Here’s a rich, classic Paula Deen Pound Cake recipe — buttery, dense, and perfectly sweet with that signature Southern charm. This cake is great served plain, with fruit, or a simple glaze.
🍰 Paula Deen’s Classic Pound Cake Recipe
🕒 Time:
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Prep: 15 minutes
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Bake: 1 hour 15 minutes – 1 hour 30 minutes
🍽 Yields: 10–12 servings
🧾 Ingredients:
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1 cup (226g) unsalted butter, softened
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½ cup vegetable shortening (like Crisco)
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3 cups granulated sugar
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5 large eggs
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3 cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
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1 cup whole milk
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1 tsp vanilla extract
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1 tsp almond extract (optional but classic in Southern pound cake)
👩🍳 Instructions:
1. Preheat oven:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
2. Cream butter, shortening & sugar:
In a large bowl, beat the butter and shortening together until light and fluffy. Gradually add the sugar and beat well (about 4–5 minutes).
3. Add eggs:
Add eggs one at a time, beating well after each addition.
4. Combine dry ingredients:
In a separate bowl, whisk flour, baking powder, and salt.
5. Alternate mixing:
Add dry ingredients to the butter mixture alternately with milk, starting and ending with flour. Mix until just combined.
6. Flavor it:
Stir in vanilla and almond extract.
7. Bake:
Pour batter into the prepared pan and smooth the top.
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool:
Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
🍽 Serving Ideas:
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Dust with powdered sugar
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Drizzle with a simple glaze or lemon icing
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Serve with berries and whipped cream
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Toast slices with a little butter for a next-day treat
