Butter Cakes and Pound Cakes Article - Allrecipes.com
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Butter Cakes and Pound Cakes

These classic cakes have a fine crumb, a tender, moist texture and a rich, buttery taste. Best of all, they're easy to make!

"Shortened" cakes have just four main ingredients: fat, sugar, eggs, and flour. Some recipes also call for baking powder or baking soda, milk, buttermilk or sour cream, flavoring extracts, and a pinch of salt to heighten the flavors.

Know Your Ingredients

Butter cakes and pound cakes are characterized by their high proportion of fat and sugar to flour, which makes them tender, moist, and dense.

Since there are so few ingredients, to achieve the best results use high-quality butter and pure flavoring extracts, measure carefully, and follow the recipe directions.

Butter or a combination of butter and shortening are usually the fats of choice. Shortening is easier to work with, because it is already partially aerated and remains at the same texture over a wide temperature range, but butter gives incomparable flavor and mouth-feel.

Before You Begin

Make sure that all of your ingredients are at room temperature, particularly the fat, eggs and any liquid you may be using. It's essential that all these items be at room temperature:

  • If the butter is too cold, it won't beat evenly; it won't incorporate air and increase in volume.
  • When eggs and liquid are cold, the batter will curdle. Instead of a smooth, homogenous batter, it will separate into liquid and fat, and the cake's texture may be denser than you like.
  • If any of the ingredients are warm, the fat will melt and you won't be able to whip air into the mixture.

The second thing to do before mixing the batter is to thoroughly sift together all the dry ingredients. Cake flour and cocoa powder are especially fine, and form small lumps that won't get broken up during the mixing process. Unevenly mixed ingredients can create big holes and tunnels through the middle of the cake, alongside lumps of raw flour. Use a sifter or a wire whisk to make sure all lumps are broken up and those ingredients are well-mixed.

    Mixing the Ingredients

    You don't have to have a stand mixer to make a butter cake or pound cake, but it sure helps. Begin by beating the softened butter at medium speed until fluffy and light in color, about three minutes. Add the sugar and continue to beat for about four minutes longer. Scrape down the sides of the bowl with a rubber spatula. With the mixer on low speed, add the eggs one at a time and beat for several seconds between each addition. If the batter does curdle, just continue whipping it; it should smooth out once it warms up.

    After you've beaten in the eggs, you must mix in the remaining ingredients as gently and quickly as possible to avoid deflating the air you've so carefully beaten into the mixture.

    • Slow the mixer down to low speed and sprinkle in about 1/3 of the dry ingredients.
    • Mix the batter while pouring in about 1/3 of the liquid (this includes milk, buttermilk, sour cream, juice, or coffee).
    • Continue in this fashion until all of the ingredients are incorporated into a smooth batter.
    • Any garnishes--nuts, fruit, chocolate chips or other additions--should be very gently folded in by hand after the batter is mixed.

    The Creaming Method

    Bakers use the "creaming method"--beating the fat and sugar together to hold air bubbles--and chemical leaveners like baking powder, rather than beaten eggs (like sponge cakes and angel food cakes) to create their fine texture.

    The "creaming method" is the same mixing technique you use for a batch of chocolate chip cookies. For cakes, however, you keep beating air into the mix.

    Beat room-temperature butter with granulated sugar (superfine, castor, or "bakers' sugar" is best) until the butter is very fluffy and noticeably lighter in color. Don't worry about over-mixing at this point; it's hard to do when creaming butter and sugar for a cake.

    Add room temperature eggs one by one, beating after each addition. Adding all of the eggs or too much cold liquid at once will cause the batter to look curdled. Add any extracts or flavorings after incorporating the eggs.

    Once you start adding dry ingredients, be careful not to over-beat the batter. The gentle handling is critical to creating a fine, not tough, texture in a cake. Many recipes alternate adding dry ingredients and any additional liquid; mix well after each addition, scraping down the sides of the bowl. Stop mixing when each addition is well incorporated.

    Baking Cakes

    Pour the batter immediately into a prepared baking pan--either greased and floured, or greased and lined with parchment paper--and bake in the preheated oven. As the cake bakes, it will rise high in the middle and turn a dark golden brown on the outside. Depending upon your oven, you may need to rotate the cake pans on their racks to ensure even baking.

