Butterbeer Pound Cake Flavors (Printable Version)
# What You'll Need:
→ Pound Cake
01 -
250 g unsalted butter, softened
02 -
350 g granulated sugar
03 -
4 large eggs
04 -
310 g all-purpose flour
05 -
2 teaspoons baking powder
06 -
0.5 teaspoon fine sea salt
07 -
120 ml cream soda
08 -
30 ml dark rum (optional)
09 -
1 teaspoon pure vanilla extract
10 -
1 teaspoon butter extract
→ Topping
11 -
120 ml butterscotch sauce (store-bought or homemade), for drizzling
# Step-by-Step Directions:
01 -
Preheat oven to 170°C. Grease and flour a 23 cm loaf pan.
02 -
In a large mixing bowl, beat softened butter with sugar until pale and fluffy.
03 -
Add eggs one at a time, mixing well after each addition.
04 -
In a separate bowl, whisk together flour, baking powder, and salt.
05 -
In a jug, combine cream soda, dark rum (if using), vanilla extract, and butter extract.
06 -
Alternate adding dry ingredients and cream soda mixture to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
07 -
Pour batter evenly into prepared loaf pan and smooth the top.
08 -
Bake for 60–70 minutes, or until a skewer inserted in the centre comes out clean.
09 -
Let cake cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
10 -
Warm the butterscotch sauce before serving and drizzle over each slice.
# Helpful Notes:
01 -
This cake can be prepared up to a week in advance and stored in an airtight container.
02 -
Slightly warming slices before serving enhances the flavor and texture.
03 -
The dark rum is optional; it adds subtle depth, but the alcohol bakes out during cooking.