Grab For Eats Paula Deen’s Lemon Pound Cake recipe is great for classic desserts. It’s soft, fluffy, and sweet but also sour. It is quite easy to make too. If you’re familiar with Paula Deen, you know that her baked goods are top-notch. Her sour cream and lemon pound cake recipe is one example. It has a strong sour taste with lemon and sour cream, but the sugar balances it out.
Anyone can follow this recipe and have a tasty treat to share. This cake is not only simple to make, but it also tastes delicious. Check out our step-by-step instructions below and learn how to easily make this pound cake recipe.
Know About Your Ingredients:
Flour: 2 cups of all-purpose flour. Flour is an essential element in the production of all baked goods.
Sugar: 1½ cups of granulated sugar. White sugar is the same thing as granulated sugar.
Egg: 2 large eggs. Eggs provide structure, rise, creaminess, colour, and flavour to baked goods.
Butter: 1 cup of unsalted butter, softened. The addition of butter can enhance the taste of food.
Salt: ¾ teaspoon of salt. Salt helps hide other flavours while also bringing balance to the sweetness.
Baking powder: ½ teaspoon of baking powder. Baking powder gives baked goods a soft, fluffy texture.
Milk: ½ cup plus 4 tablespoons of whole milk, divided. Milk gives baked goods flavour, colour, and protein in addition to adding moisture to the batter or dough.
Lemon zest: 2 teaspoons of lemon zest. Zest is the bright yellow layer outside a lemon that can be cut or scraped off.
Lemon extract: 1 teaspoon of lemon extract. Lemon extract is a flavour created by soaking lemon peels in alcohol.
Sugar: ½ cup of confectioner’s sugar. Powdered sugar, also known as confectioners’ or icing sugar, is granulated sugar ground into a fine powder.
Whipped cream: Sweetened whipped cream. Heavy liquid cream should be whisked or mixed until thick enough to hold its shape, then whipped.
Strawberries: Sliced fresh strawberries. The incredibly ripe strawberry taste is wonderfully sweet and slightly sour.
How to Make Paula Deen Lemon Pound Cake:
Step 1: Turn the oven to 325°. Spray cooking spray on an 8-by-4-inch loaf pan.
Step 2: In the bowl of a stand mixer with a hand blender, cream the butter and granulated sugar on medium speed for two to three minutes or until light and fluffy. Slowly add the eggs, mixing thoroughly after each addition.
Step 3: Mix the flour, salt and baking powder in a big bowl. Whisk together ½ cup plus 3 tablespoons of milk, lemon zest, and extract in a small bowl.
Step 4: Beat in the flour mixture, half a time, to the butter and sugar until just mixed. Repeat with the milk mixture. Spread batter in prepared pan.
Step 5: Bake for about 1 ½ hours or until a wooden pick comes clean. Leave the pan alone for 10 minutes to cool. Take out of the pan and let cool on a wire rack.
Step 6: Whisk the confectioner’s sugar and 1 tablespoon of milk. After the cake cools, spread the filling and add lemon zest. Add some whipped cream and strawberries on the side.
Paula Deen Lemon Cream Cheese Pound Cake Recipe
Lemon cream cheese pound cake Paula Deen is a moist, decadent springtime treat glazed in sweet lemon. This pound cake with cream cheese is one of Paula Deen’s best-known recipes. It’s probably a recipe similar to the one you already have for pound cake. It’s so delicious!
Know About Your Ingredients:
1 ½ cups of softened, plus ½ cup of melted butter
1 (8 oz) package of softened cream cheese
3 cups of sugar
½ teaspoon of almond extract
3 cups of all-purpose flour
½ teaspoon of baking powder
6 large eggs
12 ripe pitted and thickly sliced plums
For serving, honey
For garnish, fresh mint
How to Make Paula Deen Lemon Cream Cheese Pound Cake:
Step 1: Preheat oven to 325°F. Spray and flour a 10-inch fluted tube or bundt pan.
Step 2: Beat 1 ½ cups butter and cream cheese on medium-high until creamy. Beat sugar until fluffy. Beat in the extract.
Step 3: Mix flour and baking powder in a bowl. Stir 1/3 of the flour mixture into the butter. Add 2 eggs and mix well. Use the remaining flour mixture and eggs twice. Fill the pan with batter.
Step 4: Bake for 1 hour or until a wooden pick comes clean. Cover the cake with aluminium foil for the last 10 minutes of baking if required. Allow the pan to cool for 10 minutes. Take out of the pan, then let cool on a rack.
Step 5: For the plums: Spray the grill rack with cooking spray that won’t stick and won’t catch fire. Set the grill’s heat to medium.
Step 4: Brush plum slices with melted butter. Grill the plums for 2 minutes per side.
Step 5: Served with grilled plums. If desired, decorate with honey and mint.
How to Make the Classic Paula Deen Lemon Pound Cake Recipe
Equipment
- 8×4-inch loaf pan
- Mixing bowls (large, medium, and small)
- Hand or stand mixer
- Whisk and spatula
- Measuring Cups and Spoons
- Microplane or zester
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 eggs (large)
- 1 cup unsalted butter (softened)
- ¾ tsp salt
- ½ tsp baking powder
- ½ cup whole milk
- 2 tsp lemon zest
- 1 tsp lemon extract
- ½ cup confectioner's sugar (powdered sugar)
- sweetened whipped cream
- strawberries (garnish)
Instructions
- Preheat and Prep – Start by preheating your oven to 325°F. Lightly spray an 8×4-inch loaf pan with cooking spray and set aside.
- Cream Butter and Sugar – Using a hand mixer or stand mixer, beat the butter and granulated sugar on medium speed for 2–3 minutes until it’s light and fluffy.
- Add the Eggs – One at a time, add the eggs. Beat well after each one so everything blends smoothly.
- Mix the Dry Ingredients – In a separate bowl, whisk together the flour, salt, and baking powder.
- Mix the Wet Ingredients – In a small bowl, stir together ½ cup plus 3 tablespoons of milk, lemon zest, and lemon extract.
- Combine Everything – Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Mix just until combined—don’t overdo it!
- Bake the Cake – Pour the batter into the prepared loaf pan and smooth out the top. Bake for about 1½ hours, or until a toothpick comes out clean.
- Cool and Glaze – Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack. Mix the confectioner's sugar with 1 tablespoon of milk and drizzle over the cooled cake. Garnish with extra lemon zest, whipped cream, and sliced strawberries if you’d like!
Tips
- Use room temperature ingredients for the smoothest batter.
- Don’t overmix—stir just until the ingredients are combined.
- Use fresh lemon zest for a vibrant citrus flavor.
- Test with a toothpick—it should come out clean when done.
- Cool completely before adding glaze to keep it from sliding off.
Nutrition
Final words:
Paula Deen’s sour cream pound cake is a soft and tasty cake that will satisfy your cravings. It has a crumbly texture and sweet and delicate flavours. You can make this cake even more delicious by sprinkling powdered sugar.
If you follow this cake recipe, you will have a delicious cake every time. So, try this easy lemon pound cake recipe today!
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