- 3 days ago
Welcome to the Ultimate Southern Poundcake Compilation! In this 52-minute video, I’m walking you through 5 of my most-loved poundcake recipes —
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!
All rich, buttery, and made the old-school way. These moist, flavorful Bundt cakes are perfect for Sunday dinner, holidays like Thanksgiving or Christmas, or just when you need a dependable cake that never fails.
This is more than just a baking video — it’s a full guide to making showstopping poundcakes from scratch. From zesty Lemon Cream Cheese Poundcake to my iconic Mile High 7Up Cake, every recipe is packed with texture, taste, and easy-to-follow instructions. Most use simple pantry staples like butter, sugar, eggs, buttermilk, and flour — but the results are bakery-level.
👇 Timestamps – Jump to Your Favorite Recipe:
00:00 Welcome & Overview
00:35 Sour Cream Poundcake
09:40 Lemon Cream Cheese Poundcake
19:40 Easy Southern Poundcake (Two-Step)
29:45 Vanilla Buttermilk Poundcake
39:10 7Up Mile High Poundcake
49:00 Glaze Tips + eBook Info
🍋 Lemon Cream Cheese Poundcake
Cake Ingredients:
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!
All rich, buttery, and made the old-school way. These moist, flavorful Bundt cakes are perfect for Sunday dinner, holidays like Thanksgiving or Christmas, or just when you need a dependable cake that never fails.
This is more than just a baking video — it’s a full guide to making showstopping poundcakes from scratch. From zesty Lemon Cream Cheese Poundcake to my iconic Mile High 7Up Cake, every recipe is packed with texture, taste, and easy-to-follow instructions. Most use simple pantry staples like butter, sugar, eggs, buttermilk, and flour — but the results are bakery-level.
👇 Timestamps – Jump to Your Favorite Recipe:
00:00 Welcome & Overview
00:35 Sour Cream Poundcake
09:40 Lemon Cream Cheese Poundcake
19:40 Easy Southern Poundcake (Two-Step)
29:45 Vanilla Buttermilk Poundcake
39:10 7Up Mile High Poundcake
49:00 Glaze Tips + eBook Info
🍋 Lemon Cream Cheese Poundcake
Cake Ingredients:
Category
🛠️
LifestyleTranscript
00:00if you want to learn how to make the best southern pound cakes here on the right video
00:03my name is joffrey ward i'm the self-proclaimed pound cake king in this video i'm going to show
00:07you seven of my famous pound cake recipes and they will be step by step in the description
00:12below you will have time steps of each one whether you want to learn about the lemon cream cheese
00:16pound cake the sour cream pound cake the seven up mile high pound cake this complimation will
00:22have all of those cakes in there i'll also leave some of the recipes below in the description below
00:27so you can kind of follow along and learn each and every pound cake and how you can make them
00:32for
00:32yourself as always make sure you like and subscribe to my channel and share this with people who love
00:37making pound cakes if you want more recipes in this click the link in my bio where you can get
00:41my pound
00:41cake ebook series and it has over 40 plus recipes in it let's get into the video sour cream pound
00:46cake
00:47on the internet this is super easy to make it doesn't take a lot of ingredients and it takes
00:51you back to a time when you was growing up and your grandma your great auntie made one you don't
00:55need
00:55no glaze for this one this is super easy to make so the first thing we're going to do is
00:59cream together
00:59our butter and sugar and a bowl of a stand make sure i got three cups of sugar going down
01:03granulated
01:03sugar and then i got three sticks of salted butter salted butter is all that i had you can use
01:08salted or
01:09unsalted butter it's not going to affect the taste but it will affect the sodium level so if you're
01:13watching your sodium you might want to use unsalted butter but salted butter is all that i had so i'm
01:18creaming this together and this is going to take about five to seven minutes a lot of people do not
01:22properly cream that butter and sugar when it comes to that pound cake and this is what helps your cake
01:26get tall and fluffy and tender so you definitely don't want to skip on this step so as you can
01:32see
01:32as i'm creaming the butter and sugar it's starting to come together and then i'm increasing the speed
01:36a little bit and as i'm increasing the speed you can see it's starting to stick to the size of
01:40the bowl
01:40that's how you know that you've properly creamed together your butter and sugar and you can see it's
01:45doubled in volume i'm going to show you the color at first it was a yellow tint now it is
01:49you know
01:50white and fluffy once you get to this stage you want to scrape down your bowl just to make sure
01:54everything from the bottom of the bowl as far as butter is getting well incorporated so just take
02:00like a minute or two to make sure you're scraping down your bowl getting this stuff on a spatula
02:04just making sure everything is well combined so i'm mixing a little bit more i think i only mix for
02:09maybe one to two minutes it is super important that you do not over cream but you don't want to
02:15under cream either the next thing you're going to do is crack in all of your eggs now these are
02:19a lot of
02:19eggs but you this is needed it helps you with the height of the cake and um yeah so you're
02:24definitely
02:25going to need all these eggs these are large eggs um this is about six eggs going in remember the
02:30full recipe will be in the description below so just don't try to go by the video read the
02:35description as well also if you're looking for more sour cream pound cakes like this my pound cake
02:39ebook is in my bio where you can go over and get all of my recipes from start to finish
02:45including 20 of my custom made pound cakes that i used to sell online before i started doing videos
02:51but back to the video i got my mixer on low speed and i'm slowly adding in my eggs one
02:57at a time
02:57you do not want to go past low speed when adding in your eggs because if you whip air into
03:02your egg whites
03:03it can make your cake collapse so just keep that in mind so what i'm looking for before adding in
03:08the
03:08next eggs is the previous egg yolk needs to be completely combined into the butter and sugar mixer before
03:14adding in the next egg you really want to be super careful when you're adding in your eggs because
03:18if you under mix them it could be a problem but if you over mix it it is going to
03:23be a problem so
03:23just kind of keep that happy medium like five seconds before each before adding the next egg but
03:29once all of your eggs are in your batter you're going to take your spatula and you're going to go
03:33around your bowl you want to go under your pound cake batter to make sure every egg yolk or
03:37all of that is mixed in completely now you're going to add your sifted white lily all-purpose flour salt
03:43and
