Butter Pound Cake
Whether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it's definitely a keeper! —Edgar Wright, Silver Spring, Maryland
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 1 teaspoon vanilla extract
- 5 large eggs
- 2-1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons water
- GARNISH, optional:
- 3 tablespoons light corn syrup
- 1 package fresh rosemary sprigs
- 1/4 cup sugar, divided
- 1/4 cup fresh cranberries
- 2 tablespoons fresh blueberries
- Confectioners' sugar, optional
Reviews
Husband isn't real fond of super sweet. He really liked this pound cake. Big compliment when he said it reminded him of his grandmother's pound cake. Great buttery taste, dense texture and moist. Will definitely be making it again.
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