- 5 days ago
These are two of the best Southern pound cake recipes you’ll ever bake — rich, moist, and absolutely unforgettable! 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! (Copy and Paste link in browser)
First up is my Mile High 7 Up Pound Cake, a golden Southern classic made with 7Up soda for lift, a tender crumb, and that signature old-school flavor. This tall bundt cake rises beautifully and stays moist for days — perfect for any occasion.
Next is my Lemon Sour Cream Pound Cake, a bright and citrusy dessert made with real lemon zest, sour cream for richness, and a buttery vanilla base that melts in your mouth. It’s one of my most requested cakes — especially during spring and summer.
🧁 Both cakes are perfect for holidays, Sunday dinner, family reunions, or anytime you want to impress with an old-school Southern dessert. If you love bundt cake recipes, homemade pound cakes, or anything with lemon, vanilla, or classic buttery flavor, this is the video for you.
💾 Grab my full Poundcake eBook featuring 40+ Southern Bundt Cake Recipes here: [Insert Link Here]
🕒 Timestamps:
00:00 Welcome
First up is my Mile High 7 Up Pound Cake, a golden Southern classic made with 7Up soda for lift, a tender crumb, and that signature old-school flavor. This tall bundt cake rises beautifully and stays moist for days — perfect for any occasion.
Next is my Lemon Sour Cream Pound Cake, a bright and citrusy dessert made with real lemon zest, sour cream for richness, and a buttery vanilla base that melts in your mouth. It’s one of my most requested cakes — especially during spring and summer.
🧁 Both cakes are perfect for holidays, Sunday dinner, family reunions, or anytime you want to impress with an old-school Southern dessert. If you love bundt cake recipes, homemade pound cakes, or anything with lemon, vanilla, or classic buttery flavor, this is the video for you.
💾 Grab my full Poundcake eBook featuring 40+ Southern Bundt Cake Recipes here: [Insert Link Here]
🕒 Timestamps:
00:00 Welcome
Category
🛠️
LifestyleTranscript
00:00In this video, I'm going to show you how to make the ultra delicious 7-Up Mile High Pound Cake.
00:05This pound cake is ultra tall. It is ultra delicious.
00:09It is super moist on the inside, but yet still dense.
00:13This is a super easy cake to make.
00:15Once you know the process, I'm going to teach you the process step by step,
00:18give you some of my favorite tips to make this cake ultra moist,
00:21including ingredients, including doing something at the end of the bake
00:25that's going to help your cake remain moist.
00:27By the end of this video, you should have every tip and trick that you need
00:31to make the moistest pound cake on the planet.
00:33If you're new to my channel, make sure you like and subscribe
00:35and comment any questions that you may have.
00:38Also, if you want more pound cake recipes, check out my Southern Pound Cake eBooks
00:42that will be linked in the description below.
00:44Now, without further ado, let's jump into the video,
00:46and I hope you guys enjoy this recipe.
00:48So here are the ingredients that you're going to need.
00:51First, you're going to need some granulated sugar.
00:53You're going to need a lemon and a lime.
00:55We're going to get the zest from each lemon and lime and also the lemon and lime juice.
01:00You're also going to need four sticks of butter.
01:02These are eight eggs back here.
01:04You're going to get some buttermilk as well.
01:07This is a white lily all-purpose flour.
01:09I do not suggest you use cake flour with this recipe just because we're going to be adding
01:13a lot of liquid.
01:14And, you know, all-purpose flour has a higher protein content,
01:18which means it can absorb that liquid.
01:20That's going to come from the 7-Up soda and the lemon and lime.
01:23But if you guys do use cake flour, I would just adjust my 7-Up just a little bit
01:29so that you won't have gluten streaks in your pound cake.
01:32So you've got white lily all-purpose flour.
01:34This is about a 9% protein content, which means it's going to be super soft,
01:38as well as your eggs, if I haven't already said that.
01:41But these are all the ingredients.
01:42Oh, and the 7-Up as well.
