- 2 days ago
If you’ve been craving that perfect, fluffy, moist Poundcake — this video is for you. I’m sharing four of my most viral Southern Bundt Cake recipes, all in one video!
Get 40+ of Southern Poundcakes Recipes in my e-book by clicking here: https://jaffrywardjr.gumroad.com/ Use code “2025” at checkout for 10% off!
Learn how to make classic Southern pound cakes from scratch in this full-length baking tutorial. These are some of the most loved and requested cakes from my kitchen, including my Lemon Cream Cheese Poundcake, Sour Cream Poundcake, Easy Two-Step Cream Cheese Poundcake, and Vanilla Buttermilk Poundcake — all baked in a beautiful Bundt cake style.
Whether you’re searching for:
• How to make a moist poundcake
• The best poundcake recipe
• Southern-style Bundt cake tutorial
• Old-fashioned cake recipes with butter and cream cheese
You’ll find it in this video.
🍰 What You’ll Find in This Video:
0:00 – Intro
0:14 – Sour Cream Poundcake
7:45 – Lemon Cream Cheese Poundcake
15:02 – Easy Two-Step Poundcake
22:10 – Vanilla Buttermilk Poundcake
These cakes have been viewed hundreds of thousands of times across Instagram, TikTok, and MSN — and now you get the full tuto
Get 40+ of Southern Poundcakes Recipes in my e-book by clicking here: https://jaffrywardjr.gumroad.com/ Use code “2025” at checkout for 10% off!
Learn how to make classic Southern pound cakes from scratch in this full-length baking tutorial. These are some of the most loved and requested cakes from my kitchen, including my Lemon Cream Cheese Poundcake, Sour Cream Poundcake, Easy Two-Step Cream Cheese Poundcake, and Vanilla Buttermilk Poundcake — all baked in a beautiful Bundt cake style.
Whether you’re searching for:
• How to make a moist poundcake
• The best poundcake recipe
• Southern-style Bundt cake tutorial
• Old-fashioned cake recipes with butter and cream cheese
You’ll find it in this video.
🍰 What You’ll Find in This Video:
0:00 – Intro
0:14 – Sour Cream Poundcake
7:45 – Lemon Cream Cheese Poundcake
15:02 – Easy Two-Step Poundcake
22:10 – Vanilla Buttermilk Poundcake
These cakes have been viewed hundreds of thousands of times across Instagram, TikTok, and MSN — and now you get the full tuto
Category
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LifestyleTranscript
00:00the best sour cream pound cake on the internet this is super easy to make it doesn't take a
00:05lot of ingredients and it takes you back to a time when you was growing up and your grandma
00:09your great auntie made one you don't need no glaze for this one this is super easy to make
00:13so the first thing i'm going to do is cream together butter and sugar in a bowl of a stand
00:16make sure i got three cups of sugar going down granulated sugar and then i got three sticks of
00:20salted butter uh salted butter is all that i had you can use salted or unsalted butter it's not
00:25going to affect the taste but it will affect the sodium level so if you're watching your sodium
00:29you might want to use unsalted butter but salted butter is all that i had so i'm creaming this
00:34together and this is going to take about five to seven minutes a lot of people do not properly cream
00:38that butter and sugar when it comes to their pound cake and this is what helps your cake get tall
00:42and fluffy and tender so you definitely don't want to skip on this step so as you can see as
00:47i'm
00:48creaming the butter and sugar it's starting to come together and then i'm increasing the speed a little
00:52bit and as i'm increasing the speed you can see it's starting to stick to the size of the bowl
00:56that's how
00:56you know that you've properly creamed together your butter and sugar and you can see it's doubled in
01:01volume i'm going to show you the color at first it was a yellow tint now it is you know
01:05white and
01:06fluffy once you get to this stage you want to scrape down your bowl just to make sure everything
01:10from the bottom of the bowl as far as butter is getting well incorporated so just take like a
01:15minute or two to make sure you're scraping down your bowl getting this stuff on a spatula just making
01:20sure everything is well combined so i'm mixing a little bit more i think i only mix for maybe one
01:25to two uh minutes it is super important that you do not over cream but you don't want to under
01:30cream
01:30either the next thing you're going to do is crack in all of your eggs now these are a lot
01:35of eggs but
01:35you this is needed it helps you with the height of the cake and um yeah so you're definitely going
01:40to
01:40need all these eggs these are large eggs um this is about six eggs going in remember the full recipe
01:46will be in the description below so just don't try to go by the video read the description as well
01:51also if you're looking for more sour cream pound cakes like this my pound cake ebook is in my bio
