Never Fail Pound Cake – a classic old southern recipe for pound cake with the tang of buttermilk.
I’ve used this Never Fail Pound Cakerecipe for as long as I can remember. The original recipe came from the Colquitt, Georgia, First Baptist Church cookbook. With all due respect to the ladies of the First Baptist Church, I made a few changes to the original. And to tell the truth I think this recipe makes the best pound cake I’ve ever had. It’s moist. It’s buttery and the buttermilk gives it an extra pleasant sumthin’-sumthin’.
You can do lots of different things with this. You can serve it like I did this time with a scoop of vanilla ice cream and warm mixed berries or use it for the base of a fantastic strawberry shortcake.
Or, you can do like BeeBop and I do sometimes and slice and toast it (yes, with a little butter) for breakfast. What? You never heard of pound cake toast? You really should try it.
How to Make Never Fail Pound Cake
Preheat the oven to 350. Butter or grease and flour a 10-inch tube pan.
The photo below is my old, old tube pan. I don’t remember where this pan came from, but I have some kind of attachment to it. I also have an aversion to bundt pans. Just can’t stand them. I don’t know why. My old tube pan has more dents in it than my daughter’s first car but I have not found a replacement for it so I just keep using it.
Cream the Butter and Sugar and Add the Eggs
Cream butter and sugar, beating until light and fluffy. Like this:
Add the eggs, one at a time, beating well after each addition.
Add Buttermilk and Flour to the Batter
In a small bowl or measuring cup, dissolve the soda in the buttermilk. In a separate bowl, combine the flour and salt.
Now add buttermilk and flour to the creamed mixture alternately beginning and ending with the flour mixture.
One really important note: make sure your baking soda is fresh. Its reaction with the buttermilk is what makes this cake rise, so you don’t want to use the soda from that two-year old box that’s been in the back of your refrigerator. Ok?
Mix well after each addition.
Stir in the vanilla flavoring. Pour batter into the prepared pan.
Bake and Allow to Cool Completely
Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean.
Remove from the oven and cool in the pan for 10-15 minutes. Remove the cake from the pan and cool completely on a rack.
By the way, those cracks on the top are completely typical of pound cakes. At least that’s what I tell myself, don’t you?
For the Warm Berry Compote, place all the ingredients in a small saucepan. Bring just to a boil over medium to medium-high heat. Reduce the heat and simmer for a few minutes until thickened.
More Cake Recipes on Never Enough Thyme:
- Candied Holiday Fruitcake
- Lemon Pudding Cake with Cherry Coulis
- Glazed Pumpkin Pound Cake
- Caramel Layer Cake
Pound Cake Recipes from Other Bloggers:
- Million Dollar Pound Cake from Cookies and Cups
- Orange Poppy Seed Pound Cake from Cookie + Kate
- Cream Cheese Pound Cake from Rasa Malaysia
- Marmalade Pound Cake from Simply Recipes
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For the Cake:
- 1 cup butter at room temperature
- 2 cups sugar
- 4 eggs at room temperature
- 1/2 tsp. baking soda
- 1 cup buttermilk
- 3 cups all-purpose flour
- 1/8 tsp. salt
- 2 tsp. vanilla extract
For the Warm Berry Compote
- 2 cups frozen, mixed berries
- 1/4 cup sugar
- Juice of 1 lemon
- 1 tsp. cornstarch
For the cake:
- Cream butter and sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Dissolve soda in buttermilk. Combine 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 a greased and floured 10-inch tube pan. Bake at 350 for 1 hour 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 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.
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 265 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 62mg Sodium: 157mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 1g Sugar: 24g Sugar Alcohols: 0g Protein: 4g
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