01:43Cannot forget the 7-Up.
01:44I don't know if you guys can see that back there.
01:46But these are all the ingredients that you're going to need.
01:47And so let's go ahead and get started mixing and making this cake.
01:51Before we get started, we're going to go ahead and zest our lime and lemon.
01:55And I'm adjusting it in the sugar.
01:57Be careful not to get any of that white stuff on the lime.
02:02So I'm just kind of zesting this and just kind of making sure I don't get any of that white
02:07puffy
02:07stuff right there.
02:08This is the stuff you do not want.
02:09So I'm just kind of rotating the lemon, not the lemon, but the lime, and doing it as well.
02:16Just trying to make sure I get a good amount in there.
02:19I would say a tablespoon work is fine.
02:21You don't have to go past a tablespoon.
02:24But, of course, the more zest that you add in here, the more flavor the cake is going to be.
02:28So just keep that in mind.
02:31So, you know, I'm starting to get a little bit of the white skill.
02:35Not the white skill, the white skill being revealed.
02:37So I'm just going to, you know, kind of loosen up a little bit on this particular lemon.
02:43So I'm going to take this off and kind of get the rest of that on the back of there.
02:48Put that in there.
02:49And as you will see, if you leave this in here long enough, you're going to see the lemon
02:54and lime oil start to come out of the zest.
02:57And you're going to start to see that sugar will start to kind of dissolve as far as, you
03:04know, the liquid starting to come out of the oils.
03:06And so it will start to dissolve into the sugar.
03:09And you'll wonder, you'll be like, why does my sugar look like it's, you know, somebody
03:14put some water in it.
03:15If you're leaving there long enough, that's going to be all the juice that's coming out
03:18of those zest that you put up the lemon and the lime in here.
03:22So just keep that in mind.
03:23There's nothing to worry about.
03:25You don't need to add more sugar.
03:28But usually it doesn't happen unless you leave it overnight.
03:31So that's something to keep in mind.
03:32But you see me just kind of zesting, trying to get as much lemon zest as I can and not
03:36get that white puffy stuff.
03:38And it's super bitter and you do not want that in your cake.
03:42This could take, you know, a long time or a little time depending on what type of, uh,
03:48well, how soft your lemon is.
03:50As far as the zest is, it's just kind of soft.
03:51So it's taking me quite a bit of time to kind of, you know, get the zest up off here.
03:57So just keep that in mind as well.
04:01So you're going to take some clean hands and you're just going to rub that lemon and lime
04:05just into the sugar and I'm going to place it to the side.
04:09Um, I'm not going to, if I was doing this overnight, you will see more liquid in here.
04:14Um, but, and you'll have a stronger lemon and lime flavor, but I'm not too worried about
04:18that today.
04:18But that is like a pro tip.
04:20Do this the night before.
04:21You will see the sugar kind of dissolve a little bit more, but I'm not worried about
04:25that in this particular cake because I'm just going to put this to the side and
04:28I'm going to go ahead and get the mixing in a second.
04:31So now I'm going to extract the juice.
04:32I got this thing that I got from Walmart.
04:34This is the, uh, lemon and lime juice extractor thingy.
04:37You just kind of massage it on top and the juices fall.
04:40And it also filters out all of that pulp and all of those seeds that we don't want.
04:45I'm rubbing the lemon and the lime to kind of loosen up the juice and I'm going to cut
04:49it and we're going to get to squeezing, uh, this juice about this lemon and this lime.
04:54Also, let me make sure that I've mentioned that, um, if you want the four recipes,
04:58to this cake is in my Southern Pound Cakes 4 ebook.
05:01That link will be in my bio, um, as well as all of my other pound cake ebooks.
05:06I have four in my Southern Pound Cake series.
05:08So if you guys want to pick those up and you want different 7-Up, uh, uh, 7-Up pound
05:14cake
05:14recipes like 7-Up cream cheese or 7-Up sour cream, um, I do have those in my book.