01:56where you can go over and get all of my recipes from start to finish including 20 of my custom
02:02-made
02:02pound cakes that i used to sell online before i started doing videos but back to the video i got
02:08my
02:09mixer on low speed and i'm slowly adding in my eggs one at a time you do not want to
02:14go past low speed
02:15when adding in your eggs because if you whip air into your egg whites it can make your cake collapse
02:21so just keep that in mind so what i'm looking for before adding in the next eggs is the previous
02:25egg
02:25yolk needs to be completely combined into the butter and sugar mixer before adding in the next egg you
02:30really want to be super careful when you adding in your eggs because if you under mix them it could
02:35be a problem but if you over mix it it is going to be a problem so just kind of
02:39keep that happy medium
02:40like five seconds before each before i added the next egg but once all of your eggs are in your
02:46batter you're going to take your spatula and you're going to go around your bowl you want to go under
02:50your pound cake batter to make sure every egg yolk or all of that is mixed in completely now you're
02:55going to add your sifted white lily all-purpose flour salt and baking powder now i did forget to add
03:01in my salt and baking powder but that's a half teaspoon of each going in and i'm mixing that in
03:06there
03:06but yeah so don't forget that but you're going to add that in you know kind of a spoonful at
03:11a
03:11time this is three cups of white lily all-purpose flour and i have my mixer on low speed and
03:16i'm
03:16slowly adding it in um do not go past low speed because you if you go past high i mean
03:21low speed
03:22excuse me you will start to develop gluten and gluten is what makes cakes taste pretty and you don't want
03:28that so now i'm you know just continuously mixing it in so i get all of that all-purpose flour
03:33salt and
03:34baking powder in there there is no rush on this and you want to make sure you do this uh
03:38part right
03:39so don't you know just just kind of take your time with it but once i got all of that
03:43all-purpose
03:44flour in there what i'm going to do next is add in my sour cream and vanilla asterix i added
03:50some vanilla
03:50asterix into my sour cream so i wouldn't forget it and this is a full cup so eight ounces of
03:55sour cream
03:56you just get the small thing of sour cream it'll be eight ounces you're going to mix it into your
04:00cake
04:01but you're not going to mix longer than 10 seconds like i said we don't want to develop gluten because
04:06it still is a cake and not bread so once it's fully combined i want to give my cake batter
04:11one little
04:12you know scrape down just to make sure everything is combined really really take your time you're not
04:17going to over mix it with you know going by hand but if you was to use you know your
04:21stand mixer yeah
04:22because the stand mixer is mechanical and you are human so just by you folding it in and making sure
04:27everything is well combined it's not over mixing it okay so you're going to take it off and then i
04:31have
04:32my um cake goop in my pound cake pan i threw it in the freezer for about 10 minutes and
04:38this is to
04:39help the uh cake goop stick to the pan so this is cake goop is basically your cake release um
04:46it helps
04:46your cake not to stick and i've been using this on the last past four or five cakes and it's
04:50been working great
04:51but if you don't have that you can use some pam or baker's joy i do not know why people
04:56love baker's joy
04:57i'll before i started using pam baker's joys used to uh make my cake stick all the time so i'm
05:03not a
05:03baker's joy fan but if you if you swear by it what you want to do is spray down your
05:07pan and put it in
05:08the freezer for like 10 minutes to let it stick to the fan but yeah come in if you've had
05:12great success
05:12with baker's joy i just never had success with it so you want to take your cake pan and you
05:17want to tap
05:17it around make sure you get all the air bubbles out spin around two to three minutes doing this
05:22bake this on 325 every oven is different mine took about an hour and 25 minutes i let my cake
05:28cool for
05:29about five to ten minutes and yeah as you can see that cake goop did its job you know it
05:34did not stick
05:34at all and it looked really good add a glaze if you want you really don't need no glaze it's
05:39sweet
05:39enough but if you want more pound cake recipes check out my pound cake ebook and make sure you like
05:43and
05:43subscribe and cream cheese mile high pound cake this is an ultra cake that is super delicious
05:50it has a nice lemon glaze it's super moist and fluffy on the inside that glaze is to die for
05:55as
05:56you can see me tasting the piece as i'm cutting the cake i'm not going to waste your time let's