03:43baking powder now i did forget to add in my salt and baking powder but that's a half teaspoon of
03:49each going in and i'm mixing that in there but yeah so don't forget that but you're going to add
03:53that in
03:53you know kind of a spoonful at a time this is three cups of white lily all-purpose flour and
03:59i have my
03:59mixer on low speed and i'm slowly adding it in um do not go past low speed because you if
04:05you go past
04:05high i mean low speed excuse me you will start to develop gluten and gluten is what makes cakes
04:11taste britty and you don't want that so now i'm you know just continuously mixing it in so i get
04:17all of that all-purpose flour salt and baking powder in there there is no rush on this and you
04:21want to make sure you do this uh part right so don't you know just just kind of take your
04:26time with
04:26it but once i got all of that all-purpose flour in there what i'm going to do next is
04:31add in my sour
04:32cream and vanilla asterix i added some vanilla asterix into my sour cream so i wouldn't forget it
04:37and this is a full cup so eight ounces of sour cream you just get the small thing of sour
04:42cream
04:43and it'll be eight ounces you're going to mix it into your cake but you're not going to mix longer
04:47than 10 seconds like i said we don't want to develop gluten because it still is a cake and not
04:52bread
04:53so once it's fully combined i want to give my cake batter one little you know scrape down just to
04:58make
04:59sure everything is combined really really take your time you're not going to over mix it with you know
05:03going by hand but if you was to use you know your stand mixer yeah because the stand mixer is
05:08mechanical and you are human so just by you folding it in and making sure everything is well combined
05:13it's not over mixing it okay so you're going to take it off and then i have my um cake
05:18goop in my
05:19pound cake pan i threw it in the freezer for about 10 minutes and this is to help the uh
05:24cake goop stick
05:26to the pan so this is cake goop is basically your cake release um it helps your cake not to
05:31stick
05:32and i've been using this on the last past four or five cakes and it's been working great but if
05:36you don't have that you can use some pam or baker's joy i do not know why people love baker's
05:41joy
05:42i'll before i started using pam baker's joys used to uh make my cake stick all the time so i'm
05:47not a
05:48baker's joy fan but if you if you swear by it what you want to do is spray down your
05:52pan and put it in
05:53the freezer for like 10 minutes to let it stick to the fan but yeah come in if you've had
05:56great success
05:57with baker's joy i just never had success with it so you want to take your cake pan and you
06:01want to tap it around make sure you get all the air bubbles out spin around two to three minutes
06:06doing this bake this on 325 every oven is different mine took about an hour and 25 minutes i let
06:12my cake
06:13cool for about five to ten minutes and yeah as you can see that cake goop did its job you
06:18know it did
06:18not stick at all and it looked really good add a glaze if you want you really don't need no
06:23glaze
06:23it's sweet enough but if you want more pound cake recipes check out my pound cake ebook and make
06:27you like and subscribe lemon cream cheese mile high pound cake this is an ultra cake that is super
06:34delicious it has a nice lemon glaze it's super moist and fluffy on the inside that glaze is to die
06:40for as
06:40you can see me tasting the piece as i'm cutting the cake i'm not gonna waste your time let's jump
06:44into the
06:44video you're gonna need some softened cream cheese a lemon some butter you're also gonna need some eggs
06:50you're gonna need some flour sugar in this video i'm using white lily all-purpose flour i got some cake
06:55goop this
06:55would be my first time using it for my pan some lemon and vanilla asterix some salt let me pause
07:01for a second and show you the salt that i'm using i got it from kroger i'm also using some
07:04baking powder
07:05from kroger so i just want to show that just in case you know you guys are looking for the
07:08same
07:08thing on a cheap budget so before we start making the cake i'm going to preheat my oven to 325
07:13and i'm
07:13going to coat the pan that i'm using in some cake goop this is a homemade cake release i usually
07:18use
07:18pan but i ran out so we're going to see how this turns out with this cake i also threw
07:22my cake pan in the
07:23freezer to let that cake release adhere to the pan but that is optional if you guys want to do
07:27that so
07:28now i'm just measuring out my flour my salt my baking powder i'm going to sift this together
07:33and you see me weighing my ingredients instead of doing individual cups and doing it one at a
07:37time i want to say it's because i'm a pro baker at this point but it's really i don't want
07:41to mess
07:41up a lot of dishes i also weighed out my sugar and added some lemon zest to that sugar i
07:45don't know
07:46where that clip went but now you see me cracking in my eggs this is eight eggs these are room
07:51temperature
07:51by the way if your eggs are sweating or not room temperature it should be completely room
07:56temperature with no type of condensation or anything on the eggs at all i also would like
08:00to mention that my southern pound case ebook series is on sale right now in those books there are over
08:0550 plus pound cake recipes that you guys can choose from and it's also a way to support the channel
08:10the
08:10link to it will be in the description i meant to say this in the last video but do not
08:13put your
08:13vanilla asterisk or your lemon asterisk in your eggs if you do that your eggs will begin to
08:18scramble i don't know why it does that but that's just a heads up and so i'm gonna juice
08:22one lemon i'm gonna cut it in half and i'm gonna use this juicer that gets rid of all the
08:25seeds and
08:26the pulp and all the extra stuff that you don't want in your lemon juice altogether this is about
08:30one to two tablespoons of lemon juice now you can use some lemon juice that's already squeezed out i
08:36just don't because it kind of tastes different than just natural lemon but if that's all you have
08:40i understand just be careful i probably would do just one teaspoon so yeah that's about one
08:45the two tablespoons of lemon juice so we're going to put that to the side we're going to cover that
08:50up
08:50and now we're going to get started making the cake in a bowl of a stand mixer i'm going to
08:54add in my
08:55lemon sugar this is three and a half cups that's going in then i'm going to add in four sticks
08:59of
09:00room temperature butter please make sure that your butter is room temperature oil will not whip up well
09:04i'm going to add the paddle attachment and we're going to beat this for a good five minutes now usually
09:10i will add in my cream cheese butter and sugar together but the last time i did it it kind
