The Perfect Pound Cake

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The Perfect Pound Cake

By Jim Johnston

I remember this incredible cake from my childhood, particularly on cold mornings when Mom would brown it under the broiler with butter on top for breakfast. She always wore this blue apron when she baked. It was usually covered in flour, and I used to lick the batter off the mixing blades after she was finished. Ah, the good ole days. To this day, I haven’t found a better pound cake, nor one that starts off in a cold oven.

A few years ago, Mom lost most of her vision, making baking difficult, if not hazardous. It just made sense that it was time to pass the torch to me, so I asked Mom for the recipe. She told it to me over the phone. I followed the steps, each time producing a nightmare. Seems she forgot a few steps! After much head banging and many lengthy conversations with Mom, I finally got the recipe down pat. And the best part? The top comes off in crunchy layers. Man, everyone loves this cake!

The Perfect Pound Cake

Ingredients:
All ingredients at room temp!

3 cups granulated sugar
2 sticks softened butter
3 cups cake flour (use regular flour and you’ll be sorry)
8 ounces heavy whipping cream
6 eggs
1 teaspoon vanilla
1/3 teaspoon salt
1/2 teaspoon baking powder

Directions:
Cream butter and sugar in a mixer.
Add 1 egg at a time.
Add flour and cream, alternating between the two.
Add baking powder.
Add salt.
Add vanilla.

Put in greased and floured “pound cake pan”, you know, the one with the funnel in the middle.

Put in cold oven, middle rack.

Turn oven to 350 and go run errands. Come back in 1 hour and remove. Let cool.

Devour.

P.S. If you have children, take a third of the cake, wrap it up, and hide it for yourself. Otherwise, you’ll never get any.

Jim Johnston is a Savannah resident and avid cook. Jim collects as many family recipes as possible so they won't get lost. Most of them get served to his better half, Paula's own design director Brandon Branch, which explains why Brandon has to run 5 miles a day.

Read More From Apron Strings Recipes.

Reader Comments:

Dear Paula Deen I like Just about everything you bake. I have one thing that I hope you can help me with. I make a pound cake with Butter Nut flavor in it. The top of the cake gets real crusty and flakes off. The cake looks awful what am I doing wrong. Evelyn

By Evelyn Seabrease on April 21, 2013

Hvnt made it yet but cooking it for a church member because I opened my "big mouth" that I would bake him a cake. So I'm standing on my promise. Wish me good luck. Thanks.

By Alfredia Moss on March 03, 2013

Paula, Need help. I remember growing up and my Mom making 3 layer cake in minutes from scratch. However I didn't pay attention to ingredients. My Mom used regular flour or possibly cake flour, eggs, sugar and butter, adding flavor last. I want to make 3 layer 9" cake. I have an idea but wanted to make sure its correct. The ingredients I have in mind are: 3 cups sugar 3 cups flour 6 eggs 3 sticks of butter flavor Will cake layers come out correct or will this be a disaster? Thanks for any advice/suggestions

By Theresa A Williams on January 17, 2013

Heeeey Mrs. Paula! I love everything you cook. You taught me to make my first pan of mac'n cheese back in 2000. Which I kick it up with jabenero cheese and the sour cream. Today my challenge is to bake this scrumptuous pound cake...ha!! Question is....can I substitute whipping cream for sour cream or would it totally ruin the recipe? I have tried to bake this cake before without either one and still it bounces on the highway. Help me suga.

By chamell on October 30, 2012

I WANT TO KNOW CAN YOU USE REG. BUTTER TO MAKE POUND CAKE THAT IS WHAT I WANT TO KNOW

By glenda collier on July 21, 2012

A note to the several people whose cake ran over or took forever to bake because the pan was too full. This recipe MUST be made in either a larger-than-average Bundt/tube pan, or in two 9'x5" loaf pans. It makes a LOT of cake. I like the two loaf pans. I freeze one for later.

By PhobeHB on May 24, 2012

Made it this morning looks & smells wonderful added a little lemon extract along with the vanilla, batter tasted awesome, will be serving it with fresh strawberries, blueberries, blackberries, a banana & orange segments with a dollop on whipping cream.

By Elizabeth Bowers on May 01, 2012

whyyou say use cake flour and yo do hey paula love your recipes, I don't understand the differance from flour and cake flour. I always was told if it calls for cake flour and you don't have it just add a little bit more flour. I hope my grammy has not lead me down the wrong path

By millie on April 16, 2012

mrs paula deen. l just love you watch you every change i get i love cooking with butter too love all the food you make . especially the dessert. my husband is and big big fan of yours espically when you make the Pasta dishes. and fudge dishes.his face drops too the floor when ever you make any kind os sweet things ok and you and your family have and bless day from our house to yours house from the DEMYERS family love you mrs. paula

By deborah demyers on February 25, 2012

I have been looking and testing recipes for the perfect pound cake. I hope this one end my search. What I need now is to find the perfect cake pan. I have the two piece pan but do not care for it. I have looked all over for one that is not in two. I AM looking forward to trying this new recipe and pan at the smae time.

By Leroi on February 19, 2012

This is the best pound cake ever! Love everything Paula makes.

By Heidi Clemens on December 18, 2011

I made this cake on Saturday and it was perfect. The cake was good I ate 4 slices the night I made it. I have had plenty of recipes from other people I failed every time I tried this one and it came out perfect this is the best cake I have ever made. It did not fall or lumpy looking, I am so proud of myself. My family really enjoyed it. Thanks for sharing the recipe.