05:59jump into the video you're going to need some softened cream cheese a lemon some butter you're
06:04also going to need some eggs you're going to need some flour sugar in this video i'm using white lily
06:09all-purpose flour i got some cake goop this will be my first time using it for my pan some
06:13lemon and
06:14vanilla extract some salt let me pause for a second and show you the salt that i'm using i got
06:18it from
06:18kroger i'm also using some baking powder from kroger so i just want to show that just in case you
06:22know
06:22you guys are looking for the same thing on a cheap budget so before we start making the cake i'm
06:26going
06:27to preheat my oven to 325 and i'm going to coat the pan that i'm using in some cake goop
06:31this is a
06:31homemade cake release i usually use pan but i ran out so we're going to see how this turns out
06:36with this
06:36cake i also threw my cake pan in the freezer to let that cake release adhere to the pan but
06:41that
06:41is optional if you guys want to do that so now i'm just measuring out my flour my salt my
06:45baking powder
06:46i'm going to sift this together and you see me weighing my ingredients instead of doing
06:51individual cups and doing it one at a time i want to say it's because i'm a pro baker at
06:55this point but
06:55it's really i don't want to mess up a lot of dishes i also weighed out my sugar and added
06:59some
06:59lemon zest to that sugar i don't know where that clip went but now you see me cracking in my
07:04eggs
07:04this is eight eggs these are room temperature by the way if your eggs are sweating or not room
07:09temperature it should be completely room temperature with no type of condensation or anything on the
07:14eggs at all i also would like to mention that my southern pound case ebook series is on sale right
07:19now in those books there are over 50 plus pound cake recipes that you guys can choose from and it's
07:24also a way to support the channel the link to it will be in the description i meant to say
07:27this in the
07:27last video but do not put your vanilla asterisk or your lemon asterisk in your eggs if you do that
07:32your eggs will begin to scramble i don't know why it does that but that's just a heads up and
07:36so i'm
07:36going to juice one lemon i'm going to cut it in half and i'm going to use this juicer that
07:40gets rid
07:40of all the seeds and the pulp and all the extra stuff that you don't want in your lemon juice
07:44altogether
07:44this is about one to two tablespoons of lemon juice now you can use some lemon juice that's already
07:50squeezed out i just don't because it kind of tastes different than just natural lemon but if that's
07:55all you have i understand just be careful i probably would do just one teaspoon so yeah that's about
08:00one the two tablespoons of lemon juice so we're going to put that to the side we're going to cover
08:05that up and now we're going to get started making the cake in a bowl of a stand mixer i'm
08:09going to
08:09add in my lemon sugar this is three and a half cups that's going in then i'm going to add
08:14in four
08:14sticks of room temperature butter please make sure that your butter is room temperature or will not whip
08:19up well i'm going to add the paddle attachment and we're going to beat this for a good five minutes
08:24now usually i will add in my cream cheese butter and sugar together but the last time i did it
08:29it kind
08:29of mix really crazy so now i'm just doing it separately so the butter and sugar goes in first
08:34and then after about maybe three to four minutes i'm going to add in nine ounces of that cream cheese
08:40make sure that you're stopping your mixer and scraping down your bowl because i have the scraper
08:44on my paddle attachment i really don't have to do that much when it comes to scraping down the bowl
08:48but
08:49make sure if you're just doing a regular beater attached to your kitchen aid make sure that you stop
08:53and scrape down your bowl nine ounces of regular cream cheese is going in and then i'm going to mix
08:57that for
08:58an additional maybe three to four minutes we're going we're looking for this to be white and fluffy
09:03and double in value when i stop the mixer you'll kind of see what i'm talking about i tried to
09:07get
09:07a close-up as much as i could on my mixer but yeah it's going to look like kind of
09:12a cream cheese
09:14buttercream frosting doing this process in the beginning is making your pound cake a lot more fluffy
09:18and it's building up that air that's going to make your pound cake tall so i'm going to close it
09:23down again after scraping it and just give it a little bit more of a mix through i just want
09:27to make sure
09:28everything is well combined and you see me kind of turning it up to kind of make sure everything is
09:32creamed together properly so now i'm going to turn my mixer to low speed and then i want to add
09:37in my
