Quick & Buttery Paula Deen Pound Cake With Glaze Recipe

Paula Deen’s pound cake stands as a Southern classic that whispers comfort and indulgence with every slice.

Rich, dense textures define this beloved dessert that transforms simple ingredients into a culinary masterpiece.

Butter and shortening blend seamlessly to create an incredibly moist foundation that melts in your mouth.

Subtle hints of vanilla weave through each crumb, promising a sensory experience that transcends ordinary baking.

Soft and tender, the cake emerges from the oven with a golden-brown exterior that hints at the decadence within.

Bakers adore this recipe for its straightforward approach and reliable results that never disappoint serious dessert enthusiasts.

Warm from the oven or enjoyed at room temperature, this cake delivers pure, unapologetic deliciousness: get ready to savor every single bite.

Why Paula Deen’s Pound Cake with Glaze is Irresistibly Sweet

• Indulge in Buttery Richness: The combination of butter and shortening creates an incredibly smooth, melt-in-your-mouth texture that elevates this classic pound cake to pure comfort food heaven.
• Master a Foolproof Baking Method: Paula Deen's recipe offers a straightforward technique perfect for bakers of all skill levels, with clear step-by-step instructions that guarantee a consistently delicious result every single time.
• Versatile Crowd-Pleasing Dessert: This pound cake shines at multiple occasions – from casual family gatherings to elegant dinner parties, making it a go-to recipe that impresses without complicated preparation.
• Customize with Simple Glaze: The quick vanilla glaze adds a sweet finishing touch that transforms the cake from good to absolutely spectacular, allowing for easy personalization with different extract flavors or added zests.

Ingredients for Paula Deen’s Pound Cake with Glaze

• Butter: Rich base for cake with creamy flavor and tender texture.
• Vegetable Shortening: Adds moisture and helps create a soft crumb.
• Milk: Provides liquid and helps bind ingredients smoothly.

• Granulated Sugar: Sweetens the cake and helps create a light texture.
• Eggs: Provide structure, richness, and help bind the cake together.

• All-Purpose Flour: Main structural component of the cake.
• Salt: Enhances overall flavor and balances sweetness.
• Baking Powder: Helps cake rise and creates a light, airy texture.

• Vanilla Extract: Adds warm, classic flavor to the cake.
• Confectioner's Sugar: Creates smooth, sweet glaze with nice consistency.

How to Make Paula Deen’s Pound Cake with Glaze

Step 1: Prep the Oven and Pan

Heat the oven to 350°F / 175°C. Generously grease and flour a tube or bundt pan to ensure easy cake removal.

Step 2: Cream the Fats

In a large mixing bowl, blend butter and vegetable shortening until they become creamy and smooth, creating a rich base for your cake.

Step 3: Gradually Incorporate Sugar

Slowly add sugar while mixing, continuing until the mixture becomes light, airy, and beautifully fluffy.

Step 4: Add Eggs Carefully

Incorporate eggs one at a time, beating thoroughly after each addition to create a smooth, uniform batter.

Step 5: Combine Dry Ingredients

• All-purpose flour
• Salt
• Baking powder

Ensure all ingredients are well mixed and free of lumps.

Step 6: Create Batter Layers

Gradually add flour mixture and milk to the creamed mixture, alternating between the two. Start with flour and end with flour. Gently mix in vanilla extract for a delightful flavor.

Step 7: Bake to Perfection

Pour the batter into the prepared pan. Bake for 1 to 1.5 hours, checking doneness by inserting a toothpick into the center. The cake is ready when the toothpick comes out clean.

Step 8: Whip Up the Glaze

• Confectioner's sugar
• Milk
• Vanilla extract

Stir until the mixture becomes silky smooth and free of any lumps.

Step 9: Finish With a Glaze Drizzle

Once the cake has completely cooled, drizzle the glaze over the top. Allow the glaze to set before serving, creating a beautiful, glossy finish.

Tips for Perfecting the Glaze on Paula Deen’s Pound Cake

• Prevent Cake Sticking: Coat pan edges thoroughly with butter and flour to ensure easy cake release and perfect shape.
• Mix Ingredients Gently: Fold flour softly into batter to maintain delicate cake texture and prevent tough, dense results.
• Soften Dairy Beforehand: Let butter, eggs, and milk sit at room temperature for smoother blending and more even cake consistency.
• Test Cake Readiness Wisely: Probe cake center with toothpick; clean pick means perfectly baked dessert without dry edges.
• Cool Before Glazing: Allow cake to reach room temperature before applying glaze for crisp, attractive finish that won't melt or run.

