Indulge in the rich, velvety goodness of buttery pound cakes with these 20 mouthwatering recipes. When it comes to comfort baking, there’s nothing quite like a moist and flavorful butter pound cake. Whether you’re looking for classic flavors or creative twists, we’ve got you covered. From the simplicity of vanilla bean to the complexity of tiramisu-inspired creations, our collection is sure to satisfy your sweet tooth.
From classic recipes like Classic Vanilla Butter Pound Cake and Lemon Glazed Butter Pound Cake, to more unique flavors like Almond Butter Pound Cake with Amaretto Glaze and Pumpkin Spice Butter Pound Cake, we’ll take you on a journey of buttery bliss. Each recipe is carefully crafted to deliver a tender, moist crumb and a depth of flavor that will leave you wanting more.
Stay tuned for our full list of decadent butter pound cake recipes!
Classic Vanilla Butter Pound Cake
This rich and buttery pound cake is a staple of any dessert repertoire. With its moist crumb, tender texture, and subtle vanilla flavor, it’s sure to please even the most discerning palates.
Ingredients:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. In a large mixing bowl, cream butter until light and fluffy. Gradually add sugar; beat until well combined.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk together flour and salt. Add dry ingredients to wet ingredients; mix until just combined.
5. Pour batter into prepared loaf pan; smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Remove from oven; let cool in pan for 10 minutes before transferring to wire rack.
Cooking Time: 45-50 minutes
Lemon Glazed Butter Pound Cake
This moist and flavorful pound cake is elevated by a tangy lemon glaze, perfect for a special occasion or everyday treat.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 1/4 cups (285g) all-purpose flour
– 1 teaspoon baking powder
– Salt to taste
– Lemon glaze (recipe below)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually add flour mixture, mixing until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 50-55 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack.
Lemon Glaze:
– 1 cup (200g) powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled pound cake.
Chocolate Swirl Butter Pound Cake
This rich and indulgent pound cake combines the velvety smoothness of butter with the deep, dark flavor of chocolate. Perfect for satisfying any sweet tooth.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
– 1 tablespoon milk
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Whisk together flour and vanilla extract. Gradually add dry ingredients to wet ingredients and mix until just combined.
4. Melt chocolate chips in a double boiler or microwave-safe bowl. Stir in milk until smooth.
5. Pour batter into prepared loaf pan and create a swirly design with the melted chocolate mixture.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooking Time: 55-60 minutes
Cream Cheese Butter Pound Cake
This classic pound cake recipe gets a rich twist with the addition of cream cheese and butter, resulting in a moist and indulgent dessert perfect for special occasions or everyday treats.
Ingredients:
– 1 1/2 sticks (6 tablespoons) unsalted butter, softened
– 8 ounces cream cheese, softened
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 2 large eggs, at room temperature
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy. Add cream cheese and beat until smooth.
4. Beat in eggs one at a time, followed by the dry ingredients.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 55-60 minutes
Brown Sugar Butter Pound Cake
This classic pound cake recipe gets a delicious twist with the addition of brown sugar and butter, resulting in a rich, velvety texture and deep caramel flavor.
Ingredients:
– 1 cup (200g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 2 tablespoons light brown sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 1/4 cups (285g) all-purpose flour
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large mixing bowl, cream butter and sugars until light and fluffy.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually add flour and mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Blueberry Lemon Butter Pound Cake
Moist and flavorful, this blueberry lemon butter pound cake is perfect for satisfying your sweet tooth or as a show-stopping dessert for your next gathering.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 cup fresh or frozen blueberries
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then stir in lemon zest, juice, and vanilla extract.
4. Gradually add flour and mix until just combined.
5. Fold in blueberries and salt to taste.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 55-60 minutes
Almond Butter Pound Cake with Amaretto Glaze
This classic pound cake gets a boost of flavor from the addition of creamy almond butter, while the Amaretto glaze adds a sweet and sophisticated touch.
Ingredients:
For the cake:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 1 3/4 cups (210g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup (60g) almond butter
For the glaze:
– 1 cup (200g) powdered sugar
– 2 tablespoons Amaretto liqueur
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, beat the butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Add flour, baking powder, and salt; mix until just combined.