05:21So right now, um, if you don't have one of these, that's okay.
05:24You can use a juicer or something else.
05:26You just want to kind of filter out all those pulps and seeds.
05:29Um, and that's what I'm doing right now.
05:32This is the first lime.
05:34Just, you see all that pulp on the side.
05:35You don't want that in your cake.
05:37So I'm doing the same thing with the other half of the lime and, you know, this is going
05:42to take probably a good three or, you know, a couple of minutes to get all of that juice
05:47out of these lemon and lime.
05:49So you can kind of see me doing this right here and, you know, getting that lemon out
05:54as well.
05:55So, like, if you guys are enjoying this content, make sure you guys like and subscribe and make
06:01sure that you share this with people who want to make pound cakes.
06:03Um, I really, really appreciate all of the support I've got so far.
06:07So thank you guys for that as well.
06:09So, uh, this is about, this is a good amount of juice and, you know, this will go into our
06:14cake.
06:15So let me take this off and you can see the lemon and lime juice along with the 7-Up
06:19and
06:20along with the buttermilk is going to make this cake super fluffy and tender.
06:24So, yeah, I'm excited for this cake.
06:26So I got my all-purpose flour and I'm adding some salt and baking powder to the all-purpose
06:31flour and I'm going to whisk this to get rid of the, uh, clumps in here.
06:35Now, you can sift this, but I just feel like this is just a lot easier for me to just
06:39kind
06:40of whisk this instead of sift.
06:41Um, it's still doing the same thing for me.
06:44Uh, if you guys, you know, want to know why I do this instead of sipping, it exactly does
06:49the same thing.
06:50So now that we got all the ingredients ready, let's start working on our pound cake.
06:54So the first thing I'm doing is spraying down a 14-cup angel food pan and I'm spraying it
07:00down so that I can throw it in the freezer so the spray can adhere to the cake pan.
07:04I have had better luck with my case coming out correctly and not sticking to the pan when
07:08I use this method.
07:09So I'm just telling you guys that's the method that I'm using.
07:12And I also preheated my oven to 325.
07:14So now let's start working on the actual cake part.
07:17I got some lemon and lime sugar in my bowl.
07:19Now, if you're using a stand mixer, this is exactly how you want to set it up.
07:23But if you are using a hand mixer, you want to use a bigger bowl than a wider bowl because
07:27you're going to be mixing for a while longer than how much, than longer than what I'm going
07:31to be mixing with the stand mixer.
07:33But I'm beating the sugar together for around five to seven minutes and you want to mix it
07:37until it becomes white and fluffy like you see here.
07:39Make sure you're scraping down your bowl in between time and make sure that all of your ingredients,
07:44like your butter and your butter and your eggs are room temperature.
07:47If your ingredients are not room temperature, your cake will not come out correct.
07:50So now I'm just adding eggs in one at a time.
07:53And, you know, you definitely want to do this the right way.
07:56And my mixer is on low speed, even though it looked like it's going fast.
07:59It's because I sped up the video a little bit.
08:01But I'm had this on low speed, which is the lowest speed that my mixer can go.
08:05And I'm just adding in the eggs and one at a time, wait until I see the yolk disappear
08:10before adding in the next one.
08:11You do not want to rush through this method because if you mess this up,
08:15your cake can collapse once you take it out.
08:17And that's something that you do not want.
08:19By adding in all of these eggs one at a time, it's going to help our height of the cake
08:23and it's going to help our cake kind of stabilize at that height.
08:26If you notice, a lot of people who bake pound cakes and they put a lot of eggs in there,
08:30sometimes the cake can collapse when it comes out the oven.
08:33So that's why it's important for us to mix this one at a time on low speed.
08:37Because if you do it this way, I promise it's going to come out right.
08:39So after I add in all of those eggs, I'm going to scrape down my bowl
08:43and just make sure everything is incorporated and I don't see any yellow yolk.
08:46This is super important as well because once we go to the next ingredients,
08:50it's going to be hard for us to kind of fix this.
