Paula Deen’s Simple Buttermilk Pound Cake Recipe: Melt-in-Your-Mouth Good

Paula Deen’s buttermilk pound cake represents pure Southern comfort in a sweet, dense slice of heaven.

Rich baking traditions shine through this classic dessert with its velvety texture and remarkable depth of flavor.

Decadent ingredients transform simple pantry staples into a memorable culinary experience that warms hearts and delights taste buds.

Smooth and tender, this confection carries subtle notes of richness from carefully balanced components.

Generations of home bakers have treasured such recipes as symbols of hospitality and love.

Soft crumb and golden exterior promise a delightful encounter with nostalgic, homemade goodness.

Slice into this magnificent creation and savor every single morsel: your dessert adventure awaits!

Why Paula Deen’s Buttermilk Pound Cake is a Timeless Classic

• Indulge in Buttery Bliss: This pound cake delivers an incredibly rich and luxurious flavor that melts in your mouth, thanks to the generous amount of butter and creamy buttermilk.
• Master a Classic Technique: The recipe showcases a traditional baking method of creaming butter and sugar, which creates a perfectly tender and light texture that distinguishes this classic Southern dessert from ordinary cakes.
• Simplicity Meets Elegance: With just a few basic ingredients and straightforward steps, even novice bakers can create a stunning dessert that looks and tastes like it came from a professional bakery, making it perfect for impressing family and friends at gatherings.
• Long-Lasting Deliciousness: The dense, moist texture of this pound cake means it stays fresh for several days, allowing you to enjoy multiple slices and share with loved ones without worrying about quick spoilage.

Essential Ingredients for Paula Deen’s Buttermilk Pound Cake

• All-Purpose Flour: Provides the cake's sturdy base and essential structure, best when fresh and sifted.
• Salt: Enhances the cake's overall flavor and balances the sweetness.
• Baking Soda: Helps the cake rise and creates a light, tender texture.

• Butter: Softened butter creates a rich, creamy base that contributes to the cake's smooth texture and deep flavor.
• Sugar: Adds sweetness and helps create a tender crumb with a golden exterior.
• Eggs: Bind ingredients together and provide structure and richness to the pound cake.
• Buttermilk: Adds moisture, tenderness, and a subtle tangy flavor to the cake.

• Lemon Extract: Provides a bright, citrusy note that complements the cake's richness.
• Vanilla Extract: Adds depth and a classic, warm flavor to the pound cake.

How to Make Paula Deen’s Buttermilk Pound Cake

Step 1: Prepare Baking Space

Warm up your oven to 325°F. Generously coat a 9 or 10-inch tube pan with butter or cooking spray, ensuring every nook and cranny is covered to prevent sticking.

Step 2: Create Dry Ingredient Blend

• All-purpose flour
• Salt
• Baking soda

Gently whisk these ingredients together and set aside.

Step 3: Whip Butter and Sugar

Using an electric mixer, cream together sugar and softened butter in a large bowl. Beat until the mixture becomes light, fluffy, and looks like soft clouds.

Step 4: Incorporate Eggs and Flavors

• Lemon extract
• Vanilla extract

Blend until smooth and fragrant.

Step 5: Merge Ingredients Smoothly

Gradually fold in the dry ingredient mixture, alternating with buttermilk. Mix briefly after each addition, creating a silky, uniform batter.

Step 6: Bake to Perfection

Pour the batter into the prepared tube pan. Slide into the preheated oven and bake for 90 minutes. Resist opening the oven door before 1 hour has passed.

Step 7: Cool and Release

Allow the cake to rest in the pan for 10 minutes. Carefully turn out onto a wire rack, letting it cool completely before slicing and serving.

Tips for Perfecting Paula Deen’s Buttermilk Pound Cake

• Preserve Moisture Magic: Wrap leftover cake slices in plastic wrap to keep them tender and prevent drying out overnight.
• Freeze for Future Delight: Slice the pound cake and freeze individual portions for quick dessert emergencies or unexpected guests.
• Customize Flavor Boost: Experiment with adding lemon zest, vanilla bean, or almond extract to enhance the cake's natural richness.
• Check Doneness Precisely: Insert a wooden skewer or toothpick near the center; it should come out clean with just a few moist crumbs.
• Create Perfect Texture: Gently tap the cake pan on the counter before baking to release any trapped air bubbles and ensure even rising.