09:37eggs one at a time you do not want to rush this part and you also do not want to
09:41mix this for very long
09:42part of the reason why people case collapse majority of the time is because they over mix their eggs
09:48and what people don't know is the uh the actual egg whites can whip up and add more air to
09:54your cake and
09:54what happens is when you bake it is going to inflate which means get taller but when you take
09:59it out and let it cool it deflates and it has gluten stress in it or if you whip too
10:04much air in
10:05it it can collapse completely so that's why i have this mixer on low speed and i'm slowly adding in
10:10the
10:10eggs one at a time i'm waiting until i see like 80 to 90 of the egg yolk disappear before
10:15adding in the
10:16next egg this is the most important part of the pound cake recipe because this has a lot of eggs
10:21in it so
10:22this can be easier for you to over mix so make sure that you're doing it exactly like you see
10:26it here
10:26one at a time make sure it's fully combined so once all of my eggs are mixed in i'm going
10:31to slowly add
10:32in my sifted flour mixer which is the flour baking powder and salt i only sifted it one time but
10:37sift
10:38that how many times you like i should also mention this is also on low speed as well so you
10:42don't want
10:42to go past um low speed so that reserve lemon juice that i had i'm going to add some of
10:48that in there
10:48and i'm going to alternate between the flour and the lemon juice remember that you always want to
10:53start and end with flour on every single pound cake this is four cups of all-purpose flour going
11:00in and like i said i will leave the recipe below but you have your salt your baking powder in
11:04there
11:04at a half a teaspoon and like i said we're just alternating between the flour and the lemon juice
11:09make sure you start and end with flour this might seem like it's taking a long time to do but
11:14you do not
11:14want to um add more speed to your mixer because if you add too much speed to it it can
11:19taste like
11:19red and add gluten streaks and that's not what we want in the cake so once i add all the
11:23flour
11:24and the lemon juice in i'm just going to give it a final mix you kind of want to tilt
11:27your pan not
11:28to tilt your pan but tilt your bowl a little bit to make sure that you're getting the stuff at
11:32the
11:32bottom to make sure that when you go to pour this that everything is well combined and it's not
11:37separating so just kind of tilt it you know move your spatula around and this is the texture that
11:42you're looking for it's thick it's dense but it's also silky smooth i took my pound cake pan out the
11:48freezer and as you can see that coating has completely frozen onto the pan so i'm just going
11:52to start pouring my pound cake uh batter into my pound cake pan trying to tilt and get as much
11:57of
11:57it in there as possible you do not want to save any pound cake mix and as you can see
12:01it completely
12:02fills up the pan i think i have maybe an inch of space left but like i said this is
12:06a very tall cake
12:07cake and it's also a very good cake as well so you know it can feed a lot of people
12:12i'm spreading it
12:13around with my spoon and then i'm just going to kind of tap it to get rid of those air
12:16bubbles and
12:17kind of turn it around and tap it some more i want to say in total i gave this around
12:2115 to 20 taps
12:22so you want to do that just to get rid of all those air bubbles it's going in 325 degree
12:27oven for
12:27an hour and 25 minutes exactly now every oven is different your bake time is going to depend on your
12:33oven but once the toothpick comes out clean with nothing on it your cake is completely done so i'm
12:38just checking all sides of the cake and as you can see this cake looks beautiful now i was kind
12:44of
12:44nervous at this point because i hadn't used the cake goop before this is my first time using it so
12:48i
12:48was kind of nervous if it would actually slide out or it would stick but i put my cake board
12:53on top of
12:53the cake i let it kind of cool for at least five to ten minutes and as you can see
12:57i was pleasantly
12:58surprised that it did not stick at all and it came out great look at it you know no stickish
13:04those little white spots are kind of like flour that was in the cake goop mixture but other than
13:10that i'm very very happy with this it came out clean this is my first time using cake goop so
13:14now
13:15i'm going to be using cake goop for now on because i do have a full jar of it so
13:18i'm very
13:19very happy with this now while the cake is warm i'm going to saran wrap it and put it in
13:22the refrigerator
13:23and this is a process called sweating the cake out it just helps make the cake a lot more moist
13:27and so in about 30 minutes to an hour i'm going to take it back and i'm going to make
