The Best Paula Deen Pound Cake You’ll Ever Make (Tested + Foolproof!)

There’s something magical about old-fashioned Southern desserts, and few do it better than Paula Deen. Her classic pound cake is the kind of recipe that’s been passed down through generations, baked for Sunday dinners, holidays, and everything in between.

This isn’t just any pound cake. It’s the Paula Deen pound cake: rich, buttery, perfectly dense, and impossibly moist with that golden crust you only get when everything goes just right. And guess what? We’ve tested it, tweaked it, and added foolproof tips to help you make it even better.

Whether you grew up watching Paula on TV or you’re just diving into Southern baking, this cake delivers comfort in every bite. In this guide, you’ll get her exact recipe, plus the little secrets that make a big difference. From ingredient tips to step-by-step instructions and common baking mistakes to avoid, we’ve packed everything you need to get it right the first time.

So preheat that oven and grab your bundt pan, let’s bake the best pound cake of your life.

🥣 Ingredients You’ll Need

Before we start mixing, let’s talk ingredients. Paula Deen’s pound cake is a celebration of rich, simple Southern staples, no shortcuts, no trendy swaps, just real-deal comfort food. Here’s everything you’ll need for the perfect buttery, moist crumb.

✅ Classic Ingredients

• 1 cup (2 sticks) of unsalted butter, softened
• ½ cup of butter-flavored shortening (like Crisco – adds extra richness)
• 3 cups of granulated sugar
• 5 large eggs, room temperature
• 3 cups of all-purpose flour (sifted for a lighter texture)
• ½ teaspoon of baking powder
• ½ teaspoon of salt
• 1 cup of sour cream (the not-so-secret ingredient for incredible moisture)
• 1 teaspoon of vanilla extract

🔍 Pro Tip: Bring all your ingredients to room temperature before mixing. It helps everything blend evenly, creating that signature dense-but-soft pound cake texture.

🧠 Why These Ingredients Work

• Butter + Shortening: Paula’s twist! Butter gives that classic flavor, while shortening keeps it moist and tender for days.
• Sour Cream: A moisture-locking miracle that adds tang and prevents dryness.
• Granulated Sugar: Don’t cut back here, this is what gives the cake its crisp golden crust.
• Eggs: Five of them! This adds richness and structure.
• Vanilla: You could use imitation, but real extract makes a difference. Go for quality here.

❓ Can I Make Substitutions?

• No sour cream? You can swap with full-fat Greek yogurt in a pinch.
• Want to skip shortening? Use all butter, but expect a slightly denser texture.
• Looking for lemon flavor? Add 1 tsp of lemon zest for a subtle citrus note.

🧁 Optional add-in: Fold in ½ cup of mini chocolate chips or blueberries for a fun twist, but this will slightly change the bake time.

👩‍🍳 Step-by-Step Instructions (Tested + Foolproof!)

This is where the magic happens. Follow these steps closely, and you’ll have a Paula Deen–style pound cake that’s rich, golden, and melt-in-your-mouth good. Whether you’re a seasoned baker or trying this for the first time, we’ve included expert tips to make the process smooth and stress-free.

🔪 Step 1: Preheat and Prep

Preheat your oven to 325°F (163°C).
Generously grease and flour a large bundt pan or 10-inch tube pan. This cake has a lot of butter and sugar, it wants to stick, so don’t skip this step.

💡 Pro Tip: Use a baking spray with flour for easy release, or make your own “cake goop” (equal parts flour, oil, and shortening).

🧈 Step 2: Cream the Butter, Shortening, and Sugar

In a large bowl (or stand mixer), cream together:

• 1 cup butter
• ½ cup shortening
• 3 cups sugar

Beat on medium speed for 4–5 minutes, until light and fluffy.

🧠 This step aerates the mixture and creates the fine crumb you want in a perfect pound cake. Don’t rush it!

🥚 Step 3: Add the Eggs One at a Time

Crack in 5 large eggs, one at a time, beating well after each addition. Scrape the bowl to make sure everything’s fully incorporated.

🥄 Step 4: Combine Dry Ingredients

In a separate bowl, whisk together:

• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt

Sift if you want an extra-light texture, especially important for bundt cakes.

🥣 Step 5: Alternate Mixing with Sour Cream

Reduce mixer speed to low. Gradually mix the dry ingredients into the creamed base in three additions, alternating with the sour cream.

• 1 cup sour cream

Start and end with the dry ingredients. Mix just until combined, don’t overmix.

🍰 Step 6: Add Vanilla and Finish the Batter

Stir in:

• 1 teaspoon vanilla extract

Give the batter a final scrape and stir to ensure it’s evenly mixed. It should be thick, creamy, and dreamy.

