Moist Paula Deen Mamas Pound Cake Recipe

Paula Deen Mama’s Pound Cake Recipe for Classic Taste

Paula Deen’s mama’s pound cake stands as a Southern culinary treasure, a velvety symphony of rich, buttery goodness that melts hearts faster than it melts in your mouth.

This legendary dessert transforms ordinary ingredients into an extraordinary experience of pure comfort and nostalgia.

Generations of home bakers have whispered the secrets of crafting this golden-brown delicacy, passing down techniques that elevate simple baking into an art form.

Each crumb tells a story of family gatherings, sweet memories, and cherished traditions that warm the soul.

Get ready to fall in love with a slice of Southern magic that will make your taste buds dance with delight.

Dense yet impossibly tender, the cake promises a luxurious escape from everyday monotony with its sublime texture and deep, complex flavors.

Butter, sugar, and love blend seamlessly to create a dessert that transcends mere ingredients.

What You’ll Need for Paula Deen’s Mama’s Pound Cake

For Wet Ingredients:
  • Butter: Look for high-quality, fresh butter with rich, creamy texture for maximum flavor.
  • Shortening: Choose a brand that ensures smooth blending and creates tender cake crumb.
  • Eggs: Select fresh, room-temperature eggs for better incorporation and smoother batter.
  • Milk: Whole milk provides richer taste and helps create moist cake texture.
  • Vanilla Extract: Opt for pure vanilla extract to enhance depth of flavor.
For Dry Ingredients:
  • All-Purpose Flour: Select unbleached flour for better structure and more natural taste.
  • Baking Powder: Check expiration date to ensure proper rising and cake volume.
  • Salt: Use fine-grain table salt for even distribution in the batter.
  • Sugar: Granulated white sugar works best for creating light, sweet cake texture.
For Preparation Essentials:
  • Tube Pan: Choose a non-stick pan with removable bottom for easy cake release.
  • Flour (for greasing): Use a light dusting to prevent cake from sticking to pan.

Kitchen Tools for Making Mama’s Pound Cake (Paula Deen Style)

  • Mixing Bowl: Large, spacious bowl for blending ingredients smoothly.
  • Electric Mixer or Whisk: Essential for creating creamy butter base and beating batter.
  • Tube Pan: Special round pan with a center tube for even baking and easy cake removal.
  • Measuring Cups and Spoons: Precise tools for accurate ingredient quantities.
  • Sifter: Handy device to remove lumps from dry ingredients and ensure smooth texture.
  • Wire Rack: Perfect for cooling cake evenly and preventing soggy bottom.
  • Toothpick: Simple tool to check cake doneness by testing center.
  • Spatula: Useful for scraping batter and ensuring everything is mixed well.
  • Oven: Preheated to 350°F for perfect baking conditions.

How to Whip Up Paula Deen’s Mama’s Pound Cake

How to Whip Up Paula Deen’s Mama’s Pound Cake
  • Warm Up the Kitchen

Ignite your oven and set the temperature to a cozy 350°F. Grab a tube pan and lovingly coat it with a slick of grease and flour to ensure a smooth cake release.

  • Craft the Buttery Base

In a spacious mixing bowl, whip butter and shortening into a cloud-like, creamy texture that forms the heart of your delectable cake.

  • Build the Sweet Symphony

Gently rain sugar into the mixture, stirring with care. Crack eggs one by one, whisking them into the batter until they dance together in perfect harmony.

  • Merge Dry Elements

Sift flour, baking powder, and salt together, banishing any pesky lumps and creating a silky smooth foundation for your cake.

  • Blend and Swirl

Gracefully fold the dry ingredients into the butter mixture, alternating with splashes of milk. Add a splash of vanilla extract, stirring until the batter becomes a glossy, velvety dream.

  • Bake with Love

Pour the batter into the prepared pan and slide it into the waiting oven. Bake for 1 to 1.5 hours, using the trusty toothpick test to check when it’s perfectly done – a clean pick means cake success.

  • Serve and Celebrate

Let the cake rest briefly in the pan, then transfer to a cooling rack. Slice into this heavenly creation and savor a piece of pure joy that’s sure to bring smiles to everyone’s faces.

Mama’s Pound Cake: Expert Tips & Flavor Ideas from Paula

Experiment with different extracts like almond or lemon to add unique flavor profiles to your classic cake.

Add a tablespoon of sour cream or Greek yogurt to the batter for an incredibly tender and rich texture that stays soft for days.

Drizzle a simple powdered sugar glaze or sprinkle powdered sugar on top. Alternatively, top with fresh berries or toasted nuts for extra crunch and visual appeal.

Wrap the fully cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature for a quick dessert that tastes freshly baked.

