How to Make a Butter Pound Cake

A butter pound cake is a classic, dense dessert known for its rich flavor and moist crumb, traditionally made with equal weights of butter, sugar, flour, and eggs. This recipe yields a 9x5-inch loaf perfect for slicing or layering in desserts. Precise measurements are essential in baking, where small errors can affect texture. Use a unit converter to switch between cups, grams, ounces, or other units for accuracy, especially if scaling the recipe.

Ingredients

Gather these ingredients for one standard loaf:

• 1 cup (226 g or 8 oz) unsalted butter, softened
• 2 cups (400 g or 14 oz) granulated sugar
• 4 large eggs, room temperature
• 3 cups (360 g or 12.7 oz) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (240 ml or 8 fl oz) whole milk
• 2 teaspoons vanilla extract

Note: Weights are approximate; for precision, convert volume to weight using a reliable tool. For example, 1 cup flour equals about 120 g sifted, but packing affects this.

Step-by-Step Instructions

1. Preheat oven and prepare pan.Heat to 325°F (163°C). Grease and flour a 9x5-inch loaf pan or line with parchment. Converting Fahrenheit to Celsius ensures oven accuracy for non-US bakers.
2. Cream butter and sugar.In a large bowl, beat butter until creamy (2 minutes). Gradually add sugar, beating 4-5 minutes until pale and fluffy. This incorporates air for tenderness.
3. Add eggs one at a time.Beat in eggs individually, scraping bowl after each. Mixture may curdle slightly—normal. Use room-temperature eggs for emulsion.
4. Mix dry ingredients.Whisk flour, baking powder, and salt. Convert if needed: 1 tsp baking powder = 4.6 g.
5. Combine wet and dry.Alternate adding flour mixture and milk to batter, starting/ending with flour. Stir in vanilla. Avoid overmixing to prevent toughness.
6. Bake.Pour into pan. Bake 60-75 minutes until toothpick inserted in center is clean. Tent with foil if browning too fast. Internal temp should reach 200°F (93°C).
7. Cool.Cool in pan 15 minutes, then transfer to rack. Full cooling prevents sogginess.

Key Baking Units and Conversions

Baking relies on volume (cups, teaspoons) and weight (grams, ounces). Common conversions include:

• 1 cup butter = 227 g
• 1 cup granulated sugar = 200 g
• 1 cup all-purpose flour = 120-125 g (sifted)
• 1 cup milk = 240 ml = 244 g

Formula for scaling:New amount = Original × (Desired yield / Original yield). For half recipe, multiply by 0.5. Convert units first: e.g., 2 cups sugar × 200 g/cup = 400 g.

Practical Tips and Common Mistakes

Real-world uses:Ideal for tea time, potlucks, or trifle bases. Engineers or students practicing precision can apply measurement skills here.

Avoid these errors: