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Buttery Pound Cake

This buttery pound cake serves as the basis for decorative petits fours with butterflies by Karen Porter of Tilly's Cakes.

  • Yield: Make 1 loaf
Buttery Pound Cake

Source: The Martha Stewart Show, April Spring 2007


  • 3 tablespoons whole milk, room temperature
  • 3 extra-large eggs, room temperature
  • 1 3/4 teaspoons pure vanilla extract
  • 1 1/2 cups sifted cake flour (not self-rising)
  • 3/4 cup sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 14 tablespoons unsalted butter, softened


  1. Preheat oven to 350 degrees. Line the bottom of an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with parchment paper.

  2. In a medium bowl, mix together milk, eggs, and vanilla; set aside.

  3. Place flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until well blended. Add butter and half of the milk mixture; continue mixing until moistened. Increase mixer speed to medium and beat for 1 minute.

  4. Scrape down sides of bowl. Add half of the remaining milk mixture. Beat on medium speed for 30 seconds. Scrape down sides of bowl and add remaining milk mixture. Beat again on medium speed for 30 seconds.

  5. Pour batter into prepared loaf pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

  6. While cake is still warm, invert onto a wire rack. Completely wrap in plastic wrap to keep cake moist.

Reviews (9)

  • abe pollister 14 Mar, 2013

    The comments saying this recipe is not good are without merit; it is a perfectly acceptable pound cake. Although not a traditional recipe for eating by itself, it makes wonderful base for petit fours.

  • d-linnell 24 Dec, 2012

    ok got it to open thanks!!!

  • d-linnell 24 Dec, 2012

    I cant give u a review,if i cant view or try it first,love ya martha but this is forcing me to write something before i can see the total recipe and they want 500 characters,thanks for all u do and sharing great ideas 280 characters left,Merry Christmas Happy New Year!

  • dharmameg 15 Sep, 2012

    The taste was good, but the temperature and time were off. After about 40 minutes it began to smell like it was more than done.

  • suehalehayes 10 Sep, 2011

    Martha's "Team".Would this Cake Be Advantagous to "Turn" half way through Baking? Or,would Cake "fall"? May explain why Other Reviews are stating,'not good".

  • valenciataylor 2 Aug, 2010

    i made this cake and it is not a good recipe at all, followed recipe correctly, just not a good recipe.

  • scmacri 15 Mar, 2009

    I have had success with this recipe, but it did take some tweaking -- the biggest issue for me was the temperatrue and length of time. I'm sure it has everything to do with my terrible oven - and I know everyone's oven is different. I have found that it does better to cook it at a lower temperature, and start doing the toothpick test around 45 minutes. I haven't found the "perfect time" or temperature, but I've lowered it to between 300 and 325 degrees.

  • loridinoruby 28 Dec, 2008

    i do agree with the person before me! that cake was really bad! i followed all instructions to the letter! i will not be needing your page again! thank you!

  • SmittenKitten 29 Jan, 2008

    I made this, and it was g-ross! Terrible recipe! If you want a good pound cake, go with an Entenmann's Butter Pound Cake!

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