Southwest Georgia Pound Cake

Total Time:
1 hr 45 min
Prep:
15 min
Inactive:
15 min
Cook:
1 hr 15 min

Yield:
16 to 20 servings
Level:
Easy

Ingredients
  • 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)
Directions
Watch how to make this recipe

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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4.7 327
This is my go to cake when it comes to gatherings. Everyone raves over it. I was even threatened with my job this past summer if I didn't make it for my office picnic(they were joking of course but I still made it). item not reviewed by moderator and published
Best cake ever! item not reviewed by moderator and published
EXCELLENT!!!! EVERY TIME!!!! IT IS ALWAYS A HIT WITH MY GUESTS...AND MY GIRLS ACT LIKE KIDS WHEN I MAKE THIS CAKE... (THEY ARE 29 AND 31)...:-) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
This pound cake was awesome!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 : item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
My family loves loves loves this cake. How would I adust the cooking time if want to make indivual sized cakes as gifts? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
My family loves this cake. Just used almond for the first time. I've been using lemon. Easy to make. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This cake is sooo delicious and always a winner. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 :- item not reviewed by moderator and published
this pound cake is the best pound cake i have ever had. item not reviewed by moderator and published
Wow I totally forgot about this cake, but this is the same cake I grew up on except my mother's recipe said to use whipping cream and not heavy whipping cream. I have baked this cake many times and decided to try to find a pound cake better and started making other plain pound cakes...i.e. cream cheese, 7 up and buttermilk. Although I like other pound cakes, this is still one of my favorites list. I think my mother had it right. If something ain't broke, why try to fix it which is what I tried to do with this recipe. item not reviewed by moderator and published
WONDERFUL POUND CAKE. GOOD CRUMB, TEXTURE AND TASTE. FOLLOWED OTHER REVIEWERS ADVICE TO CUT SUGAR TO 2 1/2 CUPS. DESERVES REAL WHIPPED CREAM AND FRESH BERRIES...OR JUST BY ITSELF! item not reviewed by moderator and published
I love the simplicity of this recipe. It was absolutely delicious! item not reviewed by moderator and published
This pound cake was great! I used half and half instead of creme. Its what i had on hand. item not reviewed by moderator and published
My first pound cake ever! I made it last night in a silicone pan. This afternoon after cutting it, I realized it was super dense... even the lovely crust that tasted so good last night was harder. I heated each slice about 15 secs. in the microwave to soften it up. Made a little drizzle with water & powdered sugar, topped with whip cream. Everyone said it was delicious! But, my hubby said it was too dense for him. I'm going to put macerated strawberries on it this evening... see if that works for him. Thanks for an easy recipe! I'm going to buy a regular bundt pan too! item not reviewed by moderator and published
Wonderful! The is my go-to recipe for pound cake. There are several reviews of it overflowing. You MUST MUST MUST use all pourpose flour. If you use self rising flour, it will overflow the pan! I use a little more vanilla than it calls for and a little bit of almond too and it makes it even better. item not reviewed by moderator and published
This pound cake is wonderful. Reminds me of my great-grandmother from Manchester, GA's pound cake, but better. Her's could be dry, this one was wonderful. Served it w/ fresh Georgia peaches that were blanched to peel them, sliced, and macerated w/ a little cointreau, and topped w/ fresh sweetened whipped cream. Received rave reviews both times and this recipe has been tucked away. Its a definite keeper. item not reviewed by moderator and published
My husband and I loved your pound cake. It was very easy to make. It was moist and had so much flavor. Made a second pound cake and took it to work, my co-workers where blown away. PAULA YOUR POUND CAKE IS A KEEPER. AWESOME!!!! THANKS, PAULA!! item not reviewed by moderator and published
P-E-R-F-E-C-T!!!! I think the key is to be precise and not open the oven:) item not reviewed by moderator and published
Very good cake...Suggestion: PLEASE DO NOT USE MORE THAN 2 1/2 CUPS OF SUGAR (even with this amount the cake is really sweet,,,i am a born southern girl and love it sweet and buttery..i used 1/4 cup of lemon juice to off set the sweetness and wish i would have use lemon extract oppose to vanilla. Note: 3 cups of sugar is used in many pound cake recipes,however, in must cases sour cream or cream cheese is used in the recipe to offset the sweetness; therefore, the recipe is not asking for too much sugar; just need something to offset it..Thanks Paula for a good recipe. item not reviewed by moderator and published