09:14of
09:14mix really crazy so now i'm just doing it separately so the butter and sugar goes in first
09:18and then after about maybe three to four minutes i'm going to add in nine ounces of that cream cheese
09:24make sure that you're stopping your mixer and scraping down your bowl because i have the scraper
09:29on my paddle attachment i really don't have to do that much when it comes to scraping down the bowl
09:33but
09:33make sure if you're just doing a regular beater attached to your kitchen aid make sure that you stop
09:38and scrape down your bowl nine ounces of regular cream cheese is going in and then i'm going to mix
09:42that for an additional maybe three to four minutes we're going we're looking for this to be white and
09:47fluffy and double in value when i stop the mixer you'll kind of see what i'm talking about i tried
09:52to get a close-up as much as i could on my mixer but yeah it's going to look like
09:56kind of a cream
09:57cheese buttercream frosting doing this process in the beginning is making your pound cake a lot more
10:03fluffy and it's building up that air that's going to make your pound cake tall so i'm going to close
10:07it
10:08down again after scraping it and just give it a little bit more of a mix through i just want
10:12to
10:12make sure everything is well combined and you see me kind of turning it up to kind of make sure
10:16everything is creamed together properly so now i'm going to turn my mixer to low speed and then i'm
10:21going to add in my eggs one at a time you do not want to rush this part and you
10:25also do not want to
10:26mix this for very long part of the reason why people case collapse majority of the time is because
10:31they over mix their eggs and what people don't know is the uh the actual egg whites can whip up
10:37and add more air to your cake and what happens is when you bake it is going to inflate which
10:43means
10:43get taller but when you take it out and let it cool it deflates and it has gluten streets in
10:48it
10:48or if you whip too much air in it it can collapse completely so that's why i have this mixer
10:52on low
10:53speed and i'm slowly adding in the eggs one at a time i'm waiting until i see like 80 to
10:5890 of the
10:59egg yolk disappear before adding in the next egg this is the most important part of the pound
11:03cake recipe because this has a lot of eggs in it so this can be easier for you to over
11:08mix so make
11:09sure that you're doing that exactly like you see it here one at a time make sure it's fully combined
11:14so once all of my eggs are mixed in i'm going to slowly add in my sifted flour mixer which
11:18is the
11:18flour bacon powder and salt i only sifted it one time but sift it how many times you like i
11:24should
11:24also mention this is also on low speed as well so you don't want to go past
11:28low speed so that reserve lemon juice that i had i'm going to add some of that in there
11:33and i'm going to alternate between the flour and the lemon juice remember that you always want to
11:38start and end with flour on every single pound cake this is four cups of all-purpose flour going
11:44in and like i said i will leave the recipe below but you have your salt your baking powder in
11:49there
11:49at a half a teaspoon and like i said we're just alternating between the flour and the lemon juice make
11:54sure you're starting in with flour this might seem like it's taking a long time to do but you do
11:58not
11:59want to add more speed to your mixer because if you add too much speed to it it can taste
12:04like red and
12:05add gluten streaks and that's not what we want in a cake so once i add all the flour and
12:09the lemon
12:09juice in i'm just going to give it a final mix you kind of want to tilt your pan not
12:13to tilt your pan
12:13but tilt your bowl a little bit so make sure that you're getting the stuff at the bottom to make
12:18sure
12:18that when you go to pour this that everything is well combined and it's not separating so just kind
12:23of tilt it you know move your spatula around and this is the texture that you're looking for it's
12:28thick it's dense but it's also silky smooth i took my pound cake pan out the freezer and as you
12:33can see
12:33that coating has completely frozen onto the pan so i'm just going to start pouring my pound cake uh
12:38batter into my pound cake pan trying to tilt and get as much of it in there as possible you
12:43do not
12:43want to save any pound cake mix and as you can see it completely fills up the pan i think
12:48i have
12:48maybe an inch of space left but like i said this is a very tall cake and it's also a
12:54very good cake
12:54as well so you know you can feed a lot of people i'm spreading it around with my spoon and
12:59then i'm
12:59just going to kind of tap it to get rid of those air bubbles and kind of turn it around
13:03and tap it
13:03some more i want to say in total i gave this around 15 to 20 taps so you want to
13:08do that just
13:09to get rid of all those air bubbles it's going in 325 degree oven for an hour and 25 minutes
13:13exactly
13:14now every oven is different your bake time is going to depend on your oven but once a toothpick comes
13:19out clean with nothing on it your cake is completely done so i'm just checking all sides of the cake
13:25and as you can see this cake looks beautiful now i was kind of nervous at this point because i
13:30hadn't used the cake goop before this is my first time using it so i was kind of nervous
13:34if it would actually slide out or it would stick but i put my cake board on top of the
13:38cake i let it kind
13:39of cool for at least five to ten minutes and as you can see i was pleasantly surprised that it
13:44did
13:44not stick at all and it came out great look at it you know no stickish those little white spots
13:50are
13:50kind of like flour that was in the cake goop mixture but other than that i'm very very happy
13:56with this it came out clean this is my first time using cake goop so now i'm going to be
14:00using cake goop
14:00from now on because i do have a full jar of it so i'm very very happy with this now
14:05while the cake
14:05is warm i'm going to saran wrap it and put it in the refrigerator and this is a process called
14:09sweating the cake out it just helps make the cake a lot more moist and so in about 30 minutes
14:13to an
14:13hour i'm going to take it back and i'm going to make my glaze so i got another lemon and
14:17i'm just
14:17juicing that lemon in the same way we juiced the lemon in the beginning of the video just make
14:21sure i'm removing all the pulp and the seeds and this is another one to two tablespoons of lemon
14:27juice out of both of those lemons and i'm going to add this to two cups of domino's powdered sugar
14:32then i'm going to add one to two tablespoons of warm milk now this is warm whole milk and you
14:37want
14:37to adjust the consistency to like how you like it as far as your glaze goes if you like it