How to Store Paula Deen’s Pound Cake with Glaze

• Freeze Whole: Protect your pound cake by wrapping it completely in two layers – first plastic wrap, then aluminum foil. Freezing preserves the cake's moisture and texture perfectly for up to 3 months. Thaw overnight in the refrigerator before serving for best results.
• Refrigerate Slices: Cut cake into individual portions before storing. Wrap each slice separately in plastic wrap, then place in an airtight container. Refrigerated slices stay fresh and delicious for 5-7 days, making quick snacking convenient.
• Counter Storage: Keep unfrosted pound cake at room temperature for short-term enjoyment. Place cake under a glass dome or cover with a clean kitchen towel. Consume within 2-3 days for optimal flavor and softness. Room temperature storage works best for cakes without cream-based frostings or fillings.

Delicious Variations on Paula Deen’s Pound Cake with Glaze

• Southern Citrus Splash: Add lemon or orange zest to the batter and replace vanilla extract with corresponding citrus extract for a bright, refreshing flavor profile.
• Nutty Southern Comfort: Fold chopped pecans or walnuts into the batter before baking, creating a crunchy texture that complements the cake's rich, smooth base.
• Chocolate Marble Marvel: Swirl melted dark chocolate into half the batter before pouring into the pan, creating a beautiful marbled effect with deep chocolate undertones.
• Spiced Autumn Edition: Mix ground cinnamon, nutmeg, and a pinch of ginger into the dry ingredients for a warm, cozy flavor that evokes fall memories.

Final Thoughts on Paula Deen’s Pound Cake with Glaze

Sweet Southern hospitality emerges through Paula Deen’s pound cake, a classic dessert that whispers comfort and tradition.

Rich butter and delicate vanilla create an irresistible symphony of flavors dancing across palates.

Generations of family gatherings have celebrated this remarkable cake’s simple yet profound charm.

Southern kitchens echo with memories of grandmothers carefully mixing ingredients with love and precision.

Classic recipes like this connect us to cherished culinary roots and shared experiences.

Readers, dive into this magnificent creation – share its deliciousness, spread joy through baking, and celebrate Paula Deen’s culinary magic by liking, commenting, and spreading this delectable recipe across your networks!

Paula Deen Pound Cake With Glaze Recipe

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4.9 from 38 reviews

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

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Description

Paula Deen’s legendary pound cake delivers Southern comfort in each slice. Silky butter, rich vanilla, and a glossy glaze create a classic dessert that melts in your mouth and invites generous second helpings.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 3 cups sugar
• 5 eggs
• 2 sticks (226 grams) butter
• 1 cup milk

Binding and Rising Agents:

• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ cup vegetable shortening

Flavoring and Glaze Ingredients:

• 1 teaspoon vanilla extract
• 1.5 cups confectioner’s sugar
• 3 tablespoons milk (for glaze)
• Additional vanilla extract (for glaze)
• Additional butter (for greasing pan)
• Additional flour (for dusting pan)

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Instructions

1. Prepare the oven environment by heating to 350°F (175°C) and meticulously coat a tube or bundt pan with butter and flour to prevent sticking.
2. In a spacious mixing vessel, thoroughly blend unsalted butter and vegetable shortening until achieving a silky, uniform consistency.
3. Incorporate granulated sugar incrementally, whipping the mixture until it transforms into a cloud-like, airy texture with increased volume.
4. Introduce whole eggs individually into the creamed foundation, ensuring thorough integration and smooth incorporation after each addition.
5. Create a separate preparation zone and carefully sift together all-purpose flour, fine salt, and double-acting baking powder to eliminate potential lumps.
6. Methodically introduce the dry ingredient mixture and whole milk into the creamed base, alternating between the two components. Begin and conclude with flour incorporation, then gently fold in pure vanilla extract for aromatic depth.
7. Transfer the velvety batter into the prepared pan, distributing evenly. Bake for 60 to 90 minutes, periodically testing with a slender wooden pick inserted near the center; the cake is complete when the pick emerges spotless and dry.
8. While the cake cools, craft a complementary glaze by whisking confectioner’s sugar, milk, and vanilla extract until achieving a glossy, pourable consistency.
9. Once the cake has reached room temperature, cascade the luminous glaze across the surface, allowing it to naturally set and create an enticing finish.

Notes

• Cooling transforms texture, letting flavors settle and glaze set perfectly without running or becoming soggy.
• Toothpick testing reveals precise baking moment, ensuring moist interior without raw batter or dried edges.
• Pan preparation prevents sticky disasters, creating smooth cake release with thorough greasing and light flour dusting.
• Gentle mixing protects delicate cake structure, keeping batter tender and preventing tough, dense results.
• Room temperature ingredients blend seamlessly, creating silky smooth batter with superior volume and consistent texture.

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

Nutrition

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