Classic Butter Pound Cake with Sweet Butter Glaze

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Classic Butter Pound Cake with Sweet Butter Glaze

Sweet Butter Glaze

  • 4 tablespoons (about scant 1/3 package) unsalted, Finlandia Imported Butter, very soft, almost melted
  • 6 tablespoons powdered sugar
  • ¼ teaspoon vanilla extract (optional)
Instructions

Whisk butter, powdered sugar and vanilla, if using, in a small bowl until smooth and creamy. Keep covered until ready to use.

yield: about 1/3 cup

Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
1 hour 15 minutes

Our Classic Butter Pound Cake is a true buttery experience. Tempting to cut short the beating times, but don't! The main leavening comes from these steps. So, for a decadently rich cake with great texture, stick with it. Then, the only thing tempting you is this perfect cake.

Ingredients
  • 7 ounces (1 package or 14 tablespoons) unsalted Finlandia Imported Butter, room temperature; plus extra for pan
  • 1 ½ cups Sifted cake flour; plus extra for pan
  • 4 large eggs, room temperature and beaten very well
  • 1 cup sugar
  • ½ tsp fine sea salt
  • 1 tsp vanilla extract
Instructions

Preheat oven to 325°F. Grease a 9 x 5-inch loaf pan with a thin layer of extra butter, then lightly dust with extra flour. Remove 1 1/2 tablespoons beaten egg, and discard or save for another use. Pour remaining beaten eggs into a liquid measuring cup or pitcher; set aside.

Beat butter in the bowl of a stand mixer or with an electric mixer until creamy and pale, about 3 to 4 minutes. Scrape sides, then slowly add in the sugar; this should take about 1 1/2 minutes. Scrape sides, and continue beating on medium high 4 to 5 minutes, until fluffy and almost white. Scrape sides, and beat in salt.

Drizzle in reserved beaten eggs from the pitcher very slowly; this should take about 5 minutes. Best not to rush this step, but be sure to scrape sides. On lowest speed, add flour and stir until just mixed in.

Spread batter into prepared pan and bake about 50 to 55 minutes, or until nicely browned and toothpick comes out clean. Cool in pan on wire rack about 10 minutes, then remove from pan and immediately frost top with prepared glaze (recipe follows). Cool cake completely on rack. Glaze will melt and drip down the loaf while cake is still warm, but will turn to a crunchy layer when cool. Or simply let the cake cool completely, and sprinkle with powdered sugar. It is great with fresh fruit and whipped cream.

Store in an airtight container at room temperature.

Yield: 1 loaf; 12 slices


Classic Butter Pound Cake with Sweet Butter Glaze Our Classic Butter Pound Cake is a true buttery experience. Tempting to cut short the beating times, but don't! The main leavening comes from these steps. So, for a decadently rich cake with great texture, stick with it. Then, the only thing tempting you is this perfect cake. 20 minutes 55 minutes 1 hour 15 minutes 7 ounces (1 package or 14 tablespoons) unsalted Finlandia Imported Butter, room temperature; plus extra for pan1 cups Sifted cake flour; plus extra for pan4 large eggs, room temperature and beaten very well1 cup sugar tsp fine sea salt1 tsp vanilla extract Preheat oven to 325°F. Grease a 9 x 5-inch loaf pan with a thin layer of extra butter, then lightly dust with extra flour. Remove 1 1/2 tablespoons beaten egg, and discard or save for another use. Pour remaining beaten eggs into a liquid measuring cup or pitcher; set aside. Beat butter in the bowl of a stand mixer or with an electric mixer until creamy and pale, about 3 to 4 minutes. Scrape sides, then slowly add in the sugar; this should take about 1 1/2 minutes. Scrape sides, and continue beating on medium high 4 to 5 minutes, until fluffy and almost white. Scrape sides, and beat in salt. Drizzle in reserved beaten eggs from the pitcher very slowly; this should take about 5 minutes. Best not to rush this step, but be sure to scrape sides. On lowest speed, add flour and stir until just mixed in. Spread batter into prepared pan and bake about 50 to 55 minutes, or until nicely browned and toothpick comes out clean. Cool in pan on wire rack about 10 minutes, then remove from pan and immediately frost top with prepared glaze (recipe follows). Cool cake completely on rack. Glaze will melt and drip down the loaf while cake is still warm, but will turn to a crunchy layer when cool. Or simply let the cake cool completely, and sprinkle with powdered sugar. It is great with fresh fruit and whipped cream. Store in an airtight container at room temperature. Yield: 1 loaf; 12 slices