14:42slightly
14:42thinner add some more milk if you like it thicker add less milk but however you like your glaze
14:47definitely do it like that i like mine somewhere in between so you can see it's pourable but it's
14:51still thick and it's when it cools it's going to look very very nice now i'm just going to glaze
14:55my whole cake and then let it drip to the side any essence at the bottom of this uh cake
15:00like
15:00all the essence you see dropping from the cake i'm going to take a spoon and kind of you know
15:05add it
15:05back to the top of the cake to give us a little bit more of that drip effect so i'm
15:09adding it along
15:10the sides now if you bake your cake in a bunded pan you're not going to need the amount of
15:14glaze
15:14that i need um being that this is a circular pound cake pan i needed a lot more glaze than
15:19if i was using
15:20an abundant cake pan but yeah you're going to let your pound cake glaze kind of set up for around
15:25five to ten minutes and then you're going to cut into it and you can enjoy it if you enjoy
15:30watching
15:30this video give it a like and make sure you subscribe also like i said my pound cake southern
15:34pancakes one through four ebooks are available in my bio this looks and tastes like a traditional
15:39pound cake but it's made in five minutes and it's made with putting all the ingredients in the bowl
15:44at one time this pancake is ready in under five minutes and i'm gonna show you how to make it
15:48in
15:49this video so here is what you will need in order to make this you're gonna need some sugar it
15:53doesn't
15:53matter what type of sugar you have you're gonna need some white lily all-purpose flour or cake flour i'm
15:58using cake flour in this recipe you cannot use any other flour or any other all-purpose flour
16:02because it's not going to be soft enough you're also going to need nine ounces of room temperature
16:06cream cheese six eggs room temperature and four sticks of butter room temperature room temperature
16:12means that it has been out for two hours and the eggs are not sweating for the flavorings i'm using
16:17some vanilla extract and lemon extract but whatever flavoring you like in your cake you can add it to
16:21there you will also need a stand mixer it doesn't have to be a kitchen aid it can be any
16:25type of
16:26stand mixer as long as your bowl is four to five quarts now we're ready to start mixing i got
16:30some
16:30cake flour at the bottom i'm adding in some bacon powder about one half teaspoon of bacon powder and
16:35i'm going to add a little bit of sauce to this as well you want to mix this thoroughly i'm
16:39not sifting
16:40it um but you can if you want to for me i don't think it's necessary for this recipe but
16:45i got some
16:45pink himalayan salt going in and i'm going to whisk that together as well now i'm using cake flour in
16:51this
16:51recipe because we don't have enough time to cream the butter and the sugar to make it light and fluffy
16:56normally i would use all-purpose flour white lily all-purpose flour to be exact but since this is a
17:01quick recipe we're going to use cake flour next you're going to add the sugar on top of that and
17:06you're going to make sure the flour is covered this is very important when it comes to this method
17:09because we're going to be reverse creaming next you're going to layer your butter on top of that
17:13and like i said we're mixing everything in one bowl so you're not going to have to mix everything
17:18separately so if you're a person who does not know how to make a pound cake or you know have
17:23made
17:23pound cakes but it came out wrong you can definitely do this so i'm just layering the
17:27butter on top of the sugar and i'm gonna kind of censor it into the middle of the bowl so
17:32it can mix
17:33evenly at one time now on top of the butter we're going to add in our room temperature cream cheese
17:38and make sure everything is room temperature this is super super important or this method will not work
17:43like i said at the beginning of the video if your eggs are sweating they're not room
17:46temperature they should be room temperature and you should not feel any type of cold on the egg
17:51now i'm cracking each egg in a bowl because we're going to beat this together we don't have the time
17:56to mix each egg into the butter and the sugar if we were doing a regular pound cake so me
18:01mixing it
18:01all together and beating it all together make sure that it's well incorporated before we add it to the
18:06batter will actually help the cake taste better and actually have a better crumb so this is not your
18:12normal two-step pound cake recipe i've made it my own and rewrote it to make sure that you guys
18:17have
18:17the best success with this pound cake i forgot to spray my pan and then freeze it so that's what
18:21i'm
18:21doing now i got my pam spray this is the only spray that i use for my pound cakes this
18:26is a nordic word
18:27pound cake pan i'll link to it below but i'm just spraying this pan and i'm making sure i get
18:31every
18:32single part of this pan you do not want your cake sticking whatsoever and once i spray the pan i'm
18:37gonna put it in the freezer so it can solidify so while that's solidifying in the freezer i'm going to
18:41add in
18:42my eggs on top of the butter and the cream cheese and sugar and then i'm also going to add
18:47in some
18:47vanilla extract and lemon extra like i said now you can use almond extract or butter extract or whatever
18:52type of extract you want this part is really up to you whatever type of flavor you like in your
18:57pound cake or you can do five flavors it really doesn't matter now that we got all of our ingredients
19:01in the bowl it's time to start mixing now this is super important when it comes to your pancake coming
19:06out right so i got this whisk with the side sweeper and i felt like it'll be perfect for this
19:11since we're
19:11mixing everything at one time i also have a spatula that i'm gonna use to scrape down my bowl and
19:16pan
19:16but we're going to start with the mixer on low speed for around two to three minutes right now
19:21i'm just looking for everything to get well combined including the flour when you can see no more flour
19:26at the bottom of your bowl that's when you're ready to stop mixing but as you can see i still
19:30see
19:30flour and it's still having a hard time mixing it together that's why we're going on low speed we
19:35don't want to break our mixer but once everything is well combined it's going to start to speed up as
19:40you can see right here and once it starts to speed up i'm going to stop it and then i'm
19:43going to
19:43scrape down my bowl with my spatula this is super super important you want to make sure all the
19:48ingredients are combined together so make sure you thoroughly get everything from the size of the bowl
