Paula Deen Mama’s Pound Cake

Paula Deen’s Mama’s Pound Cake is made with butter, vegetable shortening, sugar, eggs, flour, milk, vanilla extract, baking powder, and salt. This traditional pound cake recipe creates a delicious dessert that takes about 1 hour and 45 minutes to prepare and can serve up to 12 people.

Ingredients Needed:

• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 5 eggs
• 3 cups plus more for pan all purpose flour
• 3 cups sugar
• 1/2 cup vegetable shortening
• 1/2 lb (2 sticks) plus more for pan butter
• 1 cup milk
• 1 teaspoon vanilla extract

How To Make Mama’s Pound Cake?

1. Preheat the oven: Preheat oven to 350°F (175°C). Grease and flour a tube pan.
2. Cream butter and shortening: In a mixing bowl, cream together butter and shortening until smooth.
3. Add sugar and eggs: Gradually add sugar, mixing well after each addition. Add eggs one at a time, beating after each addition until fully combined.
4. Mix dry ingredients: In a separate bowl, combine flour, baking powder, and salt.
5. Combine ingredients: Add dry ingredients to the butter mixture alternately with milk, starting and ending with flour. Mix in vanilla extract until smooth.
6. Pour and bake: Pour batter into the prepared pan. Bake for 1 to 1.5 hours or until a toothpick inserted into the center comes out clean.
7. Cool and serve: Allow the cake to cool slightly in the pan before removing it to a wire rack to cool completely. Slice and serve as desired.

Recipe Tips:

• Use Room-Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature before starting. This helps create a smooth batter and a tender cake texture.
• Cream Butter and Sugar Thoroughly: Beat the butter, shortening, and sugar until light and fluffy. This step is crucial for a light, airy cake.
• Add Eggs One at a Time: Incorporating eggs one at a time ensures even blending and helps the batter stay smooth.
• Alternate Dry and Wet Ingredients: Start and end with flour when adding the dry ingredients and milk. This method helps maintain a stable batter and prevents overmixing.
• Check for Doneness Carefully: Test the cake with a toothpick at the 1-hour mark. The cake is done when the toothpick comes out clean or with just a few crumbs attached.

How To Store Leftovers?

• Refrigerate: First, let the leftover pound cake cool to room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container before placing it in the refrigerator. The cake will stay fresh for up to 5 days.
• Freeze: Allow the pound cake to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container. The cake can be frozen for up to 3 months.

Nutrition Facts

Serving Size: 1 slice (1 of 12)

• Calories: 561
• Total Fat: 26.7g
• Saturated Fat: 12.6g
• Cholesterol: 119mg
• Sodium: 140mg
• Potassium: 99mg
• Total Carbohydrate: 75.1g
• Dietary Fiber: 0.8g
• Sugars: 51.4g
• Protein: 6.6g

Try More Paula Deen Recipe:

• Paula Deen Chocolate Pound Cake
• Paula Deen Million Dollar Pound Cake
• Paula Deen Lemon Pound Cake
• Paula Deen Cream Cheese Pound Cake

Paula Deen Mama’s Pound Cake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dessert, Breakfast Recipe Keys: M Mama’s Pound Cake

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 30 minutesRest time: minutesTotal time: 45 minutesServings:12 servingsCalories:561 kcal Best Season:Suitable throughout the year

Description

Paula Deen’s Mama’s Pound Cake is made with butter, vegetable shortening, sugar, eggs, flour, milk, vanilla extract, baking powder, and salt. This traditional pound cake recipe creates a delicious dessert that takes about 1 hour and 45 minutes to prepare and can serve up to 12 people.

Ingredients

• 1/2 teaspoon baking powder
  
• 1/2 teaspoon fine salt
  
• 5 eggs
  
• 3 cups plus more for pan all purpose flour
  
• 3 cups sugar
  
• 1/2 cup vegetable shortening
  
• 1/2 lb (2 sticks) plus more for pan butter
  
• 1 cup milk
  
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven: Preheat oven to 350°F (175°C). Grease and flour a tube pan.
   
2. Cream butter and shortening: In a mixing bowl, cream together butter and shortening until smooth.
   
3. Add sugar and eggs: Gradually add sugar, mixing well after each addition. Add eggs one at a time, beating after each addition until fully combined.
   
4. Mix dry ingredients: In a separate bowl, combine flour, baking powder, and salt.
   
5. Combine ingredients: Add dry ingredients to the butter mixture alternately with milk, starting and ending with flour. Mix in vanilla extract until smooth.
   
6. Pour and bake: Pour batter into the prepared pan. Bake for 1 to 1.5 hours or until a toothpick inserted into the center comes out clean.
   
7. Cool and serve: Allow the cake to cool slightly in the pan before removing it to a wire rack to cool completely. Slice and serve as desired.

Notes

• Use Room-Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature before starting. This helps create a smooth batter and a tender cake texture.
• Cream Butter and Sugar Thoroughly: Beat the butter, shortening, and sugar until light and fluffy. This step is crucial for a light, airy cake.
• Add Eggs One at a Time: Incorporating eggs one at a time ensures even blending and helps the batter stay smooth.
• Alternate Dry and Wet Ingredients: Start and end with flour when adding the dry ingredients and milk. This method helps maintain a stable batter and prevents overmixing.
• Check for Doneness Carefully: Test the cake with a toothpick at the 1-hour mark. The cake is done when the toothpick comes out clean or with just a few crumbs attached.

Keywords:Paula Deen Mama’s Pound Cake