08:52So as you can see, the mix is looking homogenous.
08:55It's not separating, which is good.
08:57That's how you can tell your cake batter is going to be fine.
08:59So now I'm going to mix the buttermilk and the 7-Up together.
09:02And also I'm going to add the lemon and lime juice that you saw was,
09:06you know, juice at the beginning of the video.
09:08And you want to mix this really, really well before adding in your lemon and your vanilla extract.
09:13We're just adding in a tad bit of vanilla extract.
09:15It's going to bring out the lemon flavor.
09:17This is not a vanilla cake.
09:19So what I'm going to do now is alternate my flour mix
09:21with my buttermilk, lemon extract, and lemon and lime juice.
09:25You're going to want to start and end with flour.
09:27And the reason why we started with flour is we want to coat that butter, sugar, and eggs
09:31in something that can hold it before we add any liquid.
09:35If you add the liquid first, it's going to start to separate
09:37and that's going to be a problem when you bake it.
09:39So you see me alternating and I'm adding in a little bit of the flour at the time,
09:43maybe two or three scoops.
09:44And then I'm going in with the 7-Up buttermilk and lemon and lime juice and extract.
09:50I also forgot to mention that my mixer is on low speed.
09:53So this is on low speed as I'm adding these in here.
09:56This whole process should take around five minutes.
09:59You don't want to overmix this as well.
10:01You can stop this and do this manually with a spatula,
10:04but my mixer is pretty good at keeping the low speed
10:08and it's not, you know, it's not going overboard right now.
10:11So once I add in the last of the flour mix,
10:14I'm going to mix for about five more seconds before I turn the mixer off.
10:17And then whatever is not mixed into the actual cake batter,
10:21I'm going to use my spatula to just kind of go around the edges of the bowl
10:25and kind of incorporate that because, you know, you cannot overmix using your spatula,
10:31but you can definitely overmix if you use something mechanical like a stand mixer.
10:35Also, make sure you get all of the batter off of all your tools that you're using.
10:39You don't want none of that to be left over.
10:42You want all of that to go into your pan and make your delicious cake.
10:45So now I'm going to take out my pound cake pan.
10:47You can see the baking spray has completely stuck to the pan.
10:50Again, it's like a cast iron skillet at this point,
10:52which means that, you know, once we start baking this in here,
10:55it's not going to stick, which is what we want.
10:58So now I'm just adding in the pound cake batter evenly as I can.
11:01We're going to tap this around in a minute so it doesn't have to be perfect,
11:05but you kind of see me just rotating the pan around,
11:08adding in some pound cake batter on each side.
11:10Make sure you add all of the pound cake batter in the bowl.
11:13We're not trying to save any of this.
11:14And once we do that, I'm just shaking it around to make sure it's even.
11:17And I'm tapping it to get rid of the air bubbles.
11:20So I spent around like one or two minutes doing this.
11:22I kind of sped it up a little bit, but you definitely want to do this
11:24because, like I said, we want this cake to be tall,
11:27but it's still a pound cake.
11:28It's got to be dense, but it still has to be light and fluffy.
11:30So I baked this cake for an hour and 25 minutes on 325,
11:35and the toothpick came out clean, and I shaked it on both sides.
11:38You want to make sure you do that.
11:39You're going to let it cool for at least 10 to 15 minutes before you try to remove it.
11:43But as you can see, this came out clean,
11:44and I'm just going to let this cool right here on the countertop.
11:47So that we can ice our cake.
11:49So here's a pro tip.
11:50I wrapped my cake in some rain wrap,
11:52and I put it in the refrigerator overnight while we're still warm.
11:55This is called sweating the cake out.
11:56This is going to ensure that your cake remains moist.
11:59But now it's time to make the actual glaze that goes on here.
12:02Mine is simple.
12:02Just powdered sugar and some 7-Up.
12:05It's really, really that simple.
12:06I didn't add any butter or milk or any of that.
12:08But if you want to, you can.
