Heavenly Pound Cake Recipe Perfect for Any Occasion

Do you have a sweet tooth and a love of classic baked goods? Then you’re in the right place! As a chef specializing in British cuisine, I have perfected a recipe that will take your taste buds on a journey. Introducing the Vanilla Butter Nut Pound Cake.

This pound cake is no ordinary cake – it’s rich, buttery, and nutty all at the same time. Combining the flavors of creamy butter, crunchy pecans, and sweet vanilla, it’s sure to please anyone who tries it.

The recipe is easy to follow and requires only a handful of ingredients that most people already have in their pantry. Even if you are not an experienced baker, don’t worry – this cake is foolproof!

Trust me when I say this Vanilla Butter Nut Pound Cake will become your go-to dessert for all occasions. It’s perfect for afternoon tea or as a satisfying treat at the end of a long day. Whether it’s to share with friends and family or simply to indulge yourself, this cake is worth every bite. Just one taste and you’ll know what I mean!

So let’s get baking! Prepare yourself for an irresistible treat with my signature Vanilla Butter Nut Pound Cake recipe.

Why You’ll Love This Recipe

Butter and Nut Pound Cake
Butter and Nut Pound Cake

Are you searching for a cake recipe that will leave a long-lasting impression on your taste buds? Look no further than this Butter and Nut Pound Cake Recipe! This cake is sure to become a dinner party favorite, an irresistible breakfast treat or a delicious dessert that will make any day feel special.

Firstly, the butter and nut flavors of this pound cake are simply divine! The rich and aromatic scent of the vanilla-butter-nut flavoring used in this recipe will surely fill your senses as soon you start baking it. Also, the nutty texture and taste of the pecans add a crunchy and buttery flavor that balances perfectly with the dense sponge-like structure of the cake.

Secondly, this cake recipe is versatile and adaptable which means you can easily customize it to suit your preferences. You can top it with chocolate glaze, frosting or drizzle it with caramel sauce for an indulgent taste. Additionally, you can play around with ingredients you have on hand such as substituting pecans for almond or walnuts.

Lastly, this butternut pound cake recipe is incredibly easy to make! With simple instructions such as creaming butter and sugar together, adding eggs one at a time, whipping up some flour with salt, folding in the nuts and flavoring with vanilla butter and nut flavoring, you will have a delicious cake ready in no time.

Don’t take my word for it – give this recipe a try! Whether you are an expert baker or just starting out in the kitchen for the first time – this cake is guaranteed to turn heads, impress your guests or simply satisfy your sweet tooth.

Ingredient List

 Watch the buttery goodness ooze out of every slice!
Watch the buttery goodness ooze out of every slice!

Let’s Gather the Ingredients

For this Butter and Nut Pound Cake Recipe, you’ll need to get your hands on these items from the grocery store or your pantry:

  • 3 cups (360g) of all-purpose flour
  • 1 teaspoon of salt
  • 2 cups (4 sticks) of unsalted butter at room temperature
  • 1 cup (240 ml) of evaporated milk
  • 4 large eggs
  • 3 cups of granulated sugar
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of butter-flavored extract
  • 1 cup of chopped pecans.

It is best to use room temperature eggs and butter as they will blend well in the mixture. Make sure your ingredients are measured accurately to achieve that perfect moist and buttery flavor to our pound cake recipe.

The Recipe How-To

 This pound cake is nut-orious for its deliciousness.
This pound cake is nut-orious for its deliciousness.

Now that we have introduced the butter and nut pound cake recipe, highlighted why you will love it, and shared the ingredients needed, let’s move on to the recipe itself! Here is how to make this delicious creation.

Preheat Your Oven

Preheat your oven to 325°F (165°C). It’s important to start with a hot oven, so the cake bakes evenly.

Cream Butter and Sugar

Next, cream together three cups of sugar, two sticks of butter (one cup) until light and fluffy in texture. This process may take about five minutes using a hand mixer at medium speed. But if you have a stand mixer, use it!

Add Eggs One-by-One

After that, add in six large eggs one at a time, blending well after each addition. Scrape down the sides of the bowl occasionally.

Combine Flour, Salt and Water

Separately, whisk together five cups of all-purpose flour and one teaspoon of salt in a large mixing bowl until thoroughly combined. In another small bowl or measuring cup, combine 2/3 cup water and four teaspoons of vanilla butternut flavoring.

