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–+ servings
slice of traditional butter pound cake loaf on a white plate with fresh strawberries on top.

Traditional Butter Pound Cake Loaf

Mimi Council
The best ever organic pound cake! This simple pound cake without leavening is a showstopper on its own, or you can dress it up with fresh fruit!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
1 hour
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 395 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • 1-pound Loaf Pan
  • Parchment Paper Sheets

Ingredients
 
 

  • 113 grams salted butter (softened)
  • 340 grams cane sugar
  • 1 ½ teaspoons vanilla extract
  • 3 large eggs (room temperature)
  • ½ cup milk (room temperature)
  • 212 grams cake flour
  • ¼ teaspoon fine sea salt
  • powdered sugar (for topping)

Instructions
 

  • Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar and vanilla extract. Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
  • Add the milk, cake flour and sea salt in that order, and mix on low until combined, scraping down the sides of the bowl as needed to ensure a smooth batter and everything is mixed.
  • Pour the cake batter into the loaf pan and spread evenly.
  • Bake for 1 hour 15 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pan.
  • Sift powdered sugar on top.
  • Store in an airtight container for up to 7 days.

Video

Notes

Tips
  • Always weight ingredients for the best results.
  • Depending on the loaf pan you use, you'll get a slightly different size. I used my Caraway loaf pan here as I think it browns much better on the sides. But, I used to use my USA Pan loaf pan when we made this at my bake shop and this gives you more clean edges and a more square loaf slice.
  • If using a good nonstick pan, you can skip the parchment paper, like I do when I use the Caraway loaf pan. But, if I'm using an aluminum loaf pan, I always line with parchment paper.
  • I like to bake this loaf cake at night so it has time to cool completely before removing and serving. I think pound cake is best when you let it rest for a bit for the flavor to fully develop!
High Altitude — Bake at 350°F for 1 hour, or until a wooden pick inserted in the center comes out clean.

Nutrition

Calories: 395kcalCarbohydrates: 62gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 94mgSodium: 194mgPotassium: 78mgFiber: 1gSugar: 43gVitamin A: 467IUCalcium: 36mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!