12:10I do have a couple of lemon glazes in my pound cake e-books
12:13that you guys can, you know, kind of use and add the 7-Up to
12:16and kind of make your own 7-Up glaze.
12:18But I'm just going to whisk it up until it becomes a pourable consistency.
12:21And as you can see right here, I'm really, really good with that.
12:24So I unwrapped my cake, and I just poured the glaze on there.
12:27Now, if you have abundant,
12:29you're going to have to do a lot more maneuvering with your glaze.
12:32But me, you just see, I'm just trying to get an even coverage
12:34over all the cake and then kind of letting it kind of free will drip down,
12:39you know, on the sides of the cake as well.
12:41When I stopped the video, I actually got the back of the cake
12:44because I really didn't get that part while I was filming.
12:46But once you glaze your cake,
12:47you're going to want to let it set for at least 10 to 20 minutes
12:50to kind of let it harden.
12:51And then you're ready to cut into your cake.
12:53This 7-Up mile high pound cake was super moist, tender, and delicious.
12:58You cannot tell that I didn't use cake flour with this.
13:01But there you have it.
13:02That's how you make the cake.
13:03Make sure you like and subscribe for more videos.
13:05What's up, guys?
13:06In this video, I'm going to teach you how to make this lemon sour cream pound cake
13:09completely from scratch.
13:10This is homemade, as you guys can see.
13:13I am confident if you watch this video until the end,
13:15you'll be able to make a lemon sour cream pound cake on your own.
13:18It doesn't matter if you're good at baking or not.
13:20I'm going to break it down in simple instructions
13:22that you should be able to follow.
13:24So if you enjoyed this video,
13:25make sure you guys like and subscribe.
13:27And also, if you want more pound cake recipes
13:30like the one you're getting ready to see here,
13:32my pound cake ebook will be in my bio.
13:34And you can go ahead and check that out.
13:35Without further ado, let's jump into the video.
13:37Okay, let's go ahead and get started.
13:39So the first thing you want to do is make sure
13:41that your eggs are room temperature,
13:43your butter is room temperature,
13:45your sour cream is room temperature.
13:47And when I mean room temperature,
13:48that means you feel no type of cold
13:50on any of those eggs, butter, or sour cream.
13:53If you're not sure, let it stay out for a minimum of three hours.
13:57My lemon pudding mix, and I'm going to put that to the side.
14:00And now we're going to work on our sugar.
14:01This is three cups of sugar, and I'm zesting in one lemon.
14:04I'm going to make sure I get all of the lemon.
14:06You don't want any of that white puffy stuff.
14:08Just take your time at this point,
14:09because the more lemon zest you have in here,
14:11the more lemon flavor will be in your final pound cake.
14:14So just make sure you take your time with this part.
14:16And as you can see, I'm trying to get everything
14:18all around the lemon.
14:19And then I'm taking the lemon,
14:21and then I'm squeezing the juice as much juice as I can.
14:23This lemon had no seeds in it,
14:25but if yours have seeds in it, you might want to kind of pick those out
14:28or kind of put one hand under the lemon.
14:30And we're going to need half of the juice of one lemon for the pound cake.
14:32And then the rest is going to be for our frosting
14:35that we're going to put on top of the cake or glaze.
14:37Okay, so now we're going to sift our flour.
14:39This is three cups of white lily all-purpose flour.
14:42Now, you can use cake flour,
14:44but I prefer using white lily all-purpose flour
14:46because of the crust that you're going to see at the end.
14:48But you can use cake flour.
14:50It's just depending on what type of texture you want.
14:53This cake is going to be plenty of salt.
14:55It don't need to be extra, extra salt from cake flour.
14:58But of course, you can use what you have.
15:00Once you have fully sifted your flour,
15:02then we're going to place this to the side
15:03and then add in half of our pudding mix.
15:05We're also going to add in a half teaspoon of salt
15:08and a half teaspoon of baking powder.
15:10Make sure you mix this well throughout the flour.
