Classic Butter Pound Cake
This is a classic butter pound cake and contains just 6 ingredients. It is the Davis Baking Powder version of the traditional “pound of butter, pound of sugar, pound of eggs, pound of flour” cake.
- 1 lb. butter (4 sticks)
- 1 lb. powdered sugar (16 oz)
- 4 eggs, plus 4 egg whites
- 2 3/4 C. all-purpose flour
- 1 Tbsp. Davis Baking Powder
- 1 Tbsp. vanilla extract
- 1 1/2 C. powdered sugar
- 3 Tbsp. milk, plus more as needed
- 1 Tbsp. clear vanilla extract, optional
Preheat oven to 325° F. Grease a 10-inch Bundt or Angel Food Cake pan, then set aside.
Using a stand mixer fitted with the paddle attachment or a hand mixer and large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg. Add egg whites; beat well. Blend in vanilla.
Gradually add flour, baking powder; mix until thoroughly blended. Pour into prepared pan.
Bake at 325° F. for 1 hour and 10 minutes or until wooden toothpick inserted into center of cake comes out clean. Cool ten minutes. Remove from pan. Before serving, sprinkle with additional powdered sugar or powdered sugar glaze, if desired.
Whisk powdered sugar with milk and vanilla. Add additional milk if needed to make the glaze a thin consistency for pouring over cooled cake.