Never Fail Pound Cake
User Reviews
5
Never Fail Pound Cake
Description
Never Fail Pound Cake is made with simple pantry ingredients such as butter, sugar, eggs, all-purpose flour, buttermilk, and vanilla. The buttermilk combined with baking soda leavens the batter, contributing to a tender crumb even in this traditionally dense cake. The preparation involves creaming butter and sugar until fluffy, then alternating additions of flour and buttermilk, which helps achieve the right batter consistency.
The cake is baked in a greased and floured bundt or tube pan for about 50 to 60 minutes until a pick inserted comes out clean, resulting in a golden crust and moist interior. The optional warm berry compote uses frozen berries simmered with sugar, lemon juice, and cornstarch to create a thick sauce that offers a fresh and slightly tangy accompaniment to the rich cake.
This pound cake works well on its own or served with the berry compote for added flavor contrast. It's suitable for afternoon tea, dessert, or whenever a classic buttery cake is desired.
To ensure success, use fresh baking soda to react properly with the buttermilk. Store the cake at room temperature covered or freeze it wrapped tightly for up to three months. Use all-purpose flour rather than cake flour for the right structure in the dense batter.
Ingredients
For the Cake:
- 1 cup butter room temperature
- 2 cups sugar
- 4 egg room temperature
- ½ teaspoon baking soda
- 1 cup buttermilk
- 3 cups all-purpose flour
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
For the Warm Berry Compote
- 2 cups mixed berries frozen
- ¼ cup sugar
- lemon juice of half
- 1 teaspoon cornstarch
Instructions
For the cake:
- Preheat the oven to 350 degrees.
- Grease and flour a 10-inch tube pan or bundt pan.
- Cream butter and sugar, beating until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- In a small bowl or measurig cup, dissolve soda in buttermilk. In a medium bowl, combine the flour and salt.
- Add buttermilk and flour to creamed mixture alternately beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla flavoring.
- Pour batter into the prepared pan.
- Bake at 350 for 50-60 minutes or until a wooden pick inserted in center comes out clean.
- Remove from oven and cool in pan for 10-15 minutes.
- Remove from pan and cool completely on a rack.
For the (optional) Warm Berry Compote:
- Place all ingredients in a small saucepan. Bring just to a boil over medium to medium-high heat. Reduce heat and simmer for a few minutes until thickened.
Notes
- Ensure baking soda is fresh to activate properly with buttermilk and achieve good rise.
- Store the cake at room temperature in an airtight container for short-term keeping.
- For freezing, wrap the cake tightly in plastic wrap and then aluminum foil to preserve freshness up to three months.
- Use plain all-purpose flour, not cake flour, as cake flour is too delicate to support the dense pound cake batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 192kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 84mg | 4% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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