15:13This is going to make sure that your cake is properly salted well
15:16because salt does make a difference in baking
15:18and that your baking powder is going to be effective
15:21in this particular cake.
15:23So just make sure it's sifted properly
15:25and it's mixed together well.
15:26All right, last but not least, before we get to mixing,
15:29we're going to add in some lemon juice to our sour cream.
15:31And we're going to give that a full little mix.
15:33You want to be careful so that you don't spill any of the juice
15:36of sour cream juice on a counter like I did.
15:39Just mix it really well until it's combined.
15:42And doing this is, one, going to make sure
15:43that you don't forget to add the lemon juice
15:45in the cake at the end when we're doing the flour and stuff.
15:49But adding the lemon juice to the sour cream
15:51helps it emulsify better,
15:52which is going to be better for your cake.
15:53All right, now that we got through all of those pre-stuffs,
15:56let's get to mixing.
15:57So now I have three sticks of butter
15:58and this is room temperature butter.
16:00If you want to make sure that your butter is room temperature,
16:03put your finger in there.
16:04And if it makes the indent, it is room temperature.
16:06Like I said, you don't want your butter to be sweating.
16:09You don't want your eggs to be sweating
16:10because that means it is still cold.
16:12And cold eggs will mess up your cake
16:14and your cake is probably more likely to fall
16:16if your eggs are cold.
16:17So just make sure they're room temperature.
16:19But I'm adding my eggs to a bowl.
16:21Now this is about six eggs going into this cake.
16:24I know some old pound cakes can go up to 10 eggs
16:26and I know new modern pound cakes these days do around five.
16:29But now we're going to beat our lemon sugar
16:31and our butter together till it's white and fluffy.
16:34This is going to take around seven minutes in your mixer.
16:37Now if you're using a hand mixer,
16:38it might move a little bit faster
16:39because you're able to move your hands around.
16:41Now I'm using my mixer with the paddle attachment
16:44and the side sweeper.
16:45So I don't have to stop and scrape down my bowl.
16:47But if you don't have that,
16:48you will have to stop and scrape down your bowl.
16:50So make sure you guys do that
16:52to make sure everything is incorporated.
16:53And while my butter and sugar is beating together,
16:55I'm going to get my homemade lemon extract
16:57and I'm going to add a little bit to my egg
16:59so I don't forget to add it during the flour mixture.
17:02So I'm going to turn my mixer down to low
17:04and I'm adding in my eggs one at a time.
17:06I'm waiting till the egg fully incorporates
17:08into the butter and sugar before adding the next egg.
17:10You don't want to see any type of yellow yolk
17:14before adding in your next egg.
17:15You also don't want to overbeat this
17:17because if you overbeat this,
17:19this could make your cake fall.
17:20Mixing your eggs on anything higher than low speed
17:23on your mixer will add air to your yolks
17:26and it will make your cake kind of rise up
17:28and then it'll fall once your cake cools.
17:30This can cause your cake to sink
17:32and if it doesn't sink, it will have gluey streaks.
17:35So that's why it's important for you guys
17:36to mix this on low speed
17:37so that it doesn't happen to your cake.
17:39Definitely follow these instructions.
17:41I've had a lot of emails and a lot of calls
17:43from people who have done this
17:45and the number one thing that they've done
17:47was mix the eggs on a higher speed than low.
17:50So you see me almost done with adding in my eggs
17:52one at a time.
17:53I'm making sure that I see no yolk
17:55before I add in the next one.
17:56That's how I can know that it's fully incorporated.
17:58And again, I do have the side sweep
18:00on my paddle attachment on this mixer
18:02so I don't have to scrape down my bowl.
18:04But if you are mixing this by hand
18:06or if you're mixing this with a mixer
18:08without the side sweeper,
18:09definitely get a spatula and kind of side sweep
18:12and make sure everything is well combined.
18:14You can see I'm still doing it
18:15even though I have the side sweeper.
