Sandra This Paula Deen Pound Cake Recipe with Heavy Cream is a rich and moist recipe, which is made with heavy cream and cake flour. It’s a classic, foolproof recipe, ready in about 1 hour and 45 minutes.
Paula Deen Pound Cake Recipe with Heavy Cream Ingredients
The complete list for a classic, buttery pound cake.
- 1 cup butter, room temperature
- 3 cups white sugar
- 6 eggs, room temperature
- 3 cups cake flour
- 1 cup heavy cream, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (Optional)
- 1 tablespoon confectioners’ sugar, for dusting (Optional)
How To Make Paula Deen Pound Cake with Heavy Cream
Follow these simple, step-by-step instructions.
- Prep Oven and Pan: Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch tube pan.
- Cream Butter and Sugar: In a large bowl using an electric mixer, cream the room temperature butter for 2 minutes until smooth. Add the sugar and continue to beat for a full 5 minutes, scraping down the sides of the bowl occasionally. The mixture should become very light, pale, and fluffy.
- Add Eggs: Add the room temperature eggs one at a time, beating well after each addition to ensure each egg is fully incorporated before adding the next.
- Alternate Dry and Wet Ingredients: With the mixer on low speed, add the flour alternately with the heavy cream. Begin and end with the flour (e.g., 1/3 flour, 1/2 cream, 1/3 flour, 1/2 cream, 1/3 flour). Mix only until just combined.
- Add Flavoring and Bake: Stir in the vanilla and optional almond extract. Spread the batter evenly into the prepared pan. Bake for about 70 minutes, or until a wooden skewer or cake tester inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert the cake onto the rack to cool completely before dusting with confectioners’ sugar.
Recipe Tips
Our expert advice for a perfect pound cake.
- Why are room temperature ingredients so important? Using room temperature butter, eggs, and cream is the secret to a perfect pound cake. It allows the ingredients to emulsify and create a smooth, uniform batter, which traps air and results in a cake with a fine, tender crumb instead of a coarse one.
- How do I keep my pound cake from being dry? The two most important steps are not overmixing the flour and not overbaking. Mix the flour only until it’s just combined. Overmixing develops gluten, which can make the cake tough. Start checking for doneness a few minutes before the recipe says it’s ready.
- What if I’m using a dark-colored pan? If your tube pan is dark-coated or nonstick, it will absorb more heat. You should lower the oven temperature to 300°F (150°C) and bake for the same amount of time to prevent the outside from burning before the inside is cooked.
- Can I use all-purpose flour instead of cake flour? You can, but the texture will be slightly different. Cake flour has a lower protein content, which results in a softer, more tender cake. If you must use all-purpose flour, for each cup of flour, remove 2 tablespoons and replace it with 2 tablespoons of cornstarch.
What To Serve With Paula Deen Pound Cake
Perfect pairings for this classic dessert.
This cake is famously delicious on its own, but it’s even better when served with:
- A scoop of vanilla bean ice cream
- Fresh seasonal berries, especially strawberries or raspberries
- A dollop of fresh homemade whipped cream
- A drizzle of lemon curd or chocolate sauce
How To Store Pound Cake
Keep your cake fresh with these simple tips.
- At Room Temperature: Store the cake in an airtight container or wrap it tightly in plastic wrap. It will stay fresh at room temperature for up to 4 days.
- Freeze: For longer storage, wrap the entire cake or individual slices tightly in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
FAQs
Yes, you can. This recipe works well in a 10- or 12-cup bundt pan; just be sure to grease and flour it meticulously. You can also divide the batter between two 9×5-inch loaf pans. Baking times will vary, so start checking for doneness earlier, around the 50-60 minute mark for loaf pans.
A pound cake can sink for a few reasons. The most common cause is underbaking, so always check with a cake tester to ensure it comes out clean. Opening the oven door too early in the baking process can also cause it to fall. Finally, over-creaming the butter and sugar beyond the recommended time can incorporate too much air, leading to a collapse as it cools.
No, the almond extract is optional but highly recommended. It adds a subtle, complex background note that beautifully complements the vanilla and butter flavors, giving the cake that classic, old-fashioned taste. If you don’t have it or don’t care for it, you can simply leave it out.
Try More Recipes:
- Paula Deen Mississippi Mud Cake Recipe
- Paula Deen Banana Split Cake Recipe
- Paula Deen Lemon Gooey Butter Cake Recipe
Paula Deen Pound Cake Recipe with Heavy Cream
Description
A classic, rich, and incredibly moist Southern pound cake made with heavy cream for a tender, dense crumb that melts in your mouth.
Ingredients
Instructions
- Preheat oven to 325°F. Grease and flour a 10-inch tube pan.
- Cream butter for 2 mins. Add sugar and beat for 5 more minutes until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Alternate adding the flour and heavy cream, beginning and ending with flour. Mix until just combined.
- Stir in extracts. Pour batter into the pan and spread evenly.
- Bake for 70 minutes, or until a tester comes out clean.
- Cool in the pan for 15 minutes before inverting onto a rack to cool completely.
Notes
- Using room temperature ingredients is critical for the cake’s texture. Do not skip this.
- The 5-minute creaming step for the butter and sugar is key to a light, tender cake.
- Be careful not to overmix the batter once you add the flour, as this can make the cake tough.
- If using a dark-coated pan, reduce the oven temperature to 300°F to prevent over-browning.
