Butter Pound Cake


  • 1 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons water
  • GARNISH, optional:
  • 3 tablespoons light corn syrup
  • 1 package fresh rosemary sprigs
  • 1/4 cup sugar, divided
  • 1/4 cup fresh cranberries
  • 2 tablespoons fresh blueberries
  • Confectioners’ sugar, optional


  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  • Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition.
  • Transfer to prepared pan.
  • Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack.
  • If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
  • Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners’ sugar.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Nutrition Facts

1 slice: 382 calories, 18g fat (10g saturated fat), 118mg cholesterol, 187mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 5g protein.

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