Paula Deen’s Simple Buttermilk Pound Cake Recipe: Sweet Bliss!

Southern buttermilk pound cake by Paula Deen whispers tales of culinary nostalgia through every delectable crumb.

Generations of bakers have perfected this timeless dessert that transforms ordinary ingredients into extraordinary magic.

Smooth, dense, and impossibly tender, this cake carries the essence of comfort in each golden slice.

Velvety textures meld with rich butter and subtle vanilla undertones to create a symphony of flavor.

Soft crumb and perfectly caramelized edges promise a sensory journey through classic Southern baking traditions.

Bakers cherish this recipe as more than mere dessert—it’s a love letter to home and heritage.

One bite will transport you to grandma’s warm kitchen, where love was measured in sweetness and every slice told a story.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 20 minutes

Calories: 397 kcal

Servings: 11

Ingredients for Paula Deen’s Buttermilk Pound Cake

• All-Purpose Flour: Opt for fresh, sifted flour to ensure a light, airy texture.
• Salt: Choose fine-grain salt for even distribution.
• Baking Soda: Select a fresh box to guarantee maximum rising power.

• Butter: Use high-quality, room temperature butter for creamy smoothness.
• Sugar: Pick fine granulated sugar for seamless blending.
• Eggs: Select large, fresh eggs at room temperature for optimal incorporation.
• Buttermilk: Choose full-fat buttermilk for rich, tangy flavor.
• Lemon Extract, Vanilla Extract: Pick pure extracts for vibrant, authentic taste.

• Cooking Spray or Butter: Use a neutral cooking spray or unsalted butter for perfect pan coating.

Equipment You’ll Need for Buttermilk Pound Cake – Paula Deen

• Electric mixer: Powerful tool for creaming butter and sugar, blending ingredients smoothly.
• Medium mixing bowl: Perfect for combining dry ingredients and creating a clean mixing space.
• Large mixing bowl: Spacious container for whipping butter, sugar, and creating batter.
• 9 or 10-inch tube pan: Essential for shaping and baking the cake with even heat distribution.
• Whisk: Handy for gently mixing dry ingredients without creating lumps.
• Wire rack: Helps cake cool evenly and prevents soggy bottom.
• Measuring cups and spoons: Precise tools for accurate ingredient quantities.
• Spatula: Great for folding ingredients and scraping batter into the pan.
• Oven: Crucial for baking the cake to golden perfection.

Paula Deen’s Buttermilk Pound Cake Baking Steps

• Prep Your Baking Zone

Set your oven to a cozy 325°F. Lovingly coat a tube pan with butter or cooking spray, making sure every hidden corner gets some love to keep the cake from clinging.

• Mix Dry Elements

Grab a bowl and whisk together flour, salt, and baking soda until they’re dancing in harmony. Put this mixture to the side for now.

• Whip Up Butter and Sugar Magic

Grab your electric mixer and transform sugar and butter into a fluffy cloud-like dream. Beat them until they’re light and airy, almost like delicate frosting.

• Blend Wet Ingredients

Drop in eggs one by one, giving each a thorough mix. Splash in lemon and vanilla extracts, stirring until the batter sings with fragrance and smoothness.

• Create Silky Batter

Gently fold dry ingredients and buttermilk into your mixture. Alternate between the two, mixing just enough to create a luxurious, velvety texture that promises deliciousness.

• Bake to Golden Perfection

Pour the batter into your prepared pan and slide it into the warm oven. Bake for 90 minutes, staying patient and resisting the urge to peek too early.

• Cool and Serve

Let the cake rest in the pan for 10 minutes, then carefully transfer to a wire rack. Allow it to cool completely before slicing into this heavenly treat.

Pro Tips for Buttermilk Pound Cake (Paula Deen)

Swap lemon extract for orange or almond extract to create a unique taste profile that matches your mood or seasonal preferences.

Fold in finely chopped nuts like pecans or almonds into the batter for an unexpected crunch and rich, nutty undertone that elevates the cake’s texture.

Wrap the fully cooled cake tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for 2 weeks to enjoy later without losing moisture or flavor.

Drizzle a simple powdered sugar glaze with a splash of citrus juice over the cooled cake, or dust with confectioners’ sugar for an elegant, professional-looking finish that adds a sweet surprise.