19:53to the bottom of the bowl mix it up and just really take your time with this part because you
19:58want to
19:58make sure like i said everything is combined once you feel like everything gets scraped down we're going
20:02to turn the mixer back on and we're going to take it up to medium high speed and we're going
20:06to mix for
20:07around one to three minutes now pay attention because you do not want to over mix this once i
20:12start seeing that everything is creaming together properly i'm going to stop the mixer now this video
20:18is sped up a little bit so that's why i'm saying it's going to be one in three minutes but
20:21once your
20:22pound cake batter looks like this then you're good to go as long as there's no large chunks of flour
20:26or no large chunks of butter you're good to go if you see that continue mixing for around it's only
20:32going to take one to three minutes so but continue mixing until you see no big large chunks of it
20:37now
20:37if they're small then that's fine that's going to all melt and come together in the oven as you can
20:41see you can see maybe a little small chunks of butter in my uh you know pound cake batter but
20:46that's
20:46like i said that's fine as long as overall the pound cake batter is homogeneous then you're good to go
20:52i should also mention that this recipe will be in the description along with my pound cake ebooks now i
20:57have
20:57over 40 pound cake recipes on my website that you guys can take advantage of when it comes to
21:02pound cakes i kind of know what i'm talking about so that'll be linked in my bio as well but
21:07now we're
21:07ready to start baking our pound cake the oven is preheated to 325 i took my pound cake pan out
21:12of
21:12the freezer and as you can see the spray has solidified to the pan so this is going to be
21:16great because it's not going to stick so now we're just pouring everything into our pound cake pan and
21:21we're just turning it to make sure that all of the mix gets in there you want to make sure
21:25your
21:25uh pound cake pan is filled up to the rim do not try to save some of the pound cake
21:30batter and put
21:30it in another pan it's not going to work all of this needs to be baked together also make sure
21:35you're
21:35getting everything off of the spatula that is super super super important when i was developing this
21:40recipe i wanted to make sure that this pound cake could be done from anywhere and then anybody can do
21:46a pound cake so when i saw the two-step pound cake recipe i kind of made it my own
21:50i went and i kind
21:52of did my you know my scientific research on what i can do to make the recipe better for you
21:56guys so
21:57this is super super easy that anybody can do this right now whether you're preparing for thanksgiving
22:02or you just had trouble like making a regular pound cake not everybody can bake but i promise you can
22:08do
22:08this it doesn't get any easier than this and it'll taste way better if you try to make a you
22:13know a
22:13pound cake from a box mix i don't know why people try to make pound cakes from a box mix
22:17it does not
22:18taste the same but this will taste like a traditional homemade pound cake like your grandma made it so
22:23i'm just taking my pound cake pan and i'm tapping it and you want to get rid of the air
22:26bubbles and
22:27i'm shaking it around making sure the pound cake batter is going from edge to edge i'm not concerned
22:32about it getting too close to the pan or you're getting stuck to the pan because like i said we
22:35sprayed it down we threw this in the freezer so the pan is solidified and we bake this is going
22:41to
22:41come out very easily you will see if you're enjoying this video so far i definitely give this a like
22:46and share this with friends that have trouble baking i guarantee if they follow these instructions
22:50they'll have a great pound cake as well so now i'm putting this in the 325 oven now bake time
22:55is going to differ from oven to oven mine took an hour and 30 minutes let me show you how
23:00you will
23:00know that your pound cake is done so i'm going to get a toothpick and i'm going to insert it
23:05on both
23:05sides of the cake very important that you insert it on both sides and as you can see the toothpick
23:09comes
23:09out clean it has a little bit of crumbs on there but not a lot now this is when i
23:13checked the
23:13pound cake earlier if your toothpicks looks like this then it's definitely not done and you want
23:18to bake it for an additional 15 minutes so now here comes the stressful part of me taking the
23:22pound cake out of the pan so let your pound cake cool for about 10 minutes and this is the
23:27most
23:27stressful part of me actually removing the pound cake from the pan but as you can see it came out
23:32instantly and it was great um no stickies on the pan whatsoever so now i'm going to flip the pound
23:37cake
23:38back over so i got another cake board and i'm just going to take it and twist it and just
23:43turn it
23:43around now you can have it bottom up or you know the front facing like you're taking out the oven
23:48way as well you're going to let the cake completely cool so for about 30 minutes and then you can
23:53cut
23:53into it now if you guys want to add a glaze you much certainly can add a glaze but yeah
23:59that's it
23:59folks that's how you make the easy vanilla butter mc pound cake is the best pound cake on earth
24:04and i'm going to teach you how to make it from scratch make sure you guys like and subscribe
24:08so the first thing you're going to do is get some softened butter this is softened to room temperature
24:11and we need about three sticks of that now this butter is carry gold butter but you can use regular
24:16butter if you want to next you're going to add in three cups of granulated sugar now you're going to
24:21beat this on high speed for about five to ten minutes until it becomes lighter in color while your
24:27butter and sugar is mixing you're going to crack in your eggs and i'm using about six eggs and they're
24:31all at room temperature so make sure that you do that because it is very important that everything
24:35emulsifies into the sugar and butter so you want to make sure that your eggs are room temperature
24:40and they're ready to go now i've seen people use five eggs instead of six eggs in this recipe i
24:45was
24:45taught to use six eggs so now that my butter and sugar has combined and it is white and pale
24:50in color
24:51i'm going to scrape down my bowl then i'm going to add in vanilla extract to my eggs and i'm
24:55going to
24:55put in my eggs one at a time on low speed it's very important that you mix your eggs on
25:00low speed
25:01and go one at a time because you want all of that to emulsify with your butter and sugar also
25:06you want
25:06to make sure that you see no yellow egg yolk before adding in the next egg that is super important
25:11and this is where a lot of people pound case go wrong so make sure you guys are doing it
