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:For Dry Ingredients:For Preparation Essentials:Kitchen Tools for Making Mama’s Pound Cake (Paula Deen Style)
How to Whip Up Paula Deen’s Mama’s Pound Cake
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.
In a spacious mixing bowl, whip butter and shortening into a cloud-like, creamy texture that forms the heart of your delectable cake.
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.
Sift flour, baking powder, and salt together, banishing any pesky lumps and creating a silky smooth foundation for your cake.
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.
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.
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
Storing & Reheating Paula Deen’s Classic Pound Cake
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
- 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
- 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
- Preheating and Preparation: Warm the oven to 350°F and meticulously grease a tube pan with butter and flour to ensure effortless cake release.
- Butter Blending: Whip unsalted butter and vegetable shortening in a spacious mixing bowl until achieving a silky, cloud-like consistency.
- Sugar Integration: Slowly introduce granulated sugar, thoroughly blending after each addition to create a smooth, homogeneous mixture.
- Egg Incorporation: Add whole eggs individually, vigorously whisking to maintain a light, airy texture and prevent ingredient separation.
- Dry Ingredient Combination: Sift all-purpose flour, baking powder, and salt together in a separate bowl to eliminate potential clumps and ensure even distribution.
- Batter Assembly: Methodically alternate folding dry ingredients and whole milk into the butter mixture, starting and finishing with flour to maintain optimal batter quality.
- Flavor Enhancement: Gently stir in pure vanilla extract, mixing until the batter becomes completely smooth and uniform.
- Baking Process: Pour the batter into the prepared tube pan, spreading evenly, and place in the preheated oven for 60-90 minutes.
- Doneness Verification: Check cake readiness by inserting a clean toothpick into the center – it should emerge free of raw batter.
- 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
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)
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.