Never-Fail Pound Cake - Paula Deen

Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

I saw this recipe this morning on Paula's Best Dishes. Looked too yummy not to post! Recipe courtesy of Uncle Bubba.

Ingredients Nutrition


  1. Special equipment: a 10-inch bundt pan, greased and floured
  2. In a large bowl, using a mixer, combine the butter and sugar until creamy.
  3. Add the eggs, 1 at a time, beating well after each addition.
  4. Add the flour and milk alternately, beginning and ending with the flour.
  5. Stir in the lemon extract.
  6. Spoon the batter into the prepared pan.
  7. Place pan in a cold oven and heat oven to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more.
  8. *Cook's Note: Do not open the oven door while baking.
  9. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.


Most Helpful

I prepare the cake, and I like the result but I have to say that is a lot of sugar... Maybe I cup or even a half cup of less sugar... is too sweet, and I used to eat this kind of cakes with a sweet sauce... so for me sugarless will be really nice..

BakeryRuthy June 01, 2011

I am a very picky cake critic and I just loved this cake. Crunchy on the outside and like a sponge cake on the inside. excellent. I put lemon drizzle on top.

djeichinger August 19, 2009

I made this recipe when we had guests over and served it with berries and vanilla ice cream. The berries were frozen, so once they had been defrosted, they produced a nice syrup which I drizzled all over the pound cake. My only complaint is that it was slightly dry. I think my oven just cooks faster, so next time I'll cook it a little less. The company loved it despite my opinion! :)

sara__gregg September 09, 2008

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