This Paula Deens style pound cake is a true Southern classic, known for its rich butter flavor, dense crumb, and moist texture. It follows the traditional method that makes Paula Deen pound cake recipes so loved simple ingredients, careful mixing, and slow baking for perfect results. If you’re searching for an authentic Paula Deen pound cake recipe, this version delivers that old-fashioned homemade taste without unnecessary steps.
Made with plenty of butter, eggs, and flour, this classic pound cake bakes into a beautifully golden cake that slices clean and holds its shape. Whether you serve it plain or with a light glaze, this buttery Southern pound cake is ideal for holidays, family gatherings, or anytime you want a reliable, bakery-quality dessert that never goes out of style.
Why Paula Deen’s Pound Cake Is So Popular
Paula Deen’s pound cake stands out because it stays true to classic Southern baking. Unlike many modern cakes, this recipe uses a high butter ratio, which creates a rich flavor and a dense, tender crumb. The generous amount of butter and eggs gives the cake its signature moist texture and deep homemade taste that standard pound cakes often lack.
Another reason for its popularity is the focus on simple ingredients. There are no fancy add-ins just butter, sugar, eggs, flour, and flavoring, blended the right way. This traditional Southern approach allows each ingredient to shine. The result is a buttery Southern pound cake that feels comforting, reliable, and timeless, making it a favorite for holidays, family gatherings, and everyday desserts alike.
Paula Deens Pound Cake Quick Recipe
Prep Time: 20 mins
Cook Time: 60–75 mins
Total Time: 1 hr 20–25 mins
Servings: 10–12 slices
Ingredients Highlights:
- Butter: Unsalted, room temperature (rich, buttery flavor)
- Sugar: Granulated
- Eggs: Room temperature for proper texture
- Flour: Cake flour preferred, all-purpose works
- Milk or Cream: Adds moisture
- Vanilla Extract: Enhances flavor
Quick Steps:
- Preheat oven to 325°F (163°C) & grease pan
- Cream butter + sugar 4–5 mins until fluffy
- Add eggs one at a time + vanilla
- Alternate flour + milk, mix gently
- Pour into Bundt or tube pan
- Bake 60–75 mins until golden & toothpick comes out clean
- Cool in pan 15–20 mins, then wire rack
Optional: Drizzle with vanilla glaze, serve with berries or whipped cream
Tips:
- Use room-temp ingredients
- Avoid overmixing
- Wrap slightly warm for moist cake
- Store at room temp or freeze slices for later
Best Pan to Use for Paula Deens Pound Cake
Choosing the right pan is crucial for baking a perfect Paula Deen pound cake. Most traditional recipes work best in a Bundt pan or a tube pan. A Bundt pan gives the cake a beautiful shape and even baking, while a tube pan helps the center cook thoroughly without overbaking the edges.
Pan size matters because using a pan that’s too small can cause the cake to overflow, while a pan that’s too large may make the cake thin and dry. For this recipe, an 10- or 12-cup Bundt or tube pan is ideal.
To prevent sticking, always grease the pan thoroughly with butter and lightly dust with flour. You can also use a nonstick spray with flour. This ensures your buttery Southern pound cake slides out perfectly after baking.
Baking Time & Oven Temperature Explained
Baking a Paula Deens pound cake is all about low and slow heat. Setting your oven to 325°F (163°C) allows the cake to bake evenly, ensuring a moist, dense texture without burning the edges. High heat can cause the outside to brown too quickly while leaving the center undercooked.
How to know when your pound cake is done:
- The top should be golden brown and slightly firm to the touch.
- The edges may begin to pull away from the pan slightly.
- Insert a toothpick or skewer into the center; it should come out clean or with a few moist crumbs, not wet batter.
Using both visual cues and the toothpick test together guarantees a perfectly baked, buttery Southern pound cake every time.
