Paula Deen Pound Cake is one of those desserts that comes out perfectly golden and buttery every single time. I’ve been making this since my early married years when Paula Deen taught me everything I know about southern cooking, and it has never left my regular rotation. You only need a handful of pantry staples and one bundt pan.

A whole Paula Deen Pound Cake with slices on a white plate. Linens, strawberries and utensils can also be seen.

My Classic Paula Deen Pound Cake

Paula Deen was my kitchen teacher in those early married years. Her show made southern cooking feel completely approachable, and this pound cake was one of the first recipes I felt confident enough to make for company. It’s been in my regular rotation ever since.

My husband’s family still talks about the first time I brought this to a holiday dinner. It’s that kind of cake. Rich, sturdy, and satisfying without being fussy or overly sweet.

For more delicious southern dessert recipes, check out my Paula Deen’s Banana Pudding, Easy Peach Cobbler, and my Apple Cider Bundt Cake.

Why You’ll Love My Paula Deen Pound Cake

Butter and shortening combination – using both gives you the rich flavor of butter and the tender, stable crumb that shortening provides. You get the best of both in every slice.
Simple pantry ingredients – no specialty items, no trips to a specialty store. Everything you need is probably already in your kitchen.
Consistently perfect texture – alternating the flour and milk keeps the batter smooth and the finished cake moist without being dense or gummy.

Paula Deen Pound Cake Ingredients

Baking ingredients for Paula Deen Pound Cake on a white surface, including unsalted butter, vegetable shortening, granulated sugar, all-purpose flour, baking powder, salt, large eggs, milk and vanilla extract, arranged neatly with a pink cloth on the side.

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

Unsalted butter – softened to room temperature. Unsalted lets you control the salt level yourself. This is the base of your flavor, so don’t skip softening it properly.
Vegetable shortening – this is Paula Deen’s secret weapon for a perfectly tender crumb. Don’t substitute it out on the first try.
Granulated sugar – this is a true southern pound cake, so it’s sweet. The sugar also helps build that slightly crisp, golden crust on the outside.
All-purpose flour – measured correctly, this gives the cake its structure without making it heavy.
Baking powder – just a small amount for a little lift without turning this into a fluffy layer cake.
Salt – balances the sweetness and brings out the butter flavor.
Large eggs – added one at a time. They bind the batter and add richness.
Milk – whole milk works best for a moist, tender crumb.
Vanilla extract – use pure vanilla, not imitation, for the cleanest flavor.

Substitutions or Variations

No vegetable shortening? Use all butter instead. The texture will be slightly different but it will still taste wonderful.
Want a lemon version? Add 1 tablespoon of lemon zest and swap the vanilla for lemon extract. It’s bright and fresh for spring and summer.
Prefer a glaze? Mix 1 cup powdered sugar with 2 to 3 tablespoons of milk and a splash of vanilla. Drizzle it over the cooled cake for a simple finishing touch.
No bundt pan? Use two standard loaf pans and start checking for doneness around 55 minutes.

How to Make Paula Deen Pound Cake

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

First step in preparing Paula Deen Pound Cake is to use a glass bowl filled and fill it with flour, baking powder and salt., on a white surface next to a pink cloth.

A glass bowl with softened butter and shortener is being mixed with an electric hand mixer on a white countertop. This is one step in preparing Paula Deen Pound Cake.

Preheat your oven to 350° F. Grease and flour a 10-inch bundt pan thoroughly, making sure to get into all the ridges.
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
In a large mixing bowl, beat the softened butter and shortening together with an electric mixer until smooth and creamy, about 2 minutes.

Next process in preparing Paula Deen Pound Cake is to add flour and milk in the mixture.

Next step in preparing Paula Deen Pound Cake is to add egg to creamed butter, suga, while being mixed with a handheld electric mixer on a white surface.

Gradually add the sugar, beating until the mixture is light and fluffy. This takes 3 to 4 minutes and is worth the time.
Add the eggs one at a time, beating well after each addition. Don’t rush this step.

Also add the milk to Paula Deen Pound Cake mixture

Perfectly mixed batter for Paula Deen Pound Cake recipe.

Add the flour mixture in three additions, alternating with the milk. Start and end with the flour. Mix just until combined after each addition.
Mix in the vanilla extract.

Paula Deen Pound Cake batter in bundt pan ready for baking.

Freshly-baked Paula Deen Pound Cake on top of rack with strawberries and linen on the side

Pour the batter into the prepared bundt pan and smooth the top into an even layer.
Bake for 1 hour to 1 hour and 30 minutes. Start checking at the 1-hour mark. The cake is done when a toothpick inserted near the center comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely before slicing.

A slice of Paula Deen Pound Cake with frosting on top and strawberry on the side.

Use room temperature butter and eggs – cold butter won’t cream properly with the shortening, and cold eggs can cause the batter to curdle. Set everything out at least 30 minutes before you start.
Measure your flour correctly – spoon the flour into your measuring cup and level it off. Scooping directly from the bag packs the flour and can make the cake dense.
Don’t overbake – start checking at the 1-hour mark. Every oven is different, and overbaking is the number one way to dry out a pound cake. Pull it out as soon as the toothpick comes out clean.
Grease every inch of the bundt pan – use softened butter or shortening and get into all the ridges before adding flour. A well-greased pan means the cake releases cleanly every time.
Let it cool in the pan – the full 15 minutes of pan rest is important. The cake firms up as it cools and will hold together much better when you flip it.
Wrap leftovers tightly – pound cake dries out quickly if left uncovered. Plastic wrap or a cake dome keeps it moist for days.

Paula Deen Pound Cake FAQs

Can I make this pound cake ahead of time?

Yes! This cake actually tastes even better the next day after the flavors have had time to settle. Bake it the day before, wrap it tightly once cooled, and store at room temperature overnight.

Why is my pound cake dense?

The most common culprits are overmixing after adding the flour, or butter and eggs that were too cold when you started. Make sure everything is at room temperature and mix just until combined once the flour goes in.

Can I use salted butter?

You can, but reduce the added salt by half so the cake doesn’t taste too salty.

Do I have to use a bundt pan?

A tube pan works as well. You can also use two loaf pans, just start checking for doneness earlier, around 55 minutes.

Storage Instructions

Room temperature – store the cooled cake wrapped tightly in plastic wrap or under a cake dome for up to 3 days. Keep it out of direct sunlight.
Refrigerate – you can refrigerate the cake in an airtight container for up to 5 days. Let it come to room temperature before serving for the best texture.
Freeze – this cake freezes beautifully. Wrap tightly in plastic wrap and a layer of foil and freeze for up to 3 months. Thaw at room temperature for 2 to 3 hours before serving.