How to Store Paula Deen’s Buttermilk Pound Cake

• Freeze Whole: Seal the entire uncut pound cake in heavy-duty aluminum foil, then slide into a large freezer-safe ziplock bag. Remove excess air to prevent freezer burn and preserve the cake's delicate texture for up to 4 months.
• Slice and Store: Cut cake into individual portions before freezing. Wrap each slice separately in plastic wrap, then place in a single layer inside a freezer container. This method allows easy thawing of just the amount needed without compromising the entire cake's quality.
• Refrigerator Revival: When ready to enjoy, transfer frozen cake from freezer to refrigerator 6-8 hours before serving. Allow slow thawing to maintain moisture and prevent texture breakdown. Bring to room temperature for 30 minutes before serving for optimal taste and softness.

Creative Twists for Paula Deen’s Buttermilk Pound Cake

• Citrus Zest Splash: Enhance the cake's flavor by adding orange or lime zest to the batter for a bright, refreshing taste that complements the classic pound cake.
• Nutty Crunch Edition: Fold in chopped pecans or almonds into the batter before baking, creating a delightful textural contrast and adding a rich, toasted dimension to the cake.
• Lavender Honey Infusion: Mix in dried lavender and a tablespoon of honey to the batter, transforming the traditional recipe into an elegant, aromatic dessert with subtle floral notes.
• Chocolate Marble Swirl: Divide the batter, mixing cocoa powder into half, then gently swirl the chocolate and vanilla batters together for a stunning visual and flavor combination.

Closing Thoughts on Paula Deen’s Buttermilk Pound Cake

Southern comfort meets culinary elegance in Paula Deen’s buttermilk pound cake – a delectable masterpiece that whispers tales of heritage and home.

Generations of bakers have cherished this recipe, passing down its rich, buttery secrets through family kitchens across the American South.

Classic ingredients merge into a symphony of flavor, creating a dessert that transcends mere sweetness.

Dense crumb and golden exterior promise pure indulgence with each heavenly slice.

Complex yet simple, this cake celebrates traditional baking craft with remarkable sophistication.

Passionate bakers and dessert enthusiasts: dive fork-first into this irresistible classic, share its magic on social media, spark conversations with fellow cake lovers, and spread deliciousness one slice at a time.

Paula Deen Buttermilk Pound Cake Recipe

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4.6 from 17 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Paula Deen’s Buttermilk Pound Cake delivers Southern charm on a plate. Rich, buttery layers melt in your mouth, promising pure comfort with each delectable slice.

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Ingredients

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Main Dry Ingredients:

• 3 cups (360 grams) all-purpose flour
• 3 cups (600 grams) white sugar
• ½ teaspoon (2.5 grams) salt
• ¼ teaspoon (1.25 grams) baking soda

Wet Ingredients:

• 6 large eggs
• 1 cup (227 grams) butter, softened
• 1 cup (240 milliliters) buttermilk

Flavor Enhancers:

• 1 teaspoon (5 milliliters) lemon extract
• 1 teaspoon (5 milliliters) vanilla extract

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Instructions

1. Meticulously set the oven temperature to 325°F (165°C) and generously coat a 9- or 10-inch tube pan with butter or non-stick cooking spray to ensure seamless cake removal.
2. Sift together all-purpose flour, kosher salt, and baking soda in a medium mixing bowl, creating a uniform dry ingredient mixture that will provide structural integrity to the cake.
3. Using an electric mixer, cream granulated sugar and room-temperature unsalted butter until the mixture becomes light, airy, and develops a pale, fluffy consistency.
4. Incorporate large eggs individually, thoroughly mixing after each addition to create a smooth, emulsified base. Gently fold in pure lemon extract and premium vanilla extract, distributing the aromatic flavors evenly.
5. Gradually introduce the prepared dry ingredient mixture into the wet ingredients, alternating with buttermilk (whole milk with added cultured bacteria). Mix minimally to prevent overworking the batter, which could result in a dense texture.
6. Transfer the silky batter into the prepared tube pan, ensuring an even distribution. Position the pan in the preheated oven and bake for approximately 90 minutes, resisting the urge to open the oven door before the 60-minute mark to maintain consistent heat.
7. Once baked, allow the cake to rest in the pan for 10 minutes, enabling it to contract slightly from the pan’s edges. Carefully invert the cake onto a wire cooling rack, permitting complete cooling and setting of the delicate crumb structure.

Notes

• Cooling affects cake structure, so patience prevents cracking when removing from pan.
• Mixing flour requires gentle folding to maintain cake’s delicate airiness and prevent tough texture.
• Room temperature ingredients ensure smooth blending and create perfectly soft, uniform cake consistency.
• Butter and sugar need thorough creaming to incorporate maximum air and develop rich, tender crumb.
• Oven temperature stability matters more than curiosity, so resist opening door during baking process.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 561
• Sugar: 51.4g
• Sodium: 140mg
• Fat: 26.7g
• Saturated Fat: 12.6g
• Carbohydrates: 75.1g
• Fiber: 0.8g
• Protein: 6.6g
• Cholesterol: 119mg