25:16and you
25:16can see me going in slow one at a time it looked like my mixer is on high speed but
25:20it's actually sped
25:21up in the editing part of this video so you know i am i do have the mixer on low
25:25speed once you get to
25:27your last egg you're going to want to scrape down before adding in your flour and buttermilk mixture
25:31this is very important because sometimes the yolk can get kind of nestled at the bottom so you want
25:35to make sure all of that is combined so what i'm going to do now is measure out my whole
25:39fat buttermilk
25:40i'm using whole fat buttermilk but you can use two percent for just for me fat equals flavor and the
25:46more fat that you have in your buttermilk the more flavor is in the pound cake so before i add
25:50in my
25:51flour and buttermilk i'm going to give it a final mix in my mixer today i'm using white lily
25:55all-purpose flour as my flour of choice i think it's better than cake flour just in my opinion
25:59what i'm going to do is add salt and baking powder and we're going to use one of those old
26:03school
26:04sifters to kind of sift that baking powder salt and flour into like a plastic container what i'm
26:10doing now is i'm going to add two scoops of that flour mix and then go on with that buttermilk
26:14we're
26:15going to alternate and end with flour we start and end with flour excuse me but you just want to
26:19make
26:19sure everything is emulsified and just so you guys know this is on low speed and i'm just making sure
26:24everything is well combined into the cake batter before i add in the next ingredient now with this
26:29part of the recipe you want to be a little bit careful because you don't want to over mix your
26:33batter and create gluten strands gluten strands is what make your pound cake tough so be careful i
26:38know it look like my mixer is going fast but i sped up this video is really on low speed
26:42which is on one
26:43or two so you're going to get the rest of your flour mixer and you're going to streamline that into
26:47your
26:47cake batter once everything is in there you want to stop the mixer immediately and you want to mix by
26:52hand so i'm using a spatula and you can see that my cake batter is velvety smooth it's no lumps
26:57i can
26:58move my spatula freely and it doesn't get stuck it is thick it is like a thick pound cake batter
27:03but
27:04it's still soft and you will see that at the end result so now i'm going to put this in
27:08a pound cake
27:09pan now this is a removable bottom pound cake pan you can find this at walmart for about 12 bucks
27:14or you
27:14can use one of those regular bunny pans if you like but you want to make sure it's a 13
27:19cup or more
27:20pound cake pan you can see me slowly adding a pound cake batter on each side of the pound cake
27:25pan to
27:26make sure that it's even and after that i'm going to tap it to try to get all of the
27:29air out of it
27:30and i'm going to use a spatula to kind of smooth it out at the top um it's just kind
27:35of you know what
27:36i'm doing you don't have to do this uh just kind of makes it look a little bit better now
27:40this is going
27:40in a preheated 325 degree oven for one hour and 30 minutes i will check between one hour and 10
27:47minutes to
27:48make sure that you're not over baking this every oven is different but you're going to have a golden
27:52brown exterior and then whatever you insert a toothpick or you know a butter knife it should
27:57come out clean on all sides before you're ready to start glazing now the cake is going to be moist
28:01so you do see a little bit of particles on my butter knife you want to let this cool for
28:06at least 10
28:06minutes before trying to remove it while the cake is cooling we're going to make a vanilla glaze so i'm
28:11going in with three tablespoons of whole milk now you can use two percent milk if you like and then
28:16i'm
28:16going to add in a little bit of vanilla extract and then some butter and i'm going to let that
28:20melt
28:20in the microwave before adding in my powdered sugar the butter is going to help the glaze set up really
28:25well on top of the cake not be super runny so we're going to throw this in the microwave to
28:30make
28:30sure there's no lumps in it before adding it to our cake and i'm just using a measure cup to
28:34just
28:34kind of put that on the cake and you can kind of see that i'm trying to get every part
28:38of the top
28:38of the cake and once i got it on top of the cake i'm going to use something to kind
28:42of push it to
28:42the edges to create those little drip parts and then let it solidify and you kind of see that it
28:47has a nice little glaze on top and it's ready to eat you can see that the interior of the
28:51cake is
28:51super super moist and has a nice crust on the edges it has a nice drip line and it looks
28:57good it
28:58tastes good and i promise you guys are going to love this recipe also the pound cake recipe and my
29:02pound cake ebook will be in the bio and make sure you guys like and subscribe for more i want
29:07to show
29:07you how to make the ultra delicious seven up mile high pound cake this pound cake is ultra tall it
29:14is
29:14ultra delicious it is super moist on the inside but yet still dense this is a super easy cake to
29:21make and once you know the process i'm going to teach you the process step by step give you some
29:25of
29:25my favorite tips to make this cake ultra moist including ingredients including doing something at
29:30the end of the bake that's going to help your cake remain moist by the end of this video you
29:35should
29:35have every tip and trick that you need to make the moistest pound cake on the planet if you're new
29:40to my channel make sure you like and subscribe and comment any questions that you may have also if
29:45you want more pancake recipes check out my southern pound cake ebooks that'll be linked in the description
29:49below now without further ado let's jump into the video and i hope you guys enjoy this recipe so here
29:55are the ingredients that you're going to need first you're going to need some grain related sugar you're
30:00going to need a lemon and a lime we're going to get the zest from each lemon and lime and
30:04also
30:05the lemon and lime juice you're also going to need four sticks of butter these are eight eggs back
30:10here you're going to get some buttermilk as well this is a white lily all-purpose flour i do not
30:15suggest you use cake flour with this recipe just because we're going to be adding a lot of liquid
30:20and you know all-purpose flour has a higher protein content which means it can absorb that liquid that's
30:27going to come from the seven up soda and the lemon and lime but if you guys do use cake
30:31flour i would
30:32just adjust my seven up just a little bit um so that you won't have gluten streaks in your pound
