Paula Deen Pound Cake Recipe
This Paula Deen Pound Cake Recipe is the king of desserts. It is very rich, dense, and full of buttery flavor.
Ingredients
- 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.
Instructions
Prep the Oven
- Preheat your oven to 325 degrees Fahrenheit first. Grease and flour your tube pan very well.
Cream the Fats
- Cream the butter and shortening in your mixer. Add the sugar slowly until it is fluffy.
Add the Eggs
- Add the eggs one at a time now. Beat well after each egg goes into the mix.
Mix Dry Ingredients
- Sift the flour, baking powder, and salt together. This keeps the cake from having any lumps.
Combine the Batter
- Add flour and milk to the butter mix. Start with flour and end with the flour.
Flavor the Mix
- Stir in the vanilla extract at the very end. The smell will be very sweet and nice.
Bake the Cake
- Pour the thick batter into the prepared pan. Bake for one hour and fifteen minutes total.
Cool and Flip
- Let the cake cool in the pan first. Then, flip it onto a wire rack carefully.
Notes
- 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.