🧁 Step 7: Pour and Smooth

Transfer the batter to your greased pan and use a spatula to softly even out the surface. Gently tap the pan against the counter to help release trapped air bubbles from the batter.

🔥 Step 8: Bake Low and Slow

Bake for 1 hour and 15 to 1 hour and 25 minutes, or until:

• Insert a toothpick, if it emerges with just a few moist crumbs, the cake is perfectly baked.
• The top is golden and slightly cracked.

💡 Oven temps vary, start checking around the 70-minute mark.

❄️ Step 9: Cool and Release

Let the cake cool in the pan for 10–15 minutes. Then carefully invert onto a wire rack and let it cool completely before slicing.

🧁 Paula Deen’s Pound Cake Secrets (What Makes It So Good?)

Paula Deen isn’t called the Queen of Southern Cooking for nothing. Her pound cake recipe has earned its place in Southern kitchens for decades, and for good reason. Here’s what makes her version stand out from the rest, and how you can bake it like a pro.

🧈 1. Butter and Shortening = Rich + Moist Texture

Most pound cakes use only butter, but Paula adds butter-flavored shortening, a surprising yet genius move. This combo gives you:

• Butter flavor for richness
• Shortening for moisture retention and a soft, even crumb

🧠 This secret tweak helps prevent dryness and extends freshness, making the cake stay tender for days.

🍶 2. Sour Cream Is the Game-Changer

Forget milk. Forget buttermilk. Paula uses full-fat sour cream to give her pound cake:

• A subtle tang that balances the sweetness
• Extra fat for unbeatable moisture and density
• A fine, tight crumb that melts in your mouth

💡 Want a lighter texture? Use room-temp ingredients and sift the flour.

🕰 3. Low and Slow Baking Is Key

Paula’s recipe bakes at 325°F, not 350°F. Why?

• Prevents overbrowning
• Allows the center to cook evenly
• Creates that signature crack on top, golden and slightly crisp

🥄 4. Don’t Overmix (It’s Not a Race)

Once the flour and sour cream go in, mix gently. Overmixing activates the gluten in the flour, which can make your pound cake:

• Tough
• Dry
• Full of tunnels or air pockets

🧁 Mix until just combined, no more, no less.

🌿 5. Quality Vanilla Makes a Big Difference

This cake doesn’t use fancy add-ins or flavorings, vanilla is the star, so use the good stuff. Pure vanilla extract (or paste) brings warmth and balance that imitation just can’t match.

✨ Want to elevate it even more? Try adding a dash of almond extract for a bakery-style aroma.

🍋 Bonus: Flavor Boosters for Fun Variations

Want to personalize your Paula Deen pound cake? Try:

• Adding lemon zest or orange extract for a citrus twist
• Swapping vanilla for bourbon vanilla for deeper flavor
• Drizzling with a simple glaze after cooling for a bakery-style finish

🧠 Pro Tips for the Perfect Pound Cake (From Our Kitchen to Yours)

Whether you’re a beginner baker or have baked a hundred cakes, pound cakes can be tricky. A perfect one is buttery, golden, and has just the right amount of density without being dry. Here are our top-tested tips to help you bake it right every time, Paula Deen style.

🧈 1. Use Room Temperature Ingredients

Cold eggs and butter don’t mix well. Let your ingredients sit out for about 30–45 minutes before baking.

• Helps them blend smoothly
• Traps air for a finer, softer crumb
• Ensures an even rise

💡 If you’re in a hurry, place eggs in warm water for 5 minutes to bring them to temp fast.

🧁 2. Don’t Skip the Creaming Step

When mixing butter, shortening, and sugar, beat for at least 4–5 minutes until light and fluffy. This isn’t just mixing, it’s aerating.

• Adds structure
• Makes the cake lighter (despite its dense nature)
• Creates that golden crust

🧠 Under-creaming is a common cause of flat or heavy pound cakes.

🥄 3. Alternate Dry and Wet Ingredients Properly

Add flour in parts, alternating with sour cream. This helps everything combine evenly without overworking the batter.

• Always start and end with flour
• Mix on low speed to prevent tough texture
• Scrape the bowl between additions

⏲ 4. Know Your Oven (And Your Pan)

Not all ovens bake the same. Use an oven thermometer to check that 325°F is really 325°F. For the best results:

• Use a heavy, light-colored bundt or tube pan
• Avoid dark pans, they can cause overbrowning
• Check at the 70-minute mark to avoid overbaking

🔍 Insert a toothpick in the thickest part, it should come out with a few moist crumbs.

🧼 5. Grease Every Nook and Cranny

Bundt pans are beautiful, but tricky. Miss a corner, and your cake might stick.