Serving Suggestions for Paula Deen’s Pound Cake

• Pair with Refreshing Beverages: Serve this lemon cake alongside a chilled glass of iced tea or sparkling lemonade to enhance its zesty flavor profile and create a delightful afternoon treat.
• Dress Up with Elegant Toppings: Dust the cooled cake with powdered sugar or drizzle a light lemon glaze on top to add an extra layer of sweetness and visual appeal.
• Create a Stunning Dessert Platter: Slice the cake into elegant wedges and arrange on a beautiful serving plate with fresh berries, mint leaves, or a dollop of whipped cream for a sophisticated presentation.
• Enjoy as a Versatile Snack: Pack individual slices for picnics, afternoon tea, or as a delightful breakfast companion that brings a burst of citrusy joy to any moment.

Meal Planning and Storage for Buttermilk Pound Cake

• Preserve Cake's Freshness: Store the lemon buttermilk cake in an airtight container at room temperature for up to 4 days, keeping its delicate texture and vibrant flavor intact.
• Refrigerate for Extended Enjoyment: Wrap the cake tightly in plastic wrap or transfer to a sealed container, extending its life to 7-10 days in the refrigerator while maintaining moisture.
• Freeze for Future Treats: Slice the cake into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe bag. Frozen cake stays delicious for up to 3 months, ready to thaw and enjoy whenever a craving hits.
• Revive Stored Cake: Bring refrigerated or frozen cake to room temperature for 30-60 minutes before serving, ensuring the soft, tender crumb returns to its original glory.

Velvety Paula Deen Buttermilk Pound Cake Recipe

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4.7 from 21 reviews

• Total Time: 1 hour 20 minutes
• Yield: 11 1x

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Description

Paula Deen’s buttermilk pound cake delivers southern comfort in a classic dessert that melts in your mouth. Sour cream and vanilla enhance its rich flavor, making this cake perfect for sharing with loved ones.

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Ingredients

Scale 1x2x3x

• 3 cups (360 g) all-purpose flour
• 3 cups (600 g) white sugar
• 1 cup (227 g) butter, softened
• 1 cup (240 ml) buttermilk
• 6 large eggs
• 1 tsp (5 ml) lemon extract
• 1 tsp (5 ml) vanilla extract
• ½ tsp (2.5 g) salt
• ¼ tsp (1.25 g) baking soda

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Instructions

1. Preparation: Preheat the oven to 325°F (165°C) and thoroughly grease a 9- or 10-inch tube pan to guarantee effortless cake release.
2. Dry Ingredient Mixture: Combine flour, kosher salt, and baking soda in a mixing bowl, whisking to create a homogeneous dry ingredient blend that will provide the cake’s foundational structure.
3. Creaming Process: Utilize an electric mixer to blend sugar and butter until the mixture transforms into a light, voluminous, and pale cream with a cloud-like consistency.
4. Egg and Flavor Integration: Add eggs one at a time, ensuring complete incorporation after each addition. Gently fold in lemon and vanilla extracts, distributing the aromatic essences throughout the batter.
5. Batter Assembly: Alternate adding the dry ingredient mixture and buttermilk to the creamed base, stirring with minimal manipulation to preserve the batter’s delicate texture and prevent potential denseness.
6. Baking and Cooling: Pour the velvety batter into the prepared tube pan, spreading evenly. Bake for 90 minutes, avoiding oven door openings before the 60-minute mark. After baking, let the cake rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling and structural stabilization.

Notes

• Butter Softening Tip: Remove butter from refrigerator 30-45 minutes before baking to achieve perfect room temperature consistency for smoother creaming.
• Ingredient Temperature Matters: Use room temperature eggs and buttermilk to ensure even mixing and prevent batter separation, creating a more uniform cake texture.
• Mixing Technique: Minimize batter mixing to avoid developing excess gluten, which can make the pound cake tough and dense instead of tender and delicate.
• Baking Precision: Use an oven thermometer to verify actual temperature accuracy, as home ovens can vary by 25-50 degrees, potentially affecting cake’s final texture and doneness.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 397
• Sugar: 50 g
• Sodium: 170 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 140 mg