Hamdi Saidani Paula Deen Pound Cake is made with butter, vegetable shortening, eggs, sugar, all-purpose flour, salt, baking powder, milk, and vanilla extract. This delicious pound cake recipe creates a tasty dessert that takes about 1 hour and 50 minutes to prepare and can serve up to 12 people.
Ingredients Needed:
- 2 sticks butter, plus more for pan
- 1/2 cup vegetable shortening, I use Crisco
- 5 eggs
- 3 cups sugar
- 3 cups all-purpose flour, plus more for pan
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup milk, plus 3 Tbsp for glaze
- 1 teaspoon vanilla extract, plus more for glaze
- 1.5 cup confectioner’s sugar for glaze
How To Make Pound Cake With Glaze?
- Preheat the oven to 350°F / 175°C: Grease and flour a tube or bundt pan.
- Cream butter and shortening: In a large mixing bowl, cream together the butter and vegetable shortening until smooth.
- Add sugar gradually: Slowly add the sugar while mixing until the mixture is light and fluffy.
- Beat in eggs one at a time: Add eggs to the mixture, one at a time, beating well after each addition.
- Combine dry ingredients: In a separate bowl, sift together the flour, salt, and baking powder.
- Alternate adding dry ingredients and milk: Gradually add the flour mixture and milk to the creamed mixture, alternating between the two, starting and ending with the flour. Finally, mix in the vanilla extract.
- Pour batter into prepared pan and bake: Pour the batter into the prepared pan. Bake for 1 to 1 1/2 hours, or until a toothpick inserted in the center of the cake comes out clean.
- Prepare the glaze: In a small bowl, mix together the confectioner’s sugar, milk, and vanilla until smooth.
- Pour glaze over cooled cake: Once the cake has cooled, pour the glaze over the top and let it set before serving.
Recipe Tips:
- Use Room Temperature Ingredients: Butter, eggs, and milk should be at room temperature so they mix smoothly and make the cake soft and fluffy.
- Avoid Overmixing: After adding flour, mix just until combined to keep the cake light. Too much mixing can make it heavy.
- Grease the Pan Well: Grease and flour the pan generously so the cake doesn’t stick and comes out cleanly.
- Check for Doneness Carefully: Insert a toothpick in the center of the cake; if it comes out clean, it’s ready. Avoid overbaking to keep it moist.
- Cool the Cake Before Adding Glaze: Wait until the cake cools to glaze so it sets on top without melting into the cake.
How To Store Leftovers?
- Refrigerate: First, let the leftover Paula Deen Pound Cake cool to room temperature. Once cooled, wrap the cake in plastic wrap or store it in an airtight container and refrigerate for up to 5 days.
- Freeze: Allow the cake to cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. Freeze for up to 3 months.
Nutrition Facts
Serving Size: 1 slice (1 of 12)
- Calories: 561 kcal
- 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 Mama’s Pound Cake
- Paula Deen Chocolate Pound Cake
- Paula Deen Million Dollar Pound Cake
- Paula Deen Lemon Pound Cake
Paula Deen Pound Cake With Glaze
Description
Paula Deen Pound Cake is made with butter, vegetable shortening, eggs, sugar, all-purpose flour, salt, baking powder, milk, and vanilla extract. This delicious pound cake recipe creates a tasty dessert that takes about 1 hour and 50 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat the oven to 350°F / 175°C: Grease and flour a tube or bundt pan.
- Cream butter and shortening: In a large mixing bowl, cream together the butter and vegetable shortening until smooth.
- Add sugar gradually: Slowly add the sugar while mixing until the mixture is light and fluffy.
- Beat in eggs one at a time: Add eggs to the mixture, one at a time, beating well after each addition.
- Combine dry ingredients: In a separate bowl, sift together the flour, salt, and baking powder.
- Alternate adding dry ingredients and milk: Gradually add the flour mixture and milk to the creamed mixture, alternating between the two, starting and ending with the flour. Finally, mix in the vanilla extract.
- Pour batter into prepared pan and bake: Pour the batter into the prepared pan. Bake for 1 to 1 1/2 hours, or until a toothpick inserted in the center of the cake comes out clean.
- Prepare the glaze: In a small bowl, mix together the confectioner’s sugar, milk, and vanilla until smooth.
- Pour glaze over cooled cake: Once the cake has cooled, pour the glaze over the top and let it set before serving.
Notes
- Use Room Temperature Ingredients: Butter, eggs, and milk should be at room temperature so they mix smoothly and make the cake soft and fluffy.
- Avoid Overmixing: After adding flour, mix just until combined to keep the cake light. Too much mixing can make it heavy.
- Grease the Pan Well: Grease and flour the pan generously so the cake doesn’t stick and comes out cleanly.
- Check for Doneness Carefully: Insert a toothpick in the center of the cake; if it comes out clean, it’s ready. Avoid overbaking to keep it moist.
- Cool the Cake Before Adding Glaze: Wait until the cake cools to glaze so it sets on top without melting into the cake.
Paula Deen Pound Cake With Glaze
