The Perfect Pound Cake

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Difficulty: Easy

Ingredients Add to grocery list

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





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.

Show: Contributed by Jim Johnston
          Watch Paula on Food Network

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Reader Comments:


Paula, tried all your different pound cake recipes my family and I love them all!! Love you guys keep up the great work. Paula love your laugh you keep laughing and keep your spirits high. Love you Connie

By Connie Ferraro on August 25, 2013


I give this recipe 5 stars since it tastes delicious and is the exact taste I was going for in a pound cake. However, it does take longer to cook than 1 hour. The bottom slightly burnt in order for me to get the center cooked at around 1 hour 20 minutes. It does taste great though!

By Ingrid on April 29, 2013


Before I go into a rant, let me say that I may have done something wrong here. I followed the recipe "exactly" same ingredients - everything. I put the cake in my oven and turned it on to 350 and cooked for an hour -yes, my oven temperature is calibrated - 350 in my oven is 350. When I turned the cake out it was still half batter. Help me figure this one out please!!

By Mike McKinney on March 29, 2013


Love this perfect pound cake Paula, I've Been making it for the last 5 years, the closest to my moms southern pound cake. Last Christmas I made 11cakes for gifts they loved It. Thanks Paula, I'm baking 2 cakes as I type My rating is 1000 percent !

By Virgia Eatmon on February 19, 2013


I have made this recipe over and over and have had people ask if they could pay me to make it for them! I make one small tweak for my cake and that is to use Almond Extract in place of the Vanilla. Also, I glaze mine with a frosting made of 4 oz. cream cheese, one cup of powdered sugar, and a teaspoon of milk (only if needed to thin). This is my go-to for birthdays and for gifts - enjoy!

By Chelsea Melia on December 29, 2012


hi paula love watching y all i think u are warm hearted love ya keep doing what u are doing from my heart to yours bestcooking down home yall V.G .

By vera graham on August 28, 2012


In your pound cake recipe u state to used a pound cake pan the one with the funnel in the middle....isn't that a bundt cake pan. To me a pound cake pan is the one u use to make a meatloaf in. Pls clarify!!!

By Marylou on August 02, 2012


this is going to be a great dessert meal. youre the greatest miss.paula thanks i wish you love, the best wishes, and the best dishes ever thans love ya!

By Anonymous on June 04, 2012


dear paula i love your red velvet cake it came out good i like the marshello in the cream chesse frosting i thing your a good cook

By Brendan Edwards on April 15, 2012


Currently in the kitchen now making this cake followed the recipe to the letter, cooked for one hour and still wet still in the oven cooking not sure if it has to do with the fact i'm cooking with an electric stove but it's been over an hour and still not setting. Batter is very good and cake is crusting but won't get done in the middle. Anyone know the proper cook time for this recipe??

By Melissa Garrett on April 12, 2012


Have not seen any whipping cream in our stores what can i substitute the cream with?

By Betty k.k on February 21, 2012


This cake reciept was one of the easiest I ever prepared, the directions were very clear and it was great! Family and friends loved it!!!! Thanks

By Henry thomas on December 16, 2011


I have tried this recipe numerous times. Sometimes it falls and sometimes it is fine... what am I doing wrong? Everything room temp. I follow directions exactly. I even bought fresh baking powder.... it is still delicious even when it falls...wink

By Marie on December 16, 2011


last time i made this cake it fell i am trying a another time with newer eggs and fresher baking powder and pray it does not fall....anyone else know any tips....the butter and eggs were room temperature

By jc on October 24, 2011


This is the best cake. My family and friends love it. I have to say it is very easy to make. I used to be scared to make pound cake, but not anymore. : )

By Elonia Wilson on October 02, 2011


This was the best pound cake.

By Shirley Osborne on August 29, 2011


Made the cake for Christmas. It was simple and DELICIOUS!! Received lots of compliments.

By Yolanda C. on May 29, 2011


this is the second time I have made this cake and it was a little dryer then before? I think maybe for my oven it cannot be an hour. also I think before I used sifted baking flour,and I believe I got the receipe from paula when she was on oprah, I think it was Paulas grandmas receipe, Oh and I did not start in a cold oven ......Is this the same cake receipe? yours truly Margaret DeFrance Help

By Anonymous on April 23, 2011


I saw your show Paula's Best on Dec 19,2010. One segment was for pound cake with the lemon extract. I was confused to how long to bake. I think I heard cold oven, 325 degrees for a 30 minutes or 350 degrees for a hour. Can you help please? Thank you, Tom

By Tom McAdams on January 27, 2011



By Anonymous on December 29, 2010

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 21, 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


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! 


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 05, 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 19, 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

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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