13:30my glaze so
13:31i got another lemon and i'm just juicing that lemon in the same way we juiced the lemon in the
13:35beginning of the video just make sure i'm removing all the pulp and the seeds and this
13:40is another one to two tablespoons of lemon juice out of both of those lemons and i'm going to add
13:45this to two cups of domino's powdered sugar then i'm going to add one to two tablespoons of warm
13:50milk now this is warm whole milk and you want to adjust the consistency to like how you like it
13:55as far as your glaze goes if you like it slightly thinner add some more milk if you like it
14:00thicker
14:00add less milk but however you like your glaze definitely do it like that i like mine somewhere
14:04in between so you can see it's horrible but it's still thick and it's when it cools it's going to
14:09look very very nice now i'm just going to glaze my whole cake and then let it drip to the
14:12side any
14:13essence at the bottom of this uh cake like all the essence you see dropping from the cake i'm going
14:18to
14:18take a spoon and kind of you know add it back to the top of the cake to give us
14:22a little bit more of
14:23that drip effect so i'm adding it along the sides now if you bake your cake in abundant pan you're
14:28not going to need the amount of glaze that i need um being that this is a circular pound cake
14:32pan
14:33i needed a lot more glaze than if i was using abundant cake pan but yeah you're going to let
14:38your pound cake glaze kind of set up for around five to ten minutes and then you're going to cut
14:42into it and you can enjoy it if you enjoy watching this video give it a like and make sure
14:47you subscribe
14:47also like i said my pound cake southern pancakes one through four ebooks are available in my bio
14:52this looks and tastes like a traditional pound cake but it's made in five minutes and it's made
14:58with putting all the ingredients in a bowl at one time this pancake is ready in under five minutes and
15:03i'm going to show you how to make it in this video so here is what you will need in
15:06order to make this
15:07you're going to need some sugar it doesn't matter what type of sugar you have you're going to need
15:10some white lily all-purpose flour or cake flour i'm using cake flour in this recipe you cannot use any
15:16other flour or any other all-purpose flour because it's not going to be soft enough you're also going
15:20to need nine ounces of room temperature cream cheese six eggs room temperature and four six
15:25of butter room temperature room temperature means that it has been out for two hours and the eggs are
15:30not sweaty for the flavorings i'm using some vanilla extract and lemon extract but whatever flavoring you
15:35like in your cake you can add it to there you will also need a stand mixer it doesn't have
15:39to be a
15:39kitchen aid it can be any type of stand mixer as long as your bowl is four to five quarts
15:43now we're
15:44ready to start mixing i got some cake flour at the bottom i'm adding in some bacon powder
15:48about half teaspoon of bacon powder and i'm going to add a little bit of sauce to this as well
15:52you
15:52want to mix this thoroughly i'm not sifting it um but you can if you want to for me i
15:58don't think
15:59it's necessary for this recipe but i got some pink himalayan salt going in and i'm going to whisk
16:03that together as well now i'm using cake flour in this recipe because we don't have enough time to
16:09cream the butter and the sugar to make it light and fluffy normally i would use all-purpose flour
16:14white lily all-purpose flour to be exact but since this is a quick recipe we're going to use cake
16:18flour next you're going to add the sugar on top of that and you're going to make sure the flour
16:22is covered this is very important when it comes to this method because we're going to be reverse
16:26creaming next you're going to layer your butter on top of that and like i said we're mixing everything
16:30in one bowl so you're not going to have to mix everything separately so if you're a person who
16:35does not know how to make a pound cake or you know have made pound cakes but it came out
16:40wrong you
16:40can definitely do this so i'm just layering the butter on top of the sugar and i'm going to kind
16:45of censor it into the middle of the bowl so it can mix evenly at one time now on top
16:50of the butter
16:51we're going to add in our wrong temperature cream cheese and make sure everything is wrong temperature
16:55this is super super important or this method will not work like i said at the beginning of the video
17:00if your eggs are sweating they're not wrong temperature they should be wrong temperature
17:03and you should not feel any type of cold on the egg now i'm cracking each egg in a bowl
17:08because
17:08we're going to beat this together we don't have the time to mix each egg into the butter and the
