Paula Deen Never-Fail Pound Cake

Paula Deen Never-Fail Pound Cake is an easy Southern dessert made with butter, cake flour and lemon extract, ready in 1 hour 50 minutes. Save this classic Southern comfort food cake for Sunday dinner, church supper or the holiday table, because it's a simple one-bowl bundt cake that serves 12.

Put the batter in a cold oven and let it heat up with the cake, because that slow start is what keeps the crust from setting too early. Skip it and you get a cracked, dense top.

Paula alternates the flour and milk, starting and ending with flour, which keeps the batter smooth without overbeating it. Her tip not to open the oven door matters too, since a draft can make the cake sink.

Paula Deen Never-Fail Pound Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Calories

420

kcal

A fine, tender crumb with a golden crust and a bright lemon note, baked slowly in a bundt pan. Once it cools it slices clean and holds up to ice cream and berries.

Ingredients

• 1/2 cup Butter, softened
  

• 3 cups sugar
  

• 5 eggs
  

• 3 cups cake flour
  

• 1 cup milk
  

• 2 teaspoons lemon extract
  

• Vanilla ice cream
  

• berries, for garnish
  

Directions

• Prep the pan: Grease and flour a 10-inch bundt pan so the cake releases cleanly later. Then set it aside while you mix the batter.
• Cream butter and sugar: Beat 1/2 cup softened butter and 3 cups sugar in a large bowl with a mixer until creamy. Keep going until the mixture looks light and smooth.
• Add the eggs: Beat in the 5 eggs one at a time, mixing well after each. Then scrape the bowl so everything blends evenly.
• Alternate flour and milk: Add the 3 cups cake flour and 1 cup milk in turns, beginning and ending with the flour. That way the batter stays smooth and doesn't get tough.
• Add the lemon: Stir in the 2 teaspoons lemon extract until it disappears into the batter. Then spoon the batter into the prepared pan.
• Bake from cold: Place the pan in a cold oven, then heat the oven to 325°F and bake for 1 hour. Once the hour is up, raise the temperature to 350°F and bake 30 minutes more.
• Cool and turn out: Cool the cake in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely.
• Serve: Slice the cooled cake and serve it with vanilla ice cream. Scatter berries over the top for garnish.

Tools for this recipe

• Nordic Ware Anniversary Bundt pan, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why does this pound cake start in a cold oven?

The cake heats up slowly with the oven, so it rises gently and the crust doesn't set too early. That gives you an even crumb and a golden top.

Can I use all-purpose flour instead of cake flour?

You can, but the crumb will be a little denser and less tender. If you have to, take 6 tablespoons out of each 3 cups of all-purpose flour and replace them with cornstarch.

How do I store leftover pound cake?

Wrap it well or keep it in an airtight container at room temperature for a couple of days. For longer storage, freeze the slices wrapped tightly.

Can I swap the lemon extract for vanilla?

Yes, vanilla extract works in the same amount if you want a more traditional flavor. The cake will taste warmer and less bright.

Why did my pound cake sink or crack?

Opening the oven door while it bakes is the usual cause, since the sudden drop in heat makes the cake fall. A mild crack on top is normal for a pound cake and nothing to worry about.