18:16So once I scrape down my bowl,
18:18I'm giving it another about five to 10 seconds
18:20on low speed before I'm ready to move on
18:23to my next ingredients.
18:24Now here comes the important part.
18:26What we're going to do is add in our flour mixture first.
18:29So that's the flour, the pudding mix,
18:31the salt, the baking powder.
18:32You want to make sure that you start
18:33and end with your flour mixture.
18:34This is non-negotiable.
18:36If you do not want any gluten streaks,
18:38definitely do this.
18:39This is the only way that I know to avoid that.
18:41Other than the tips that I gave you earlier in this video,
18:43this is one of the most important steps.
18:45So you can see me alternating.
18:46Now I'm adding in the sour cream
18:48and lemon juice mixture that I mixed together
18:49at the beginning of the video.
18:50And I have my mixer on low speed
18:52and I'm only mixing for about five seconds
18:55before alternating to the next ingredient.
18:57This is super important.
18:58You don't want to overwork your batter
19:00because your pound can be tough.
19:01Just think light and fluffy and you'll be fine.
19:04So you see me constantly alternating
19:06between the flour and the sour cream.
19:08And like I said, I'm only mixing for at least five seconds.
19:11And sometimes it's a little bit lesser than that.
19:13But as you can see, now I'm alternating with the sour cream.
19:15And like I said, you want to begin and end with flour.
19:18This is going to be super easy for you guys to do at this point.
19:21And just like with the eggs,
19:22you don't want to go higher than low speed
19:24because it will mess up your cake.
19:26Now you can see me transferring to a spoon
19:28instead of just pouring it in there.
19:29It gives me a lot more leverage
19:31and it helps me keep the size of my bowl clean.
19:33And we're going to continue to alternate back and forth,
19:36back and forth till we end with flour.
19:39This is going to be a pretty lengthy process
19:42because you can't go higher than low speed.
19:45And for me, I stopped in the middle of this part
19:48to kind of finish mixing the flour,
19:51the rest of the flour mixer on my own.
19:52Just to protect myself from gluten streaks.
19:54I know gluten streaks are not the end of the world.
19:56You probably can still taste the cake
19:58and the cake will still taste good.
20:00But for me, I wanted to stop a little early.
20:02So before I added in my last scoop of flour mixer,
20:05I stopped, kind of scraped down my paddle attachment
20:08to get all that cake batter off of there.
20:10And I want to finish this by hand.
20:12That's just my personal preference,
20:13but I have never gone wrong with doing it this way.
20:17And doing it this way ensures
20:18that I do not over mix my batter.
20:20There's no way you can replace
20:22the mechanical force with your hands.
20:25So just mixing this in with a spatula
20:26is not going to hurt any.
20:27It's actually going to help you make sure
20:29everything is kind of well combined.
20:31And sometimes the butter and the sugar
20:33in the eggs can get stuck at the bottom,
20:35which is the main reason you want to do this by hand
20:37to end this off,
20:38because you can kind of tilt your bowl
20:41and then make sure everything is mixed in well combined,
20:43as you can see me doing right here.
20:45Now, don't worry if it looks a little clumpy
20:49or it looks a little, you know, not mixed in well together,
20:52because when it hits the oven, it's going to be fine.
20:54It's going to combine just as fine.
20:56So you can see me tilting the bowl
20:57and just making sure everything at the bottom is in there.
21:00You are going to get a little bit on your fingers,
21:02but that's okay.
21:03You can just wipe that off.
21:04And this is just going to ensure
21:06that everything is combined.
21:07Now, the way that you can tell
21:08if you have a good pound cake batter
21:09is by using your spatula.
21:11And if you can kind of move it freely
21:13through your cake batter,
21:14then that means it is whipped to perfection.
21:16That means it has a lot of air,
21:17but it should also feel heavy and dense.
21:20That's what a pound cake is.
21:21It's heavy and dense,
21:22but it still has a light, fluffy cake texture.
21:25So if your pound cake batter is doing that,
21:27then you're already on a good track.