By Phyllis on September 26, 2011

I one must say this cake was so, so, good I made it on sunday and it was finished on monday morning and as I sit down to type this email I have another in the oven because i told a few other friends that they could by and have a slice and it gone Thank you so much ! T.Harris

By Traci Harris on August 08, 2011

I want to say this was my first time making a pound cake and it came out totally perfect. My lover and I work out everyday, now we've found a greater much 'sweeter' reason to work out even harder. Thanks Mrs. Paula and Mr. Johnston for posting this recipe. The cake turned out perfect. I even added condensed milk to make it a little bit more moist.

By Terrence Townsel on August 01, 2011

By Derorah Richards on May 01, 2011

We, my wife and I watch all your shows and have enjoied all the recipes we have made from your cook books. We also enjoy the shows when your sons work with you. Keep em coming. Thanks, Troy

By Troy Darnell on January 20, 2011

Everytime I follow this recipe it runs over I’m wondering whats going wrong?

By Angela on November 26, 2010

Everytime I’ve used this recipe it has run over so I’m wondering whats going on?

By Angela on November 26, 2010

paula, i just love this perfect pound cake recipe, along with all the other recipies i get from your website and show. i help out an elderly lady which also luvs to recieve your recipes..she would like to find a cream of celery recipe, but i haven’t found one on your website…anyone have a good creamy celery soup recipe out there??? maybe also a pumpkin or sweet potato cookie recipe… thanx for all the great ideas and food!!!

By nancy iding on November 12, 2010

Haven’t tried this one yet, BUT it can’t beat “Grandma Paul’s Sour Cream Pound Cake”
that has got to be the best I have ever tasted!! & naturally it comes from Paula’s recipes!

By Gloria on July 20, 2010

My mom, and now me, makes a pound cake she calls a 2-2-2-5 Cake. The ingredients are 2 sticks butter, 2 cups sugar, 2 cups flour, 5 eggs, and 1 tsp. vanilla and 1 tsp. lemon extract. You cream the butter and sugar and alternate adding the eggs and flour and then add extracts. It is baked for about 1 hour on 350*. This pound cake is so simple and oh so good.

By Gena on June 14, 2010

love Jim Johnston’s recipe for the Perfect Pound Cake, reminds me of the 1-2-3-4 cake (also shown here on Paula’s site); I have made that one, very delicious, want to try your recipe as well. thankyou

By Lena on June 09, 2010

Dear Paula I would love to be able to print some of your recipes but I have tried everything I know and I just can’t get it done ,I’m too old to write them down my eyes are not as good as they used to be.Do you think they could put a printer friendly version on here.Thank’s so much Jenny

By JennyEvans on June 08, 2010

how can i just print the recipe and nothing else !

By brenda on May 20, 2010

I made the cake and it was easy. However it fell after I took it out of the oven. I don’t make many pound cakes as they always fall and I follow the recipe and bake for the length of time it says on the recipe and for the correct temp. and I don’t open the oven door either. I don’t know what I do for them to fall. Any ideas? Anyone?

By Donna Hines on May 09, 2010

Paula,

I just wanted to say thank you for just being there! You are very warm and cheerful person and I admire your personality. I am good cook myself but I am coming from Country called Azerbaijan (former Soviet Union) so I am mixing and matchig here as I am very open minded person. I watch you on the TV all the time! God bless you!

Love,
Esmira

By Esmira on May 06, 2010

My recipe for a Cold Oven Pound Cake…....
2 sticks margarine
1/2 cup shortening
5 eggs
3 cups plain flour
3 cups sugar
1 tsp. baking powder
2 tsp. vanilla flavoring
1 cup milk
Beat margarine and shortening together and sugar, Beat until smooth. Add eggs 1 at a time mixing well after each one. Mix flour and baking powder together and alternate flour and milk into sugar and egg mixture. Scrape down sides and add flavoring. Pour into an angel food cake pan sprayed with Bakers Joy. Place into a cold oven. Turn oven on to 350 degrees and bake for 1 to 1 and a half hours depending on your oven. Everyone asks me to bake this for any church function we have and I also have people asking for it just to have at home. I have a request for 3 this weekend and 3 the end of this month. Hope y’all try it it is the best I’ve ever made!!!

By Becky Smith on May 04, 2010

OK, so, I made this cake over the weekend. Mine boiled over on to the bottom of my oven. Any thoughts? Yes, I went over everything twice and know I followd the recipe to the letter.
The batter tasted like a pound cake my great Aunt Tut used to make. I adored her AND the cake. HELP!!

By Jennie Poe on April 26, 2010

I baked this pound cake tonight for my family. It was a hit!! It was absolutely the best pound cake I have EVER eaten.

By Dawn on April 18, 2010

It is so pretty I would not want to eat it

By Meredith Kelly on April 17, 2010

Dear Paula I have made a lot of Pound cakes in my 67 years but half to say this tops them all ,my mother use to make one with a pound of everthang but this is great Thanks for sharing,

By Lana Johnson on April 16, 2010

That cake looks so delish I will definately try it!

By Rhonda on April 15, 2010

Dear Paula, I love you shows! I have NEVER been able to cook a pound cake. I have tried several different recipes and none of them turn out.My husband and I have been married 32 years and you would think I could get at least one pound cake out of those years. Can you please help me.
Thanks alot!]
June Sasser
jtsasser@mysylacauga.com

By June Sasser on April 15, 2010

This recipe is almost like the one I use.I will be trying this one and compare the two.

By Debra Reagan on April 15, 2010

I will definitely have to try this recipe. I especially love the “tip” at the end to put some up for myself!!

By Vera B. on April 15, 2010

Paula I love your baked macroni cheese. I would love your receipe. I love everythng you do. You are great cook. One day I would love to be like you. I cook but it’s okay. I orders thing qvc people tell me how good that is tell that you make it. Thank you for being there. Have a great day; thank you again

By debbie jordan on April 15, 2010

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The Perfect Pound Cake