4. Stir in almond butter.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
7. Allow cake to cool completely before glazing.
Glaze:
1. Whisk powdered sugar, Amaretto liqueur, and heavy cream until smooth.
2. Drizzle over cooled cake.
Cooking Time: 55-60 minutes
Coconut Butter Pound Cake with Toasted Coconut Topping
This rich and creamy pound cake is elevated by the nutty flavor of toasted coconut, making it a perfect dessert for any occasion. With its moist texture and sweet aroma, this cake is sure to satisfy your cravings.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup coconut butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup toasted coconut flakes (see note)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a medium bowl, whisk together flour and salt.
3. In a large bowl, beat butter and sugars until light and fluffy. Beat in coconut butter and eggs.
4. Gradually add flour mixture to wet ingredients; beat just until combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to wire rack.
Toasted Coconut Topping:
1. Preheat oven to 350°F (175°C).
2. Spread coconut flakes on a baking sheet and toast for 5-7 minutes, or until lightly browned.
3. Sprinkle toasted coconut over the cooled cake.
Maple Pecan Butter Pound Cake
This rich and moist pound cake is infused with the warmth of maple syrup, the crunch of pecans, and the creaminess of butter. Perfect for a special occasion or a cozy afternoon treat.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure maple syrup
– 2 teaspoons vanilla extract
– 2 1/4 cups (280g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (120g) chopped pecans
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Stir in maple syrup, vanilla extract, flour, baking powder, and salt.
4. Fold in chopped pecans.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Orange Blossom Butter Pound Cake
This moist and aromatic pound cake combines the warmth of orange zest with the fragrance of orange blossom water, perfect for a cozy afternoon treat or a special occasion dessert.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup orange blossom water
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– Zest of 1 large orange
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, combine softened butter, orange blossom water, eggs, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet mixture and whisk until just combined.
5. Fold in the orange zest.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 1 hour
Strawberry Butter Pound Cake with Fresh Berry Compote
A sweet and indulgent treat perfect for springtime celebrations, this strawberry butter pound cake is paired with a fresh berry compote that’s bursting with flavor.
Ingredients:
For the cake:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup granulated sugar
– 2 large eggs, at room temperature
– 2 tbsp strawberry jam or preserves
– Fresh strawberries, sliced
For the compote:
– 1 cup fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar
– 2 tbsp honey
– 2 tbsp lemon juice
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in strawberry jam.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to wet ingredients, beating until just combined.
6. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted comes out clean.
7. Allow cake to cool in pan before slicing and serving with fresh berry compote.
Compote:
1. In a small saucepan, combine strawberries, sugar, honey, and lemon juice.
2. Cook over medium heat, stirring occasionally, until berries have broken down and mixture has thickened slightly (about 10-12 minutes).
3. Serve warm or at room temperature alongside sliced pound cake.
Cooking Time: 55-60 minutes for the cake; 10-12 minutes for the compote.
Pumpkin Spice Butter Pound Cake
This moist and flavorful pound cake is infused with the warmth of pumpkin spice and the richness of butter, making it a perfect treat for fall gatherings.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 1/2 cup (115g) unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon pumpkin pie spice
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Beat in vanilla extract and pumpkin pie spice.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 55-60 minutes
Espresso Chocolate Chip Butter Pound Cake
Moist, buttery pound cake infused with the deep flavors of espresso and dark chocolate chips – perfect for satisfying your sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 2 teaspoons pure vanilla extract
– 2 tablespoons instant espresso powder
– 1 cup semi-sweet chocolate chips
– Salt, to taste
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, cream butter and sugars until light and fluffy.
3. Beat in vanilla extract and espresso powder.
4. Gradually add flour and mix until just combined.
5. Stir in chocolate chips.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 55-60 minutes
Banana Nut Butter Pound Cake
This rich and decadent pound cake combines the natural sweetness of bananas with the creamy goodness of nut butter, resulting in a moist and flavorful dessert perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large ripe bananas, mashed
– 2 tablespoons creamy peanut butter
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, cream butter and peanut butter until smooth. Add mashed bananas and vanilla extract; mix well.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Stir in chopped walnuts, if using.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 55-60 minutes
Caramel Drizzle Butter Pound Cake
Elevate your dessert game with this indulgent pound cake recipe, smothered in a velvety caramel drizzle. Perfect for special occasions or a sweet treat any time of the year.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon salt
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. Cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, followed by vanilla extract.
