I had an accident with the 10-inch bundt pan, some drops of the mix go out the 10-inch bundt pan, what can I do to avoid this accident thank u

By xoxo on April 28, 2013

my grandmother use to make a pound that was crunchy on the outside. can you tell me how to do that?

By vickie brown on April 18, 2013

I have been making cold oven pound cake for a few years. This is the first time I have seen a recipe that only calls for 1 stick of butter. Also I have been using regular flour not cake flour or self rising flour and it usually turns out well. The last two cakes have not risen as I think they should. I don't know if it is because of the weather here, it has been cold and we live in a 100 year old drafty house. Or if it is because I am not mixing enough between eggs or what. But it won't rise like it does when I make it in warmer weather. Any ideas or suggestions.

By Cindy Haigler on March 01, 2013

I have made 3 of these cakes and used Black Walnuts in it. The cakes turned out GREAT!!! Now I'm going to try a Lemon favored one.

By Crystal P. DuBose on February 17, 2013

is that correct pound cake does not have any baking powder?

By sonia clarke on December 19, 2012

I will try ur lemon pound cake

By Ruthie on October 10, 2012

I have a Wearever Loaf Pan 4 1/2 X 16..Love to use it for pound cake but I need a pound cake recipe or how to adjust your recipe for pan Janet Hicks williamphicks@att.net

By Anonymous on September 18, 2012

PAULA I AM A DIABETIC ,WILL YOU EVER HAVE A SHOW ON TV WITH DIABETES RECEIPES,AND SUGAR FREE DESSERTS,I LOVE GOOD TASTING FOOD,BUT I CAN NOT FIND ANY GOOD RECEIPES. THANKS

By MARGIE HAYDEN on September 09, 2012

I bake a lot, and must say that I did not like this cake AT ALL. I was skeptical when I first read the recipe in that it had only 1/2 cup of butter. As I suspected, you can't get "creamy" from just 1/2 cup butter when combined with 3 cups of sugar! The cake rose nicely, but its texture is something between a sponge cake and an angel food cake. Very strange, and certainly nothing like a true pound cake. This was my first Paula Deen cake recipe. Not sure I'd try another one.

By Mary on August 01, 2012

P.S. - The cake is also very dry.

By Mary on August 01, 2012

Hi Paula, I was looking for the Vanilla Bean Pound Cake recipe. I saw you preparing it on your show - however I only saw the last part of it. So I was searching for it on your website. I simply love watching your shows. Thanks very much.

By Sheila Branche on July 31, 2012

Hi Paula, Just noticing your recipe says to bake in a bundt pan, but it looks like an Angel Food cake pan in the photo. Does it make much difference? Thanks and have a great day! Jean

By Jean on June 23, 2012

Paula, I loved this pound cake...I made it for my Red Hat Ladies for a meeting we had at my house. They all wanted take some home...I think I knew they would want to take some home so I made two...Thanks again Pretty Lady.....

By Carolyn on June 22, 2012

Can this recipe be used to make a 12" square cake. If so what quantities do you recommend. Having trouble with the previous cakes being too dry. Thank you

By VICKY on May 15, 2012

We love us some Paula Deen! Thanks for these amazing recipes!

By Cheddar Chace on April 10, 2012

We love Paula Deen!

By Anonymous on April 10, 2012

I enjoy watching you & your brother making your grandma never fail pound cake today.And I know its great. you and Booby are great together.I miss my brother very much who pass last year.we loved to cook together.So enjoy your brother as much as you can.love you paula

By Dolores Johnson on April 09, 2012

paula enjoy your time with your brother as much as you can. I lost my brother and I miss him very very much.

By Anonymous on April 09, 2012

I have a recipe for a cool whip pound cake that is out of this world{ 3 sticks butter softened 3 cups sugar 6 large eggs added 2 at a time 3 cups plain (all purpose flour 1325 cup at a time 1 8 oz carton cool whip. butter softened to room temp, beat well , and sugar i cup at a time brating well after each, add 2 eggs at a time beating well add one cup flour at a time beating well after each cup, stir in cool whip softened to room temp. grease a large bunt cake pan bake 325 for 1 1/2 to 2 hrs

By trish rodgers on March 05, 2012

I love this receipe...it NEVER fails to turn out great!

By Anonymous on March 02, 2012