Paula Deen Pound Cake
A rich, buttery Southern pound cake inspired by Paula Deen’s iconic recipe. Made with sour cream for moisture and a buttery golden crust, this foolproof cake is a must-have for any home baker looking for a crowd-pleaser.
Equipment
- 1 Bundt pan 10-inch, greased and floured
- 1 Stand mixer Or hand mixer with large bowl
- 1 Oven Preheated to 325°F
Ingredients
- 1 cup Unsalted butter Softened
- 0.5 cup Butter-flavored shortening Room temp
- 3 cups Granulated sugar
- 5 Large eggs Room temperature
- 3 cups All-purpose flour Sifted
- 0.5 tsp Baking powder
- 0.5 tsp Salt
- 1 cup Sour cream Full-fat preferred
- 1 tsp Vanilla extract Pure
Instructions
- Preheat oven to 325°F and generously grease/flour a 10-inch bundt pan.
- In a large bowl, cream butter, shortening, and sugar for 4–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each.
- In another bowl, combine flour, baking powder, and salt.
- Add dry ingredients to creamed mixture in thirds, alternating with sour cream. Start and end with flour.
- Stir in vanilla extract and scrape the bowl well.
- Pour batter into prepared pan and smooth the top. Tap gently to remove air bubbles.
- Bake for 1 hour 15–25 minutes, or until a toothpick comes out clean.
- Let cool in pan for 10–15 minutes, then invert onto a wire rack and cool completely.
Notes
- This cake freezes beautifully, wrap tightly and freeze for up to 3 months.
- Optional: Add 1 tsp lemon zest or ½ tsp almond extract for a flavor twist.
- Serve with whipped cream and berries for a beautiful presentation.