Easy Recipe: Tasty Paula Deen Peach Pound Cake

Paula Deen Peach Pound Cake. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Use no-stick cooking spray in Bundt pan.

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Invert cake onto cake plate, and for a real treat, serve yourself a slice while it's still warm. Sift the baking soda and flour together. Repeat with remaining cake slices, bourbon, peach mixture, and pudding.

Paula Deen's Never-Fail Pound Cake is delish on its own or the perfect base for more decadent desserts, like Peach Shortcake.

Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition.

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Bring mixture to a simmer over medium heat. Paula's tip: Use fresh peaches if they're in season (which is usually during the summer)! Place half of cake slices on bottom of a trifle dish or deep bowl; drizzle evenly with half of bourbon.