Fold Wet and Dry Ingredients Together

Now fold the dry ingredients to the creamed mixture one cup at a time while alternating with wet ingredients (water mixture) starting from flour mixture and ending with the flour mixture as you continuously mix until everything is blended smoothly.

Pour Cake Batter into Tube or Bundt Pan

Pour batter into a 10-inch tube or bundt pan which has been greased properly using either shortening or butter. Fill three-quarters full with batter to leave room for it to rise. Tap pan lightly on counter to eliminate any air pockets.

Bake Cake in Cold Oven

Bake the cake in a cold oven for approximately 1 1/2 hours or until a skewer comes out clean when inserted in the middle of the cake.

Cool And Serve

Remove the cake from the oven and leave it to cool down for 10-15 minutes. After this time, you can remove it from the pan to continue cooling on a wire rack. It’s important to handle it carefully at this point as it’s still quite delicate. Once you have served your butter and butternut pound cake and enjoyed its awesome flavor, store any remaining cake in an airtight container in the refrigerator.


Substitutions and Variations

 Don't say I didn't warn you - this cake is addictive.
Don’t say I didn’t warn you – this cake is addictive.

The Butter and Nut Pound Cake Recipe can be easily modified to accommodate different tastes and preferences. Here are some substitutions and variations to try:

– Pecans: If you prefer a different type of nut or if you have a nut allergy, feel free to experiment with other nuts such as walnuts, almonds or hazelnuts.

– Flour: This recipe calls for all-purpose flour, but you can use self-rising flour or cake flour if you prefer a lighter texture.

– Butter: You can use salted or unsalted butter according to your preference. Alternatively, substitute the butter with margarine or shortening.

– Sugar: Brown sugar is an excellent alternative to granulated sugar, providing a richer flavor.

– Eggs: A vegan version of this cake can be made by substituting eggs with vegan egg replacements, such as mashed bananas, applesauce, or flax or chia seeds.

– Vanilla: Change up the flavor profile by substituting vanilla extract with any other type of extract of your choosing. Lemon or almond extracts work wonderfully in this recipe.

– Bundt Pan: For this buttery pound cake recipe, a tube bundt pan is recommended. However, you could also try using other types of cake pans such as sponge cake pans, coffee cake pans or baker’s choice loaf pans for a variation in presentation.

Experimenting with these substitutions and variations can really elevate this classic Butter and Nut Pound Cake recipe. Enjoy trying different versions and find the one that best suits your taste buds.

Serving and Pairing

 The secret ingredient? Love. And lots of butter.
The secret ingredient? Love. And lots of butter.

Once your delicious butter and nut pound cake is baked to perfection, it’s time to serve and enjoy! This classic British dessert makes for a delightful afternoon treat with tea or coffee. The dense, moist texture of the cake pairs perfectly with the light, crisp taste of a freshly brewed cup of tea.

For a more indulgent experience, try pairing your butternut pound cake with some whipped cream, fresh berries, or a scoop of vanilla ice cream. The combination of these toppings perfectly balances out the richness of the cake and adds a welcome burst of fruity sweetness.

If you are feeling extra adventurous, try serving your pound cake with a dollop of homemade lemon curd or drizzled with warm chocolate sauce. The tangy zestiness of the lemon curd complements the nutty sweetness of the cake, while the bittersweet flavor profile of chocolate pairs perfectly well with its rich and buttery flavor.

Are you looking for an even more robust flavor explosion? Pair your nutty pound cake with some strong coffee or espresso-based drinks. The indulgent creaminess and nutty undertones in this recipe make it an ideal choice for a sweet treat to accompany your afternoon coffee break.

Whether enjoyed standalone or paired with other delicacies, this butter nut pound cake recipe is a sure crowd-pleaser that can turn any occasion into something special.

Make-Ahead, Storing and Reheating

 Every ingredient comes together to create a cozy and comforting flavor.
Every ingredient comes together to create a cozy and comforting flavor.

Nothing beats a slice of this delicious Butter and Nut Pound Cake Recipe, whether enjoyed fresh out of the oven or reheated as a leftover. One of the many great things about this cake is that it can be made ahead of time and stored for several days without losing its flavor and texture.

