Paula Deen Pound Cake

The Paula Deen Pound Cake is a true Southern classic that captures the heart of traditional home baking. Famous for its rich buttery flavor and velvety, moist crumb. Made with simple pantry staples like butter, cream cheese, sugar, and flour, this Southern-style pound cake is perfect for holidays, family gatherings, or any time you crave a sweet homemade treat. 

Its smooth texture and golden crust make every slice taste like pure comfort. Whether you enjoy it plain, dusted with powdered sugar, or topped with fresh fruit, this cake never disappoints. Easy to make, elegant to serve, and utterly delicious the Paula Deen Pound Cake truly brings a taste of the South right into your kitchen.

Ingredients of Paula Deen Pound Cake

• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 8 ounces cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup sour cream

Optional Toppings:

• Powdered sugar 
• Fresh fruit such as strawberries, raspberries, or blueberries

Equipment

You’ll need:

• Mixing bowl
• Stand or hand mixer
• Measuring cups and spoons
• Rubber spatula
• Bundt or tube pan
• Cooling rack
  
  

Step-by-Step Instructions

Step 1:  Preheat your oven to 325°F (160°C). This low and steady temperature helps the pound cake bake evenly and prevents the crust from browning too quickly.

Step 2: In a medium bowl, mix well the flour, baking powder, and salt. Set aside.

Step 3: In a large bowl, beat the butter and cream cheese together on medium speed until the mixture is smooth and creamy. 

Step 4: Gradually add the vanilla extract and sugar to the butter mixture and continue beating until light and fluffy. Then, add the eggs one at a time, mixing well after each addition.

Step 5: Reduce the mixer speed to low and alternately add the flour mixture and sour cream. Mix until well everything is just combined.

Step 6: Grease and flour a tube pan, pour batter then smooth the top. Bake for about 1 hour and 10 minutes, or until a toothpick inspired in the batter into the center comes out clean.

Step 7: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Cool completely before slicing. Dust with powdered sugar or drizzle with glaze if desired.

Storage Tips

Room Temperature: Store your Paula Deen Pound Cake in an airtight container for up to 3 days.

Refrigerator: Wrap tightly with plastic wrap and refrigerate for up to 1 week.

Freezer: For long-term storage, wrap in plastic wrap and foil, and freeze for up to 3 months. To serve, thaw overnight in the refrigerator and bring to room temperature before slicing.

Pro Tips for the Perfect Paula Pound Cake

• Use room-temperature ingredients to ensure smooth mixing and even baking.
• Don’t overmix the batter once the flour is added — it can toughen the cake.
• Grease and flour the pan thoroughly to prevent sticking.
• Test doneness by inserting a toothpick into the thickest part of the cake; it should come out clean.

FAQs

Q: Can I substitute butter with shortening or Crisco?
A: Yes, you can replace butter with Crisco if needed, but keep in mind it will slightly change the flavor and make the cake a bit less rich.

Q: Why is Paula Deen’s pound cake so moist?
A: The combination of cream cheese and sour cream locks in moisture, giving the cake its famously soft crumb and tender texture.

Q: Can I add other flavors like lemon or almond?
A: Absolutely! Lemon zest, almond extract, or even a bit of orange zest adds a lovely variation without changing the baking process.

Q: Can I make this recipe into cupcakes or mini loaves?
A: Yes! Just divide the batter into mini loaf pans or cupcake tins and reduce the baking time to about 25–30 minutes.

Nutritional (Per Serving)

• Calories: 350 kcal
• Total Fat: 18g
• Carbohydrates: 45g
• Protein: 5g

More Pound Cake Recipes You’ll Love

If you enjoyed this Paula Deen Pound Cake, you’ll love trying these other rich and flavorful pound cake recipes — each one with its own unique Southern charm!

• Eggnog Pound Cake Recipe – A nutty twist on the classic with buttery pecans baked right in.
• Pineapple Cream Cheese Pound Cake – Sweet, tropical, and perfectly moist for summer gatherings.
• Eggnog Pound Cake Recipe – A festive holiday favorite with warm spice and creamy flavor.
• Sundrop Pound Cake Recipe – Light, citrusy, and refreshingly Southern with a hint of lemon-lime.

Final Thoughts

Paula Deen’s Pound Cake isn’t just dessert — it’s a celebration of Southern baking tradition. The melt-in-your-mouth texture, buttery flavor, and creamy richness make it a timeless recipe that never goes out of style.

Whether you’re making the original or putting your own spin on it, this pound cake is guaranteed to impress every time. So, grab your ingredients, preheat your oven, and bring a little Southern warmth to your kitchen today. Happy Baking!