Best 5 Never Fail Pound Cake Paula Deen Recipes
Paula Deen's Never Fail Pound Cake is one of the most beloved recipes in the world of baking, known for its moist, dense texture and rich, buttery flavor. It's a classic pound cake recipe that has been passed down through generations, and it's still a favorite among bakers of all skill levels. With its simple ingredients and easy-to-follow instructions, this recipe is sure to produce a perfect pound cake every time. So gather your ingredients, preheat your oven, and let's get started on creating a delicious and unforgettable Never Fail Pound Cake.
Check out the recipes below so you can choose the best recipe for yourself!
PAULA DEEN POUND CAKE
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease a tube pan generously with butter and lightly coat with flour. Shake off the excess flour.
- In a large bowl, combine the butter and shortening. Beat at medium speed for 4-8 minutes, or until the mixture is light and fluffy. Add the eggs, 1 by 1, beating after every addition.
- In a separate bowl, combine the baking powder, salt, flour, and sugar.
- Gradually pour the dry ingredients into the butter-egg mixture alternately with the milk, ending with the dry ingredients. Beat after every addition, until well-combined. Stir in the vanilla.
- Pour the batter into the greased pan. Bake for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes. Flip it over onto a wire rack and allow it to cool completely.
Nutrition Facts :
NEVER-FAIL POUND CAKE
A simple and delicious pound cake that always turns out great!
Provided by Paula Deen
Categories baking classics sweets vegetarian
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Special equipment: a 10-inch bundt pan, greased and floured
- In a large bowl, using a mixer, combine the butter and sugar until creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan.
- Place pan in a cold oven and heat oven to 325 °F. Bake cake for 1 hour. Increase the temperature to 350 °F and bake for 30 minutes more.
- *Cook's Note: Do not open the oven door while baking.
- Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.
NEVER-FAIL POUND CAKE - PAULA DEEN
I saw this recipe this morning on Paula's Best Dishes. Looked too yummy not to post! Recipe courtesy of Uncle Bubba.
Provided by senseicheryl
Categories Dessert
Time 1h40m
Yield 1 10-inch bundt pan, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Special equipment: a 10-inch bundt pan, greased and floured
- In a large bowl, using a mixer, combine the butter and sugar until creamy.
- Add the eggs, 1 at a time, beating well after each addition.
- Add the flour and milk alternately, beginning and ending with the flour.
- Stir in the lemon extract.
- Spoon the batter into the prepared pan.
- Place pan in a cold oven and heat oven to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more.
- *Cook's Note: Do not open the oven door while baking.
- Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.
Nutrition Facts : Calories 515.7, Fat 12.8, SaturatedFat 7.2, Cholesterol 120.8, Sodium 129.9, Carbohydrate 93.4, Fiber 0.7, Sugar 60.1, Protein 7.4
NO FAIL POUND CAKE
This is one of the best pound cakes I've ever tasted. It's simple to make, starting with a store bought mix. I often take one to work where it quickly disappears. I also use this recipe at Christmas time to make 6 small loaves for gifts, which take about 15 minutes less.
Provided by patsy
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 44.4 g, Cholesterol 57 mg, Fat 13.5 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.4 g, Sodium 274 mg, Sugar 26.6 g
PAULA DEEN'S MAMA'S POUND CAKE
"All southern women are brought up to be able to make several dishes. This is one of them. This is the same recipe that my Maw-Maw used. She served it plain with powdered sugar on top, with strawberries & homemade whipped cream. If you were lucky she would toast you a piece for breakfast, and you could have it with one of her homemade jam's or jellies."
Provided by cajunhippiegirl
Categories Dessert
Time 1h45m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Grease & flour a 10" tube pan or bundt pan.
- Sift dry Ingredients.
- Cream butter & shortening together.
- Add sugar a little at a time.
- Cream until fluffy.
- Add eggs one at a time, beating after each addition to fully incorporate the eggs into the batter.
- Add dry ingredients and milk to mixture alternating; starting and ending with flour.
- Mix in vanilla.
- Pour into prepared pan.
- Bake 1 to 1 1/2 hours, or until it passes the toothpick test.
Nutrition Facts : Calories 450.9, Fat 21.5, SaturatedFat 11.5, Cholesterol 100.6, Sodium 230.2, Carbohydrate 60, Fiber 0.7, Sugar 40.1, Protein 5.3
Tips:
- Use room temperature ingredients for optimal blending and a smooth batter.
- Cream butter and sugar thoroughly: This step incorporates air, resulting in a light and fluffy cake.
- Add eggs one at a time: Gradually incorporating eggs prevents curdling and ensures a smooth batter.
- Mix dry ingredients separately: This ensures even distribution and prevents overmixing the batter.
- Don't overmix the batter: Overmixing can lead to a dense, tough cake.
- Bake the cake in a preheated oven: This helps the cake rise evenly and prevents a sunken center.
- Test the cake for doneness: Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
- Let the cake cool completely before frosting: This prevents the frosting from melting and sliding off the cake.
Conclusion:
With its simple ingredients and straightforward instructions, Paula Deen's Never-Fail Pound Cake is a classic recipe that delivers a moist, flavorful, and perfectly textured cake every time. Whether you're a seasoned baker or a novice in the kitchen, this recipe is sure to become a staple in your baking repertoire. Remember to follow the tips provided to achieve the best results and enjoy this delectable treat with your loved ones.
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