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This Paula Deen Pound Cake Recipe is the king of desserts. It is very rich, dense, and full of buttery flavor.

You will love the golden crust on the outside. Many people find baking a large cake to be very rewarding.

This recipe is perfect for birthdays or a simple Sunday tea. How to make Paula Deen Pound Cake is a tradition for many.

It uses basic pantry items to create something very special. You can serve it plain or with fresh berries today.

You only need a few Ingredients for Paula Deen Pound Cake. Let’s start whisking this famous and heavy cake right now.

When I first introduced to Paula Deen Pound Cake

I first tasted this cake at a church social event. It sat on a high glass pedestal for everyone.

One slice was enough to make me feel full. The texture was so smooth and very velvety inside.

I learned that Paula Deen made this style very famous. She loves using a lot of real, creamy butter.

I started baking it for my own family gatherings. It is a very sturdy cake that travels well. My grandmother used to say it tastes like home.

Now, I make it whenever I need a hug. You will love how simple and honest it tastes.

Equipment List

One 10-inch tube or Bundt pan.
A large stand mixer with a paddle.
A medium bowl for sifting flour.
A rubber spatula for scraping sides.
Measuring cups for sugar and butter.
A wire cooling rack for the cake.
A small knife to loosen the edges.

Ingredients You Need for Paula Deen Pound Cake

1/2 pound (2 sticks) of softened butter.
1/2 cup of vegetable shortening for texture.
3 cups of granulated white sugar.
5 large eggs at room temperature.
3 cups of all-purpose white flour.
1/2 teaspoon of fine baking powder.
1/2 teaspoon of kosher salt.
1 cup of whole milk at room temperature.
1 teaspoon of pure vanilla extract.

Step-by-Step Guide

1. Prep the Oven

Preheat your oven to 325 degrees Fahrenheit first. Grease and flour your tube pan very well.

2. Cream the Fats

Cream the butter and shortening in your mixer. Add the sugar slowly until it is fluffy.

3. Add the Eggs

Add the eggs one at a time now. Beat well after each egg goes into the mix.

4. Mix Dry Ingredients

Sift the flour, baking powder, and salt together. This keeps the cake from having any lumps.

5. Combine the Batter

Add flour and milk to the butter mix. Start with flour and end with the flour.

6. Flavor the Mix

Stir in the vanilla extract at the very end. The smell will be very sweet and nice.

7. Bake the Cake

Pour the thick batter into the prepared pan. Bake for one hour and fifteen minutes total.

8. Cool and Flip

Let the cake cool in the pan first. Then, flip it onto a wire rack carefully.

Tips to Make the Best Paula Deen Pound Cake

Use room temperature eggs for a better rise.
Do not overbeat the batter after adding flour.
Cream the butter and sugar for five minutes.
Use a heavy pan to bake the cake evenly.
Check the center with a long wooden skewer.
Let the cake cool fully before you slice.
Wrap it in foil to keep it very moist.

FAQs about Paula Deen Pound Cake

Can I use only butter?

Yes, but shortening helps the cake stay very soft.

How do I store the cake?

Keep it in a cake carrier for five days.

Can I add lemon flavor?

Yes, add two tablespoons of fresh lemon zest.

Why did my cake sink?

The oven door might have opened too early.

Can I freeze this cake?

Yes, it freezes perfectly for up to three months.

Final Thoughts

This pound cake is a masterpiece of simple baking. It is tall, proud, and very delicious to eat.

This Paula Deen Pound Cake Recipe is a gift for guests. You can toast a slice for a yummy breakfast.

It is a recipe that stays in the family. Your kitchen will smell like a professional bakery today.

I hope you enjoy the rich and buttery crumbs. Cooking with love makes every bite taste much better.

Thank you for baking this heavy Southern cake with me. Have a wonderful time sharing this treat with everyone!