Butter Cakes (Cup and Pound Cakes)
A modernized guide to making butter cakes, including cup and pound cakes, with detailed instructions on ingredients, mixing, baking, and frosting.
Ingredients
- 1 cup Unsalted Butter (Softened)
- 1.5 cups Granulated Sugar
- 3 Large Eggs (Room temperature)
- 2.5 cups Pastry Flour (Or all-purpose flour, minus 5 tablespoons)
- 1 teaspoon Baking Powder
- 0.5 cup Milk
- 1 teaspoon Vanilla Extract
- 0.25 teaspoon Salt
Instructions
- 1Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Ensure butter and eggs are at room temperature. Measure out all ingredients.
- 2In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This may take 3-5 minutes using an electric mixer.
- 3Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.
- 4In a separate bowl, whisk together the pastry flour, baking powder, and salt.
- 5Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- 6Pour the batter into the prepared loaf pan and spread evenly. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness at 45 minutes.
- 7Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- 8Once the cake is completely cool, frost with your favorite frosting, if desired.