• Use baking spray with flour
• Or apply a homemade mix of shortening, oil, and flour
• Pay special attention to ridges and center tube

✨ After baking, let it cool for 10–15 minutes before inverting to prevent tearing.

🎨 Bonus: Dress It Up!

Paula’s original pound cake is simple and perfect, but if you want to dress it up:

• Dust with powdered sugar
• Add a lemon glaze or vanilla icing drizzle
• Top with berries and whipped cream for a Southern brunch look

🚫 Common Mistakes to Avoid When Baking Paula Deen’s Pound Cake

Even the best recipes can go sideways without the right techniques. If your pound cake turns out dry, dense, or sticks to the pan, you’re not alone. Here are the most common baking mistakes, and how to avoid them, so your cake turns out just like Paula’s.

❌ 1. Using Cold Ingredients

Cold butter, eggs, or sour cream can cause your batter to curdle or separate.

✅ Fix it: Always use room temperature ingredients. They mix more evenly and create a smoother batter.

❌ 2. Under-Creaming the Butter and Sugar

Skimping on the creaming step means less air in your batter, which leads to a dense, flat cake.

✅ Fix it: Beat for at least 4–5 minutes until pale and fluffy. This is where the cake’s structure starts.

❌ 3. Overmixing the Batter

Once the flour and sour cream go in, resist the urge to keep mixing.

✅ Fix it: Mix on low speed, just until the ingredients are incorporated. Overmixing activates gluten, which can make your cake tough and dry.

❌ 4. Not Properly Preparing the Pan

This cake will stick if you don’t prep your bundt or tube pan properly, especially with all that butter and sugar.

✅ Fix it: Thoroughly grease and flour the pan, or use a baking spray that includes flour. Don’t forget the center tube and all the crevices.

❌ 5. Baking at the Wrong Temperature

Too hot and the outside burns before the inside cooks. Too cool and it won’t rise properly.

✅ Fix it: Stick with 325°F and use an oven thermometer to double-check accuracy. Start checking for doneness around 70 minutes.

❌ 6. Not Letting the Cake Cool Before Releasing

Inverting the pan too early can tear the cake. Waiting too long can cause sticking.

✅ Fix it: Let the cake cool for 10–15 minutes in the pan before turning it out onto a wire rack.

❌ 7. Skipping the Sifting

Skipping the sifting step can result in clumps and uneven mixing, especially in older or humid climates.

✅ Fix it: Sift your dry ingredients if you want a smoother, more refined crumb.

🛠️ Quick Recap: Top Mistake Busters

• ✅ Room temp everything
• ✅ Cream butter + sugar thoroughly
• ✅ Don’t overmix after flour goes in
• ✅ Grease every inch of the pan
• ✅ Bake low and slow
• ✅ Let it cool before releasing

Paula Deen Pound Cake FAQs

🎉 Final Thoughts: The Perfect Paula Deen Pound Cake Is Just a Bake Away

There’s a reason Paula Deen’s pound cake has become a Southern classic, it’s simple, rich, and unbelievably satisfying. With its buttery flavor, moist crumb, and foolproof method, it’s the kind of recipe you’ll come back to time and time again.

By following the tested steps, avoiding the common pitfalls, and using our pro tips, you’re not just baking a cake, you’re keeping a tradition alive. Whether you stick to the original or put your own twist on it with a lemon glaze or fresh berries, this is a recipe that never goes out of style.

Ready to give it a try? Bookmark this page, leave a comment with your results, and don’t forget to rate the recipe if you loved it (we know you will!). For more Southern favorites and baking inspiration, check out our other cake recipes or subscribe to our newsletter below.

🍽️ Craving More Southern Comfort? Try These Paula Deen Favorites!

If you loved this pound cake, you’ll definitely want to check out a few more of Paula Deen’s most beloved recipes! From creamy casseroles to cozy comfort food classics, these dishes pair perfectly with a slice of sweet Southern tradition:

• 🥔 Paula Deen’s Easy Potato Soup – Creamy, hearty, and perfect for chilly nights.
• 🍗 Paula Deen’s Southern Fried Chicken – Crispy on the outside, juicy on the inside, just like Grandma used to make.
• 🥧 Paula Deen’s Chicken Pot Pie – Rich and satisfying, with a golden, flaky crust.
• 🍠 Paula Deen’s Sweet Potato Casserole – A holiday favorite with marshmallow or pecan topping.
• 🧀 Paula Deen’s Crockpot Macaroni and Cheese – Creamy, cheesy, and totally crowd-pleasing.

👉 Explore the full Paula Deen recipe collection here for more down-home deliciousness straight from the South!