Paula Deen Mama’s Pound Cake Recipe

This Paula Deen Mama’s Pound Cake is a dense and moist recipe, which is made with a classic combination of butter and shortening. It’s a foolproof, traditional recipe, ready in about 2 hours and 15 minutes.

Paula Deen Mama’s Pound Cake Recipe Ingredients

• 3 cups all-purpose flour, plus more for pan
• ½ teaspoon baking powder
• ½ teaspoon fine salt
• ½ lb (2 sticks) butter, softened, plus more for pan
• ½ cup vegetable shortening
• 3 cups sugar
• 5 large eggs, at room temperature
• 1 cup milk, at room temperature
• 1 teaspoon vanilla extract

How To Make Paula Deen Mama’s Pound Cake

1. Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch tube pan.
2. Combine Dry Ingredients: In a medium bowl, whisk together the 3 cups of flour, the baking powder, and the salt.
3. Cream Butter and Sugar: In a large bowl with an electric mixer, beat the softened butter and shortening together until creamy. Gradually add the sugar, a little at a time, and continue to beat until the mixture is very light and fluffy.
4. Add Eggs: Add the eggs to the creamed mixture one at a time, beating well after each addition.
5. Alternate Wet and Dry: With the mixer on low speed, add the flour mixture and the milk alternately to the batter, beginning and ending with the flour mixture. Mix only until just combined.
6. Finish and Bake: Stir in the vanilla extract. Pour the batter into the prepared tube pan and spread it evenly. Bake for 1 to 1 ½ hours, or until a wooden skewer inserted into the center of the cake comes out clean.
7. Cool the Cake: Let the cake cool in the pan on a wire rack for 10-15 minutes before carefully inverting it onto the rack to cool completely.

Recipe Tips

• How do I get a tender, not tough, cake? The most important step is not to overmix the batter after you begin adding the flour. Mix on low speed only until the flour streaks disappear. Overmixing develops the gluten and will result in a dry, tough pound cake.
• Why use both butter and shortening? This is a classic Southern technique. Butter provides the rich, delicious flavor, while the vegetable shortening gives the cake a wonderfully soft, tender, and moist crumb.
• How do I prevent the cake from sticking to the pan? For a detailed pan like a tube or Bundt pan, it is crucial to grease and flour it very well. Use softened butter or shortening to get into every crevice, then add a few tablespoons of flour and tilt and tap the pan until it’s completely coated, shaking out any excess.
• Why should my ingredients be at room temperature? Using room temperature eggs, butter, and milk is essential for a smooth, well-emulsified batter. Cold ingredients don’t combine as easily and can result in a dense, heavy cake.

What To Serve With Mama’s Pound Cake

This classic pound cake is rich and delicious on its own, but it’s also a perfect canvas for simple toppings.

• A dusting of powdered sugar
• A dollop of fresh whipped cream and seasonal berries
• A scoop of vanilla ice cream with a drizzle of chocolate or caramel sauce
• Toasted slices served with butter

How To Store Mama’s Pound Cake

• Room Temperature: Store the completely cooled cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 5 days.
• Freeze: This cake freezes wonderfully. You can freeze the whole cake or individual slices. Wrap it tightly in plastic wrap and then a layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw at room temperature.

Mama’s Pound Cake Nutrition Facts

• Serving Size: 1 slice (1/16 of cake)
• Calories: ~480 kcal
• Protein: 6g
• Carbohydrates: 65g
• Fat: 22g
• Saturated Fat: 12g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Gooey Butter Cake Recipe
• Paula Deen Mayonnaise Biscuits Recipe