Simple and easy "Mile high" Plain-all butter pound cake from scratch | No icing required

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds moisture with fewer calories

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour creates a lighter texture

In a medium-sized bowl, sift together 4 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.

In a separate medium-sized bowl, combine 1 1/2 cups of heavy whipping cream, 1 tablespoon of butter extract, 1 tablespoon of vanilla extract, 2 teaspoons of cake batter extract, and 1 teaspoon of almond extract. Stir until combined.

In a stand mixer bowl fitted with the paddle attachment, add 4 sticks of softened unsalted butter and 4 cups of granulated sugar. Mix on medium-low speed to incorporate, then increase to high speed and mix for 6 minutes, scraping down the sides halfway through.

Add 8 large eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.

Alternately add the flour mixture and the cream mixture to the butter mixture in three separate additions, mixing on medium-low speed for about 15 to 20 seconds after each addition until combined. Scrape down the sides of the bowl as necessary.

If the batter is not mixing well, manually mix with a spatula to incorporate all ingredients. Once combined, mix on medium-low speed for an additional 10 to 15 seconds.

Spray the inside of a square tube cake pan with Baker's Joy non-stick baking spray.

Preheat the oven to 325°F (163°C).

Pour the batter into the prepared tube pan, spreading it evenly with a spatula. Tap the bottom of the pan to settle the batter.

Place the pan in the preheated oven on the middle rack and bake for 1 hour and 20 minutes, or until a toothpick inserted comes out clean.

Let the cake cool in the pan for 2 to 3 hours before inverting it onto a flat surface to remove from the pan. Allow the cake to cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens