Southwest Georgia Pound Cake

Total Time:
1 hr 45 min
15 min
15 min
1 hr 15 min

16 to 20 servings

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

Generously grease and flour a 10-inch bundt pan. Do not preheat the oven. Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

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    326 Reviews
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    Best cake ever!
    Followed instructions to the letter and found it dry and tasteless. Not moist at all. I even baked it about 10 minutes less in my oven, knowing to compensate for my oven. Disappointed. I had better results with her sour cream pound cake. Much more moist.
    I've been making this pound cake four 5 years and every time someone tells me it the best they ever had. Thanks Ms. Paula
    Love Love Love this cake. I've made it several times and gave away as gifts during the holidays. I've even been told it's better then my Mom's pound cake!
    This cake is easy and taste great! Now this will be one of my top cakes to take to a pot luck outing! Everyone will enjoy it topped with some fresh berries.
    I have tried several pound cake recipes but this one is now my 'go ti's recipe. I have used several variations on the flavor, such as making it a lemon pound cake w/a lemon glaze. Result is always AWESOME!!! However, I wanted to take a minute to share my new favorite flavor. Its the Five Flavor Pound Cake!!!!! Best pound cake EVER!!!! Using this same recipe, use 1 teaspoon each of the following flavors: Vanilla, Almond, Butter, Coconut and Rum. When the cake is done, prior to removing from pan, poke several holes and drizzle with maybe 1/4 cup of the following glaze recipe. After letting that soak in for about 15 mins, invert onto cake plate and pour remaining glaze over top. Yummy!!!! **For glaze, mix 1 cup sugar, 1/2 cup water and 1/2 teaspoon of each of the 5 flavorings in small saucepan over med heat until sugar dissolves. Enjoy!!!
    My 9 year old daughters and I prepared this recipe tonight. Instead of using the heavy cream I used buttermilk. I should have listened to what someone else said and lowered the amount of sugar because 3 cups makes it super sweet. Other than the extreme sweetness it was awesome! We will be making it again.
    Wonderful, wonderful cake! One adjustment I would make, I cut the sugar down to 2 1/2 cups and it was still pretty darn sweet. So I might cut a bit more next time. I added freshly crated lemon zest and homemade vanilla and it was delicious! My husband won't stop raving about it and telling me not to make it again because he is eating the whole thing! :. Oh, one last thing, make sure you follow the part about not preheating the oven, even tho that seems weird, but that is what gives it that delicious, crunchy outside texture. So good! Thanks Paula!
    This pound cake was awesome!!!
    I made this cake using the exact recipe and directions, and it came out superb. I added some coco powder to half of the batter and poured it on top of the regular batter, and my family loved it. Will make it again.
    I made this pound cake, and i had 2 problems. I greased my bundt pan well enough and it still got stuck and broke in3 pieces when i was trying to turn it. I think maybe flouring it would well. And 2, i didnt find it to have a typical pound consistency, probably because it is not prepared using the classic pound cake technique of folding to get a light airy cake. The recipe from my culinary school days is a lot better, and has never given me problems.
    Excellent! I only used vanilla extract and it was perfectly moist and delicious. I made a quick "compote" for the topping each night of just diced peaches and blue berries with a bit of sugar heated up in the skillet. Highly recommend it!
    I love this cake. The recipe is a hard-to-mess-up one and I've used it several times. Everyone loves it. My mother's only request for Mother's Day: Paula Deen's pound cake.
    Family loved it. I beat the heck out of the butter and sugar and carefully added eggs one at a time, and it had a really nice texture. Used half and half instead of cream because I had a bunch, and it was great. Cooked a little longer than recipe said, but I don't think needed to-wasn't sure how to tell if it was done. Also, grease and flour pan, had a few tense moments thinking it wasn't coming out of pan!
    Oh my goodness, this cake was awesome. I aspire to be a chef one day but I don't like baking. But I figured hey, I better get used to liking it. I tried this recipe, but I added one more stick of butter. Believe me when I tell you, this cake melts in your mouth. My family could't get enough. I made mine as a lemon pound cake and my husband who does not like lemon pound cake raved on and on about how good it was. I took some to work and those who did get a taste have been begging for more everyday. So off to the kitchen I go to make another. Vanilla this time. Thanks Paula your a southern peach!
    This pound cake is delicious! I actually used the batter to make cupcakes for my daughter's birthday party and topped them with cream cheese frosting and some colorful sprinkles on top. They were a huge hit and very easy to make. Thanks for a great recipe Paula!
    Best Cake ever, I made it for co-workers and some who don't even like cake tried it and they loved it. I prefer the almond over the vanilla. Thanks Paula :
    This cake was very good and easy to make. Me and my family really enjoyed it and I will continue to make this great cake.
    This pound cake tastes just like Sara Lee pound cake if you put lemon flavor in it. I made it with just vanilla and it was good but something was missing. I squeezed some lemon on a piece and that was it! Same density as a Sara Lee also.
    My family loves loves loves this cake. How would I adust the cooking time if want to make indivual sized cakes as gifts?
    I have been looking for a great pound cake recipe for some time. I came across this one and found that it was very easy to follow. I use lemon flavoring instead of vanilla and it is absolutely perfect. This is one of my go to desserts.
    I love this recipe i have made it so many times and each time it comes out better! it is so simple to make and a hit with company. thanks Paula!!
    I'm made this pound cake at least 4 times now and each time it was DELICIOUS!!!!!! It's light, yet dense and ver moist! If you haven't made it, you must! You won't be disappointed!
    This Cake was really good i followed the directions and recipe almost exactly except i used salted butter and 2 tsp of almond extract with 1 tsp of vanilla. i it came out really pretty and yummy...i will be making it again for thanksgiving.
    My family loves this cake. Just used almond for the first time. I've been using lemon. Easy to make.
    Absolutely delicious cake! I've already baked it several times for family and friends. Added the almond and used less sugar as was suggested by another review and it was still amazing! I sift about a tablespoon of confectioners sugar on top while its still hot just to give it a little decorative look.
    This cake is sooo delicious and always a winner.
    DEE-LICIOUS! My daughter, who doesn't like cake in general, loved this cake. I used almond flavoring and I did preheat the oven as instructed, and I was so pleased with the results, a beautiful brown crust and a moist, tender cake full of flavor - YUM!
    I just got done making this cake and it is just an outstanding cake! I just purchased a new kithchen aide mixer and wanted to test it out on a heavy duty cake and they both showed up and showed out! This was my 1st time ever making a pound cake and I initially thought it was cooking to fast but i guess it was just my imagination cause it turned out perfect. I did change up a little bit i added 1/2 cup of shortening and i used pineapple and almond flavor and I preheated my oven to 325 and about 1/2 way thru the cooking process dropped it down to 300 for about an hour and 10 min. Please cream the butter and sugar very well and the texure will be just lovely :-
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    Classic Pound Cake

    Recipe courtesy of Food Network Kitchen