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 and a bowl of a
00:16stand make sure i got three cups of sugar going down granulated sugar and then i got three sticks
00:20of salted butter 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
00:38cream that butter and sugar when it comes to their pound cake and this is what helps your cake get
00:42tall and fluffy and tender so you definitely don't want to skip on this step so as you can see
00:47as i'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 you know that you've properly creamed together your butter and sugar and you can see
01:00it's doubled in volume i'm going to show you the color at first it was a yellow tint now it
01:04is you
01:05know white and fluffy once you get to this stage you want to scrape down your bowl just to make
01:09sure
01:09everything from the bottom of the bowl as far as butter is getting well incorporated so just take
01:15like a minute or two to make sure you're scraping down your bowl getting this stuff on a spatula
01:19just making sure everything is well combined so i'm mixing a little bit more i think i only mix
01:24for maybe one to two uh minutes it is super important that you do not over cream but you
01:30don't want to under cream either the next thing you're going to do is crack in all of your eggs
01:34now these are a lot of eggs but you this is needed it helps you with the height of the
01:38cake
01:38and um yeah so you're definitely going to need all these eggs these are large eggs
01:42um this is about six eggs going in remember the full recipe will be in the description below
01:47so just don't try to go by the video read the description as well also if you're looking for
01:52more sour cream pound cakes like this my pound cake ebook is in my bio where you can go over
01:57and
01:57get all of my recipes from start to finish including 20 of my custom made pound cakes that i used
02:04to
02:04sell online before i started doing videos but back to the video i got my mixer on low speed and
02:10i'm
02:10slowly adding in my eggs one at a time you do not want to go past low speed when adding
02:16in your eggs
02:16because if you whip air into your egg whites it can make your cake collapse so just keep that in
02:22mind so what i'm looking for before adding in the next eggs is the previous egg yolk needs to be
02:26completely combined into the butter and sugar mixer before adding in the next egg you really want to be
02:31super careful when you adding in your eggs because if you under mix them it could be a problem but
02:36if
02:36you over mix it it is going to be a problem so just kind of keep that happy medium like
02:41five seconds
02:42before each before i added the next egg but once all of your eggs are in your batter you're going
02:46to take your spatula and you're going to go around your bowl you want to go under your pound cake
02:50batter to make sure every egg yolk or all of that is mixed in completely now you're going to add
02:56your
02:56sifted white lily all-purpose flour salt and baking powder now i did forget to add in my salt and
03:02baking powder but that's a half teaspoon of each going in and i'm mixing that in there but yeah so
03:07don't
03:07forget that but you're going to add that in you know kind of a spoonful at a time this is
03:12three
03:12cups of white lily all-purpose flour and i have my mixer on low speed and i'm slowly adding it
03:17in
03:17um do not go past low speed because you if you go past high i mean low speed excuse me
03:22you will
03:23start to develop gluten and gluten is what makes cakes taste bready and you don't want that so now i'm
03:30you know just continuously mixing it in so i get all of that all-purpose flour salt and baking powder
03:34in
03:34there there is no rush on this and you want to make sure you do this uh part right so
03:39don't you
03:40know just just kind of take your time with it but once i got all of that all-purpose flour
03:44in there
03:45what i'm going to do next is add in my sour cream and vanilla asterix i added some vanilla asterix
03:51into my sour cream so i wouldn't forget it and this is a full cup so eight ounces of sour
03:56cream
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 my um cake goop in my pound cake pan i threw it in the freezer for about 10 minutes
04:38and this is
04:39to help the uh cake goop stick to the pan so this is cake goop is basically your cake release
04:45um it
04:46helps your cake not to stick and i've been using this on the last past four or five cakes and
04:50it's been
04:50working great but if you don't have that you can use some pam or baker's joy i do not know
04:55why
04:55people love baker's joy i'll before i started using a pan baker's joys used to uh make my cake
05:02stick all the time so i'm not a baker's joy fan but if you if you swear by it what
05:06you want to do
05:06is spray down your pan and put it in the freezer for like 10 minutes to let it stick to
05:10the pan
05:10but yeah come in if you've had great success with baker's joy i just never had success with it so
05:15you
05:15want to take your cake pan and you want to tap it around make sure you get all the air
05:19bubbles out
05:20spend around two to three minutes doing this bake this on 325 every oven is different mine took
05:25about an hour and 25 minutes i let my cake cool for about five to ten minutes and yeah as
05:31you can
05:31see that cake goop did its job you know it did not stick at all and it looked really good
05:36add a glaze
05:37if you want you really don't need no glaze it's sweet enough but if you want more pound cake recipes
05:41check out my pound cake ebook and make sure you like and subscribe for more
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