Paula Deen's Mama's Pound Cake
Indulge in the timeless sweetness of Paula Deen's Mama's Pound Cake, a classic dessert that's all about rich, buttery flavor and velvety texture. Made with simple pantry staples like a full pound of unsalted butter, six fresh eggs, and a touch of vanilla extract, this recipe captures the nostalgia of homemade baking at its finest. With its golden crust and moist crumb, this pound cake is slow-baked to perfection in a bundt or tube pan, ensuring a beautifully even rise. Perfect for any occasion, it's as delightful served plain as it is topped with fresh berries, whipped cream, or a dusting of powdered sugar. Whether you're hosting a gathering or simply craving a slice of comfort, this cake promises to be a show-stopping centerpiece on your dessert table.
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Ingredients
- 1 pound unsalted butter
- 3 cups granulated sugar
- 6 eggs
- 3 cups all-purpose flour
- 0.5 teaspoons salt
- 0.25 teaspoons baking powder
- 0.75 cups whole milk
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan to prevent sticking.
Step 2
In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This process will take about 5-7 minutes.
Step 3
Gradually add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Step 4
In a separate bowl, sift together the all-purpose flour, salt, and baking powder to evenly distribute the dry ingredients.
Step 5
Reduce the mixer speed to low and alternately add the dry ingredients and milk to the butter mixture. Begin and end with the flour mixture, adding it in three portions and the milk in two portions. Mix until just combined.
Step 6
Mix in the vanilla extract, ensuring it is evenly distributed throughout the batter.
Step 7
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Step 8
Bake the cake in the preheated oven for 80-90 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Once baked, remove the cake from the oven and allow it to cool in the pan for 15 minutes.
Step 10
Carefully invert the cake onto a wire rack to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (1904.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7457.6 |
| Total Fat 426.7g | 0% |
| Saturated Fat 240.1g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 2142.3mg | 0% |
| Sodium 1858.7mg | 0% |
| Total Carbohydrate 886.4g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 611.2g | |
| Protein 84.1g | 0% |
| Vitamin D 326.5IU | 0% |
| Calcium 539.8mg | 0% |
| Iron 22.0mg | 0% |
| Potassium 1180.6mg | 0% |
Source of Calories