30:38cake so you got white lily all-purpose flour this is about a nine percent protein content which means
30:43it's going to be super soft as well as your eggs if i've not already said that but these are
30:47all the
30:48ingredients oh and the seven up as well cannot forget the seven up i don't know if you guys can
30:51see that
30:51back there but these are all the ingredients that you're going to need and so let's go ahead and get
30:55started mixing and making this cake before we get started we're going to go ahead and zest our lime
31:01and lemon and i'm testing it in the sugar be careful not to get any of that white stuff on
31:06the uh the
31:08lime so i'm just kind of zesting this and just kind of making sure i don't get any of that
31:13white puffy
31:14stuff right there this is the stuff you do not want so i'm just kind of rotating the lemon not
31:19the
31:19lemon with the lime and doing it as well just trying to make sure i get a good amount in
31:25there
31:25i would say a tablespoon work is fine you don't have to go past a tablespoon but of course the
31:31more zest that you're out of here the more flavor the cake is going to be so just keep that
31:36in mind
31:37so i you know i'm starting to get a little bit of the white skill not the white skill the
31:42white skin
31:43being revealed so i'm just going to you know kind of loosen up a little bit on this particular
31:49lemon so i'm going to take this off and kind of get the rest of that on the back of
31:54there put that
31:55in there and as you will see um if you leave this in here long enough you're going to see
32:00the lemon
32:01and lime oil start to come out of the zest and you're going to start to see that sure sugar
32:06will
32:06start to kind of dissolve um as far as you know the liquid starting to come out of the oils
32:12and so
32:13it'll start to dissolve into the sugar and you'll wonder you'll be like why why does my uh sugar look
32:19like is you know somebody put some water in it if you're leaving there long enough that's going to
32:23be all the juices coming out of out of those zest that you put up the lemon and the lime
32:28in here so
32:28just keep that in mind nothing to worry about um you don't need to add more sugar
32:34um but usually it doesn't happen unless you leave it overnight so that's something to keep in mind but
32:38you see me just kind of assessing trying to get as much lemon as lemon zest as i can and
32:43not get that white
32:43puffy stuff it is super bitter and you do not want that in your cake um this this could take
32:49you
32:49know a long time or a little time depending on what type of uh well how soft your lemon is
32:56as far as
32:57it says this is kind of soft so it's taking me quite a bit of time to kind of you
33:01know get the zest
33:03up off here so just keep that in mind as well so you're going to take some clean hands and
33:09you're just
33:09going to rub that lemon and lime zest into the sugar and i'm going to place it to the side
33:15um i'm not
33:16going to if i was doing this overnight you will see more liquid in here um but and you'll have
33:22a
33:22stronger lemon lime flavor but i'm not too worried about that today but that is like a pro tip do
33:27this
33:27the night before you will see the sugar kind of dissolve a little bit more but i'm not worried about
33:31that in this particular cake because i'm just going to put this to the side and we'll go ahead and
33:35get
33:35the mixing in a second so now i'm going to extract the juice i got this thing that i got
33:40from walmart
33:40this is the lemon and lime juice extractor thingy you just kind of massage it on top and the juices
33:46fall and it also filters out all of that pulp and all of those seeds that we don't want i'm
33:52rubbing the
33:52lemon and the lime to kind of loosen up the juice and i'm going to cut it and we're going
33:56to get to
33:57squeezing uh this juice about this lemon and this lime also let me make sure that i mentioned that um
34:03if you
34:04want the full recipe to this cake is in my southern pound cakes for ebook that link will be in
34:08my bio
34:09um as well as all of my other pound cake ebooks i have four in my southern pound cake series
34:15so if you
34:15guys want to pick those up and you want different seven up uh seven up pound cake recipes like seven
34:22up cream cheese or seven up sour cream um i do have those in my book so right now if
34:29you don't have
34:29one of these that's okay you can use a juicer or something else you just want to kind of filter
34:34out
34:34all those pulse and seeds um and that's what i'm doing right now this is the first one just you
34:41see
34:41all that pulp on the side you don't want that in your cake so i'm doing the same thing with
34:46the other
34:46half of the lime and you know this is going to take probably a good three you know a couple
34:52of minutes
34:52to get all that juice out of these lemon and lime so you can kind of see me doing this
34:57right here
34:58and you know getting that lemon out as well so like if you guys are enjoying this content make
35:04sure you guys like and subscribe and make sure that you share this with people who want to make
35:09pound cakes um i really really appreciate all of the support i've got so far so thank you guys for
35:15that as well so uh this is about this is a good amount of juice and you know this will
35:20go into our
35:21cake so let me take this off and you can see the lemon and lime juice along with the seven
35:25up and
35:26along with the buttermilk is going to make this cake super fluffy and tender so yeah i'm excited
35:32for this cake so i got my all-purpose flour and i'm adding some salt and baking powder to the
35:37all-purpose
35:37flour and i'm going to whisk this to get rid of the uh clumps in here now you can sip
35:43this but i just feel
35:44like this is just a lot easier for me to just kind of whisk this instead of sift um it's
35:48still doing the
35:49same thing for me uh if you guys you know want to know why i do this instead of sipping
35:54it's exactly
35:55the same thing so now that we got all the ingredients ready let's start working on our
36:00pound cake so the first thing i'm doing is spraying down a 14 cup angel food pan and i'm spraying
36:06it
36:06down so that i can throw it in the freezer so the spray can adhere to the cake pan i
36:10have had better
36:11luck with my case coming out correctly and not sticking to the pan when i use this method so i'm
36:16just
36:16telling you guys that's the method that i'm using and i also preheated my oven to 325 so now let's
36:21start working on the actual cake part i got some lemon and lime sugar in my bowl now if you're
36:26using
36:26a stand mixer this is exactly how you want to set it up but if you are using a hand
36:31mixer you want to
36:31use a bigger bowl than a wider bowl because you're going to be mixing for a while longer than how
36:36much
36:36then longer than what i'm going to be mixing with the stand mixer but i'm beating the sugar together for
