The Deen Bros. Lighter Never Fail Pound Cake

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The Deen Bros. Lighter Never Fail Pound Cake The Deen Bros. Lighter Never Fail Pound Cake Recipe Courtesy of

159 Fewer Calories
7 g Less Fat

Servings: 16
Prep Time: 15 min
Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

3 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1/2 cup fat-free milk
1/4 cup reduced-fat sour cream
Grated zest of 1 lemon
1/2 cup (1 stick) butter, softened
1/2 cup prepared lemon curd
1 1/2 cups sugar





Preheat the oven to 325°F. Spray a 10-inch Bundt pan with nonstick spray.
Combine the flour, baking powder, and salt in a large bowl until blended; set aside. Whisk the eggs in a medium bowl until frothy. Whisk in the milk, sour cream, and lemon zest. With an electric mixer on medium speed, beat the butter and lemon curd until smooth and creamy, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 2 minutes. Reduce the speed to low. Alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture and beating just until blended.
Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean,
55 – 60 minutes. Do not overbake. Let cool in the pan on a rack 10 minutes. Remove the cake from the pan and let cool completely on the rack.

Original recipe courtesy Paula Deen:  Never Fail Pound Cake

Nutritional Information: Per Serving: 272 Cal; 4 g Protein; 8 g Tot Fat; 5 g Sat Fat; 2 g Mono Fat; 45 g Carb; 0 g Fiber; 25 g Sugar; 50 mg Calcium; 2 mg Iron; 186 mg Sodium; 70 mg Cholesterol

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Paula YOU are an amazing LADY. You do so much good for so many people (most folks do not know the magnitude of your kind heart). Let the problems fade away. There is a bigger plan for you. Open your heart and HE will show you the way. Love the shows, just ordered 3 Chicken Fryers, love the websites. You are loved, admired and respected. KB

By Karen Barnhart on October 24, 2013


we all just love you God has big plans for you......

By karen henry on August 10, 2013



By rilla bowles on August 10, 2013


I love you paula dont let them take you down.

By loraine presley on August 10, 2013


From a recipe nut.. enjoy every one of yours I'm privileged to find.. Keep on Keeping On.

By M Van Huss on August 10, 2013


Hey Paula, you hang in there. You have done nothing wrong. You are to be congratulated for all your many successes. I have your two fry pans in the yellow color. I should have bought the boiler but didn't have the money. Where could I find one or can I order one from you? It has to be yellow (my favorite color). Hopefully, I will hear from you. We are planning trip to Savannah this fall to visit your restaurant.

By Phyllis Allgood on August 10, 2013


Paula I love your show .And was with u all the way .Thank u for all these. Great. Recipes. And MAY. God go with u all ithe days of your life. God Bless you

By Anonymous on July 27, 2013


Just wanted you to know that I love you, your family, your food. Everything about you.

By Linda Reese on July 15, 2013


You are Wonderful and Thank You for all of these Great Recipes Paula !!!

By Debra Roddy on July 05, 2013


Paula, we love you. Keep the good food coming!!!We need the lite food versions of everything. America is to fat. You can help if they would only let you.

By Mona Hughen on July 01, 2013


thanks for staying with us paula,We love you It will get better, May God be with you..... love ,marilyn Janssen <3

By marilyn Janssen on June 28, 2013


Love you and love your shows.

By Kathaleen on June 27, 2013



By sheila on June 26, 2013


Thanks for sharing! I will be coming here for more recipes instead of the food network website from now on. The lost the best cooking personality they had. Their loss!

By Laurie McManaway on June 26, 2013


My heart goes out to you and your family. You did nothing wrong. May God help you through this difficult time and make things better soon.

By Mary Ruby on June 26, 2013


I love your cakes I made your Butternut cake this week end and it was good my family loved it.

By Charlotte Osborne on June 24, 2013


UNCLE DAVE BRYSON Cream Cheese Pound Cakes WARNING ONCE YOU MAKE THIS YOU ARE HOOKED FOR LIFE 4 stick butter salted but unsalted would work 3 cups sugar 6 large eggs if you can find duck eggs makes better cake dash of salt 3 cups all purpose flour triple sifted very impotent 8 oz cream cheese cut three parts add 1/3 at a time 2 tsp Mexican vanilla 2 teaspoons of almond extract Allow butter to get to room temperature same with eggs Cream butter and sugar. Add sugar 1 cup at a time. Add eggs one at a time beating well after each addition. Add cream cheese in thirds, beating well after each addition. Add flour sifted three times very impotant step and salt ½ cup at a time. Beat well. Add vanilla add almond extract . Bake at 325 for 1 hour and 30 minutes. Lemon Poundcake ADD LEMON JUICE after baking mix xxxx sugar and lemon juice to dizzle while still hot LEMON BLUEBERRY Add blueberries DUST a little flour carefully fold into batter use xxxx sugar w/ lemon icing while still hot FOR CHOCOLATE POUNDCAKE ADD 1 CUP OF Ghirardelli COCOA POWDER TO BASIC RECIPE STRAWBERRY POUNDCAKE 1 QUART OF GOOD STRAWBERRY PRESERVES TO BASIC REIPE PINEAPPLE POUNDCAKE use 2 cans crushed strain save juice for icing I use almond and Mexican vanilla extract Secret find friend who is going across border and have them pick up 2 or three quarts of each both light and dark it cheap compared to US and is double strength it has been USDA approved so don’t worry about quality.

By david bryson on June 23, 2013


I LOVE Paula Deen!!

By sandra mcafee on June 22, 2013


Just delicious! smile

By Brenda Williams on June 22, 2013


I need HELP! I need a never fail recipe for meringue. Mine looks fine when I put it in the oven, but falls flat after removing it

By Sue Mills on June 19, 2013

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