Pound Cake

The Nest board Whats Cooking that I hang out on was going to do a recipe exchange, I thought it sounded like a VERY fun idea, I don't know who has got my recipe yet but I can't wait to find out what they thought of it. I was sent this recipe. I was excited to try it as it sounded like something tasty, and something I normally wouldn't make. I normally stay away from Paula Deen for my own health :-) Anyway, I made this we each had one slice and sent the rest with Adam to work.

This recipe was very easy to make, it also has EXCELLENT flavor, mine didn't come out of the pan like I wanted it too, it kind of fell apart. But it was very good, and I was able to slice it and save most of it for Adam's co-workers. I am glad I was able to try this recipe!

Southwest Georgia Pound Cake (From: Paula Deen)

  • 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.


Ally said...


Deborah said...

Yeah, I can only do Paula Deen every once in awhile, or my clothes wouldn't fit anymore!!

I love poundcake, and this recipe sounds delicious!

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