There is something timeless and comforting about a simple butter cake. No frosting, no decorations, no complicated techniques — just pure, rich flavor and a soft, tender crumb that melts in your mouth. This classic butter pound cake is the kind of recipe every home baker should know by heart. It’s the cake you make for breakfast with coffee, for afternoon tea, or when guests come over unexpectedly.
The beauty of this cake is its simplicity. Using only basic pantry ingredients like butter, eggs, sugar, flour, and milk, you can create a bakery-quality cake that tastes luxurious and nostalgic at the same time. The texture is moist yet firm enough to slice perfectly. The flavor is buttery, slightly sweet, and deeply satisfying.
If you look at your image, you can see the golden crust, the smooth top, and the soft yellow interior. That color comes from real butter and eggs — no artificial flavors needed. This recipe recreates that exact result.
Let’s bake it step by step.
## Ingredients You Will Need
These simple ingredients create magic together.
- 3 cups all-purpose flour
- 1 cup unsalted butter (softened, room temperature)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
Optional additions:
- Lemon zest
- Orange zest
- Almond extract
- Powdered sugar for dusting
## Why Butter Cake Is Special
Unlike sponge cakes that are light and airy, a butter cake is richer and denser. The butter gives:
- Deep flavor
- Moist texture
- Soft crumb
- Longer freshness
This type of cake stays delicious for several days, which makes it perfect for meal prep or gatherings. The more it rests, the better the flavor becomes.
## Prepare Your Baking Pan
Preheat your oven to 175°C (350°F).
Grease a loaf pan or round cake pan with butter. Lightly dust with flour or line with parchment paper. This prevents sticking and helps the cake release easily.
A loaf pan gives you that beautiful tall bakery shape like in the photo.
## Cream Butter and Sugar
This is the most important step.
In a large bowl, beat the softened butter and sugar together for 4–5 minutes until:
- Pale yellow
- Fluffy
- Creamy
- Light in texture
This process adds air to the batter and creates a soft cake. Do not rush it.
If you skip proper creaming, your cake may turn dense or heavy.
## Add Eggs Slowly
Crack eggs one at a time.
Mix well after each egg.
Adding them slowly keeps the batter smooth and prevents curdling. The eggs provide structure and richness. They also help give that beautiful yellow color you see in the finished cake.
## Mix Dry Ingredients Separately
In another bowl combine:
- Flour
- Baking powder
- Salt
Whisk together.
This ensures even distribution and prevents lumps in the batter.
## Combine Wet and Dry Ingredients
Add the flour mixture gradually to the butter mixture.
Alternate with milk:
- Flour
- Milk
- Flour
- Milk
Mix gently after each addition.
Finish with vanilla extract.
Do not overmix. Stir only until combined. Overmixing develops gluten and makes the cake tough.
## Pour and Smooth the Batter
Transfer the batter into your prepared pan.
Use a spatula to smooth the top.
Tap the pan gently on the counter to remove air bubbles.
This helps the cake bake evenly and prevents cracks.
## Bake to Golden Perfection
Bake for 45–60 minutes.
Check with a toothpick. If it comes out clean, your cake is ready.
You’ll notice:
- Golden brown top
- Slightly crisp edges
- Amazing buttery smell
Let the cake cool in the pan for 10 minutes, then remove and place on a rack.
## Texture and Flavor
When sliced, you’ll see:
- Fine crumb
- Moist interior
- Soft buttery texture
- Light yellow color
The taste is rich but not heavy. Sweet but balanced. Perfect with tea, coffee, or milk.
It’s the kind of cake where one slice turns into two without you noticing.
## Optional Flavor Variations
You can easily customize this cake.
Add:
Lemon Butter Cake
Add 2 tablespoons lemon juice + zest.
Orange Cake
Add orange zest and a little orange juice.
Almond Cake
Replace vanilla with almond extract.
Chocolate Marble
Swirl cocoa batter inside.
Coconut
Add shredded coconut for tropical flavor.
Same base recipe, endless possibilities.
## Storage Tips
Butter cake stores beautifully.
- Room temperature: 3 days covered
- Fridge: 6 days
- Freezer: 2 months
Wrap tightly to keep moisture.
Warm slices for 10 seconds in the microwave to taste freshly baked again.
## Serving Ideas
This cake is incredibly versatile.
Serve with:
- Coffee
- Tea
- Hot chocolate
- Fresh fruits
- Jam
- Honey
- Ice cream
- Whipped cream
Or simply plain — it’s perfect on its own.
## Pro Baking Tips
Use room temperature ingredients
Measure flour correctly (don’t pack it)
Cream butter properly
Do not overmix
Check oven temperature
Cool before slicing
Small details make a big difference.
## Why This Recipe Always Works
This recipe is reliable because it follows the classic butter cake ratio:
Fat + Sugar + Eggs + Flour + Liquid
The balance creates structure, moisture, and flavor at the same time. That’s why pound cakes have been loved for generations — they simply never fail.
Even beginners can bake this successfully.
## Final Thoughts
A simple butter pound cake might look humble, but it delivers one of the most satisfying homemade desserts you can make. Soft, rich, comforting, and timeless. It reminds us that good food doesn’t have to be complicated.