17:14sugar if we were doing a regular pound cake so me mixing it all together and beating it all together
17:19make sure that it's well incorporated before we add it to the batter will actually help the cake
17:24taste better and actually have a better crumb so this is not your normal two-step pound cake recipe
17:29i've made it my own and rewrote it to make sure that you guys have the best success with this
17:33pound cake
17:34i forgot to spray my pan and then freeze it so that's what i'm doing now i got my pam
17:38spray this
17:38is the only spray that i use for my pound cakes this is a nordic word pound cake pan i'll
17:43link to
17:44it below but i'm just spraying this pan and i'm making sure i get every single part of this pan
17:49you
17:49do not want your cake sticking whatsoever and once i spray the pan i'm gonna put it in the freezer
17:53so it
17:54can solidify so while they're solidifying in the freezer i'm going to add in my eggs on top of the
17:59butter and the cream cheese and sugar and then i'm also going to add in some vanilla extract and lemon
18:04extract like i said now you can use almond extract or butter extract or whatever type of extract you
18:08want this part is really up to you whatever type of flavor you like in your pound cake or you
18:13can do
18:13five flavors it really doesn't matter now that we got all of our ingredients in the bowl it's time
18:18to start mixing now this is super important when it comes to your pound cake coming out right
18:22so i got this whisk with the side sweeper and i felt like it'll be perfect for this since we're
18:27mixing everything at one time i also have a spatula that i'm gonna use to scrape down my bowl and
18:31pan
18:31but we're going to start with the mixer on low speed for around two to three minutes right now
18:36i'm just looking for everything to get well combined including the flour when you can see no more flour
18:41at the bottom of your bowl that's when you're ready to stop mixing but as you can see i still
18:45see
18:46flour and it's still having a hard time mixing it together that's why we're going on low speed we don't
18:50want to break our mixer but once everything is well combined it's going to start to speed up as you
18:55can
18:55see right here and once it starts to speed up i'm going to stop it and then i'm going to
18:59scrape
18:59down my bowl with my spatula this is super super important you want to make sure all your ingredients
19:04are combined together so make sure you thoroughly get everything from the size of the bowl to the
19:09bottom of the bowl mix it up and just really take your time with this part because you want to
19:14make
19:14sure like i said everything is combined once you feel like everything is scraped down we're going to
19:18turn the mixer back on and we're going to take it up to medium high speed and we're going to
19:22mix for
19:22around one to three minutes now pay attention because you do not want to over mix this once i
19:27start seeing that everything is creaming together properly i'm going to stop the mixer now this video
19:33is sped up a little bit so that's why i'm saying it's going to be one in three minutes but
19:37once your
19:37pound cake batter looks like this then you're good to go as long as there's no large chunks of flour
19:41or no large chunks of butter you're good to go if you see that continue mixing for around it's only
19:48going to take one to three minutes so but continue mixing until you see no big large chunks of it
19:52if
19:52they're small then that's fine that's going to all melt and come together in the oven as you can see
19:56you can see maybe a little small chunks of butter in my uh you know pound cake batter but that's
20:02like
20:02i said that's fine as long as overall the pound cake batter is homogeneous then you're good to go i
20:08should
20:08also mention that this recipe will be in the description along with my pound cake ebooks now i have over
20:1340
20:13pound cake recipes on my website that you guys can take advantage of when it comes to pound cakes i
20:19kind of know what i'm talking about so that'll be linked in my bio as well but now we're ready
20:23to
20:23start baking our pound cake the oven is preheated to 325 i took my pound cake pan out of the
20:28freezer
20:28and as you can see the spray has solidified to the pan so this is going to be great because
20:32it's not going
20:33to stick so now we're just pouring everything into our pound cake pan and we're just turning it to make
20:37sure that all of the mix gets in there you want to make sure your pound cake pan is filled
20:42up to the
20:43rim do not try to save some of the pound cake batter and put it in another pan it's not
20:47going to work
20:47all of this needs to be baked together also make sure you're getting everything off of the spatula
20:52that is super super super important when i was developing this recipe i wanted to make sure that