    Don't wait until the cake has pulled away from the sides of the pan to test for doneness: test it by pressing gently with a fingertip near the center. The cake should slowly spring back. (You can also insert a toothpick or cake tester near the center of the cake; it should come out clean, with no batter sticking to it.) Once you remove the cake from the oven, let it cool on a wire rack. Run a knife around the edges of the cake pan to loosen the cake, and invert the pan onto another rack or plate. Cool completely before slicing or frosting.

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        Oct. 11, 2009 9:58 am
        I'm hoping someone can tell me what the exact measurement of a "stick of butter"is? one site says 4 sticks are 1 cup and another site says 1 stick is 1/2 cup? Help me out someone please!
        Oct. 11, 2009 10:51 am
        One stick is 1/2 cup of butter - For sure!
        Oct. 16, 2009 7:04 am
        I tried this method of beating the butter first before adding the sugar and then, other ingriedients. The result was good but the cake wasn't that fluffy. What can i do to make it fluffy.
        Oct. 20, 2009 3:10 pm
        You followed the directions right, but this recipe does not make a fluffy cake. A pound cake is traditionally a heavy, dense, moist cake.
        Oct. 31, 2009 12:23 am
        How can I make recipe into butter cake? 14x4in round pans in to butter cake. How many and baking time are essentiel. pls send my email. Thanks in advance.
        Nov. 7, 2009 1:12 pm
        darlene just use 2 sticks for 1 cup ,thats what i do ,good luck
        Nov. 8, 2009 5:03 am
        darlene the measurement are printed on the wrapper that the butter are store in that if you or using sticks
        Nov. 15, 2009 11:01 am
        1 STICK BUTTER OR MARGARINE = 1/4 LB = 1/2 CUP
        Nov. 15, 2009 4:59 pm
        Does anyone know the baking time for a pound cake divided into 2 layers. My recipe says bake for 1 hr 15 mins in a tube pan.My daughter wants layers with buttercream iceing.
        Nov. 17, 2009 9:22 am
        I've been baking a pound cake for years and 1 recipe would yield 9 mini loaves. My last three attempts have only yielded 8 mini loaves. What could be the problem? I haven't changed anything.
        Nov. 30, 2009 7:01 am
        Butter is sold in 1 pound packages in the U.S. It is usually packaged in 1/4 pound 'sticks' inside the package. Each stick measures 8 Tablespoons which equals 1/2 cup. Hope this is what you needed. Susan
        Dec. 22, 2009 8:50 am
        One stick of butter is half a cup. Look on the out side of the wrapper it should give you the measurements.I hope this was helpful to you.
        Jan. 11, 2010 10:52 am
        Gloria, I would think that each pan has to cook for the 1 hour and 15 minutes. Cheryl Hill
        Jan. 13, 2010 8:41 am
        i tried to make butter cream frosting and i use vanilla ext should my icing taste like the vanilla flavor,because i do not like vanilla icing.
        Jan. 13, 2010 8:42 am
        can some one pls give me a good recipe for buttercream frosting.
        Jan. 17, 2010 10:15 am
        how far in advance can i bake lemon blueberry pound cake?
        Feb. 14, 2010 11:35 am
        When I take my pound cake out of the oven, I let it rest for about 5 minutes, then, I turn it out on a plate and place in a tubberware cake container that seals tight and leave it over night or for 8 hrs. All the mositure stays in the cake. Otherwise, I've often had pound cake that seems very dry. I do put a paper towel over the top of the cake before sealing it so the top doesn't get wet. After opening the container the next morning, if there is any moisture around the bottom of the container, I'll dry that. It truly does make a nice, moist pound cake.
        Apr. 11, 2010 7:50 am
        If I bake a pound cake in a round cake tins, will I have a dome-like top to the cake? Does anyone know?
        May 15, 2010 9:30 pm
        May 19, 2010 8:09 am
        I need a recipe for butter pecan cake for a wedding,can anyone help me?
        May 19, 2010 12:44 pm
        1 stick of butter is 1/2 cup
        May 19, 2010 9:13 pm
        For those of you that love pound cake, try this. Start your cake in a cold over @ 325%. Bake unitl tester comes out clean, about 90 min.It will rise much higher and be a llittle crusty on the top. Oh so wonderful.
        Jun. 1, 2010 7:59 am
        I bake many pound cakes but my last one, when I had it on the rack cooling, the top caved in, I have not had this happen before, "What did I do wrong"?
        Jun. 5, 2010 12:37 pm
        Butter generally comes either in four-sticks-to-a-pound packages or in one large (one-pound) loaf. A stick of butter is eight tablespoons and one-half cup. A stick of butter generally means one stick out of a box of four.
        Jun. 5, 2010 12:42 pm
        This is for the lady asking about the rounded dome top of a cake. Dearest, it doesn't matter WHAT shape cake pan you use; the top will always rise higher in the center as a result of the chemical reaction and the fact that the sides bake faster than the center. If you need a flat-topped cake, bake your layers then trim off the mount with a clean piece of dental floss. The "discard" is the perfect little cook's reward.
        Jun. 11, 2010 9:40 pm
        I added one cup of alcohol to a pound cake recipe that called for 4 sticks butter, 6 eggs, 3.5 cups flour, and 3 cups sugar; and it came out too moist. Does anyone have an idea why?
