Introduction
Looking for a dessert that is both classic and foolproof? The Never Fail Pound Cake is here to impress! This traditional recipe guarantees a rich, buttery, and moist cake with a soft crumb and golden crust. Whether you’re hosting a party or indulging in a sweet treat, this pound cake is the ultimate choice. With a few simple ingredients and straightforward steps, anyone can master this timeless recipe.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Preparation
Step 1: Preheat and Prepare
Preheat your oven to 325°F (163°C). Grease a standard 10-inch Bundt or tube pan with butter and lightly flour it to prevent sticking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This step is crucial for creating a tender cake texture.
Step 3: Add Eggs
Add the eggs, one at a time, beating well after each addition. This helps to incorporate air and maintain a smooth batter.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with milk. Begin and end with the dry ingredients for a balanced batter.
Step 5: Add Flavorings
Mix in the vanilla extract and almond extract (if using) until evenly distributed.
Step 6: Transfer to Pan
Pour the batter into the prepared pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
Step 7: Bake
Bake for 75–85 minutes or until a toothpick inserted into the center comes out clean. The cake should have a golden-brown crust.
Step 8: Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Variations
- Lemon Pound Cake: Add 2 tablespoons of lemon zest and substitute the almond extract with lemon extract.
- Marble Pound Cake: Swirl in 1/2 cup of melted chocolate for a delightful pattern.
- Nutty Twist: Fold in 1/2 cup of chopped pecans or walnuts for added crunch.
Cooking Notes
- Use room-temperature ingredients for a smoother batter.
- Avoid overmixing the batter to ensure a tender crumb.
- If the top browns too quickly, cover it loosely with aluminum foil during baking.
Serving Suggestions
- Serve with fresh berries and whipped cream for a refreshing treat.
- Top with a drizzle of homemade glaze or chocolate ganache.
- Pair with a scoop of vanilla ice cream for the ultimate indulgence.
Tips
- Ensure accurate measurements for perfect results.
- Test the cake with a toothpick before removing it from the oven.
- Store the pound cake in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Prep Time:
20 minutes
Cooking Time:
75–85 minutes
Total Time:
95–105 minutes
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 5g
- Sodium: 150mg
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce the added salt to balance the flavors.
Q: What can I substitute for whole milk?
A: You can use buttermilk or a combination of half heavy cream and half water for a similar texture.
Q: How do I prevent my pound cake from sticking to the pan?
A: Grease the pan thoroughly with butter and dust with flour, ensuring all crevices are covered.
Q: Can I make this cake ahead of time?
A: Absolutely! The flavor improves over time. Store it in an airtight container for up to 4 days.
Conclusion
The Never Fail Pound Cake is a timeless recipe that delivers every time. Its buttery richness, soft crumb, and versatility make it a go-to dessert for any occasion. Whether you enjoy it plain or dress it up with toppings, this cake is sure to be a hit with family and friends. Follow these detailed steps, and you’re guaranteed to achieve a flawless, delicious pound cake every time!
Print
Never Fail Pound Cake Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 325°F (163°C). Grease a standard 10-inch Bundt or tube pan with butter and lightly flour it to prevent sticking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This step is crucial for creating a tender cake texture.
Step 3: Add Eggs
Add the eggs, one at a time, beating well after each addition. This helps to incorporate air and maintain a smooth batter.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with milk. Begin and end with the dry ingredients for a balanced batter.
Step 5: Add Flavorings
Mix in the vanilla extract and almond extract (if using) until evenly distributed.
Step 6: Transfer to Pan
Pour the batter into the prepared pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
Step 7: Bake
Bake for 75–85 minutes or until a toothpick inserted into the center comes out clean. The cake should have a golden-brown crust.
Step 8: Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Notes
- Use room-temperature ingredients for a smoother batter.
- Avoid overmixing the batter to ensure a tender crumb.
- If the top browns too quickly, cover it loosely with aluminum foil during baking.