36:41around five to seven minutes and you want to mix it until it becomes white and fluffy like you see
36:45here
36:45make sure you're scraping down your bowl in between time and make sure that all of your
36:50ingredients like your butter and your butter and your eggs are room temperature if your ingredients
36:54are not room temperature your cake will not come out correct so now i'm just adding eggs in one at
36:59a
36:59time and you know you definitely want to do this the right way and my mixer is on low speed
37:04even
37:04though it looked like it's going fast it's because i sped up the video a little bit but i'm had
37:08this
37:09on low speed which is the lowest speed that my mixer can go and i'm just adding in the eggs
37:13one at a time wait until i see the yolk disappear before adding in the next one you do not
37:18want to
37:19rush through this method because if you mess this up your cake can collapse once you take it out and
37:24that's something that you do not want by adding in all of these eggs one at a time it's going
37:28to help
37:28our height of the cake and it's going to help our cake kind of stabilize at that height if you
37:33notice
37:33a lot of people who bake pound cakes and they put a lot of eggs in there sometimes the cake
37:37can last
37:38when it comes out the oven so that's why it's important for us to mix this one at a time
37:42on
37:42low speed because if you do it this way i promise it's going to come out right so after i
37:46add in all
37:47of those eggs i'm going to scrape down my bowl and just make sure everything is incorporated and i don't
37:51see any yellow yolk this is super important as well because once we go to the next ingredients it's
37:57going to be hard for us to kind of fix this so as you can see the mix is looking
38:00homogeneous it's not
38:01separating which is good that's how you can tell your cake batter is going to be fine so now i'm
38:06going to
38:06mix the buttermilk and the seven up together and also i'm going to add the lemon and lime juice
38:11that you saw was you know juice at the beginning of the video and you want to mix this really
38:15really
38:16well before adding in your lemon and your vanilla extract we're just adding in a tad bit of vanilla
38:21extract is going to bring out the lemon flavor this is not a vanilla cake so what i'm going to
38:26do now
38:26is alternate my flour mix with my buttermilk lemon extract and lemon and lime juice you're going to want
38:32to start and end with flour and the reason why we started with flour is we want to coat
38:36that butter sugar and eggs and something that can hold it before we add any liquid if you add the
38:42liquid first it's going to start to separate and that's going to be a problem when you bake it so
38:46you see me alternating and i'm adding in a little bit of the flour at the time maybe two or
38:50three scoops
38:50and then i'm going in with the seven up buttermilk and lemon and lime juice and extract i also forgot
38:57to mention that my mixer is on low speed so this is on low speed as i'm adding these in
39:02here
39:02this whole process should take around five minutes um you don't want to over mix this as well you can
39:08stop this and do this manually with a spatula but um my mixer is pretty good at keeping a low
39:14speed
39:14and it's not you know it's not going overboard right now so once i add in the last of the
39:19flour mix i'm
39:20going to mix for about five more seconds before i turn the mixer off and then whatever is not mixed
39:25into the actual cake batter i'm going to use my spatula to just kind of go around the edges of
39:31the bowl and kind of incorporate that because you know you cannot over mix using your spatula
39:38but you can definitely over mix if you use something mechanical like a stand mixer also make sure you
39:42get all of the batter off of all your tools that you're using you don't want none of that to
39:47be left
39:48over you want all of that to go into your pan and make your delicious cake so now i'm going
39:52to take
39:52my pound cake pan you can see the baking spray has completely stuck to the pan it's like a cast
39:57iron
39:57skillet at this point which means that you know once we start baking this in here it's not going to
40:02stick which is what we want so now i'm just adding in the pound cake batter evenly as i can
40:07um we're
40:08going to tap this around in a minute so it doesn't have to be perfect but you kind of see
40:12me just rotating
40:13the pan around adding in some pound cake batter on each side make sure you add all of the pound
40:18cake batter
40:18in the bowl we're not trying to save any of this and once we do that i'm just shaking it
40:22around to
40:23make sure it's even and i'm tapping it to get rid of the air bubbles so i spent around like
40:27one or two
40:27minutes doing this i kind of sped it up a little bit but you definitely want to do this because
40:31like i said we want this cake to be tall but it's still a pound cake you got to be
40:35dense but this
40:35has to be light and fluffy so i baked this cake for an hour and 25 minutes on 325 and
40:41the toothpick came out
40:42clean and i checked it on both sides you want to make sure you do that you're going to let
40:46it cool for
40:46at least 10 to 15 minutes before you try to remove it but as you can see this came out
40:50clean and i'm
40:51just going to let this cool right here on the countertop so that we can ice our cake so here's
40:56a pro tip i wrap my cake in saran wrap and i put it in the refrigerator overnight while i
41:01was still
41:01warm this is called sweating the cake out this is going to ensure that your cake remains moist but
41:05now it's time to make the actual glaze that goes on here mine is simple just powdered sugar and some
41:11seven up it's really really that simple i didn't add any butter or milk any or any of that
41:15but if you want to you can i do have a couple of lemon glazes in my pound cake ebooks
41:19that you guys
41:20can you know kind of use and add the seven up to and kind of make your own seven up
41:24glaze but i'm
41:24just going to whisk it up till it becomes a pourable consistency and as you can see right here i'm
41:29really really good with that so i unwrapped my cake and i just poured the glaze on there now if
41:34you
41:34have abundant you're gonna have to do a lot more maneuvering with your glaze but me you just see
41:39i'm just trying to get an even coverage over all the cake and then kind of letting the kind of
41:43free
41:44wheel drip down you know on the sides of the cake as well um when i stopped the video i
41:49actually got
41:49the back of the cake because i really didn't get that part while i was filming but once you glaze
41:53your cake you're going to want to let it set for at least 10 to 20 minutes to kind of
41:57let it harden
41:57and then you're ready to cut into your cake this seven up mile high pound cake was super moist