20:57this pound cake could be done from anywhere and then anybody could do a pound cake so when i saw
21:03the
21:03two-step pound cake recipe i kind of made it my own i went and i kind of did my
21:07you know my scientific
21:09research on what i can do to make the recipe better for you guys so this is super super easy
21:14that anybody can do this right now whether you're preparing for thanksgiving or you just had trouble
21:19like making a regular pound cake not everybody can bake but i promise you can do this it doesn't get
21:24any easier than this and it'll taste way better if you try to make a you know a pancake from
21:29a box mix
21:29i don't know why people try to make pancakes from a box mix it does not taste the same but
21:34this will
21:34taste like a traditional homemade pound cake like your grandma made it so i'm just taking my pound
21:39cake pan and i'm tapping it and you want to get rid of the air bubbles and i'm shaking it
21:43around
21:43making sure the pound cake batter is going from edge to edge i'm not concerned about it getting too
21:48close to the pan or you're getting stuck to the pan because like i said we sprayed it down we
21:52threw
21:52this in the freezer so the pan is solidified and we bake this is going to come out very easily
21:57you will
21:58see if you're enjoying this video so far i definitely give this a like and share this with friends
22:02that have trouble baking i guarantee if they follow these instructions they'll have a great
22:06pound cake as well so now i'm putting this in the 325 oven now bake time is going to differ
22:11from oven
22:12to oven mine took an hour and 30 minutes let me show you how you will know that your pound
22:16cake is done
22:17so i'm going to get a toothpick and i'm going to insert it on both sides of the cake very
22:22important
22:22that you insert it on both sides and as you can see the toothpick comes out clean it has a
22:26little
22:26bit of crumbs on there but not a lot now this is when i checked the pancake earlier if your
22:30toothpick
22:30looks like this then it's definitely not done and you want to bake it for an additional 15 minutes
22:35so now here comes the stressful part of me taking the pound cake out of the pan so let your
22:40pound
22:40cake cool for about 10 minutes and this is the most stressful part of me actually removing the
22:44pound cake from the pan but as you can see it came out instantly and it was great um no
22:50stickies on
22:50the pan whatsoever so now i'm going to flip the pound cake back over so i got another cake board
22:55and
22:55i'm just going to take it and twist it and just turn it around now you can have it bottom
23:00up or
23:01you know the front facing like you're taking out the oven way as well you're going to let the cake
23:05completely cool so for about 30 minutes and then you can cut into it now if you guys want to
23:11add a
23:11glaze you much certainly can add a glaze but yeah that's it folks that's how you make the easy vanilla
23:16butter mc pound cake is the best pound cake on earth and i'm going to teach you how to make
23:20it from
23:21scratch make sure you guys like and subscribe so the first thing you're going to do is get some
23:25softened butter this is softened to room temperature and we need about three sticks of that now this
23:30butter is carry gold butter but you can use regular butter if you want to next you're going to add
23:34in
23:34three cups of granulated sugar now you're going to beat this on high speed for about five to ten
23:39minutes until it becomes lighter in color while your butter and sugar is mixing you're going to crack in
23:44your eggs and i'm using about six eggs and they're all at room temperature so make sure that you do
23:49that because it is very important that everything emulsifies into the sugar and butter so you want
23:53to make sure that your eggs are room temperature and they're ready to go now i've seen people use
23:58five eggs instead of six eggs in this recipe i will talk to you six eggs so now that my
24:03butter and
24:03sugar has combined and it is white and pale in color i'm going to scrape down my bowl and then
24:08i'm
24:08going to add in vanilla extract to my eggs and i'm going to put in my eggs one at a
24:12time on low speed
24:13it's very important that you mix your eggs on low speed and go one at a time because you want
24:18all of that tea emulsified with your butter and sugar also you want to make sure that you see
24:22no yellow egg yolk before adding in the next egg that is super important and this is where a lot
24:28of people pound case go wrong so make sure you guys are doing it and you can see me going
24:32in slow one
24:33at a time it look like my mixer is on high speed but it's actually sped up in the editing
24:37part of
24:38this video so you know i am i do have the mixer on low speed once you get to your
