Every family has that one recipe they reach for when they need something reliable, classic, and always delicious. For us, it’s this Never Fail Pound Cake. 💛
It’s rich. It’s buttery. It’s got that signature dense-yet-tender crumb that melts on your tongue. And as the name promises—it never fails. With just 8 pantry staples, this cake comes together in one bowl and bakes up golden, fragrant, and perfect for any occasion.
Whether you dress it up with whipped cream and berries or keep it humble with a simple dusting of sugar, this pound cake never disappoints.
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Overview of Fail Pound Cake Recipe Content
What It Is
A traditional Southern-style pound cake made with equal parts sugar, flour, eggs, and butter, with a hint of vanilla and a moist texture that holds up beautifully over time.
Why You’ll Love It
- Buttery Richness: 1 cup of butter makes this ultra-satisfying
- Perfect Crumb: Moist, dense, and never dry
- Foolproof Method: Just mix and bake—no tricks, no fuss
- Versatile Classic: Serve plain, glazed, or with fruit and cream
Taste & Texture
Buttery and subtly sweet, with a tight crumb and golden crust. It slices cleanly and stays moist for days.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 6 large eggs
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
Tools Needed
- Stand mixer or hand mixer
- Large mixing bowl
- 10-inch bundt or tube pan
- Sifter (optional)
- Cooling rack
Substitutions & Additions
- Milk Swap: Use buttermilk for a tangy twist
- Flavor Variations: Add lemon zest, almond extract, or rum flavoring
- Fancier Finish: Drizzle with vanilla glaze or dust with powdered sugar
- Make it Citrus: Use orange juice and zest instead of vanilla
How to Make Never Fail Pound Cake
- Preheat Oven: Preheat to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- Cream Butter & Sugar: Beat butter and sugar together until light and fluffy—about 4–5 minutes.
- Add Eggs: Mix in the eggs, one at a time, beating well after each addition.
- Add Dry & Wet: Alternately add flour (sifted with baking powder and salt) and milk, beginning and ending with flour.
- Add Vanilla: Stir in vanilla extract until just combined.
- Bake: Pour batter into prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.
What to Serve With Fail Pound Cake
- Fresh strawberries or mixed berries
- Lemon glaze or chocolate ganache
- Ice cream or whipped cream
- Warm fruit compote or caramel drizzle
Tips for Making It Perfect
- Use room temperature ingredients for best texture
- Cream butter and sugar well—this step gives lift and softness
- Avoid overbaking—check at 1 hour and cover with foil if browning too fast
- Let it rest overnight for the flavors to deepen beautifully
Storage Instructions
- Room Temp: Store tightly wrapped for up to 3–4 days
- Fridge: Up to 7 days, though it’s best at room temp
- Freezer: Slice and wrap tightly; freeze for up to 3 months
General Information
Fail Pound Cake got its name from the classic 1:1:1:1 ratio—one pound each of butter, sugar, eggs, and flour. Over time, recipes have adapted slightly (hello, leavening!), but the spirit of the cake—simple, rich, and reliable—has never changed. This recipe is a Southern staple, passed down and perfected across generations.
Frequently Asked Questions
Can I bake this in a loaf pan?
Yes! Divide between two 9×5-inch loaf pans and reduce bake time to 55–60 minutes.
Why is my pound cake dry?
Most likely overbaking. Be sure to pull it when the tester has just a few crumbs.
Can I make this gluten-free?
Use a 1:1 gluten-free flour blend, but results may be slightly less dense.
Can I reduce the sugar?
A small reduction (about ¼ cup) is fine, but the texture may change if you reduce more.
Conclusion
This Never Fail Pound Cake is more than just a dessert—it’s a memory, a celebration, and a comfort all wrapped into one golden, glorious slice. Whether you’re baking it for Sunday supper or as a gift for a friend, it’s guaranteed to bring smiles and maybe even a few recipe requests. 😉
If you love classic, dependable bakes, check out:
Interactive Elements
Tried it? Tag me on Pinterest @poulefrecipe and show me how golden your pound cake turned out!
Nutritional Information
| Nutrient | Per Slice (approx.) |
|---|---|
| Calories | 420 |
| Fat | 20g |
| Carbs | 55g |
| Sugar | 35g |
| Protein | 6g |
| Fiber | 1g |
| Sodium | 160mg |
Never Fail Pound Cake – Classic, Buttery & Foolproof 8-Ingredient Southern Favorite
- Total Time: 1 hour 30 minutes
- Yield: 12–14 slices 1x
- Diet: Vegetarian
Description
This Never Fail Pound Cake is rich, buttery, and foolproof! Made with 8 simple ingredients, it bakes up golden with a perfectly dense yet tender crumb. A timeless Southern classic you can rely on every time.
Ingredients
3 cups all-purpose flour
3 cups granulated sugar
6 large eggs
1 cup unsalted butter, softened
1 cup whole milk
1 tablespoon pure vanilla extract
1 teaspoon baking powder
½ teaspoon salt
Instructions
Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
In a large bowl, beat butter and sugar until light and fluffy (4–5 minutes).
Add eggs one at a time, mixing well after each addition.
Sift flour with baking powder and salt.
Alternate adding dry ingredients and milk to the batter, beginning and ending with flour.
Stir in vanilla until just combined.
Pour into prepared pan and bake 1 hour 15 minutes, or until a toothpick comes out clean.
Cool in the pan for 10–15 minutes before inverting to a rack.
Notes
Use room temperature ingredients for best results
Avoid overmixing after flour is added
Cake can be made a day ahead—flavor improves over time
Serve with fruit, glaze, or dust with powdered sugar
- Prep Time: 15
- Cook Time: 75
- Category: Dessert
- Method: Baking
- Cuisine: Southern
