We’re kicking off the Princess Pound Cake blog with a pound cake recipe from the patron saint of southern cooking. Paula Deen knows what to do with a stick of butter. Here is an adaptation of her famous pound cake recipe.
Paula Deen’s Pound Cake
Adapted from “Mama’s Pound Cake” recipe at Foodnetwork.com
Ingredients
1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
Directions
Start with room temperature ingredients.
Preheat oven to 350 degrees.
Grease and flour Bundt pan.
Cream butter and shortening together with a mixer. Add sugar gradually, followed by the eggs, one at a time. Beat well after each egg is added.
Combine dry ingredients in a separate bowl then add to mixer alternately with milk (start and end with the flour). Add vanilla and mix.
Pour into pan and bake for 65 minutes (just test at 60 minutes and until the cake is finished. You’ll know when a toothpick or knife inserted in the center of the cake comes out clean.)
Upon seeing it come out of the oven, Princess Pound Cake announces, “That’s not a cake. That’s a donut!”
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