Best Ways to Serve Paula Deen’s Mama’s Pound Cake

  • Savor with Whipped Cream: Top each slice with a dollop of freshly whipped cream for an extra touch of indulgence that adds creamy richness to the cake.
  • Drizzle with Glaze: Create a simple vanilla or lemon glaze by mixing powdered sugar with milk and vanilla, then drizzle over the cooled cake for a sweet, elegant finish.
  • Pair with Coffee: Serve alongside a hot cup of strong coffee or espresso to complement the cake's rich, buttery flavor and enhance the overall dessert experience.
  • Garnish with Berries: Add a fresh twist by scattering fresh strawberries, raspberries, or blueberries around the cake plate for a pop of color and fruity contrast.

Storing & Reheating Paula Deen’s Classic Pound Cake

  • Preserve Freshness: Store the cake in an airtight container at room temperature for up to 4 days, keeping its delightful texture and flavor intact.
  • Refrigerate Right: When storing for longer periods, wrap the cake tightly in plastic wrap and refrigerate for up to a week, maintaining its moisture and taste.
  • Freeze for Later: Slice the cake into portions, wrap each individually in plastic wrap, then place in a freezer-safe container. Frozen cake stays delicious for up to 3 months, ready for quick defrosting whenever a sweet craving hits.
  • Serving Suggestion: Bring refrigerated or frozen cake to room temperature for about 30 minutes before serving to restore its original soft, tender texture and maximize flavor enjoyment.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 15 minutes

Calories: 460 kcal

Servings: 11

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Moist Paula Deen Mamas Pound Cake Recipe

Moist Paula Deen Mamas Pound Cake Recipe


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4.8 from 35 reviews

  • Total Time: 1 hour 15 minutes
  • Yield: 11 1x

Description

Rich, buttery Paula Deen’s mama’s pound cake emerges as a Southern classic that delights with its dense, moist crumb and golden exterior. Homemade comfort awaits when you slice into this treasured family recipe perfected through generations.


Ingredients

Scale
  • 5 eggs
  • 3 cups (675 g) sugar
  • 3 cups (375 g) all-purpose flour
  • 1 cup (240 ml) milk
  • ½ lb (227 g) butter
  • ½ cup (105 g) vegetable shortening
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ½ tsp fine salt

Instructions

  1. Preheating and Preparation: Warm the oven to 350°F and meticulously grease a tube pan with butter and flour to ensure effortless cake release.
  2. Butter Blending: Whip unsalted butter and vegetable shortening in a spacious mixing bowl until achieving a silky, cloud-like consistency.
  3. Sugar Integration: Slowly introduce granulated sugar, thoroughly blending after each addition to create a smooth, homogeneous mixture.
  4. Egg Incorporation: Add whole eggs individually, vigorously whisking to maintain a light, airy texture and prevent ingredient separation.
  5. Dry Ingredient Combination: Sift all-purpose flour, baking powder, and salt together in a separate bowl to eliminate potential clumps and ensure even distribution.
  6. Batter Assembly: Methodically alternate folding dry ingredients and whole milk into the butter mixture, starting and finishing with flour to maintain optimal batter quality.
  7. Flavor Enhancement: Gently stir in pure vanilla extract, mixing until the batter becomes completely smooth and uniform.
  8. Baking Process: Pour the batter into the prepared tube pan, spreading evenly, and place in the preheated oven for 60-90 minutes.
  9. Doneness Verification: Check cake readiness by inserting a clean toothpick into the center – it should emerge free of raw batter.
  10. Cooling and Serving: Allow the cake to rest in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing and presenting.

Notes

  • Master Room Temperature: Allow butter, eggs, and milk to reach room temperature for 30-60 minutes before mixing to achieve smoother, more even batter consistency.
  • Prevent Cake Sticking: Grease pan meticulously, using parchment paper or flour dusting to guarantee seamless cake release without tearing.
  • Check Baking Precision: Use toothpick test multiple times during baking, focusing on center area where moisture tends to linger longer than edges.
  • Handle Gentle Folding: Mix dry and wet ingredients delicately using figure-eight motion to maintain airiness and prevent dense, tough cake texture.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 11
  • Calories: 460
  • Sugar: 52 g
  • Sodium: 170 mg
  • Fat: 24 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 65 g
  • Fiber: 0 g
  • Protein: 6 g
  • Cholesterol: 130 mg
Jessica Martinez

Jessica Martinez

Pastry Chef & Recipe Developer

Expertise

Organic Baking Techniques, Gluten-Free Recipe Development, Southwestern Dessert Specialties, Food Styling and Photography

Education

Santa Fe Community College (SFCC)

  • Program: Certificate in Patisserie
  • Focus: Cultivating disciplined kitchen preparation for a safe, organized, and sanitary workstation; mastering the timely production of nutritious, visually appealing pastries; safely operating standard pastry equipment; and honing core patissier techniques for professional pastry work.

Jessica brings the sweet side to Urban Organic with her passion for baking and love for the Southwest. She trained at Santa Fe Community College and has built a career creating beautiful, gluten-free, and organic desserts that feel both nostalgic and new.

She believes baking should be fun, creative, and open to everyone, no matter your diet or skill level. Jessica’s recipes are simple enough to follow, but special enough to remember.

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