Paula Deen Pound Cake
Paula Deen Pound Cake is rich, buttery, moist, and tender. This easy Paula Deen Pound Cake is a classic dessert for holidays and family gatherings!
Servings: 16 slices
Calories: 418kcal
Equipment
- 1 10-inch bundt pan
Ingredients
- 1 cup unsalted butter softened, plus more for preparing the pan
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 3 cups all-purpose flour plus more for preparing the pan
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350° F. Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- In a large mixing bowl, beat the softened butter and shortening with an electric mixer until smooth and creamy.1 cup unsalted butter, 1/2 cup vegetable shortening
- Gradually add the sugar, beating until the mixture is light and fluffy.3 cups granulated sugar
- Add the eggs one at a time, beating well after each addition.5 large eggs
- Add the flour mixture to the butter mixture in three additions, alternating with the milk.1 cup milk
- Begin and end with the flour mixture, mixing just until combined after each addition.
- Mix in the vanilla extract.1 teaspoon vanilla extract
- Pour the batter into the prepared bundt pan and spread it into an even layer.
- Bake for 1 hour to 1 hour and 30 minutes, or until a toothpick inserted near the center of the cake comes out clean.
- Let the cake cool in the pan for 15 minutes. Carefully remove it from the pan and transfer it to a wire rack to cool completely.
Nutrition
Serving: 1slice | Calories: 418kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 101mg | Potassium: 84mg | Fiber: 1g | Sugar: 38g | Vitamin A: 454IU | Calcium: 39mg | Iron: 1mg