Paula Deens Never-Fail Pound Cake

by Rachael Ray Show Staff 11:00 PM, October 1, 2009

Aired October 1, 2009

Serves 10 to 12 servings
1/2 cup (1 stick) butter, softened
3 cups sugar
5 eggs
3 cups cake flour
1 cup milk
2 teaspoons lemon extract or almond extract or orange zest or rum nip
Berries, for garnish
Vanilla ice cream

Grease and flour a 10-inch bundt pan.

In a large bowl, using a hand mixer, combine the butter and sugar until creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan.

Place pan in a cold oven and heat oven to 325F. Bake cake for 1 hour.

Increase the oven temperature to 350F and bake 30 minutes more.

Cooks Note: Do not open the oven door while baking.

Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool. Serve garnished with berries and a scoop of vanilla ice cream alongside.