        Jul. 16, 2010 6:12 pm
        Does the cake tips apply to all cakes. For example, one I make a box cake, I always get holes inside the batter. Although the cakes comes out nicely, I still see holes. Also, everytime I use cake flour for my cakes, the cake batter does not rise. What am I doing wrong?
        Jul. 26, 2010 3:47 am
        1 stick is 1/2 cup
        Aug. 4, 2010 1:48 pm
        I tried the butter cake recipe but my cake would not fluff and is not soft.. Can someone tell me if this is due to over beating the batter when the flour is added. My butter cake recipe called for using baking power and not baking soda. Should I be using Baking soda as well as baking powder for a 9x13 buttter cake. Please advice. Thanks!
        Joni Williams 
        Aug. 16, 2010 8:08 am
        Sandy, your cake was not completely done, is the reason it fell. I don't know how long you baked it, but next time bake a little longer.
        Joni Williams 
        Aug. 16, 2010 8:15 am
        Gloria, You cannot bake a layer cake as long as a bundt or tube pan. Between 30 and 45 minutes is all you need. Baking long will yeild a dry cake.(You only have half as much in each pan, than a tube or bundt pan)
        Aug. 26, 2010 3:05 pm
        An ole cake baker once told me: Your cake is done when you can smell it from the next room. (and it has baked away from the sides)
        Sep. 8, 2010 7:13 am
        I love the buttermilk pound cake, it is always so yummy good.
        Sep. 10, 2010 3:12 pm
        1 stick of butter is 1/2 cup.
        Wilma R. Smith 
        Sep. 15, 2010 1:06 pm
        can someone please help me with the original "better than sex" cake, made with cake mix, pineapple, whipped frosting and coconut? Found one for chocolate cake but not the one I want. Had the original at a baby shower and it was so delicious.
        Oct. 20, 2010 10:26 am
        wilma the recipe is as follows better than sex cake 1 box cake mix 1 can crushed pineapple 1 large container whipped topping 1 cup fresh or frozen coconut 1 box instant vanilla pudding and 1 cup finely chopped pecans. use a 9x13 cake pan. cook cake and let cool. cook pineapple and sugar until it starts to thicken. let cool. fix one box of instant pudding and put on cake. now put pineapple on cake ,add coconut, then top off with whipped topping and 1/2 cup finely chopped pecans. let set 1 hour or more in refrigerator.
        Nov. 15, 2010 6:22 am
        Ok...I think she gets the 1/2 cup one stick idea!
        Nov. 16, 2010 8:19 pm
        Why does my batter flow out of my cake tin? My cake tin is the one which you can remove the base. I have already placed the baking paper/buttered the base and sides. Can someone help me please! :D
        Nov. 22, 2010 10:45 am
        choowei - is your cake pan one with a band around the sides and a clamp? if so it is not for regular cake batter. it is for cheesecake that would have a crust. i believe a regular cake pan would not have a removeable base. hope this helps.
        Nov. 30, 2010 10:22 pm
        May I get a recipe for a sandwich cake please. I just love a light & sweet sandwich cake.
        Dec. 12, 2010 5:52 am
        Can anyone help me out? I made a pound cake followed the directions and but its not yellow? Its more of a light brown color, what happened?
        Denise Lee 
        Feb. 1, 2011 11:06 am
        It took me 57 years to bake a cake without throwing it away. I made a pound cake. I want to learn how to make a moist not heavy pound cake.
        Feb. 15, 2011 3:48 pm
        vwalker..holes in your cake esp a box mix is overbeaten batter..a fallen cake is either underbeaten or overbeaten...i had a problem with my cakes falling regularly...i found it was because my oven temp was too low. good luck i hope this helps
        Feb. 15, 2011 3:51 pm
        berina..you could use butter flavoring instead of vanilla or half butter flavoring and half vanilla the butter flavoring is strong. I use real butter for my buttercream and i dont taste the vanilla flavoring. My brother hates vanilla so i understand.
        Mar. 1, 2011 3:41 am
        Denise..I found the perfect pound cake recipe on this site. Search for Pecan Sour Cream Pound Cake on the site. Omit the pecans and the icing, only use 2.5c of sugar and add 1 teaspoon of almond extract (in addition to the vanilla extract.) This turned out to be the most awesome cake I have ever had. Using the cake flour makes it not as heavy as a normal pound cake but still has some density. I baked it in a bundt pan for 80 minutes at 325 degrees. Perfection
        Mar. 7, 2011 11:26 am
        Denise, I love Butter Pecan Pound Cake. Which site did you get your recipe from? I would love your input. I want to start making and selling pound cakes if at all possible. Any help would be appreciated. Linda
        Apr. 6, 2011 2:02 pm
        @choowie and Andrea i use a spring form pan to bake all my cakes- from cheescakes, pineapple upsidedown cake to sponge or pound cakes and i've never had leakage...im thinking that your pan is loose ie it's not closed properly or is dented...buy a new one and see if it works better
        Apr. 17, 2011 11:20 am
        when do I take round cakes of the pan? after they cool or before? Any experts have good advice?
        Apr. 23, 2011 10:45 am
        Does anybody have a good plain cupacke recipe?
        Apr. 30, 2011 6:57 pm
        You can buy "bake even strips" at: 


