Southwest Georgia Pound Cake

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Southwest Georgia Pound Cake Southwest Georgia Pound Cake Recipe Courtesy of

54321 Based on 58 Reviews

Servings: 16-20
Prep Time: 30 min
Cook Time: 1 hour 15 min
Difficulty: Moderate

Ingredients Add to grocery list

2 teaspoon pure vanilla extract (you may use lemon or almond flavoring instead)
1 cup heavy cream
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cup all-purpose flour
6   eggs
3 cup sugar
2   sticks butter, softened

Directions

Generously grease and flour a 10-inch bundt pan.

Using an electric mixer, cream butter and sugar together until fluffy.  Add eggs one at a time, beating well after each addition.  Sift together flour, baking powder, and salt.  Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour.  Stir in flavoring.

Pour batter into prepared pan.  Place in a cold oven, set oven temperature at 325, and bake for 1 hour 15 minutes without opening oven door.  Bake for an additional 15 minutes if necessary.  Remove from oven and cool in pan for 15 minutes.  Invert cake onto cake plate, and for a real treat, serve yourself a slice while it’s still warm.

Show: Paula's Home Cooking/Just Desserts cookbook/Christmas with Paula Deen book
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Reader Comments:

54321

JUST LOVE GRANDMOTHER PAULS RED VELVET CAKE RECIPE. TURNED OUT PERFECT THE VERY FIRST TIME. FULL OF FLAVOR. LOVE YA'LL.

By LYNNETTE EDWARDS on April 24, 2013

54321

i loved it me(13) and my mom made it toghter and my dad and little brother loved it my dad said it tast just like his moms and it really dose we make a new one every weekend thanks for this wonderful recipe

By Genesis Williams on March 10, 2013

54321

Dear Paula, this is my first pound cake and it turned out great! a little bit too sweet but my 17 months-old baby and my husband loved it... Thank you so much for the great recipe.

By adis on February 21, 2013

54321

Made this one many times. If your looking for a dense cake , then this is GREAT! Love it!

By Anonymous on February 05, 2013

54321

Hi, can anyone offer advice? I made this cake a few times and each time it rises and then sink in the middle...I did sift my flour, would this cause it to fall?

By Anonymous on December 24, 2012

54321

Great cake

By Rosemarie on October 02, 2012

54321

Dear Paula, I have made the Georgia pound cake in Maryland also the cream cheese pound cake, always beautiful and tasty. I we moved to Navarre Florida, every time I bake either cake, for 1 hour looking through the glass window of my oven it looks great, but after that they fall, What could be the problem????? Thank you, Mary Lawrence

By Mary Lawrence on June 23, 2012

54321

GOING TO MAKE THIS TODAY WITH FRESH PLANT CITY STRAWBERRIES ON THE TOP!!! CANT WAIT YUMYUM!!!!! LOVE EVERYTHING YOU MAKE FROM YOUR FOOD TO YOU COOK WARE!!! KEEP ALL THE GOOOOOODNESSSS COMING THANK YOU!!!!!

By KATHI ROGERS on June 17, 2012

54321

ANAZING!!!!! LOVE IT!!!!

By Hannah Rhodes on June 05, 2012

54321

hi Paula... m Naheed khan from Pakistan...i always use to follow ur recipes thy r really good n my kids n relatives really like tht...!i'v read the recipe of southwest georgia pound cake...!all the things r understandable bt m a bit confuse at one place...!u wrote tht after pouring the mixture in pan we have to place the pan in cold oven...!but usually we use to place the pan in preheated oven.can u pls clear my concept abt tht thanx...regards!

By Naheed khan on May 27, 2012

54321

Pound cake sounds really good! I am going to try it.

By Joann Howard on May 22, 2012

54321

A friend brought me some pound cake from a party the other day and after eating it I decided I wanted to make my own ...so I turned to Paula! Good thing I did ...the cake turned out great! This is my first time ever making pound cake. If you like your pound cake to have a hint of sweetness to it I suggest you use a glaze as well. I made a glaze out of butter, powdered sugar and vanilla extract to go on top of the cake. Thanks Paula!

By Roderick on May 03, 2012

54321

Hi Paula i love your recipes, your show and all of you, i wanna ask, the heavy cream, here in mexico what is or i can use milk or media crema Nestlé in that recipe, i appreciate your answer, i wanna tray to do this pound cake to my daugther in the child's day thank you God Bless you

By Mony on April 28, 2012

54321

This looks & sounds delicious! Just received your Southern Cooking Bible in the mail today. Can't wait to start cookin!

By Melissa on April 27, 2012

54321

I have a question. Can you use this batter in a loaf pan instead of a bundt cake pan? Please let me know. Thank you.

By Sheryl Manigault on April 11, 2012

54321

Thank you Ms.Paula for cookin and sharing GRRReeeAaatt!!!!! Food!!!!

By LaToya on March 05, 2012

54321

I know I posted this before, but I want to say it again!! Follow the entire recipe with ALL the ingredients it calls for, but add softened cream cheese after the eggs. I didn't use the whole square of cream cheese but a little over 1/2. I increased the cooking time and let it cook for 1 hr and 35 min. Kisses

By Denise on January 14, 2012

54321

Well just put the pound cake in my cold oven. I used 4oz of cream cheese and 4 tbs of cocoa and a half a cup of chocolate chips at the end. We will see how it turns out....I love chocolate so it really can't be but so bad lol. If it does turn out yummy then next time I will pour half the batter in the pan, then put mini chocolate chips on that and then pour the rest on top!! Top it all off with a chocolate glaze with french vanilla ice cream!!

By Lisa Mayberry on January 01, 2012

54321

Hi Frances, The recipe calls for all-purpose flour.

By Jonathan Able on December 15, 2011

54321

Paula do you use all purpose flour in your pound cake are cake flour. I have mess up on it 2 time Ty Frances

By Frances on November 21, 2011

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