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Never-Fail Pound Cake

By Paula Deen

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Never-Fail Pound Cake Recipe
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April 26, 2018

There's good and bad in this recipe, but I think it can be great with a little tweaking. First off, you need 1/2 POUND (or 2 sticks) of butter. You can't get anything near "creamy" with 3 cups of sugar and 1 stick of butter. It is also overly sweet. The next time I make this cake, I will try cutting it down by at least 1/4 cup to start with. A 10" bundt pan is a bit on the small size. Thank goodness for the cold oven start, which allowed it to gradually rise, but not go over the pan, despite the fact that when finished rising, it stood a good 1-1/2 to 2" over the center of the pan (see photo). That caused some loss of cake when it was turned out because you could not even see the center. A possible fix is the use of a 12-cup bundt pan with a baking time adjustment. The top of the cake was very crusty and broke apart when turned out. This may be because it had risen so far above the top of the pan. I don't know. The texture of this cake is smooth and silky...bravo, and let's hear it for cake flour! Yes, I would make this cake again, but it will be tweaked because it was flavorful and silky.
 59 reviews • 0 questions

bakingclassicssweetsvegetarian

Difficulty: Easy

Prep time: 20 minutes

Cook time: 90 minutes

Servings: 12

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Ingredients

  • 1/2 cup butter, softened
  • 3 cups sugar
  • 5 eggs
  • 3 cups cake flour
  • 1 cup milk
  • 2 teaspoons lemon extract
  • vanilla ice cream
  • berries, for garnish

Directions

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Special equipment: a 10-inch bundt pan, greased and floured

In a large bowl, using a mixer, combine the butter and sugar until creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan.

Place pan in a cold oven and heat oven to 325 °F. Bake cake for 1 hour. Increase the temperature to 350 °F and bake for 30 minutes more.

*Cook’s Note: Do not open the oven door while baking.

Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.

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Reviews (59)Questions (0)

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May 10, 2022
Very good. The only adjustment I made was to use one teaspoon of lemon zest instead of extract. Just devine.

September 30, 2020
This is an excellent cake!!! Delicious ????

October 26, 2019
Can this be made in a 9x13 cake pan

April 26, 2018

There's good and bad in this recipe, but I think it can be great with a little tweaking. First off, you need 1/2 POUND (or 2 sticks) of butter. You can't get anything near "creamy" with 3 cups of sugar and 1 stick of butter. It is also overly sweet. The next time I make this cake, I will try cutting it down by at least 1/4 cup to start with. A 10" bundt pan is a bit on the small size. Thank goodness for the cold oven start, which allowed it to gradually rise, but not go over the pan, despite the fact that when finished rising, it stood a good 1-1/2 to 2" over the center of the pan (see photo). That caused some loss of cake when it was turned out because you could not even see the center. A possible fix is the use of a 12-cup bundt pan with a baking time adjustment. The top of the cake was very crusty and broke apart when turned out. This may be because it had risen so far above the top of the pan. I don't know. The texture of this cake is smooth and silky...bravo, and let's hear it for cake flour! Yes, I would make this cake again, but it will be tweaked because it was flavorful and silky.

YOU’RE NOT SIGNED IN. LOGIN OR JOIN TO ASK A QUESTION.

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No questions

April 26, 2018

There's good and bad in this recipe, but I think it can be great with a little tweaking. First off, you need 1/2 POUND (or 2 sticks) of butter. You can't get anything near "creamy" with 3 cups of sugar and 1 stick of butter. It is also overly sweet. The next time I make this cake, I will try cutting it down by at least 1/4 cup to start with. A 10" bundt pan is a bit on the small size. Thank goodness for the cold oven start, which allowed it to gradually rise, but not go over the pan, despite the fact that when finished rising, it stood a good 1-1/2 to 2" over the center of the pan (see photo). That caused some loss of cake when it was turned out because you could not even see the center. A possible fix is the use of a 12-cup bundt pan with a baking time adjustment. The top of the cake was very crusty and broke apart when turned out. This may be because it had risen so far above the top of the pan. I don't know. The texture of this cake is smooth and silky...bravo, and let's hear it for cake flour! Yes, I would make this cake again, but it will be tweaked because it was flavorful and silky.

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