4. Gradually mix in flour and salt until just combined.
5. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
6. While cake is baking, prepare caramel drizzle by melting 1/2 cup sugar and 1 tablespoon light corn syrup in a saucepan over medium heat.
7. Remove from heat and whisk in 1/4 cup heavy cream. Drizzle warm caramel over cooled pound cake.
Cooking Time: 55-60 minutes
Raspberry Swirl Butter Pound Cake
Moist and flavorful pound cake gets a boost from the sweetness of raspberries and a hint of tanginess from buttermilk. This show-stopping dessert is perfect for special occasions or as a sweet treat any time.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1 cup granulated sugar
– 1/2 cup buttermilk
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup fresh raspberries, pureed
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan and set aside.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, followed by buttermilk and vanilla extract.
4. Gradually add flour mixture and mix until just combined.
5. Pour half of the batter into prepared loaf pan. Top with pureed raspberries and remaining batter.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool before dusting with confectioners’ sugar, if desired.
Cooking Time: 55-60 minutes
Gingerbread Butter Pound Cake with Cream Cheese Frosting
Warm up with a slice of our Gingerbread Butter Pound Cake, smothered in tangy Cream Cheese Frosting! This sweet and savory treat is perfect for the holiday season or any time you need a pick-me-up.
Ingredients:
– 1 (16 oz) box pound cake mix
– 1/2 cup unsalted butter, softened
– 2 tbsp ground ginger
– 1 tsp vanilla extract
– 1/4 cup crystallized ginger, finely chopped
– 1/2 cup cream cheese frosting
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine pound cake mix, softened butter, ground ginger, and vanilla extract. Mix until smooth.
3. Fold in chopped crystallized ginger.
4. Pour batter into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
5. Allow cake to cool completely before spreading with cream cheese frosting.
Cooking Time: 1 hour
Tiramisu Inspired Butter Pound Cake
Elevate your dessert game with this decadent Tiramisu-inspired butter pound cake, featuring a rich coffee flavor and creamy mascarpone-infused glaze.
Ingredients:
– 1 ½ cups (190g) unsalted butter, softened
– 2 cups (250g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 ¾ cups (325g) all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 cup (240ml) strong brewed coffee
– 8 ounces (225g) mascarpone cheese
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
2. Beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, followed by vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, alternating with coffee, beginning and ending with dry ingredients.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let cool in pan for 10 minutes before transferring to wire rack.
6. For the glaze, beat mascarpone cheese and confectioners’ sugar until smooth. Drizzle over cooled cake.
Cooking Time: 45-50 minutes
Red Velvet Butter Pound Cake
This rich and decadent pound cake combines the classic flavors of red velvet with the creamy goodness of butter, resulting in a moist and indulgent dessert perfect for any occasion.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1 3/4 cups granulated sugar
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup all-purpose flour
– 1/2 cup whole milk, at room temperature
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large mixing bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, followed by red food coloring and vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Apple Cinnamon Butter Pound Cake with Cider Glaze
This moist and flavorful pound cake is infused with the comfort of apple cinnamon butter, topped with a sweet and tangy cider glaze. Perfect for a crisp fall evening or a cozy breakfast treat.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 3/4 cups (320g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup (60g) unsalted butter, softened for apple cinnamon butter
– 1/4 cup (30g) chopped fresh apple
– 1 tablespoon ground cinnamon
– Cider glaze (see below)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan.
2. Beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
3. Combine flour, baking powder, and salt; gradually add to wet ingredients, mixing until just combined.
4. Prepare apple cinnamon butter: Mix softened butter with chopped apple, cinnamon, and a pinch of sugar.
5. Pour batter into prepared loaf pan. Dot top with apple cinnamon butter.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack.
7. Prepare cider glaze: Whisk together 1 cup powdered sugar, 2 tablespoons apple cider, and 1 tablespoon unsalted butter, softened.
Summary
Indulge in the richness of butter pound cake with these 20 decadent recipes. From classic vanilla to creative twists like lemon glazed and chocolate swirl, there’s something for everyone. Discover how different flavors like almond, coconut, and gingerbread can elevate this beloved dessert. And don’t miss unique combinations like strawberry with fresh berry compote and pumpkin spice with a caramel drizzle. Whether you’re looking for a sweet treat or a show-stopping centerpiece, these irresistible butter pound cakes are sure to satisfy your cravings.