Real Butter Pound Cake Recipe

By Lisa Maliga copyright 2015-2025

real butter pound cake by lisa maliga

This easy-to-make pound cake is rich and delicious, just like the one my mom used to bake. I used high-quality, GMO-free imported butter, pure cane sugar, and free-range eggs from chickens that roam outdoors. Using premium ingredients makes a noticeable difference in the aroma and flavor, creating a mouthwatering experience as it bakes and comes out of the oven.

Ingredients:

8 ounces salted butter softened to room temperature

1 cup pure cane sugar https://amzn.to/3XK6ve0

1 Tablespoon lemon juice

4 large eggs free range or pasture-raised

2 cups unbleached all-purpose flour https://amzn.to/4iLDK8G

1/4 teaspoon baking powder https://amzn.to/4ir6wf5

1/4 teaspoon vanilla extract https://amzn.to/4bNdzwa

Oven Temperature: 300 Degrees Fahrenheit

Grease a loaf pan [9″ by 5″] lightly with butter.

Beat the butter for about a minute until you have a creamy texture.

Add the sugar. Beat the butter and sugar together for about 5 minutes. Make sure they’re combined and whip a lot of air into the mixture to make the batter fluffy.

Add eggs to the butter and sugar mixture and mix for about 5 minutes.

Add  lemon and vanilla extract.

In a bowl, combine the flour and baking powder.

Add flour mixture to your mixing bowl.

Mix until the flour is incorporated and forms a stiff batter. Don’t overmix. 

Pour batter into your prepared loaf pan. With a spatula, smooth the dough down so that the surface is relatively flat and fills the pan.

Bake for 1 hour 30 minutes.

You’ll know it’s done when: top is golden and edges are starting to brown. The crust will be fairly firm and the center may have a crack or two.

Let it rest in the pan for about 10 minutes. Run a knife along the edge and carefully turn it out of the pan. Place it right-side up on a rack to cool.

Serve as is or add ice cream, fresh berries, lemon glaze or sprinkle with powdered sugar.

Love to bake? Check out some of my dessert cookbooks!