IE 11 is not supported. For an optimal experience visit our site on another browser.

Classic Butter Pound Cake

Classic Butter Pound Cake
Jocelyn Delk Adams
Cook Time:
1 hr 15 mins
Prep Time:
30 mins

Chef notes

My family is a product of the Great Migration where they moved from the South, specifically Mississippi, to the Midwest, specifically Chicago. Because of the historic significance of the Great Migration, Southern cuisine had a major impact on Midwestern cuisine. Pound cake, along with other soul food classics, became a huge part of Illinois' food map and are shared in many homes across the state on Thanksgiving.

Technique tip: Because this cake doesn't have any leavening agent, it requires a longer and faster creaming period (mixing of fat with sugar) so that air truly mixes into the cake and lifts it naturally.

Swap option: You can swap out the vanilla extract for various flavors like lemon, almond, maple, espresso, orange or whatever flavor you enjoy. I would start with 1/2 to 1 teaspoon of extract before going to the full tablespoon since vanilla has a much mild flavor.


  • Nonstick cooking spray
  • cups unsalted butter, room temperature
  • 2 tablespoons neutral tasting oil
  • 8 ounces cream cheese, room temperature
  • cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups sifted cake flour
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • Powdered sugar or glaze, for garnish



Preheat oven to 325 degrees. Spray a 12-cup Bundt pan liberally with nonstick cooking spray.


In your mixer bowl, add butter, oil and cream cheese and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy.


Add eggs, one at a time, combining well after each addition and scraping down the sides as needed.


Turn your mixer down to its lowest speed. Slowly add flour into batter in two increments, then add salt. Be careful not to over beat.


Lastly, add in vanilla extract. Scrape down sides and mix until just combined and turn off mixer.


Pour cake batter into prepared Bundt pan and bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.


Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.


Dust with powdered sugar or spoon over glaze and serve.