Recipe Courtesy of Paula DeenServings: 16-20
Prep Time: 30 min
Cook Time: 1 hour 15 min
Difficulty: Moderate
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
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.
Promise Me You’ll Eat Your Greens Read More
Mother’s Day Button Necklace and Napkin Ring Read More
The Deen Bros. Lighter Sweet and Sour Meatballs Read More
Pound cake sounds really good! I am going to try it.
By Joann Howard on May 22, 2012
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
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
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
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
Thank you Ms.Paula for cookin and sharing GRRReeeAaatt!!!!! Food!!!!
By LaToya on March 05, 2012
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
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
Hi Frances, The recipe calls for all-purpose flour.
By Jonathan Able on December 15, 2011
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
This is the easiest and most flavorful pound cake you can ever make! I've made it for years. It is just deeeelishus! (Say it like Paula does). The recipe make a great yellow layer cake for chocolate frosting, I've used the same recipe to make a decorated sheet cake. It is just a wonderful "all around pound cake" recipe. Remember: do NOT preheat the oven!
By T. on September 27, 2011
ADD CREAM CHEESE!! I made this pound cake twice. The first time I followed the directions and it came out great, but on the second go round I added cream cheese and OMG!!! Add soften cream cheese after u add the eggs and continue on with the recipe. You WON'T be disappointed.
By Denise Land on September 22, 2011
This makes a perfect pound cake! Mine was ready after 1 hour. Usually, cake at the office lasts all day. This was gone by lunch.
By conniebuy on September 22, 2011
Just wanted to say i love your Bacon Cheddar Meatloaf recipe....it's delicious my family doesn't waste anytime with it.
By Jade on September 01, 2011
I loved this pound cake, I've tried several recipes and they all would come out dry after the cake cooled, I think the whipping cream made the difference, I will be throwing out the other pound cake recipes and using only this one from now on. I didn't measure my vanilla I just poured until it looked like enough, I did add a 1/2 teaspoon lemon extract, that was perfect. Thank you Paula, I look forward to trying your red velvet cake recipe also.
By Demita Jones on August 26, 2011
This is absolutely the best pound cake recipe, I have ever used. I'm throwing the rest of the pound cake recipes in the trash and use this one only. I don't measure my vanilla i just pour until it look like enough, but I added 1/2 teaspoon of lemon extract and it was perfect. Demita Jones
By Demita Jones on August 26, 2011
This pound cake is absolutely delicious...i've tried several pound cake recipes and none of them has turned out like this one. Hands down this is one of the best cakes i've ever tasted let along baked from scrath..this recipe is super easy and i love the fact that u don't have to worry about preheating the oven (i always seem to forget that part)...i took this cake to work and within 30 minutes it had disappeared, so you be the judge!
By goldie2830 on August 21, 2011
This recipe is similar to one i have made for years, 7-up pound cake!!!!! The heavy cream makes it very moist!!!! It smells delightful while its cooking in the oven.....It took longer than the suggested bake time for my oven....I used vanilla extract this time, I wanna try almond or the lemon !!!!! Hope you enjoy as much as I have !!!!
By Tina Johnson on August 21, 2011
I loved this cake as is, but recently my husband and I went Gluten Free. We both feel like new people and this cake is Fabulous (gluten free) when made with Namaste Perfect Blend flour just substituted. Secondly, I added 1 1/2 tsp of extra xanthum gum...and was spectacular.
By Kristan Ornelaz on August 02, 2011
I loved this cake as is, but recently my husband and I went Gluten Free. We both feel like new people and this cake is Fabulous (gluten free) when made with Namaste Perfect Blend flour just substituted. Secondly, I added 1 1/2 tsp of extra xanthum gum...and was spectacular.
By Kristan Ornelaz on August 02, 2011
My Recipe Box | Log in to view
Watch Bobby’ Deen’s brand new show,“Not My Mama’s Meals”, on the Cooking Channel every Wednesday at 9 PM ET. Follow Bobby on Twitter: @BobbyDeen
Paula will launch a week of cooking around America on ABC’s “The Chew.” Check local listings for time and channel.
Join Paula and Jamie for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
This time, the drive will be held at three locations: The Lady and Sons and the Inn at Ellis Square from 9am-5pm and Uncle Bubba’s Oyster House from 12pm-5pm. Please visit redcrossblood.org and use the sponsor code “butter”, or call 1-800-REDCROSS (1-800-733-2767) to make an appointment. Each presenting donor will receive a limited edition apron signed by Paula Deen; a $40 gift card to be redeemed at Lady and Sons, Uncle Bubba’s, or Paula Deen Retail Store good from 06/15 through 06/17 only; and Lady and Sons signature gooey butter cakes in the canteen.
Join Paula, Bobby and Jamie for a book signing at the Lady and Sons restaurant in Savannah from 2 to 4 pm. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
Join Paula, Bobby and Jamie for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
Leave a Comment