21:28So now I'm going to get
21:29my Nordic Wear Anniversary Bunded Cake Pan.
21:32Now, you can use a tube pan if you would like,
21:34but I've baked literally hundreds of pound cakes
21:36in this pan and it has never done me wrong.
21:38And I'm using Pam's Baking Spray.
21:40I know a lot of people use Baker's Joy.
21:42Baker's Joy has always made my cake stick for some reason,
21:45and I have not had that problem with Pam's Baking Spray.
21:47So here's an optional tip to make sure
21:49that your cake comes out the pan
21:50and it doesn't get stuck.
21:52You can throw in your bunded pan
21:54after it's been greased into the freezer
21:55for about 30 minutes.
21:57And what that's going to do is seal in that coating
21:59and freeze it to the pan.
22:00So when you pour your pound cake mixture in there,
22:03it won't mix in with your cake batter,
22:04which can help you prevent it from sticking.
22:06So we're going to bake this cake on 325
22:08for an hour and 30 minutes.
22:11Do not check your cake.
22:12Do not open the oven when this is baked.
22:14Trust that you did a good job.
22:16If you open up your oven,
22:17it's going to create temperature swings,
22:18which can make your cake fall.
22:20Just trust me, if you follow these instructions,
22:21like I'm telling you, you will be fine.
22:23So once you take your cake out the oven,
22:25you want to let it cool for 10 minutes
22:26and it should pop out just like that.
22:28You can see it has absolutely no stickage.
22:31And now it's time to make our lemon glaze.
22:33It's going to go on top of this lemon sour cream pound cake.
22:36So the first thing you want to do
22:37to prepare your lemon glaze is juice some lemons.
22:39You want to have a little tart taste to your glaze.
22:41It's going to mix in well with the cake.
22:43So I think I used around two or three lemons
22:45or about one third cups of lemon juice.
22:48Then I'm going to go in
22:49with about one fourth cups of heavy whipping cream.
22:51Now you can replace the whipping cream
22:52with milk if you want to.
22:54Now I'm going to sift in some powdered sugar.
22:56This is one cup of powdered sugar.
22:58Now, if you wash your glaze a little bit thicker,
23:00you want to add in more powdered sugar.
23:02If you want your glaze to be thinner,
23:04you want to add less powdered sugar.
23:06So as you can see,
23:06after adding in the powdered sugar,
23:07they're still a little looser than I would like.
23:09So I added some powdered sugar
23:11until I came to this consistency
23:12where it was pourable,
23:13but still a little thick.
23:15Gets you a whisk and make sure it's well combined.
23:16And if you still see little specks,
23:18kind of add it to the microwave
23:20for about 30 seconds
23:21and then come back and then glaze your cake.
23:23But you don't want to have any of those lumps in there,
23:26which is why we sift the powdered sugar.
23:27So once I'm happy with the consistency of the glaze,
23:30I'm going to pour it on my cake.
23:31There's no right or wrong way to do this.
23:33You just want to pour it around your cake.
23:35Make sure you have some paper towels handy
23:37because it can drip off to the side.
23:39But I'm going to start with one coat
23:40and then I'm going to come back
23:41and re-glaze my cake again with the second coat
23:44just to kind of make sure
23:46that it's glazed up to perfection.
23:48All of this is optional.
23:49Add as much or as less glaze
23:51as you want on your pound cake.
23:53And after that,
23:53let it sit for about 10 minutes
23:55and now you've completely made
23:57your lemon sour cream pound cake.
23:59Now you have a pound cake
24:00that you can share with your family and friends
24:02and they will love it.
24:03It is moist.
24:04It is tender.
24:05It is tangy.
24:06It is lemony.
24:07This lemon sour cream pound cake
24:09will definitely get you a lot of compliments
24:10if you baked it
24:11and it'll be a family favorite from now on.
24:14If you enjoyed this video,
24:15give me a like and subscribe.
24:16And also my pound cake e-books
24:18will be in my description.
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