This traditional Vanilla Butter Loaf Cake is the perfect buttery pound cake just waiting to be topped with fruit and whipped cream.
So many, many years ago I had a friend who wanted to start a business selling online baked goods.
She wanted her company to sell the best pound cake ever.
Which may sound like an easy feat but it is not.
I was hired to develop that recipe.
Since I don’t do an plain baked goods on my site it was rather hard for me.
For I kept wanting to do something to it.
Something so it wasn’t just a plain vanilla pound cake.
I cannot even begin to tell you how many pound cakes I made.
With all the combos.
Combo of butter cream cheese.
Half butter half shortening.
And everything in between.
My favorite combo was mostly butter with cream cheese.
While I did end up with what I felt was the perfect pound cake, my friend ended up not going into business.
I mentioned The Lost Kitchen on the Magnolia channel (Discover Plus app) and how much I loved it.
My husband loved it too.
In one of the episodes she made a simple butter cake for dessert.
Covered with whipped cream and a poached peach.
He commented how good that looked.
And how he hadn’t had a piece of plain pound cake in forever.
Which is true.
My husband’s birthday was Monday.
Normally I make him a version of a key lime pie or something with strawberry milk in it.
Those are his two favorite usually.
But this year I decided to make him a Vanilla Butter Loaf Cake.
The recipe comes from King Arthur Flour.
I changed very little to it.
Which took a ton of restraint on my part. 🙂
I did put key lime juice in with the raspberries.
Because I like the tartness with the pound cake.
You can use whatever fruit you want.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Pound Cake Recipes?
- For the Cake:
- 12 TBSP unsalted butter, at room temperature
- 3 oz cream cheese, at room temperature
- 3/4 tsp salt
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1 tsp almond extract
- 5 large eggs, at room temperature
- 3 TBSP milk
- 2 TBSP (14g) Cake Enhancer, optional
- 1 3/4 cups + 2 TBSP King Arthur Unbleached All-Purpose Flour
- For the Sugar Topping:
- 2 TBSP granulated sugar
- 1 tsp vanilla extract
- 1 tsp water
- For the Fruit Topping:
- 2 cups raspberries
- 1/4 cup granulated sugar
- 1 TBSP key lime juice
- 1/2 tsp vanilla extract
- whipped cream for garnish
- For the Cake:
- Preheat the oven to 350°F.
- Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
- Using a stand mixer with the paddle attachment, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
- Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy.
- After you've added the final egg, beat at high speed for 3 minutes, then stir in the milk.
- Add the cake enhancer, then sprinkle in the flour gradually, with the mixer going at low speed.
- Mix just until combined. The batter will be smooth and thick, but still pourable.
- Pour and scrape the batter into the prepared pan.
- To make the topping:
- Combine the sugar, vanilla, and water.
- Stir until the mixture is syrupy. At first it'll seem very stiff but will become "drizzle-able" as you stir.
- Set the topping aside.
- Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 55 minutes (for either size pan).
- Remove the cake from the oven, and brush/drizzle with the sugar mixture.
- Return the cake to the oven for an additional 15 to 20 minutes.
- Remove the cake from the oven, and set it on a rack.
- Insert a toothpick into the center; it should come out clean. If you use an instant-read thermometer, the center should register about 200°F to 205°F.
- The very top, right under the crust, will still be kind of soggy; don't worry about it.
- After 5 minutes loosen the cake's edges and turn it out of the pan to cool completely on a rack.
- Store wrapped at room temperature for two days, or freeze for longer storage.
- For the Fruit Topping:
- Toss together the raspberries, sugar, and key lime juice. Let sit in fridge while cake is cooling.
- Slice cake and top with the berries and whipped cream.