Buttery Pound Cake #BundtBakers

Buttery Pound Cake,  a variation on  the traditional pound cake, uses simple ingredients for mild vanilla flavor with a hint of almond.
Buttery Pound Cake

Buttery Pound Cake

By Sue Lau | Palatable Pastime

Buttery  pound cake is my recipe of the day  with  the blogging group Bundt Bakers. I am  hosting this   month so chose the theme. July is   usually filled with so  many patriotic cakes  it is unreal.  So  I thought about how nice it  would be  to have the freedom get away from that if we so chose. So “Let Freedom  Ring!”  (you see what I did there, right?)

Buttery Pound Cake

Of course we can always  do something that reminds of the red  white and  blue but everything  else is fair game too. As they say “Free- it’s the American way!”

I decided to do a pound cake this month. The only other I had posted was an Eggnog  Pound cake which is great for around the  winter holidays. Pound cake is something I like to have a lot if I have an abundance of berries, which I can sugar up and spoon over the top with whipped cream  for an easy  shortcake.

Buttery Pound Cake

This isn’t the traditional pound cake per se- that one will have a pound  each of butter, sugar, flour, and eggs. And that’s it.

My buttery pound cake has a lot of the character of a plain pound cake but I have  played around with the ingredients just a touch.

Bundt Bakers

Bundt Bakers July 2020:

Let Freedom Ring! (Freestyle Bundt Cakes of All Types)

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Buttery Pound Cake

Buttery Pound Cake

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Buttery Pound Cake

Buttery Pound Cake

Sue Lau
No ratings yet
Prep Time 15 minutes
Cook Time 50 minutes
Course Cake, Dessert
Cuisine American
Servings 10


  • 10-inch Bundt pan


  • 12 ounces unsalted butter softened
  • 2 cups granulated sugar
  • 3 teaspoons vanilla
  • 2 teaspoons cake batter extract
  • 1 teaspoon almond extract
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 large eggs at room temperature
  • 3 cups all-purpose flour
  • 3/4 cup buttermilk
  • powdered sugar for dusting top of cake


  • Preheat the oven t o 350F.
  • Spray a standard Bundt pan with Baker's Joy release spray or liberally grease and flour.
  • Cream butter and sugar in mixer fitted with a paddle until light and fluffy.
  • Add extracts, baking powder and salt, then eggs one at a time.
  • Gradually add half the flour, then the buttermilk, then the remaining flour, beating until smooth.
  • Spread batter evenly in the pan.
  • Bake for about 50 minutes or until a toothpick can be inserted and removed cleanly, without wet batter sticking to it.
  • Cool in pan 15 minutes, then turn out and finish cooling on a wire rack.
  • Dust with powdered sugar when cool, if desired.


From the kitchen of palatablepastime.com
Keyword Bundt cake
Tried this recipe?Let us know how it was!

Buttery Pound Cake

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