24:42last egg you're going
24:43to want to scrape down before adding in your flour and butter mixture this is very important because
24:48sometimes the yolk can get kind of nestled at the bottom so you want to make sure all of that
24:52is
24:52combined so what i'm going to do now is measure out my whole fat buttermilk i'm using whole fat
24:57buttermilk but you can use two percent for just for me fat equals flavor and the more fat that you
25:02have in your buttermilk the more flavor is in a pound cake so before i add in my flour and
25:07buttermilk
25:07i'm going to give it a final mix in my mixer today i'm using white lily all-purpose flour as
25:11my
25:12flour of choice i think it's better than cake flour just in my opinion what i'm going to do is
25:16add
25:16salt and baking powder and we're going to use one of those old school sifters to kind of sift that
25:20baking powder salt and flour into like a plastic container what i'm doing now is i'm going to add
25:26two scoops of that flour mix and then go on with that buttermilk we're going to alternate and end
25:31with flour we're starting in and with flour excuse me but you just want to make sure everything is
25:35emulsified and just so you guys know this is on low speed and i'm just making sure everything is
25:40well combined into the cake batter before i add in the next ingredient now with this part of the recipe
25:45you
25:45want to be a little bit careful because you don't want to over mix your batter and create gluten
25:49strands gluten strands is what make your pound cake tough so be careful i know it look like my
25:54mixer is going fast but i sped up this video is really on low speed which is on one or
25:59two
25:59so you're going to get the rest of your flour mixture and you're going to streamline that into
26:02your cake batter once everything is in there you want to stop the mixer immediately and you want to
26:07mix by hand so i'm using a spatula and you can see that my cake batter is velvety smooth
26:11it's no lumps i can move my spatula freely and it doesn't get stuck it is thick it is like
26:17a thick
26:18pound cake batter but it's still soft and you will see that at the end result so now i'm going
26:23to put
26:23this in a pound cake pan now this is a removable bottom pound cake pan you can find this at
26:27walmart
26:28for about 12 bucks or you can use one of those regular bunny pans if you like but you want
26:33to make
26:33sure it's a 13 cup or more pound cake pan you can see me slowly adding a pound cake batter
26:39on each side of
26:40the pound cake pan to make sure that it's even and after that i'm going to tap it to try
26:44to get all
26:44of the air out of it and i'm going to use a spatula kind of smooth it out at the
26:48top um it's just kind
26:50of you know what i'm doing you don't have to do this uh just kind of makes it look a
26:54little bit
26:54better now this is going in a preheated 325 degree oven for one hour and 30 minutes i will check
27:01between
27:02one hour and 10 minutes to make sure that you're not over baking this every oven is different but you're
27:06going to have a golden brown exterior and then whatever you insert a toothpick or you know a
27:11butter knife it should come out clean on all sides before you're ready to start glazing now the cake
27:16is going to be moist so you do see a little bit of particles on my butter knife you want
27:20to let this
27:21cool for at least 10 minutes before trying to remove it while the cake is cooling we're going to make
27:25a
27:25vanilla glaze so i'm going in with three tablespoons of whole milk now you can use two percent milk if
27:30you
27:31like and then i'm going to add in a little bit of vanilla extract and then some butter and i'm
27:35going to let
27:35that melt in the microwave before adding in my powdered sugar the butter is going to help the
27:39glaze set up really well on top of the cake not be super runny so we're going to throw this
27:44in the
27:44microwave to make sure there's no lumps in it before adding it to our cake and i'm just using a
27:48measure
27:49cup to just kind of put that on the cake and you can kind of see that i'm trying to
27:52get every part of
27:53the top of the cake and once i got it on top of the cake i'm going to use something
27:57to kind of push
27:57it to the edges to create those little drip parts and then let it solidify and you kind of see
28:02that
28:02it has a nice little glaze on top and it's ready to eat you can see that the interior of
28:06the cake is
28:07super super moist and has a nice crust on the edges it has a nice drip line and it looks
28:13good it tastes
28:13good and i promise you guys are going to love this recipe also the pound cake recipe and my pound
28:18cake
28:18ebook will be in the bio and make sure you guys like and subscribe for more peace out
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