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A freshly baked Paula Deen pound cake with a golden crust, sliced to show its moist, tender inside on a wire cooling rack.

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.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Resting Time 15 minutes
Total Time 1 hour 55 minutes
Servings: 12 people
Course: Dessert
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

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

Equipment

  • 1 Bundt pan 10-inch, greased and floured
  • 1 Stand mixer Or hand mixer with large bowl
  • 1 Oven Preheated to 325°F

Method
 

  1. Preheat oven to 325°F and generously grease/flour a 10-inch bundt pan.
  2. In a large bowl, cream butter, shortening, and sugar for 4–5 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each.
  4. In another bowl, combine flour, baking powder, and salt.
  5. Add dry ingredients to creamed mixture in thirds, alternating with sour cream. Start and end with flour.
  6. Stir in vanilla extract and scrape the bowl well.
  7. Pour batter into prepared pan and smooth the top. Tap gently to remove air bubbles.
  8. Bake for 1 hour 15–25 minutes, or until a toothpick comes out clean.
  9. 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.