Description
Indulge in the timeless allure of a classic dessert with this Easy Paula Deen Pound Cake recipe. With its rich buttery flavor and moist texture, this pound cake is a true crowd-pleaser that’s perfect for any occasion.
Ingredients
- 2 sticks butter (plus more for pan)
- ½ cup vegetable shortening (such as Crisco)
- 5 eggs
- 3 cups sugar
- 3 cups all-purpose flour (plus more for pan)
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup milk
- 1 teaspoon vanilla extract
- 1.5 cup confectioner’s sugar for glaze
Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F and generously grease and flour a tube or bundt pan to prevent the cake from sticking.
- Cream Butter and Shortening: In a mixing bowl or with a hand-held mixer, cream together the butter and vegetable shortening until smooth and creamy.
- Incorporate Sugar: Gradually add the sugar to the butter mixture while continuing to mix until well combined and fluffy.
- Add Eggs: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder until evenly combined.
- Alternate Mixing: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined after each addition.
- Flavor with Vanilla: Mix in the vanilla extract until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely.
- Prepare Glaze: In a bowl, combine the confectioner’s sugar, milk, and vanilla extract, stirring until smooth and well combined.
- Glaze Cake: Once the cake has cooled completely, drizzle the prepared glaze over the top of the cake, allowing it to drip down the sides for an elegant finishing touch.
Notes
Serving Tips:
- Slice and Serve: Slice the pound cake into thick, generous portions and serve on dessert plates for a classic presentation.
- Accompaniments: Pair slices of pound cake with fresh berries, whipped cream, or a scoop of vanilla ice cream for an extra indulgent treat.
- Tea or Coffee: Enjoy a slice of pound cake with a cup of hot tea or freshly brewed coffee for a delightful afternoon pick-me-up.
- Special Occasions: Dress up slices of pound cake with a dollop of flavored whipped cream or a drizzle of chocolate sauce for a special touch at parties and celebrations.
- Brunch Option: Serve slices of pound cake alongside a selection of other brunch favorites like fresh fruit salad, yogurt, and breakfast casseroles for a delightful brunch spread.
Storage Tips:
- Room Temperature: Store leftover pound cake at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 2-3 days.
- Refrigeration: To extend the shelf life, refrigerate the pound cake for up to one week. Place it in an airtight container to prevent it from drying out.
- Freezing: Pound cake freezes well. Wrap individual slices or the entire cake tightly in plastic wrap and then aluminum foil before placing it in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. Thaw slices overnight in the refrigerator before serving.
- Reviving Stale Cake: If the pound cake starts to become slightly dry or stale, revive it by gently heating individual slices in the microwave for a few seconds or by toasting them lightly in a toaster oven.