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Never-Fail Pound Cake Recipe

Never-Fail Pound Cake

Recipe courtesy of Uncle Bubba

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (44)

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Average Rating:

Total Reviews: 44

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  • on May 21, 2009

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    I followed this recipe to the letter since it was the first time I had made it, even though the ingredient list caused some concern. The resulting cake looked great but it was far too sweet and slightly flat tasting. I will try this again but will up the butter, lower the sugar, and add salt to the recipe.

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  • on April 19, 2009

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    I've been baking for years but have never had success with "from scratch" pound cakes and pies. Recently, I was asked to make a Lemon Pound Cake with Lemon Glaze for a Charity Bake Sale at work. I tried multiple recipes with different (disappointing results. Then I tried Paula's Never Fail Pound Cake hoping the title was accurate - it wasn't. First, the cake called for WAY too much sugar (I reduced it to 2 cups. Then I wasn't sure if she meant cake flour or self-rising cake flour (since there wasn't any baking soda or powder & salt listed in the ingredients - I decided to use regular cake flour (the cake rose fine anyway. I baked the cake as directed, but I lowered the temps to 300 & 325 (as I was using a non-stick pan. The cake came out of the pan beautifully - great color, didn't stick to the pan - I was optimistic. After cooling it thoroughly, I made a lemon glaze (lemon juice, xxx sugar & water, poured it over the cake & put it in a covered cake carrier. I had high hopes it would be my first successful pound cake. At the Bake Sale, I got a piece and thank goodness I had some tea nearby - it was sooooooo terribly DRY and still TOO SWEET that it was almost inedible. I love Paula and I will try making this cake again, but with more changes - does anyone have any ideas?

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  • on April 15, 2009

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    Very easy to make, and I served it with a choice of either warm blueberry compote and ice cream or hot fudge and ice cream. It was a big hit with my family!

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  • on April 13, 2009

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    I thought i would try a pound cake from scratch. This was pretty good but the butter and sugar didn't cream up and i may have over beat if that's possible because it didn't have the texture i was expecting. I just added strawberries and whip cream to mask the texture. It was still good

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  • on March 30, 2009

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    B+. Really good taste and easy to make.

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  • on March 24, 2009

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    Do not waste your time on this POUND CAKE IT IS SO SWEET YOU CAN NOT EAT IT, I SHOULD OF KNOWN ,COME ON,
    THREE CUPS OF SUGAR!!!!!
    IT HIT THE TRASH CAN!


    cheryl chicago IL

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  • on March 23, 2009

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    ...this cake is great. The only problem I had was when mixing the sugar and butter. The recipe calls for softened butter--combine with the sugar until creamy. That doesn't happen. It is more like crumbs. I was concerned so I added some melted butter to make it creamy. I figured Paula wouldn't mind. It worked and did not affect the performance of the cake.

    The second time I made it, I wanted a smaller version, so I cut the igredients in half and used a smaller bundt pan. I had the same situation with the butter and sugar, but I guess it doesn't matter. Also, I added some melted chocolate and used almond extract instead of lemon. Another masterpiece.

    I love Paula Deen.

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  • on March 17, 2009

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    I didn't have cake flour so I looked online & it said to just subtract 2 tbsp per cup of all purpose flour to equal 1 cup of cake flour. I followed the recipe exactly and it came out beautifully. The consistency was perfect; fluffy & light yet held together like pound cake should. it looked exactly like the picture (ya me! My only bad comment would be that the crust was a little crispy & sugary; almost like angel food cake texture. The cake itself was on the sweet side for my taste but everyone else seemed to like it! Cake cuts much better the following day because the crust wasn't as crisp. I made a lemon icing with powdered sugar & lemon juice to give it a zing - it tasted pretty good together :

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  • on March 15, 2009

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    Yes Ellen from Jacksonville FL, you can get cake flour from publix or walmart and i think even target. I like to use the swans down brand. That brand works great. Cake Flour gives cakes a better taste. You may still want to use baking powder or soda. Some times it still needs help to rise. I hope it works for you!

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  • on March 14, 2009

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    Don't mean to cound like a complete numbskull, but I haven't been baking long and don't have a clue what "Cake Flour" is? I have All Purpose Flour and Self Rising Flour. Can I find "Cake Flour" at Publix or my local grocery or what is Cake Flour in particular? Thanks Much as I'd love to try this great sounding recipe...

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