for breakfast
• A dusting of powdered sugar

How To Store Butter Pound Cake

Room Temperature: Store tightly wrapped or in an airtight container for up to 3 days.

Refrigerate: Store up to 5 days. Bring to room temperature before serving.

Freeze: Wrap tightly in plastic and foil and freeze for up to 2 months. Thaw overnight in the fridge.

Butter Pound Cake Nutrition Facts

• Calories: 330 kcal
• Carbohydrates: 34g
• Protein: 5g
• Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 135mg
• Sodium: 160mg
• Sugar: 18g
• Calcium: 25mg
• Iron: 1.2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use salted butter?
Yes, just reduce or omit the added salt in the recipe.

Why is my cake dry?
Overbaking or too much flour can lead to dryness. Check early and measure accurately.

Can I bake this in a bundt pan?
Yes, but adjust baking time and ensure thorough greasing.

What if I don’t have a mixer?
You can cream butter and sugar by hand with a sturdy spoon or whisk—it just takes longer.

Is this cake good for layering?
Yes, it slices cleanly and holds up well to frosting or fruit layers.

Try More Recipes:

• Martha Stewart Butter Cake
• Martha Stewart Brown Sugar Cake
• Martha Stewart Brown Sugar Angel Food Cake