Common Mistakes That Ruin Pound Cake
Even a classic Paula Deens pound cake can go wrong if you’re not careful. Avoid these common mistakes to achieve a perfectly dense, buttery Southern cake:
- Overmixing the batter – Mixing too long after adding flour develops gluten, resulting in a tough, dry cake instead of a tender crumb.
- Using cold ingredients – Butter, eggs, and milk should be room temperature. Cold ingredients prevent proper creaming, which affects texture and rise.
- Incorrect pan size – A pan that’s too small causes overflow, while a pan that’s too large can make the cake thin and dry. Stick to a 10–12 cup Bundt or tube pan.
- Opening the oven too early – Peeking too soon can cause the cake to sink in the center. Only check near the recommended baking time.
By avoiding these mistakes, your Paula Deen pound cake will come out moist, rich, and perfectly baked every time.
How to Keep Pound Cake Moist
Keeping your Paula Deens pound cake moist starts right after baking. The first step is the cooling method: let the cake sit in the pan for 15–20 minutes to firm up, then carefully transfer it to a wire rack to cool completely. This prevents condensation from forming, which can make the cake soggy.
If you want to store it for later, wrap the cake while slightly warm in plastic wrap or foil. This traps moisture without making the cake dense.
Finally, the storage environment matters: keep the pound cake at room temperature in an airtight container for up to 3–4 days. For longer storage, freeze slices or the whole cake, and thaw at room temperature to maintain its rich, buttery Southern texture.
Optional Glaze & Serving Ideas
While a Paula Deens pound cake is delicious on its own, adding a simple glaze or creative presentation can make it even more special. A vanilla glaze made with powdered sugar, milk, and a touch of vanilla extract drizzled over the top adds a sweet, glossy finish that enhances the buttery flavor.
For serving, consider pairing slices with fresh berries, whipped cream, or a dollop of custard. This adds freshness and balances the cake’s richness while keeping the classic Southern feel.
During holidays or special occasions, you can decorate the cake with powdered sugar, edible flowers, or a light drizzle of chocolate to create a visually stunning dessert. These touches make it perfect for family gatherings, brunches, or festive celebrations.
Storage, Freezing & Make-Ahead Tips
Proper storage is key to keeping your Paula Deens pound cake moist and flavorful. At room temperature, wrap the cooled cake in plastic wrap or foil and store in an airtight container for 3–4 days. Avoid the fridge for short-term storage, as it can dry out the cake.
For longer storage, you can freeze the pound cake. Wrap the whole cake tightly or cut into individual slices for convenient single servings. Frozen cake keeps its buttery texture for up to 2–3 months.
When ready to serve, thaw at room temperature while still wrapped. Following these tips ensures your classic Southern pound cake stays moist, rich, and ready to enjoy anytime.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can. All-purpose flour works, but your pound cake may be slightly denser and less tender than using cake flour. To get a softer texture, consider sifting the flour before mixing.
Why did my pound cake crack?
Cracks usually happen when the oven is too hot or the batter is overmixed. Baking low and slow at 325°F (163°C) and following the proper mixing order helps prevent cracking.
Can I freeze Paula Deen’s pound cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and foil. You can freeze whole cakes or slices for up to 2–3 months. Thaw at room temperature before serving.
Can I add cream cheese?
Yes, you can add cream cheese for a richer, denser variation. Adjust the butter slightly to maintain proper texture and moisture.
How do I keep my pound cake moist for days?
Wrap the cake while slightly warm in plastic wrap and store in an airtight container at room temperature. Avoid refrigerating short-term, as it can dry the cake.
Conclusion
This Paula Deens pound cake delivers everything you want in a classic Southern dessert rich, buttery flavor, dense yet moist texture, and simple, reliable ingredients. By following the steps, choosing the right pan, and paying attention to baking tips, you can create a perfect pound cake every time.
Whether you enjoy it plain, with a vanilla glaze, or alongside berries and cream, this recipe is sure to impress family and friends. Trust in the process, and you’ll have a foolproof, bakery-quality Southern pound cake that’s perfect for holidays, gatherings, or any occasion where a timeless, delicious dessert is called for.