You wet the strips before wrapping around the cake pan. This will help with the cake rising higher in the center of the pan. Also, rather than cutting off the higher center, you can place a paper towel over the cake and while still warm (not hot) gently press down the center using a like size or slightly smaller pan. I used to decorate cakes and used that method until I purchased the strips. Pressing the cake down didn't affect the taste or texture of the cake and I wasn't tempted to eat the cut off tops! You may be able to find these strips at other bakery-type sites. Hope this helps. @Annie....you let the cakes cool for approx. 10 min., loosen the sides by running a knife around the sides, then removing the cake to a cooling rack. @teach_cook....most brand-name cake mixes will produce a nice cupcake or you should b
        Nov. 15, 2011 7:02 am
        I'm looking for the Moon cookie recipe
        Nov. 16, 2011 12:13 pm
        does anyone know how to make fondu icing?
        Nov. 16, 2011 12:45 pm
        Sorry I spelled it wrong I meant fondant but I found it.
        Nov. 23, 2011 7:17 am
        @ foralways, 1 cup of alcohol is way too much liquid for a pound cake with those amounts of flour and fat. I know it's tempting to take a great recipe like www.myrecipes.com/recipe/cream-cheese-bourbon-pecan-pound-cake-10000001023812/ and fiddle with it thinking "if 1/4 cup bourbon tastes good, then more will be even better!" ...... but it's not. Baking cakes is a science, there is a formula, and when you add more of one ingredient then you throw the formula off kilter. If you want more of the alcohol flavor, perhaps making a glaze with the alcohol in it to top it off would work better. Good luck and happy baking!
        Dec. 3, 2011 12:23 pm
        For the cake recipe in this article, what kind of mixer did you use? I used to have a Sunbeam mixer and made pounds cakes for 30 years with no problems. With a KitchenAid, I can't seem to find the right speed or time for beating in the eggs. The eggs "break". And the cake does not rise properly.
        Dec. 3, 2011 12:26 pm
        What type mixer did you use for the cake recipe in this article. I made pounds cakes for 30 years with no problems. With a new KitchenAid, it over mixes the eggs and butter. The eggs "break" and the cake does not rise properly. What speeds did you use?
        Dec. 7, 2011 1:12 pm
        How much of the pound cake batter do I pour into 4 decorative pans. I tried it with williams sonoma eggnog pound cake and the batter rose higher than all pans - disaster
        Sharon D 
        Dec. 12, 2011 4:17 am
        OMG I've been making pound cakes for years. People call mine crack cakes because they are always begging me to make them. I'd go to friends house and make them, show them how to make them. Never a problem. Two days ago I made a cake and some cupcakes. The cupcakes were ready pretty quickly I took em out (they were great!). My cake fell. Ok so it will be eaten cut up in ice-cream I thought. Yesterday I make another minus the cupcakes because I figure perhaps I opened the oven door too soon (I've done this forever but I've moved, different oven). I left it a little longer just in case... My cake fell again! What in the world is going on? Folks are blowing up my phone wanting cake I can't give em fallen cake (although one guy did say just give me one of the fallen cakes til you figure it out). LOL HELP!!!
        Jan. 21, 2012 7:53 am
        alway use no/salt stick butter when baking
        Jan. 22, 2012 4:05 pm
        Like Sharon D I too have been making sour cream pound cakes for years without a problem. My cakes have recently been been falling. I've used the exact recipie, ingredients and, oven please advise what is causing this?
        Feb. 10, 2012 5:16 pm
        I always use salted real butter. Always add little salt to baked goods and little sugar to savory.
        Feb. 14, 2012 8:44 am
        High domed cakes: I have found that when you take the cake out of the oven, while it is still very hot, lay a clean tea towel on the top and press down gently. the dome will flatten and there is no damage to the cake. The cake must be totally cooked & don't smash. I have never had a ruined cake with this process. If you are unsure whether to try this, try it first on a cake for your family. They'll eat it because they love your cooking! Smiles for you all!