If you plan on making the cake ahead of time, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil. You can then store it in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. When ready to serve, simply slice the cake and reheat each slice in the microwave for 10-15 seconds until warm. Alternatively, you can reheat the entire cake by wrapping it in foil and warming it in the oven at 350°F for 10-15 minutes.

If you have leftovers, you can store them using the same method as above. However, I recommend storing the slices individually to prevent them from sticking together. You can also freeze the leftover slices by wrapping them in plastic wrap, followed by aluminum foil, and placing them in a freezer-safe container for up to three months. When ready to eat, let them thaw in the fridge or at room temperature and then reheat as described above.

While reheating does bring back some of that freshly baked goodness, nothing beats enjoying this pound cake when it is fresh out of the oven. So, if possible, bake it fresh on the day you plan on serving it.

Tips for Perfect Results

 Take your taste buds on a journey as you bite into a crunchy nut.
Take your taste buds on a journey as you bite into a crunchy nut.

Baking a cake may seem simple, but getting the perfect results can be tricky. Here are some tips to ensure you get a delicious butter and nut pound cake every time.

1. Use Room Temperature Ingredients

Make sure your butter, eggs, and other ingredients are at room temperature before you begin. Room temperature ingredients emulsify better, resulting in a smoother batter and more even baking.

2. Cream the Butter and Sugar Thoroughly

Take your time creaming the butter and sugar together. You want the mixture to be light and fluffy with no sugar granules remaining. This step aerates the batter, which helps it rise during baking.

3. Don’t Overmix Your Batter

When you add the flour mixture to the butter and sugar, mix it just until combined. Overmixing can toughen the cake’s texture by developing too much gluten.

4. Grease Your Pan Well

Be sure to grease your pan well before adding your batter to prevent sticking. For this recipe, I recommend a tube or bundt pan for even baking.

5. Bake in a Cold Oven

One unique aspect of this recipe is that you should start with a cold oven instead of preheating it first. This trick helps create an even rise for your pound cake.

6. Add a Creamy Topping or Glaze

A creamy topping or glaze adds a special touch to your cake’s presentation and flavor. Try cream cheese frosting, brown butter glaze or pecan pie pound cake icing for even more indulgence.

7. Let the Cake Cool Before Serving

Finally, allow the cake to cool completely before slicing into it so that textured layers become evident with flavorful aroma absorbed in every bite.

Follow these tips, and you’ll have the perfect butter and nut pound cake every time!

Bottom Line

In conclusion, the butter and nut pound cake is a recipe that should be in every baker’s arsenal. Not only is it easy to make, but it is also incredibly delicious and versatile. The combination of butter, sugar, and pecans creates a rich and satisfying flavor that makes this pound cake a hit with everyone who tries it.

Whether you’re serving it for dessert or as an afternoon snack with coffee or tea, the butter and nut pound cake is sure to impress your family and friends. And with so many different variations and substitutions available, you can customize this recipe to suit your tastes.

So why wait? Get in the kitchen and start baking! This classic butter and nut pound cake recipe is calling your name, and I promise you won’t be disappointed. With its tender crumb and irresistible nutty flavor, it’s sure to become a favorite in your recipe collection.

Butter and Nut Pound Cake

Butter and Nut Pound Cake Recipe

From my church cookbook
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Calories 577.3kcal


  • 3 cups sugar
  • 1/2 cup Crisco
  • 1 cup butter
  • 5 eggs
  • 2/3 cup evaporated milk
  • 1/3 cup water
  • 1/4 teaspoon salt
  • 3 1/4 cups flour
  • 2 tablespoons butter flavoring
  • 1 tablespoon vanilla-nut flavoring
  • 1 cup pecans (optional)


  • Cream the sugar and crisco.
  • Add remaining ingredients and mix well.
  • Pour into a greased and floured bundt pan.
  • Place in a COLD oven.
  • Turn oven to 325 and bake 1 hour and 30 minutes.


Serving: 161g | Calories: 577.3kcal | Carbohydrates: 77.4g | Protein: 7.2g | Fat: 27.4g | Saturated Fat: 13.7g | Cholesterol: 132.9mg | Sodium: 202.2mg | Fiber: 0.9g | Sugar: 50.2g

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