Classic Butter Pound Cake With Butter Drizzle

Last Updated on September 24, 2025 by Soul Food Cooking

For me there are very few desserts that are as comforting as my Butter Pound Cake. It is a staple on my holiday dessert table and present at family gatherings and Sunday dinners. As the creator of Soul Food Cooking, I have spent years perfecting recipes that celebrate the heart and soul of Southern cuisine. My butter pound cake recipe is one I take pride in because it is so easy to make, elegant and delicious every single time. If you are looking for a foolproof butter pound cake recipe that turns out moist, golden and flavorful, you are in the right place. 

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Why You’ll Love This Recipe

• Classic & Timeless – Butter pound cake never goes out of style.
• Perfect Texture – Moist, tender crumb that holds together beautifully.
• Rich Flavor – The combination of butter, sugar, almond and lemon extracts creates a cake that is both comforting and indulgent.
• Crowd-Pleaser – Whether for a potluck, Sunday dinner or holiday dessert table, this cake is always a hit.
• Simple Ingredients – Made with pantry staples, so you can bake it anytime.

Ingredients You’ll Need

• Here’s what you’ll need to make this delicious butter pound cake:
• All-Purpose Flour – The foundation of the cake, giving it structure.
• Butter – Butter is the main ingredient and for this recipe we use a lot of it. It provides richness, moisture and that classic buttery flavor. Using high-quality butter will truly elevate taste and texture of your cake.
• Granulated Sugar – Sweetens the cake contributes to its tender crumb. Creaming the butter and sugar together ensures the cake properly rises.
• Eggs – Add richness, color, and structure to the cake, making it soft yet sturdy.
• Milk – Adds moisture, and keeps the cake from being too dense.
• Baking Powder & Salt – Baking powder provides a gentle rise, while salt enhances flavor.
• Almond & Lemon Extracts – These two extracts work beautifully together. The almond adds warmth and nuttiness, while the lemon brightens the flavor, keeping the cake from being overly heavy.
• For the butter drizzle:
• Butter, Sugar, Water & Vanilla Extract – Combined to create a glossy, sweet glaze that soaks into the cake, adding extra flavor and moisture.

Substitutions and Variations

• Butter – If you don’t have unsalted butter, you can use salted butter and simply reduce the added salt in the recipe.
• Milk – Whole milk works best, but you can substitute with buttermilk for a tangier flavor or heavy cream for a richer cake.
• Extracts – Swap almond extract for vanilla if you prefer a more traditional flavor, or add orange extract for a citrus twist.
• Sugar – Granulated sugar is best, but a portion can be swapped with light brown sugar for a deeper flavor.
• Glaze – Instead of butter drizzle, try a powdered sugar glaze or serve the cake with fresh whipped cream.

Tools You Will Need

• Bundt Cake Pan
• Stand Mixer or Hand Mixer
• Cooking Utensils

Video Tutorial for Butter Cake

Step By Step Instructions

1) Prep

Preheat oven to 350°F (175°C). Position the oven rack to the center of the oven for even baking. Generously grease and flour your Bundt pan (or spray with baking spray). Set aside.

2) Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder and salt until well combined. Set aside.

3) Cream Butter & Sugar

In the bowl of a stand mixer fitted with the paddle attachment, add butter and granulated sugar. Beat on medium speed until very light and fluffy, about 3–5 minutes, scraping the bowl halfway through. (Proper creaming helps create a tender crumb.)

4) Add Eggs

Add the eggs one at a time, mixing on low–medium speed and scraping the bowl after each addition. Mix just until each egg is fully incorporated before adding the next.

5) Alternate Dry Ingredients and Milk

With the mixer on low, add the flour mixture and the milk alternating (flour → milk → flour → milk). Mix until just combined. Avoid over mixing.

6) Add Extracts

Add lemon extract and almond extract. Mix briefly on low to combine, then finish folding by hand with a spatula to ensure the batter is smooth and even.

7) Fill the Pan & Bake

Transfer the batter to the prepared Bundt pan. Smooth the top with a spatula to level. Bake at 350°F for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. (Optional: the center should read 200–205°F on an instant-read thermometer.)

8) Make the Butter Drizzle

During the last 10 minutes of baking, prepare the drizzle: In a small saucepan over medium heat, melt 1/2 cup butter. Stir in 3/4 cup sugar and 2 teaspoons vanilla extract. Cook, stirring, until the sugar is mostly dissolved. Pour in 1/4 cup water. Continue stirring and bring to a light simmer for 1–2 minutes, then remove from heat.

9) Soak, Rest & Unmold

When the cake is done, place the pan on a cooling rack. While the cake is still in the pan, slowly pour the warm butter drizzle evenly over the surface. Let it soak for 12 minutes.

Place the rack over the pan and invert to release the cake. If needed, gently tap the pan to help it unmold. Cool completely before slicing.

A Brief Fact About Butter Cake

Butter cake originated in Europe, but the American version, pound cake gets its name from its original formula: one pound each of butter, sugar, flour, and eggs. Over time, bakers refined the recipe for lighter texture and more flavor. Today, butter pound cake is a beloved dessert in many Southern kitchens often passed down through generations.

What to Eat With Butter Cake

Butter pound cake pairs wonderfully with:

• Fresh Berries – Strawberries, blueberries, or raspberries balance the richness.
• Ice Cream – A scoop of vanilla, chocolate, butter pecan or strawberry ice cream makes it extra indulgent.
• Whipped Cream – Light, airy, and simple.
• Coffee or Tea – Perfect for breakfast or afternoon gatherings.
• Fruit Compote – Warm peach, apple, or cherry compote complements the buttery sweetness.

How to Store Butter Pound Cake

• At Room Temperature: Wrap the cake tightly in plastic wrap or store in an airtight container. It will stay fresh for 4 days.
• In the Refrigerator: Store in an airtight container for up to 7 days. Allow it to come to room temperature before serving for the best flavor and texture.
• Freezer Storage: Wrap individual slices or the whole cake in plastic wrap then place in a freezer-safe bag. It will keep for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

Pro Tips for the Best Butter Pound Cake

1. Use Room Temperature Ingredients – Butter, eggs, and milk should be at room temperature to ensure smooth mixing and even baking.
2. Cream Butter & Sugar Well – Beat them together for at least 5 minutes. This step incorporates air and creates a lighter texture.
3. Alternate Dry & Wet Ingredients – Adding flour and milk in turns prevents overmixing and keeps the cake tender.
4. Don’t Over bake – Bake until a toothpick comes out clean. Over baking can make the cake dry.
5. Glaze While Warm – Pour the butter drizzle over the cake while it’s still warm to allow it to soak in fully.
6. Grease the Pan Well – Use baking spray or butter with flour to prevent sticking.

Frequently Asked Questions (FAQ)

Conclusion

This Butter Pound Cake with Butter Drizzle is a classic that belongs in every baker’s recipe collection. It is so rich, buttery and melts in your mouth. Whether you’re serving it for Sunday dinner, a holiday, or just because, it is guaranteed to impress.

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