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Simple and easy southern butter pound cake with a heavy hint of lemon.
Slap Yo’ Mamma Good
I ran into this recipe in my Washington Street United Methodist Church’s (Columbia, SC) Bicentennial Cookbook, one of my favorite southern church cookbooks.
This is such an easy old school butter pound cake recipe. It uses simple and minimal ingredients that I bet you have sitt’n in your kitchen right now.
This dreamy cake has that buttery, classic pound cake flavor with a heavy hint of lemon. Plus, because of all that buttah and milk this cake is perfectly moist, rich and dense. Y’all, this jewel is hands down slap yo’ mamma good.
What To Do With This Easy, Moist Pound Cake
As with all pound cakes, this old school butter pound cake can be served at almost any occasion from a church pot luck to an elegant dinner party. You an also serve it to yourself when your down and lonely, as it has been known to help comfort in times of need.
Note, wherever you serve this, you will be a Betty Crocking rock star, because this is one of the best, easiest and moist pound cake recipes ever.
As well as being able to serve this old school butter pound cake practically anywhere, this cake can be served and paired with a so many toppings; such as, fruits, berries, sauces, ice cream, whipped cream, etc.
Even though it’s just brilliant naked it would also be delish with different glazes (my cream cheese glaze would work really well). You can’t go wrong with this amazing cake.
Easy Butter Pound Cake Recipe Ingredients
- Butter softened
- Eggs Room temperature
- Vanilla Extract
- Lemon Extract
- All purpose flour Sifted
- Baking powder
Moist Easy Pound Cake Recipe
- Cream butter and sugar.
- Add eggs, vanilla and lemon extracts
- Add flour, baking powder and milk.
- At 325 bake for 1 hour and 10 minutes and cool.
How Long Should You Let A Pound Cake Cool In The Pan.
Southern Living says in its 10 Steps to the Perfect Pound Cake post, that after removing the cake from the oven place it on a wire rack right side up and let it cool 10 minutes. This helps the cake become sturdy enough to release from the pan without breaking. Letting the cake cool to long in the pan can also be tragic, causing the cake to become damp and stick to the pan.
Because I’ve had enough epic tails of “cakes sticking to the pan fails” I set a kitchen timer for 10 minutes after I remove the cake from the oven and place it on my Nordic Ware wire cooling grid. This helps prevent more heart breaking cake fails.
Does Cake Taste Better The Next Day?
From what I’ve read about cake baking and from my many years of cake baking experience, I say YES!
After a cake sits for a day, the moisture inside the cake is allowed to distribute evenly throughout the cake. This also allows time for the cake flavors to disburse throughout the cake and combine with other flavors.
Final Thoughts On This Simple Butter Pound Cake Recipe
This super easy recipe, with basic every day ingredients, creates a moist, rich, buttery cake with a heavy hint of lemon. Simplicity at its best.
In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.
I have linked to our related recipes below and I’m sure you will love them.
More Easy Butter Pound Cake Recipes
- Melt In Your Mouth Cream Cheese Pound Cake
- To Die-For Buttermilk Pound Cake
- Lemon Buttermilk Pound Cake
- Easy 5 Ingredient Pound Cake
- Ultimate Whipping Cream Pound Cake
- Easy Peasy Classic Southern Pound Cake
OLD SCHOOL BUTTER POUND CAKE
- Stand or Hand Mixer
- Bundt or Tube Pan For bundt pan 10 – 15 cup capacity
- 1.5 cups Butter or 3 sticks softened
- 3 cups Sugar
- 6 Eggs Room temperature
- 1 tsp. Vanilla extract
- 1 tsp. Lemon extract
- 3 cups All purpose flour Sifted
- 1 tsp Baking powder level off powder in spoon
- 1 cup Milk
- Preheat oven to 350
- Sift your flour and baking powder
- Cream butter and sugar until they are light and fluffy. Should be lighter in color and less gritty.
- Add eggs one at a time, mixing each well before you add the next
- Add vanilla and lemon extracts
- Add flour and baking powder alternating with milk. Start and end with your flour mixture.
- Bake for 1 hour and 10 minutes. Insert a knife or tooth pick and make sure it comes out clean
- Cool 10 minutes and remove from pan