Paula Deen Pound Cake Recipe with Heavy Cream
If you love soft and rich cakes, this Paula Deen Pound Cake Recipe with Heavy Cream is perfect. It is buttery, moist and full of flavor.
Ingredients
- 1 cup butter softened
- 2 1/2 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Preheat the Oven
- Preheat your oven to 325°F (165°C). Grease and flour your baking pan well to prevent sticking.
Cream Butter and Sugar
- In a bowl, beat butter and sugar until light and fluffy. This step is important for soft cake texture.
Add Eggs One by One
- Add eggs one at a time. Mix well after each addition. This helps create a smooth batter.
Mix Dry Ingredients
- In another bowl, combine flour, baking powder and salt. Mix well to ensure even distribution.
Combine Wet and Dry
- Slowly add dry ingredients into butter mixture. Alternate with heavy cream. Mix gently until batter becomes smooth.
Add Vanilla Flavor
- Add vanilla extract and mix lightly. This enhances the flavor and gives a nice aroma.
Pour Batter into Pan
- Pour batter into prepared pan. Smooth the top using a spatula for even baking.
Bake the Cake
- Place in oven and bake for 60–70 minutes. Insert a toothpick to check. It should come out clean when done.
Cool the Cake
- Remove from oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack.
Slice and Serve
- Cut into slices and serve. Enjoy the soft, rich and buttery flavor of this classic cake.
Notes
- Use room temperature ingredients for best results
- Do not overmix batter to keep cake soft
- Add lemon zest for fresh flavor
- Try almond extract instead of vanilla
- Dust with powdered sugar before serving
- Serve with fresh fruits or whipped cream
- Use bundt pan for a beautiful shape