Paula Deen Pound Cake Recipe
This paula deen pound cake recipe is rich, buttery and very soft. It is a classic dessert for every occasion. The texture is dense but moist.
Ingredients
- 1 cup unsalted butter softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking powder
Instructions
Preheat the Oven
- Preheat your oven to 170°C. Grease and flour a bundt pan or loaf pan. This helps the cake release easily after baking.
Cream Butter and Sugar
- In a large bowl, beat butter and sugar together. Mix until light and fluffy. This step makes the cake soft and airy.
Add Eggs
- Add eggs one at a time. Mix well after each egg. This helps create a smooth and stable batter for the cake.
Mix Dry Ingredients
- In another bowl, combine flour, salt and baking powder. Stir well so everything is evenly mixed before adding to wet ingredients.
Combine Wet and Dry Mixture
- Add dry ingredients and milk alternately into the butter mixture. Mix slowly until batter is smooth. Do not overmix the batter.
Add Vanilla Extract
- Pour in vanilla extract. Mix gently. This adds a sweet aroma and enhances the overall flavor of the pound cake.
Pour into Pan
- Transfer batter into prepared pan. Spread evenly using a spatula. Tap the pan lightly to remove air bubbles.
Bake the Cake
- Bake for 60–70 minutes. Check with a toothpick. If it comes out clean, the cake is fully baked and ready.
Cool Before Serving
- Remove from oven and let it cool. Wait at least 15 minutes before removing from pan. This helps keep shape intact.
Notes
- Use room temperature butter for best mixing
- Do not overmix the batter
- Grease pan properly to avoid sticking
- Check cake with toothpick for doneness
- Let cake cool before slicing
- Add lemon zest for extra flavor
- Use high-quality vanilla extract