Southwest Georgia Pound Cake

Submitted by Barb G.

"What more can I say, this recipe comes courtesy Paula Deen. For a real treat, serve yourself a slice while it's still warm. If you use Splenda instead of sugar use the Splenda sugar blend for baking, It comes in a small yellow and orange bag."

 

• Ready In: 1hr 45mins
• Ingredients: 8
• Serves: 16-20

ingredients

• 1 cup unsalted butter
• 3 cups sugar or 1 1/2 cups Splenda Sugar Blend for Baking
• 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 instead)

directions

1. Generously grease and flour a 10-inch bundt pan: DO NOT PREHEAT OVEN.
2. Using an electric mixer, cream the butter and sugar together until fluffy; add the eggs one at a time, beating well after each addition.
3. Sift together the flour, baking powder, and salt; alternately add flour mixture and heavy cream to the butter-sugar mixture, beginning and ending with flour; stir in flavoring.
4. Pour batter into prepared pan; PUT INTO COLD OVEN and set the temperature to 325°F Bake for 1 hour and 15 minutes WITHOUT OPENING THE DOOR (DON'T PEEK); Bake an additional 15 minutes if necessary.
5. Remove from the oven and cool in pan for 15 minutes, invert cake onto cake plate.

Reviews

[Michele V.]

This is by far the best pound cake I’ve ever tasted! I’ve made it countless times, but lost the recipe.

 

[BuckeyeSara]

This is the best pound cake you'll ever make. I've made this and my favorite, traditional, sour cream, pound cake at the same time for a fundraiser and this recipe was SO much yummier. It's also great with a lemon glaze or raspberry compote on top!

 

[tmolina76]

Made this during the blizzard last week & I must say that I've made some really good Pound Cakes but this is the best one yet! Perfect color, flavor & very moist! My family loved it & I will definately make it again. Thank you!

 

[Chef Laurachingo]

great cake thank you for posting