This poundcake is AMAZING!! After doing my research on what fit for the southern, traditional pound cake, I came up with Paula Deen’s recipe and OMGOSH! tt’s to die for! Please give this a try,,you won’t regret it and it’s sooo light and yummy! ENJOY and let me know what you think! I”m sure this cake will be 5 stars and up!
Ingredients
- This is one moist and decadent pound cake- turns out lovely and perfect and ready for a simple topping of whipped cream and fruit.
Ingredients:
- 1 1/2 cups (3 sticks) butter, at room temperature
- 1 (8 ounce) package low fat cream cheese, at room temperature
- 3 cups granulated white sugar
- 6 large eggs
- 3 cups cake flour, sifted twice after measuring
- pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
-
Directions:
1. Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt pan (I like to use the nonstick spray that is especially for baking… with the flour mixed into it).
2. In a large bowl, cream together butter and cream cheese with an electric mixer until well combined. Add in sugar and continue to mix for about 6 minutes, until fluffy. Add eggs, one at a time, beating after each addition, until well blended. Gradually add the flour, beating and scraping down the sides until it is all incorporated. Mix in salt and extracts.
3. Pour into prepared pan. Hit the pan gently on the counter about 5 times to help settle the batter and remove any air pockets. Bake for about 1 1/2 hours. The cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean.
4. Remove from the oven and let cool in the pan for about 15 minutes. Invert the cake onto a wire rack and let cool completely before serving.
Do you top this with anything? A glaze? icing? just curious.:)
Is this good for carving?
This recipe I have making for over 25 years way before Paula Dean...it is a southern pound cake recipe that has been used by so many in the south. This is the only one I use after trying many pound cake recipes. It is the absolute best!! I do not sift my flour, use almond extract nor do I mix for 6 minutes and it still comes out great! ENJOY!
I meant to say before we all knew Paula Dean...I love her and so many of her recipes.
i am looking for a pound cake receipe. The one that I use is similar to this one instead it uses 8 ounces of sour cream instead of the cream cheese. The only dislike about the receipe that I use is that it has that crunchy sugary crust on top. I am looking for a receipe that does not have that...
I bet it is good for carving, sounds dee-lish...thanks for sharing.
What size tin is this for.
Opps never mind i just saw the 10" part. Thanks
If you were to try to use this for carving would it bake up ok in other size pans?say a 8 inch or 10 inch or sheet.I assume that you would have to make more batter ofr larger cakes of course,but would it bake in anyhing besides the traditional bundt pan?sorry if this is a dumb question.still a newbie thanks
I'm glad all is liking this!! I honestly never used her recipes before until this one..so I was quite pleased..Ok..to answer a few questions..
You CAN carve this yes.. This cake is sooo lite that anything icing/or topping works awesome with this.. even just plain old whipped cream with berries..
Wesha: PM on how you do your poundcake exactly please..I have an awesome recipe for that if you want..but I love the cream cheese better in comparison of the two..it's up to you.
This can be put into reg. cake pans..not just bundt.
One more thing I like to add..I always sift my cake flour for more fluffiness so that is up to you..
I'm here if you have anymore questions!
Hi everyone, I am vegetarian and was wondering can i make this cake without eggs? Would i need to substitute the egg with something else?
Thank you so much for your response.I am gonna try this as a base for a 4th of July birthday party combo.I want a vanilla base,chocolate middle tier, and strawberry top tier.we figured nothing is more american than neoploliton ice cream so we are mimicking the flavors in the cake.Thanks so much for this recipe!
browneyedlana: I would NOT sift your cake flour due to a lot of moistness of this cake..so you have a little more dense cake for the base of you cake. Just a suggestion. Jinamahbubani: Honestly, I can't answer that question. :( maybe someone else may be able to, but perhaps, maybe google "what can you replace eggs with for vegetarians in baked goods?" and maybe something will pop up for you! Hope it works out for you..:)
jenscreativity:I was going to use all purpose flour should I sift it?Do you think this would make a good base or not?I am very new to the stacking cakes and a LOT of other techniques.Sorry to keep pestering you I just want this to be my best cake ever.Thanks so much for the advice!
For the vegetarian question, I have made vegan cakes using Ener-G egg replacer (found in natural grocery stores) and it works great for egg replacement!
browneyedlana: I think you have to use a different amount of ALL purpose flour but not sure the difference..I know that if you substitute all purpose for cake flour,,it's a different amount needed..so you may want to google what is equivalent..and yes, you should sift the all purpose since it's a heavier flour..but if I were you..I would just stick with cake flour to be sure it comes out like you want it to. Why not get that instead? Just a suggestion..
Can you use this recipe for cupcakes? Also what if you want to have strawberry and chocolate pound cake, can you add real strawberries or chocolate to this recipe? Thanks
Yes, you can use for any size cakes/cupcakes. Don't know about fruit or choc, added,,so sorry,,not sure. I'm sure you can,,but don't know the measurements if added or how to add. Maybe someone will know.
Has anyone tried petit fours with this recipe?
Sounds like a lovely tasty cake, would like to use it for a 4 tier wedding cake, is it dense enough to hold fondant? Many thanks for the recipe going to try it anyway even if it isn't suitable for a wedding cake.
Ditto simmo. I was just going to ask the same questions! :)
The Cake Mix Doctor Cookbook has an Almond Cream Cheese pound cake in it that uses the Duncan Hines Butter Yellow Cake mix. This cake is easier to make since you are just adding some items to the mix. I use it for cake carvings too...very dense, moist and flavorful. Just another option.
What if I can't find cake flour? Could I use regular all purpose flour? I am on a military post in Germany and they do not carry everything.
do you have to use cake flour?
I'm confused pls... No baking powder at all? Will it come out fluffy?