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Never Fail Pound Cake
Rich, buttery, and perfectly tender, this Never Fail Pound Cake recipe offers expert tips and know-how so you can get it right every time.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 20 servings
Calories: 192 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Cake:
- 1 cup butter room temperature
- 2 cups sugar
- 4 eggs 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 frozen mixed berries
- ¼ cup sugar
- Juice of 1/2 lemon
- 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.
Cup of Yum
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
- Make sure the baking soda is fresh. Its reaction with the buttermilk is what makes this cake rise.
- Storage - For the short term, store the cake at room temperature in an airtight cake keeper. If you do need to freeze the cake, wrap it very closely in plastic wrap first and then in a layer of aluminum foil. Freeze for up to three months.
- The type of flour you use in this recipe does matter. You want to use plain all-purpose flour and not cake flour. Cake flour is too delicate to support the dense batter of a pound cake.
Nutrition Information
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%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 192
% 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.