This recipe was so easy to make and delicious. I reduced the sugar to 2 1/2 cups so that it wouldn't be too sweet and it came out perfect. Thank you Paula. I love your recipes. item not reviewed by moderator and published
Excellent. Not a baker but tried this for memorial day for cake and ice cream. Oh my goodness. Everyone was trying to take mor than one slice. Had to limit to one because of the crowd.This is a keeper next time I will make more than one. Thanks Paula. item not reviewed by moderator and published
Got rave reviews. Followed the recipe minus the sifting part. I didn't have a sifter at the time I made it but will definitely invest in one soon. Even without sifting the cake came out moist with delicious crispy crust and beautiful crumb texture expected from a scratch cake. item not reviewed by moderator and published
I love pound cake and thought I would try this one from Paula. Followed the recipe exactly. It was very easy to make.It was moist and had so much flavor I was blown away. Even my husband loved it.Will make again and this one is a keeper. (Will NOT use a box one again.)This was AWESOME!!!! THANKS, PAULA!! item not reviewed by moderator and published
PERFECT!!!! I had to make my heavy cream (3/4cup whole milk, add 1/3 cup melted butter and let set up) and I added 1.5 tsp lemon and 1.5 vanilla extracts. SO GOOD!!!! item not reviewed by moderator and published
i am the hit of any ocassion with this pound cake,everybody loves it. i don't eat sweets much but when i made this the first time,i ate 5 slices when it was still warm.this cake is the *****!!!!!!!!!!!!!!!! i have made this cake about over a dozen times and it has always came out the same way. i could eat just the crust and leave the inside,don't get me wrong the inside is go to item not reviewed by moderator and published
This pound cake is perfect! You can always use different flavored extracts to your taste. For this one, I used vanilla, butter, rum, and cocunut. Thank you for such a simple and delicious pound cake. item not reviewed by moderator and published
I just made this and it was simple and great! This is my first pound cake ever and I will always use this recipe. I only changed one thing. I did not have any heavy cream so I used one 8 oz. pkg of cream cheese. I added it before the eggs. WOW! Perfect. Happy Mother's day to me and to Paula Deen. item not reviewed by moderator and published
Well I made this cake this morning for my daughter Teacher Appreciation week at school! and it was a big hit! I did however add a vanilla butter nut extract instead of vanilla, and I made pecan glaze on top!!! THANK YOU PAULA!! item not reviewed by moderator and published
Wonderful cake, not hard to do and great for summer baking since you don't have to preheat the oven! I baked this for a crowd of 13 and everyone LOVED it. It reminded me of what my grandmother would have made... simple and terrific! item not reviewed by moderator and published
Just like all her dishes, best pound cake I have ever had or made. Got to love the butter and Paula too. item not reviewed by moderator and published
A great traditional buttery and dense pound cake. Very similar to Sarah Lee's however homemade is always better. I added 1 tsp of butter flavoring and it's great. I've made this recipe with unsalted butter and salted butter and couldn't tell the difference. No need to go to the store for unsalted butter if you have salted butter on hand. I did bake the cake an additional 15 minutes to a total baking time of 1 hour and 30 min. I used this recipe for Tyler Florence's Lemon Berry Trifle and it was fabulous. item not reviewed by moderator and published
Made this for Easter Sunday. It was dense - as pound cake should be - and delicious. Served it with fresh strawberries and whipped cream. Huge hit. item not reviewed by moderator and published
This was my 4th time making this cake. For best results bring all of your ingredients to room temp first. I test for doneness by inserting a toothpick into it. With my electric oven it usually requires the additional baking time. I'm always careful to follow the instructions exactly when making pound cakes. I've served this at Thanksgiving with 6 other desserts & all 23 guest thought it was the best they had ever had. Has turned out perfect every time. item not reviewed by moderator and published
This recipe is soooo delicious. I saw other reviews about the outer crust being hard and I loved that. When making this cake I noticed two things, it is a lot of batter (so have a good mixer), and that the sugar to butter ratio is not what I was use too. When creaming the butter and sugar, I could not get it fluffy, so make sure you slowly add the sugar. Also FOLLOW THE RECIPE. If it says add eggs one at a time, make sure you do so. The cake was moist, heavy, and soooo delicous. I will definetly be making it again. item not reviewed by moderator and published
