What are the secrets to making Paula Deen's famous pound cake recipe?

The secret to Paula Deen's pound cake's exceptional moistness lies in the use of both butter and shortening in the recipe.

The combination creates a uniquely tender crumb.

Sifting the dry ingredients multiple times before adding them to the batter helps incorporate more air into the mixture, resulting in a lighter, airier pound cake.

Creaming the butter and shortening for an extended period of time, up to 10 minutes, incorporates more air into the fat, further contributing to the cake's feathery texture.

Adding the eggs one at a time, and beating well after each addition, helps emulsify the batter and leads to a more cohesive, less dense final product.

Using cake flour instead of all-purpose flour gives the pound cake a finer, more delicate crumb compared to a heartier texture from all-purpose flour.

The inclusion of whole milk in the recipe adds richness and moisture, while the vanilla extract provides a fragrant, classic pound cake flavor.

Baking the pound cake at a lower temperature, around 325°F, results in a more even rise and a tender, melt-in-your-mouth interior.

Letting the cake cool completely in the pan before removing it helps prevent cracking or sinking of the center.

Wrapping the cooled pound cake tightly in plastic wrap or aluminum foil allows it to stay moist and fresh for up to 5 days.

For an extra-decadent twist, some versions of the recipe incorporate cream cheese, which adds a velvety richness to the batter.

The "cold-oven" method, where the unbaked batter is placed in a cold oven and then heated, can result in a more consistent rise and even browning.

Using room temperature ingredients, especially the eggs and butter, helps them incorporate more efficiently into the batter for a smooth, uniform texture.

Grating the butter and shortening before adding them to the batter can help the fat blend more evenly, leading to a more consistent crumb.

Allowing the batter to rest for 10-15 minutes before baking allows the gluten to relax, preventing a tough, chewy texture in the final cake.

Carefully measuring the ingredients, especially the flour, is crucial to achieving the ideal pound cake density and rise.

Rotating the cake pan halfway through baking ensures even heat distribution and helps prevent lopsided or uneven baking.

Adding a splash of lemon juice or zest to the batter can brighten the flavor and balance the richness of the pound cake.

Serving the pound cake with fresh berries, whipped cream, or a drizzle of warm caramel sauce can elevate the classic dessert.

The use of a Bundt or tube pan, with its central hole, allows for more even baking and a classic pound cake shape.

Proper storage, such as keeping the cake in an airtight container at room temperature, helps maintain its moist, tender texture for several days.