Never-Fail Pound Cake

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I never made this pound cake but only because I make paula deans Southwest Georgia Pound Cake ..which is amazing .. so those of you looking for a really great tasting and looking Pound cake thats easy to make try the southwest one ..

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I love pound cake so I just had to try this and I found that it was easy to make and was oh so good. My family loved it.

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Made it more then twice quick and easy love it for my cocktail parties!!!

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This recipe wins the Ellie Mae Clampett award! We renamed the recipe "Five-Pound Cake" or "Grandma's Door Stop Cake" because it weighs so much and the exposed side is hard as a rock! I almost burned out the motor on the mixer because the batter was so dense, and I could barely hold up the bowl to pour into the pan because it was so heavy! It tastes good (although way too sugary but weighs a ton! Jed Clampett would say, "Ellie Mae, we can always use it for a door stop!" We had the best time laughing at the Ellie Mae thing!

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I did not attempt to make this recipe but I can tell by looking at it that the batter will not rise much because it does not have any baking powder in it. Baking Baking powder is used to cause the batter to rise. It is a double acting ingredient which means it works in two parts. The first occurs when you add liquid and the second when it is heated.

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This was my first Paula Deen recipe. I saw her make this on Rachel Ray and decided to try it myself. What a disappointment! I has issues similar to many other reviewers here. First of all, like many others, I could not cream the sugar and butter no matter how they I mixed them. I let my kitchenaid go for 10 mins and nothing.... My cake too a little longer to cook than listed here, but I wasn't too concerned about it. However, the cake didn't rise much at all, and it had a weird texture, rather doughy/chewy. I had read that many said the top was crusty but I like crusty until I took this cake out of oven and let it cool. The top was so hard I had to basically chip it off and toss it. Since I couldn't eat is like a regular slice of pound cake, I decided to slice it and toast it, then top it with ice cream. Basically I was looking for a way NOT to throw it out. In the end, we ate half of it and this morning I threw out the other half. I re-read the recipe closely and confimed I followed every step. Are there some ingredients missing or mislabeled????

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this cake is so good with making strawberry shortcake. when u cook it at 350 i didnt cook it for 30 min i cooked it for 15 to 20 and if you want the butter and sugar to be creamy u have to beat it for like 10 minutes. so much easier with a stand mixer. reduce the sugar to 2 cups cause so it wont be too sweet. i love the dense and fluffy texture. it is slightly sweet but delicious. MAKE THIS YOU WONT BE DISAPOINTED!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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So easy and so delicious. When I don't have lemon extract I just use 2 tsp vanilla, and it's still delicious.

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For those who have difficulty with this receipe, try the Southwest Georgia Pound Cake receipe also by Paula.

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I'VE MADE THIS CAKE ABOUT 6 TIME IN THE LAST MONTH AND HAVE BEEN ASKED TO MAKE IT AGAIN FOR THE FOURTH OF JULY. MY MOM LOVES IT AND IF YOU KNEW MY MOTHER SHE JUST DOESN'T SAY THAT JUST NOT TO HURT MY FEELINGS. I HAD SOME STRANGERS COME UP TO ME AT MY NEPHEWS GRADUATION AND ASK ME TO SEND THEM THE RECIPE. WE SERVE IT STAWBERRIES AND GLAZE WITH COOL WHIP.