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Buttery Pound Cake

Sue Lau
Prep Time 15 mins
Cook Time 50 mins
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