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–+ servings

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.
Slices of cake on a plate in front with finished pound cake on a pedestal in the background.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 20 servings

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.
    1 cup butter, 2 cups sugar
  • Add eggs, one at a time, beating well after each addition.
    4 eggs
  • In a small bowl or measurig cup, dissolve soda in buttermilk. In a medium bowl, combine the flour and salt.
    ½ teaspoon baking soda, 1 cup buttermilk, 3 cups all-purpose flour, ⅛ teaspoon salt
  • Add buttermilk and flour to creamed mixture alternately beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla flavoring.
    2 teaspoons vanilla extract
  • 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.
    2 cups frozen mixed berries, ¼ cup sugar, Juice of 1/2 lemon, 1 teaspoon cornstarch

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

Serving: 1 | Calories: 192kcal | Carbohydrates: 40g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 84mg | Potassium: 73mg | Fiber: 1g | Sugar: 25g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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