Paula Deen Pound Cake

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Paula Deen Pound Cake: Classic Southern Indulgence

Few cakes capture the spirit of Southern baking like a traditional Paula Deen pound cake. This rich, buttery treat turns simple pantry staples into a dessert that’s as comforting as it is versatile. Whether you’re celebrating a special occasion or cozying up with a warm slice and a mug of coffee, this classic always delivers. Here’s everything you need to know for perfect results, every time.

What Makes Paula Deen Pound Cake Special

Paula Deen’s approach to pound cake is all about balance—a fine crumb, buttery flavor, and delightful melt-in-your-mouth texture. Unlike frosted layer cakes, pound cake stands on its own, needing little more than a dusting of sugar or a drizzle of glaze, if anything. Its simplicity lets each ingredient shine.

Ingredients You’ll Need

For a classic pound cake, you’ll use everyday items. Quality matters, though. Using the freshest eggs and pure extracts brings out the best flavor.

Core ingredients include:
– Butter (unsalted, at room temperature)
– Sugar (white, granulated)
– Eggs (large, at room temperature)
– All-purpose flour or cake flour
– Whole milk or buttermilk
– Vanilla extract (and/or almond extract for variation)
– Salt
– Baking powder

Tip: Cake flour yields a lighter crumb, though all-purpose flour gives a classic dense, hearty texture. You can make DIY cake flour by swapping out a bit of flour for cornstarch and sifting well.

Paula Deen Pound Cake: The Step-By-Step Recipe

Here’s an easy-to-follow method, explained in detail so you can achieve reliable results:

Ingredients

• 3 cups cake flour (or all-purpose flour, with cornstarch adjustment)
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• ½ cup vegetable shortening, room temperature
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 1 cup whole milk (or sub buttermilk/sour cream for richness)
• 1 teaspoon vanilla extract

Equipment

• 12-cup Bundt or tube pan
• Stand mixer or hand mixer
• Sifter or fine-mesh strainer
• Mixing bowls
• Rubber spatula

Instructions

Prepare the Oven and Pan

• Preheat the oven to 325°F (163°C).
• Grease your Bundt or tube pan well with butter or shortening. Dust lightly with flour, then tap out any excess.

Mix Dry Ingredients

• Sift flour, baking powder, and salt together. Set aside.

Cream Butter, Shortening, and Sugar

• In a large bowl, beat butter and shortening until smooth and creamy, about 4–5 minutes.
• Gradually add sugar. Keep beating until the mixture turns pale and fluffy—this aeration helps the cake rise tenderly.

Add Eggs One by One

• Add eggs, one at a time. Beat well after each addition, scraping down the bowl as needed. This helps create a uniform batter and ensures even leavening.

Combine Wet and Dry Ingredients

• With the mixer on low, add flour mixture and milk alternately. Begin and end with the flour (flour, milk, flour, milk, flour). Beat only until just combined—overmixing can toughen the cake.

• Stir in vanilla extract. For flavor variations, add a tiny bit of almond extract or lemon zest at this step.

Bake the Pound Cake

• Pour the batter into the prepared pan and smooth the top.
• Bake for 1 hour to 1 hour 20 minutes. Start checking for doneness around the 1-hour mark. Insert a toothpick into the center; it should come out clean or with just a few crumbs attached.

Cool and Unmold

• Remove the cake from the oven. Cool in the pan for 10 minutes only. Then turn out onto a wire rack and cool completely.

Secrets for the Perfect Pound Cake

Every step, from mixing the batter to baking and cooling, shapes the finished cake. Here are proven secrets that bring you closer to perfection:

• Use room temperature ingredients—eggs, butter, milk—so everything blends smoothly without curdling.
• Cream the butter and sugar thoroughly for a light texture.
• Avoid over-mixing once the flour is added. Too much mixing develops gluten, leading to a dense or tough crumb.
• Grease and flour your pan carefully. Pound cake batter is thick, so any sticking makes unmolding tricky.
• Don’t rush the cooling process. Ten minutes in the pan, then out onto a rack, helps avoid sogginess or sticking.
• For moist cake, replace some or all of the milk with sour cream or buttermilk. The acidity tenderizes the crumb and adds depth.

Customizing Your Pound Cake

Pound cake is a blank canvas. Play with these variations for new flavors or textures:

• Add citrus zest (lemon, orange) for a brighter taste.
• Swirl in cocoa powder for a marbled effect.
• Fold in chocolate chips, chopped nuts, or dried fruit for extra texture.
• Replace vanilla with almond, coconut, or rum extract for a twist.

Paula Deen Pound Cake vs. Other Cakes

Unlike sponge or chiffon cakes, which use whipped eggs for lift, pound cake relies on butter creaming and just a touch of baking powder. The texture is denser, with unmistakable richness from egg yolks and butter. Classic pound cake is less sweet than many frosted cakes, making it ideal for toppings or serving with fruit.

Serving and Storing Pound Cake

Serve pound cake as is, dusted with powdered sugar, or topped with whipped cream and berries. It’s excellent with coffee or tea and holds up well to both light glazes and heavy frostings.

If you’d like to dress it up, whisk together a simple glaze: 1 cup powdered sugar, 2–3 tablespoons milk, and ½ teaspoon vanilla.

Leftovers keep at room temperature, wrapped well, for up to three days. For longer storage, refrigerate up to two weeks. Freeze individual slices wrapped in plastic and foil for up to three months—just thaw overnight for best texture.

Troubleshooting: Common Questions

Why did my pound cake sink?
– Over-mixing or abrupt changes in oven temperature can cause sinking.
– Under-baking often results in a gummy center.

How do I know when my cake is done?
– Rely on the toothpick test; check close to, but not before, the minimum bake time.
– The top should feel firm and golden.

Can I make individual pound cakes?
– Yes. Pour the batter into loaf pans or even muffin tins; baking time will be shorter, so check every 5–10 minutes after halfway through.

Do I need to glaze it?
– Not at all. Pound cake shines on its own but welcomes a vanilla glaze, chocolate drizzle, or even a scoop of ice cream.

Paula’s Tips for Southern Baking

• Measure flour with the spoon-and-level method for accuracy.
• Bake with love and patience—good things take time.
• Use quality butter; it’s the backbone of rich flavor in this recipe.

Table: Ingredient Options and Substitutions

Enjoy the Experience

Baking Paula Deen’s pound cake brings a bit of Southern charm into any kitchen. Plan ahead, take your time, and savor each step. The real magic of pound cake is how it transforms humble ingredients into a slice of nostalgia—one buttery forkful at a time.