Craving a classic dessert that’s buttery, rich, and ridiculously easy to make? This All Butter Pound Cake delivers the ultimate comfort in every golden slice—no fancy tools, no fluff, and absolutely no mixer needed.
It’s the kind of cake that feels like home. The one your grandma probably made. The one that pairs perfectly with coffee, whipped cream, fruit, or absolutely nothing at all.
Ready to bake? Let’s get straight to this foolproof 4-step recipe.
Why You’ll Love This Pound Cake?
- Rich buttery flavor in every bite
- Dense yet moist texture that melts in your mouth
- Only basic pantry ingredients needed
- No mixer, no stress—just a bowl and a spoon!
Whether you’re baking for a cozy night in or looking for a no-fail treat, this cake’s simplicity and taste make it a timeless favorite.
Ingredients: The Butter Stars
You only need a few kitchen staples to pull off this buttery masterpiece:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 4 large eggs
- 1½ cups all-purpose flour
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
Pro Tip: Use real butter—no margarine. It’s the secret to that deep, rich flavor.
The 4-Step No-Mixer Method
Step 1: Cream by hand
In a large bowl, mash and stir the softened butter and sugar together using a wooden spoon or whisk until creamy and slightly fluffy.
Step 2: Add eggs one at a time
Crack in each egg, beating well after each addition. Don’t worry about it being perfectly smooth—just make sure it’s well combined.
Step 3: Fold in dry ingredients
Add the flour, baking powder, and salt. Stir until smooth, then mix in vanilla. Your batter should be thick but spreadable.
Step 4: Bake to golden perfection
Pour into a greased loaf pan. Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick comes out clean.
Let cool, slice thick, and serve with a smile.
Optional Add-ins (Customize Your Cake!)
Want to put your own spin on this classic? Try these additions:
- Lemon zest for a citrus kick
- Mini chocolate chips for a sweet surprise
- Swirl of jam in the center before baking
- Coconut flakes for a tropical twist
- Cinnamon + nutmeg for cozy fall vibes
Serving Suggestions
- Top with powdered sugar
- Serve with fresh berries and whipped cream
- Pair with coffee or hot tea
- Add a scoop of vanilla ice cream
This cake is so buttery and rich, it doesn’t need anything else—but a little extra indulgence never hurts!
Quick Recipe Table
| Step | Task | Time |
|---|---|---|
| 1 | Cream butter and sugar | 5–7 minutes |
| 2 | Add eggs | 3 minutes |
| 3 | Mix in dry ingredients | 3 minutes |
| 4 | Bake and cool | 45–55 minutes |
Storage Tips
- Room Temp: Store in an airtight container for 3–4 days.
- Freezer-Friendly: Wrap slices tightly in plastic and freeze up to 2 months.
- Reheat: Warm a slice in the microwave for 10–15 seconds for that fresh-baked feel.
Nutrition Snapshot (Per Slice – Approx.)
| Calories | Carbs | Protein | Fat | Sugar |
|---|---|---|---|---|
| 290–320 | 30g | 5g | 18g | 20g |
You can reduce the sugar slightly without compromising flavor!
Conclusion:
This All Butter Pound Cake proves that sometimes, less really is more. With just a handful of ingredients and a spoon, you can whip up a bakery-worthy dessert that tastes like pure comfort.
So skip the mixer, grab your bowl, and start baking. Your kitchen’s about to smell like heaven.
FAQ’s
Q1. Can I use salted butter instead of unsalted?
Yes, just skip the added salt in the recipe.
Q2. Can I make this cake gluten-free?
Yes—just substitute with 1:1 gluten-free flour blend.
Q3. How do I know it’s fully baked?
Insert a toothpick into the center—it should come out clean or with a few m