        Feb. 16, 2012 12:14 pm
        darlene,1 stick of butter=1/2 cup.
        Feb. 16, 2012 12:50 pm
        smudgy,I am a baker.the cake goes through a cooking process,(like rising)that is,what it's suppose to do. good luck!
        Feb. 16, 2012 1:11 pm
        Berina,you don't have to use(vanilla ext)in your butter cream icing.you can use what ever flavor,or extract you desire.I hope that will help you,good luck!
        Feb. 16, 2012 1:32 pm
        Denise Lee, use 1cup butter(2 sticks),and 1/2 cup margarine(1stick).good luck!
        Feb. 16, 2012 2:03 pm
        choowei,you have a angelfood cake pan.remove the insert out,(the tube).grease your pan, and insert,and flour it.then take some wax paper,cut it little over size,of the bottom of the pan,cut a hole in the middle of the papper for the flute,and place it in the bottom,of the pan,and pour your batter in the pan!happy baking.
        Feb. 27, 2012 6:20 pm
        4 stick of butter is a pound 1 stick of butter is a 1/2 cup
        Sam I Am 
        Feb. 29, 2012 3:00 pm
        I baked a cake in home ec while in high school and the teacher had me wrap a wet towel (pinned around the pan) to prevent it from rising above the rim of the pan. It worked
        Mar. 8, 2012 6:35 pm
        The last couple of pound cakes I have baked has fallen also.I was wondering what I was doing wrong? Anyone have any idea's. Mixed the ingredients same way I have for years!!!!.I thought it might be the weather....
        Apr. 15, 2012 12:27 am
        choowei-is it possible you have an angelfood cake pan put together in the wrong order, base goes inside. I tried baking pound cake fgor the firdt time tonight, 8 mini loafs and a large loaf. I sprayed all with Crisco no stick cooking spray and all stuck,
        lavonya howard 
        Apr. 17, 2012 9:03 am
        1/2 stick of butter is 1/2 cup.
        Apr. 21, 2012 8:39 am
        you can read the side of the butter stick for measurements :)
        May 6, 2012 6:43 pm
        I have not been having problems with cakes falling, yet, but this year when baking my Christmas cookies, of which I have made the same recipes for years, I had several recipes not turn out. I am not sure if a manufacturer of one of the main ingredients that may be found in multiple receipes has changed their formula or what. My grandma even made the same recipe I did, 1000 miles away, and had the same trouble with her cookies. You do have to be careful of the outside weather too, it can affect baking temperatures and times depending upon the temperature/humidity.
        May 28, 2012 5:28 pm
        I too have been baking pound cakes for years and just recently in the last year my cakes started falling after I would take them out of the oven. If anybody has figured out what's going on, please post a solution to help us identify the problem. I have found since then a little item I now use in all my cakes. It's called cake enhancer and you add about a T. for every cup of flour during the beating process of the eggs and butter. You can find it on the King Arthur Flour website. It keeps your cakes and other baked goods fresher longer and definitely keeps your cakes from falling.I use quite a bit of their products. Great sight to buy all of your baking needs. And a great site for learning "how to". . . .Hope this info helps.
        Jun. 13, 2012 12:49 pm
        What kind of milk works best when making cakes?
        Aug. 10, 2012 5:44 pm
        Does anyone know the delineations for the numbers on the Hobart upright mixer that corresponds with blend, beat, mix, etc., or know where I may find this info? Thanks a bunch!
        Sep. 1, 2012 3:49 am
        When baking a cake, should you sift flour before measuring or after? I use White Lily for baking cakes and all purpose for cookies.
        Sep. 9, 2012 6:47 am
        i'm looking for cupcakes
        Sep. 30, 2012 1:13 pm
