Butter Pound Cake

Total Time

Prep: 15 min. Bake: 50 min. + cooling


12 servings

Updated: Jun. 30, 2023
Whether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it's definitely a keeper! —Edgar Wright, Silver Spring, Maryland
Butter Pound Cake Recipe photo by Taste of Home


  • 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


  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. 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.
  3. Transfer to prepared pan.
  4. 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.
  5. 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.
  6. Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.
Greasing Fluted (Bundt) Tube Pans
To remove cakes easily, use solid shortening to grease plain and fluted tube pans. 
Sugared Cranberries
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour. 

Nutrition Facts

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