Never Fail Pound Cake: A Classic Recipe for Perfect Results Every Time

Serving: This pound cake is delicious on its own or paired with fresh berries, a dollop of whipped cream, or a drizzle of glaze.
Storage: Store the cake in an airtight container at room temperature for up to 4 days. It can also be refrigerated for up to a week or frozen for up to 3 months.
Variants:
Lemon Pound Cake: Add 2 tablespoons of lemon zest and 2 tablespoons of lemon juice for a citrus twist.
Almond Pound Cake: Replace vanilla extract with almond extract and sprinkle sliced almonds on top before baking.
Chocolate Marble Pound Cake: Swirl melted chocolate or cocoa batter through the cake before baking.
Glazed Pound Cake: Drizzle a simple powdered sugar glaze over the top once the cake has cooled.
FAQ:
Q: Why is my pound cake dry?
A: Overbaking can lead to dryness. Check your cake 5-10 minutes before the recommended time and remove it as soon as a toothpick comes out clean.

Q: Can I make this without a stand mixer?
A: Yes! You can use a hand mixer or even mix by hand, though it will require more effort to achieve the fluffy texture.

Q: How do I ensure my cake doesn’t stick to the pan?
A: Grease the pan thoroughly and dust it with flour. You can also use a non-stick baking spray that contains flour.

This Never Fail Pound Cake is a versatile, foolproof recipe that ensures a moist and delicious cake every time. It’s a simple classic that’s sure to become a staple in your baking repertoire!