I came across this Pound Cake recipe one day when I was making this Quick & Easy Chocolate Toffee Bit Trifle and realized I had forgotten to pick up pound cake. Paula Deen’s recipes have never failed me, so this was the one that jumped out at me to try and we have never looked back since! This pound cake is so dense and buttery that it became a family favorite immediately. We love to serve it with berries and cream or chop it up to throw in a trifle.
Ingredients:
- 1 cup butter (2 sticks)
- 1/2 cup vegetable shortening (I use butter flavored)
- 3 cups sugar
- 5 eggs
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup milk
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350. Grease and flour a bundt or tube pan. (Butter works better than non-stick spray.)
- Cream the butter and shortening together. Beat in the sugar.
- Add the eggs, 1 at a time, beating after each addition.
- In a separate bowl, whisk together the flour, salt and baking powder.
- Alternate adding a little bit of your dry ingredients to the mixer with adding your milk, starting and ending with the flour mixture.
- Stir in the vanilla.
- Pour the batter into your prepared pan and bake for 1 hour at 350.
- Let the cake cool in the pan on a rack for 15 minutes, then gently run a thin knife around the edges and invert the cake on to a serving platter.
- Let cool completely then serve plain or with berries and whipped cream or other toppings if desired!
Paula Deen's Pound Cake
Paula Deen's pound cake recipe is buttery and dense, just like a pound cake should be. It's perfect with berries and cream or chopped up in trifle.
Ingredients
- 1 cup butter (2 sticks)
- 1/2 cup vegetable shortening (I use butter flavored)
- 3 cups sugar
- 5 eggs
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350. Grease and flour a bundt or tube pan. (Butter works better than non-stick spray.)
- Cream the butter and shortening together. Beat in the sugar.
- Add the eggs, 1 at a time, beating after each addition.
- In a separate bowl, whisk together the flour, salt and baking powder.
- Alternate adding a little bit of your dry ingredients to the mixer with adding your milk, starting and ending with the flour mixture.
- Stir in the vanilla.
- Pour the batter into your prepared pan and bake for 1 hour at 350.
- Let the cake cool in the pan on a rack for 15 minutes, then gently run a thin knife around the edges and invert the cake on to a serving platter.
- Let cool completely then serve plain or with berries and whipped cream or other toppings if desired!
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