Paula Deen Southwest Georgia Pound Cake

Paula Deen Southwest Georgia pound cake is a buttery, tender-crumbed bundt cake with six eggs, heavy cream and plain flour that bakes in 2 hours 5 minutes. Try this classic Southern pound cake for church supper, a holiday table or Sunday dinner, since it's a make-ahead dessert that needs no frosting.

Put the cake in a cold oven and leave the door shut for the whole first 1 hour 15 minutes. Peeking lets the heat drop, and a pound cake that loses its heat early can sink in the middle.

Paula gives you a choice of vanilla, lemon or almond flavoring, so you can change the cake with a single swap. Her bundt pan only needs to be greased and floured, and the 15-minute rest in the pan is what lets the cake release cleanly when you invert it.

Paula Deen Southwest Georgia Pound Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Calories

620

kcal

A dense, golden crumb with a crisp, sugary crust comes from creaming butter and sugar until fluffy, then alternating the flour with heavy cream. The cold-oven start bakes it slowly and evenly, so it rises steadily instead of cracking.

Ingredients

• 2 teaspoons vanilla extract, or you may use lemon or almond flavoring instead
  

• 1 cup heavy cream
  

• 1/2 teaspoon baking powder
  

• 1/2 teaspoon salt
  

• 3 cups all purpose flour
  

• 6 eggs
  

• 3 cups sugar
  

• 2 sticks softened Butter
  

Directions

• Prepare the pan: Generously grease and flour a 10-inch bundt pan. Get into every ridge, since that is what lets the cake slide out in one piece later.
• Cream butter and sugar: Beat 2 sticks softened butter and 3 cups sugar with an electric mixer until fluffy. Then add the 6 eggs one at a time, beating well after each one.
• Mix the dry ingredients: Sift together 3 cups all purpose flour, 1/2 teaspoon baking powder and 1/2 teaspoon salt. Sifting keeps the flour light, so it blends into the batter without lumps.
• Add flour and cream: Add the flour mixture and 1 cup heavy cream to the butter-sugar mixture a little at a time, beginning and ending with the flour. Then stir in 2 teaspoons vanilla extract, or lemon or almond flavoring.
• Fill the pan: Pour the batter into the prepared bundt pan. Smooth the top with a spatula so it bakes evenly.
• Bake in a cold oven: Place the pan in a cold oven, set the temperature to 325°F and bake for 1 hour 15 minutes without opening the door. If the cake needs it, bake for another 15 minutes.
• Cool and invert: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then invert it onto a cake plate and serve a slice while it's still warm.

Tools for this recipe

• Nordic Ware Anniversary Bundt pan, KitchenAid Artisan 5-quart stand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why does the cake start in a cold oven?

A cold start heats the batter slowly, so the cake rises gradually and bakes evenly through the center. It also helps the crust form without cracking too early.

Can I use lemon or almond instead of vanilla?

Yes, the recipe says you can use lemon or almond flavoring in place of the 2 teaspoons of vanilla. Almond gives a bakery-style flavor, and lemon makes it taste brighter.

How do I store leftover pound cake?

Wrap it tightly in plastic wrap or keep it in an airtight container at room temperature for a couple of days. Slice it only as you serve it, because a cut cake dries out faster.

Can I make this in a loaf pan instead of a bundt pan?

A loaf pan or tube pan will work, but the baking time will change and you should check for doneness earlier. A toothpick that comes out clean from the center tells you it's done.

What is the most common mistake with pound cake?

Opening the oven door too early is the biggest one, since it lets the heat drop and can make the cake sink. Not creaming the butter and sugar until fluffy is the second, because that step builds the tender crumb.