        don't know if this is true but just a thought, to ME alot of food taste different than it use to and one reason is because they've taken the gluten out. Even cereal taste different sort of airy. I saw a famous chef on tv making something I can't remember what it was but he got to one of the ingredients and he said "now if your alergic to gluten you need to take this out and add this" but I'm really wondering if its the gluten.
        Dec. 17, 2012 6:25 am
        I was told that Crisco, which I used for 40 years because my mother used it, has changed their recipe. Sure enough, it now gets liquid settling on top after only having it a short while. Someone told me to get shortening at a cake supplies store and my recipes will turn out as they used to. I'm going to try that.
        pinky pie 
        Dec. 22, 2012 11:15 am
        its 8 tbsp
        Jan. 19, 2013 2:44 pm
        Apr. 19, 2013 2:10 am
        May 21, 2013 2:12 pm
        Help please. Whenever I bake a yellow cake and add raisons and/or chopped cherries, they always end up falling to the bottom. What can I do to ensure that they remain evenly distributed throughout the cake?
        May 30, 2013 10:22 am
        I've been making a pound cake (called Very Good Cake). The first few times I made it, it cooked fine. The last several times I made it, the top of the cake doesn't cook. I've tried changing the pan from a bundt pan to a loaf pan; I've tried changing the oven from 325 to 350. Nothing works. Help! I love this cake.
        Oct. 24, 2013 12:33 am
        Amber and Baking Diva, cakes can fall for many many reasons. I have baked for many years and every now and then, I will have a cake to fall.. Some of the reasons I have known a cake to fall are: too much sugar, too little flour, or bumping the oven or even opening and closing the oven door before the cake is finished. If pound cakes are bothered before the center is baked enough, the cake will also fall. These are just some reasons. Another reason could be eggs. When purchasing eggs, you should make sure that you are getting what you need. For instance, I have gone to a store to purchase large eggs, but when opening the carton, they are not large at all. This means, you need to add more eggs since they are smaller than the size you really need. Hope this helps.
        Oct. 24, 2013 12:39 am
        Also, when baking pound cakes, please make sure you are not baking them too fast. Most people suggest 325 for them but with my oven, I bake all pounds at 335 (cream cream pound cake at 325) ..Usually anything over 335 is too high, but it can also depend on your oven. The average pound cake should take anywhere between 1:10 min to about 1:30 minutes. Anything less than an hour could possibly cause your cake to fall.
        Oct. 24, 2013 12:41 am
        *cream cheese
        Oct. 24, 2013 12:48 am
        Ronnie, different pan types usually require different oven settings. Dark pans bake faster, so you should lower the temp, usually to a maximum of 325. lighter pans require a highter temp .Sounds like maybe the cake is cooking too fast or maybe to slow.
        Dec. 24, 2013 12:30 pm
        To Darlene 2 sticks is a cup four sticks of butter is 2 cups or a pound.
        Feb. 20, 2014 7:41 pm
        If a recipe calls for butter (like David's Yellow Cake that I want to make), how do you know whether to use salted or unsalted butter? Please help! Thanks.
        Jun. 19, 2014 5:42 pm
        what can you do to stop your pound cakes from crusting on top
        Jun. 30, 2014 7:04 pm
        Pls help me on 1 cup of butter equal to how much gram of butter???Thanks.
        Roger Snow 
        Aug. 1, 2014 5:09 pm
        1 cup of butter = 227 g.
        Nov. 19, 2014 1:56 pm
        after following directions for baking a pound cake, when I cut the cake it is still moist/wet at the very bottom around the middle. The thermometer came out clean. What is wrong with what I am doing?
        Nov. 19, 2014 2:01 pm
        I use a Pampered Chef bunt foe my pound cake pan but my cake came out a little wet in the center, baking at 325 as the recipe calls for. What can I do to prevent this from happening?
        chimes mom 
        Mar. 29, 2015 5:56 pm
        I'm trying to make a grapefruit pound cake, can grapefruit juice be a substituted for say milk or other liquids in a pound cake batter?
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