THIS CAKE IS EXCELLENT. MADE IT LAST NIGHT TO HAVE AFTER SUNDAY DINNER. RECIPE IS SIMPLE. EVERYTHING A TRUE POUND CAKE SHOULD BE. YUMMY! THANKS PAULA! item not reviewed by moderator and published
Love it!!!!!!!!!!!!! item not reviewed by moderator and published
I love this pound cake, its a very simple recipe and everyone loved it. item not reviewed by moderator and published
I love this pound cake. It is easy to make and everyone loves it. Never a piece left to throw away. item not reviewed by moderator and published
This by far the best pound cake I've ever made! So simple but so good item not reviewed by moderator and published
Yummy...yummy....yummy.....Most delicious pound cake i have ever tasted.It is very much on demand. item not reviewed by moderator and published
This is THE most amazing pound cake I've ever made! Perfectly moist inside, and the most delicious crunchy layer on the bottom. Wonderful!! item not reviewed by moderator and published
Absolutely amazing! Came out perfect! Nothing short of sweet, which is exactly what you would expect from Paula Deen!!! item not reviewed by moderator and published
It was good overall although three cups of sugar was a bit much. For me it was too sweet. Next time I make it i'll use less sugar. The crisp outer layer was great! item not reviewed by moderator and published
OMG! I died and went to heaven with this cake! The sugar migrates to the outside creating a delicious outer sugar layer. Suuuuuuper moist, cooked evenly, just....YUM!!!!!!! item not reviewed by moderator and published
I love paula,and I love this recipe best pound cake ever. item not reviewed by moderator and published
first recipe on cake made with all purpose flour that did not taste like flour. hopefully I can make other cakes without the flour taste. Thank you for memories of my past. item not reviewed by moderator and published
This is my Grandmother's Pound Cake. She never wrote a recipe down but could cook in her sleep. She was from Savannah. This cake brought back childhood memories. Thank you item not reviewed by moderator and published
This was my first attempt at pound cake and it's awesome! I love the crust of sweetness that forms after you let it cool. I've since made this several times ;o) item not reviewed by moderator and published
This is a great recipe! Next time I make it though, I think I will add less sugar. item not reviewed by moderator and published
Absolutely delicious! Very easy to make,loved the crunchy top,very moist definately a keeper. Made this for Christmas every loved it. Just follow receipe and you won't have any problems. item not reviewed by moderator and published
I wanted to update my review. My cake wasn't very tasty, i must have done something wrong? My review below tells of how i made it. Any suggestions? It was very dense and not rich, very sweet. item not reviewed by moderator and published
I just made this cake...It came out very good! Moist and delicious! item not reviewed by moderator and published
Tried this today and loved the texture and the moistness. It was too sweet for us and next time I will reduce the sugar by at least a cup and a half. I also used buttermilk instead of the heavy cream. Will definitely make this one again. item not reviewed by moderator and published
This is a wonderful recipe. It even beats my grandmother's recipe habdsdown! I have made it dozens of times and everytime it gets rave reviews! It is definitely a keeper! item not reviewed by moderator and published
This was my first attempt at a pound cake and this cake turned out great! I made it last night and my husband and I tasted a piece while it was still warm as suggested...absolutely delicious plus the house smelled great! item not reviewed by moderator and published
This recipe was so delicious, we used it for our home-made wedding cake! My husband baked 3 tiers & filled each with a different fruit filling, it got soooo many compliments. Thanks Paula! item not reviewed by moderator and published
This pound cake was really good....easy to make, and delicious! I made it late one night and woke my husband up just to try it....two slices later, he obviously liked it. This recipe is a keeper! item not reviewed by moderator and published
I made this for Thanksgiving with 20+ people and everyone loved it. If I knew how great it was going to be I would have made 1 for each guest to take home. They couldn't get enough of it! This was my first time making a pound cake. Anyone that says this recipe is wrong or not great.....needs to stop baking because it's YOU, not the recipe. If you think Paula's Deen's cooking is too fatty or too sweet then you have no idea what southern cooking is all about! I can't wait to make this again!!! item not reviewed by moderator and published
Great recipe however, not sure what size pan to use. item not reviewed by moderator and published
I am going to attempt this recipe tonight for Thanksgiving. I am soooooo nervous cause' I don't want to mess this up. I am planning on crumbling it into a "punchbowl cake" with fresh strawberries, blackberries, pineapple and cool whip! item not reviewed by moderator and published
