Classic Minerva Butter Pound Cake Recipe

Name: Classic Minerva Butter Pound Cake
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 2
Ingredients: Baking spray with flour; 1/4 cup turbinado sugar; 3 cups sifted cake flour; 1 teaspoon kosher salt; ½ pound (2 sticks) unsalted butter Minerva Butter, at room temperature; 2½ cups granulated sugar; 6 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 2 teaspoons grated orange zest (2 oranges); 1 cup heavy cream

The following post is sponsored by Minerva Dairy. All opinions are my own.

Every summer our family gathers around to celebrate traditions. Whether it’s our traditional 4th of July BBQ or meeting at the lake for our yearly reunion, we’re all about passing on the best to each generation. One of my favorite traditions is making dessert for the family, just like my grandmother did when we were kids.

Preparing a sweet-ending to our family’s dinner is always special. It brings together generations of loved ones as we talk as a family, while enjoying dessert. One of my favorite desserts, that everyone loves, is pound cake.

It’s rich, dense and full of flavor. You can keep it simple and serve with berries for a fresh twist or even add a chocolate ganache topping. That’s why I love pound cake – you can easily pair it with different flavors.

The secret to achieving a moist and dense pound cake is all about the butter. It’s what gives it the rich texture.

I use Minerva Dairy Butter in all of my recipes. Just like our family, they pride themselves on celebrating traditions. This year, they’re celebrating 125 years of making delicious butter. They are America’s oldest-family owned dairy producing butter that’s traditionally made from pasture-raised cows.

You can taste the difference and that’s why it’s the base of my Classic Minerva Butter Pound Cake. For six generations, they’ve use farm-fresh and wholesome ingredients – that’ll always be your best friend in the kitchen.

While this recipe uses their classic Unsalted Butter, they also make Sea Salt Butter and Garlic Herb Butter.

Classic Minerva Butter Pound Cake Recipe Instructions

Prepare two loaf pans (8 ½ x 4 ½ x 2 ½) with flour baking spray and coat evenly on all sides. Sprinkle with turbinado sugar, while tilting the pans to evenly coat the edges with sugar. This will act as a sugar crust. Set aside.

Combine your cake flour and salt together, in a sifter. Pass the mixture from one bowl, into the other, three times.

Using an electric mixer or hand mixer, beat your Unsalted Minerva Butter and granulated sugar on a medium speed for five minutes. It will be light yellow and fluffy.

With the mixer on a medium-low speed, add the eggs one at a time. Mix well after each addition.

Mix in the vanilla extract and orange zest. With the mixture on low, add the flour mixture while alternating with the cream. Begin and end with the flour mixture and scrap the sides after each addition. Beat on a medium speed for three minutes after adding the remaining of the flour mixture.

Pour your batter evenly into prepared pans and smooth the top.

Place the pound cake loaves into a cold oven. Turn the oven on to 350º and bake for 50-55 minutes (until a toothpick comes out clean). Let cool before 30 minutes.

Carefully, flip over each loaf onto a cutting board. Once completely cooled, cut 1 inch thick slices. Serve with whipped topping, berries or chocolate ganache.

Yield: 2 Pound Cake Loaves

Classic Minerva Butter Pound Cake

This classic butter pound cake recipe, made with Minerva Butter, is sure to be a crowd pleaser at your summer gathering!

Prep Time 30 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Ingredients

Baking spray with flour
1/4 cup turbinado sugar
3 cups sifted cake flour
1 teaspoon kosher salt
½ pound (2 sticks) unsalted butter Minerva Butter, at room temperature
2½ cups granulated sugar
6 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest (2 oranges)
1 cup heavy cream

Instructions

Prepare two loaf pans (8 ½ x 4 ½ x 2 ½) with flour baking spray and coat evenly on all sides. Sprinkle with turbinado sugar, while tilting the pans to evenly coat the edges with sugar. This will act as a sugar crust. Set aside.
Combine your cake flour and salt together, in a sifter. Pass the mixture from one bowl, into the other, three times.
Using an electric mixer or hand mixer, beat your Unsalted Minerva Butter and granulated sugar on a medium speed for five minutes. It will be light yellow and fluffy.
With the mixer on a medium-low speed, add the eggs one at a time. Mix well after each addition.
Mix in the vanilla extract and orange zest. With the mixture on low, add the flour mixture while alternating with the cream. Begin and end with the flour mixture and scrap the sides after each addition. Beat on a medium speed for three minutes after adding the remaining of the flour mixture.
Pour your batter evenly into prepared pans and smooth the top.
Place the pound cake loaves into a cold oven. Turn the oven on to 350º and bake for 50-55 minutes (until a toothpick comes out clean). Let cool before 30 minutes.
Carefully, flip over each loaf onto a cutting board. Once completely cooled, cut 1 inch thick slices. Serve with whipped topping, berries or chocolate ganache.

Nutrition Information:

Yield:

Serving Size:

1/10
Amount Per Serving: Calories: 507Total Fat: 31gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 80mgSodium: 274mgCarbohydrates: 98gFiber: 1gSugar: 36gProtein: 9g

**Nutrition facts are calculated by a third party. Actual nutritional values may vary.

Follow Minverva Dairy On Social Media:

Facebook | Pinterest | Instagram