So, this Moist Butter Pound Cake stays true to its name. Simply buttery, rich and moist. This cake has a beautiful texture and taste. It can be served with any frosting or even served freshly baked. Thus, this is one recipe which every baker must have and every cake lover must try.
Foolproof & Easy Moist Butter Pound Cake
First of all, this cake is the easiest cake to make as the ingredients used are very basic and to the point. Also, it is one of the oldest cake recipes of all times and still considered as the best. However, each baker or family that bakes a pound cake may have their own little secret family recipe, moreover, a recipe simply given to them by their granma’s or ancestors. So, here’s my simple and easy foolproof recipe
Moist Butter Pound Cake
So, here’s sharing with you one of the most easiest cakes to make. So, it is one of those recipes that I learned from my mother and she learned from her mother. Simple flavors and so moist that no one could resist it. As a result, this is perfect for your tea time experiences and therefore, also serves as a good base for fondant based cakes or even fresh cream cakes.
Moist Butter Pound Cake
The Best Butter Pound Cake Recipe
Firstly, one of the most important ingredients for this Vanilla Pound Cake is the BUTTER. I like to use salted yellow butter. It’s perfect… The butter is what makes this butter cake so delicious and moist, as a result, it compliments any frosting and also tastes great all by itself.
Also, it is a simple cake to make and always turns out excellent. Thus, with no much drama let’s get started…
Moist Butter Pound Cake – Easy homemade pound cake recipe
Printable Recipe
Ingredients
- 3 large eggs
- 1 tablespoon vanilla essence
- ½ cup milk
- 160 grams salted butter
- 1 cup castor sugar
- 210 grams all purpose flour maida
- 11/2 teaspoon baking powder
Instructions
- In a large bowl, combine the eggs, vanilla essence & milk. Beat well and set aside
- In another bowl, sift the flour & baking powder together. Set aside
- Now, in another bowl again, beat the butter & sugar together until light & fluffy. Add the beaten eggs & milk mixture and beat
- Add in the flour mixture and fold using a spatula. The mixture should be smooth with no lumps
- Line a 6 inch baking tray with parchment paper and pour the cake batter into it
- Bake at 160 degrees C for 50-60 mins or until an inserted skewer comes out dry
Recipe Notes
Recipe Video
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The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