Getting ready to make this. Reviews sound wonderful and I am learning Southern Cooking - recently relocated to south from CA and love Southern cooking! Question - If I glaze this with a lemon glaze, should it be done while cake is still warm or cooled? Making for Thanksgiving so hopefully someone can answer this in time or else I'll just wing it! Thanks item not reviewed by moderator and published
Done pound cakes in the past, but this has been the easiest and most delicious recipe. I made it for my church's anniversary this morning. Got rave reviews. Love, love, love, that crunchy coating. We didnt need any glaze, it was sweet enough. My beau loved it. Now I have the big head : Thanks Paula for making me look like a pro. item not reviewed by moderator and published
Fabulous recipe! I followed the recipe exactly and thought it was perfect as is. I think I used the wrong size bundt pan so the bake time took about 30 minutes longer to bake but even I couldn't mess it up. The cake is dense like a pound cake should be, moist, and buttery. I was planning to make a glaze to drizzle on top, but it was plenty sweet on it's own so I left it alone. We've been enjoying it with coffee, berries, ice cream, chocolate fondue... Mmmm mmmm! item not reviewed by moderator and published
@ Shannon...try adding some lemon zest along with the lemon extract. item not reviewed by moderator and published
I really enjoyed the pound cake it was moist and baked up perfectly. I used 2 1/2 tsp. of lemon extract instead of two tsp of vanilla and still I didnt really detect a lemon flavor. Any advice on how to up the lemon flavor in this cake? item not reviewed by moderator and published
This cake is absolutely beautiful and delicious... item not reviewed by moderator and published
I baked this cake about 2 months ago and will be baking my friend one on this Friday for her birthday. The cake was so good!!! I used cake flour instead of plain flour. Has anyone else used cake flour for this cake?? item not reviewed by moderator and published
i printed this recipe a couple of years ago but, while occasionally desiring to make it, never did until last week. it's delicious, easy, buttery and moist. i agree with donna from texas on the other points. also, i made a simple glaze from 10x sugar, heavy cream and vanilla extract and decorated it. possibilities are endless using different flavors of icings and/or glazes, ganaches, etc. of course you can do different things with the extracts and fillings that would go with them as long as you don't alter the basic recipe. i've made several of paula's sweets and dishes and some of the other fn chefs and just started writing reviews, which i find helpful from others. try this cake! item not reviewed by moderator and published
I have made this cake at least 15 times in the last 3 months. Every cake I've made has been perfect! I use the lemon flavoring instead of vanilla. This cake is very dense and is what I refer to as a real pound cake - its not spongy or light. Also, it is very sweet so if you don't like your pound cake sweet find another recipe! :-) This cake to me is almost fool proof and easy to use as a base for additions like blueberries or chocolate chips, nuts etc. My family and friends love it and I am making 2 tonight as gifts for friends tomorrow!! Thanks Paula!!! item not reviewed by moderator and published
I have made this cake three (3) times! It is the best pound cake. item not reviewed by moderator and published
This pound cake was pretty disappointing. The cake had a spongy, rather than moist, texture. I agree that there should be less sugar, it was way too sweet. Also, the cake becomes pretty stiff by the next day. item not reviewed by moderator and published
made it for a party came home with none. recommend it. ty paula item not reviewed by moderator and published
Made the vanilla and lemon version. Vanilla is good, but lemon is awesome! Used 1tsp. of vanilla and 1tsp. lemon. Next time, I think I will do a double lemon. Very moist and great flavor as is :-) Thanks Paula! item not reviewed by moderator and published
I used this recipe to make 6 wedding cakes last weekend - added one extra teaspoon of lemon flavoring and it was to die for! Moist and delicious. Just made a lemon drizzle to put over it and it was a huge hit! Wish I could post the photo so you see how beautiful they turned out. Sometimes I wish foodnetwork had "smellavision"! HA item not reviewed by moderator and published
made for classmates......truly enjoyed by all and now a favorite item not reviewed by moderator and published
this pound cake is very easy to make . taste even better. item not reviewed by moderator and published
Loved this caked!!! It reminded me so much of my Grandmother's pound cake when I was a little girl. Definitely a real Southern recipe. Could also be called Southeast Alabama Pound Cake :-) Thanks, Paula!! item not reviewed by moderator and published

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