Paula Deen Pound Cake

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Few desserts match the classic appeal of a homemade pound cake, and Paula Deen’s version sets the bar for Southern baking. This rich, dense treat pairs beautifully with morning coffee, afternoon tea, or even fresh summer berries. Let’s explore this iconic recipe, step by step, and unravel the secrets to a truly unforgettable pound cake.

What Defines a Paula Deen Pound Cake?

Paula Deen pound cake stands out for its luxurious texture and unmistakable buttery flavor. Unlike lighter sponge or chiffon cakes, pound cake offers a hearty crumb—dense but never dry, buttery yet delicate. It’s the sort of cake that needs no decoration, though it makes a fine backdrop for vanilla glaze, lemon curd, or a scoop of homemade ice cream. The basic template relies on balancing classic pantry ingredients in perfect proportion.

Ingredients and Suggested Substitutions

Here’s what you’ll need to make a traditional Paula Deen pound cake:

Note: For cake flour, if it’s unavailable, place 3 cups of all-purpose flour in a bowl, remove 6 tablespoons, and replace with 6 tablespoons of cornstarch. Sift well.

The Method: How to Achieve Perfect Texture

1. Room Temperature Matters

Begin with all ingredients at room temperature. Cold eggs or butter will throw off the batter’s texture. Leave them out for at least 30 minutes before starting.

2. Creaming the Fat and Sugar

Combine butter, shortening, and sugar in a large bowl. Use a stand mixer or hand mixer on medium-high speed. Beat until the mixture turns light and fluffy, usually 5-7 minutes. This step is crucial; it aerates the batter and lays the foundation for a tender crumb.

Example:

Watch for a pale yellow mixture with volume. If it looks dense or greasy, continue beating.

3. Add Eggs One at a Time

Crack in the eggs one by one, beating each until well incorporated. Resist the urge to rush. This step helps emulsify the batter, ensuring a smooth, cohesive mix.

4. Alternate Dry and Wet Ingredients

Mix together the flour and salt. In a separate bowl, combine the milk and vanilla extract. With the mixer on low, add the flour mixture and milk mixture to the creamed base, starting and ending with flour. For example, add ⅓ of the flour, then ½ of the milk, and repeat until combined. This approach prevents curdling and over-mixing.

5. Gentle Final Mix

Scrape down the sides and bottom of the bowl using a spatula to capture hidden streaks of flour or butter. Mix until just blended—over-mixing leads to a tough cake.

Baking: Pan Prep and Temperature

Grease a 10-inch bundt or tube pan well. Use softened butter or shortening, then sprinkle with flour, tapping out any excess. Proper greasing ensures the cake releases cleanly after baking.

Preheat your oven to 325°F (163°C). Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 1 hour to 1 hour 20 minutes. Begin testing at the 1-hour mark by inserting a toothpick into the center. If it comes out clean or with dry crumbs, the cake is done.

Tip: Avoid opening the oven prematurely to prevent sinking.

Cooling and Serving

Once baked, set the cake pan on a rack for 10 minutes. Flip the cake onto a wire rack and cool completely before slicing. This resting period allows the cake to settle and firm up, making cutting easier.

Slice thick for an authentic experience. Enjoy plain, dust with powdered sugar, or serve with berries and whipped cream for added flair.

Troubleshooting: Common Challenges

• Dry or Crumbly Texture: Likely from over-baking or too much flour. Test early and measure carefully.
• Dense, Rubbery Cake: Over-mixing the batter or using cold ingredients can cause this.
• Cake Sticks to Pan: Ensure thorough greasing/flouring, or try using parchment paper in the bottom of the pan for insurance.

Tips for Success

• Spoon flour into the measuring cup instead of scooping, and level off for precision.
• For extra moisture, replace up to half of the milk with sour cream or full-fat yogurt.
• Swap vanilla for almond or lemon extract for a flavor twist.
• Serve slices lightly toasted for breakfast, or cube the cake and layer with fruit and pudding for a Southern trifle.

Storage and Make-Ahead Advice

Wrap leftover pound cake in plastic or parchment and keep at room temperature for up to 3 days. For longer storage, refrigerate for up to 2 weeks or freeze well-wrapped cake slices for up to 3 months. Thaw at room temperature or gently warm in the microwave before serving.

Freezing Tip: Wrap the whole cake or individual slices snugly in plastic wrap, then in foil. Label and date before freezing.

Versatility: Flavors and Pairings

Paula Deen pound cake is the ultimate blank canvas. Stir in lemon zest, drizzle with simple icing, or fold in mini chocolate chips for variety. Top with macerated strawberries and fresh whipped cream for a spring dessert, or pair a warm slice with caramel and spiced nuts in fall. The cake’s hearty base also makes it perfect for trifles and parfaits.

Frequently Asked Questions

Why does pound cake use both butter and shortening?

Butter brings bold flavor and richness, while shortening provides tenderness and keeps the crumb fine. Using both gives an ideal balance, but the recipe remains flexible for taste preferences.

Can I bake pound cake in loaf pans or muffin tins?

Yes. Divide the batter between two well-greased loaf pans or fill muffin tins about three-fourths full. Adjust bake time downward—begin checking at 40 minutes for loaf pans, and 20 minutes for muffins.

What’s the best way to ensure moisture?

Sour cream or buttermilk helps lock in moisture. Avoid over-baking, as even a few extra minutes can tip the cake into dryness.

Paula Deen’s pound cake recipe lives up to its reputation as a staple of Southern baking. Its straightforward ingredient list and forgiving nature make it reliable for beginners and seasoned bakers alike. Whether served plain or dressed up, this cake delivers comfort in every bite. The next time you crave a rich, nostalgic dessert, try this timeless recipe—and share a generous slice with friends.