00:00for all of my non-bakers who have never made a pound cake this is the easiest pound cake you
00:03can make follow these instructions exactly how i say them first i got some flour going down then
00:07i'm going to add some sugar i'm going to add some butter on top of that some already beaten eggs
00:11some sour cream and a little vanilla that's it that's all you need in this pound cake and you're
00:15going to stir this for about one minute on low speed two minutes on medium speed once the cake
00:20comes together you're going to stir it around just to make sure everything is well combined
00:23bake this on 325 let it cool check it out there you go sour cream pound cake the full recipe
00:28go
00:28to my profile and go to the link in my bio easy one bowl lemon pound cake anybody can do
00:33this all
00:33you need to do is get you a bowl of a stand mixer and add your flour down first your
00:37bacon powder your
00:38salt you're going to add your sugar on top of that you're going to add your butter on top of
00:41that add
00:42some beaten eggs some sour cream some lemon juice and a little bit of vanilla extract mix together
00:46on low speed for two minutes and then three minutes on high speed you're going to add this to a
00:50pound
00:51cake pan you're going to bake this on 325 for an hour and 30 minutes take the cake out let
00:55it cool and
00:56you're going to add a glaze if you want the full recipe to this cake and instructions check out my
01:00caption this is the easiest cream cheese pound cake recipe on the internet and you only need five
01:04minutes to make this so first i'm going to add these ingredients in order which is cake flour at
01:07the bottom sugar on top of that butter on top of that cream cheese on top of that you're going
01:11to
01:11add some already beaten eggs on top of that and vanilla lat you're going to turn your stand mixer on
01:15medium speed for about two to three minutes until it looks like this you're going to stop it and
01:18scrape down your bowl and then you're going to mix this on high speed for two to three minutes until
01:21it is
01:21welcome by give it another mix with your spatula but you're going to put this on 325 for an hour
01:25and 30 minutes
01:26or into a toothpick comes out clean you can add a glaze if you want but it's not needed if
01:29you want
01:29this full recipe it's in my seven pound case for ebook the link will be in my bio want to
01:32make a
01:33seven up pound cake but don't have a lot of time then try my two-step seven up pound cake
01:37one thing
01:37you need to do is layer your flour salt and baking powder at the bottom then add your sugar on
01:41top of
01:41that till it covers all of the flour add your butter and then add your already beaten eggs on top
01:46going in with a little bit of lemon and vanilla extract and then a cup of seven up all of
01:49my ingredients are
01:50room temperature and we're going to mix this for two minutes scrape down the bowl and then mix it for
01:54three
01:54minutes on high i'm going to bake this on 325 and then add a glaze and if you want the
01:58full recipe
01:59to this pound cake click my face below and then go to the blue link in my bio here's how
02:03you make my
02:04strawberry pound cake with two steps in under five minutes first in a bowl of a sandwich so i got
02:08my
02:09flour salt and baking powder down then i want to layer my sugar on top of that making sure it's
02:12completely covered then i'm going to add my room temperature butter room temperature eggs already
02:17beaten and then my strawberry puree add a little bit of strawberry abstract and vanilla
02:21abstract and you're going to mix this together on low speed for two minutes and then scrape down
02:25your bowl and then mix it on high speed for another three minutes your pound cake batter should look
02:30just like this because we're using fresh berries and we're not using food coloring we're going to
02:33bake this for about an hour and 20 minutes and then we're going to add this nice strawberry glaze if
02:38you want the full recipe it's in this ebook the link is in my bio i'll get you a plate
02:42so i can give
02:42you a piece of this caramel pound cake here's how you make my caramel pound cake from scratch so the
02:47first
02:47thing we want to do is get some butter and some shortening and add some sugar we're going to blend
02:51it until it becomes white and fluffy and we're going to add our eggs in one at a time the
02:55full
02:55recipe to this cake and caramel will be in the caption below now i'm adding in some sifted all
02:59purpose flour salt and baking powder and i'm alternating that with a little bit of buttermilk and
03:04heavy whipping cream remember you want to start it in with flour and i'm going to bake this on 325
03:09for about an hour and 20 minutes i'm gonna let it cool for about 20 minutes and then wrap it
03:13now let's
03:13make our caramel now i got some melted butter in here and i'm adding in some fine sugar super fine
03:18sugar and i'm mixing it till it becomes brown and then adding in some carnation milk we're going to
03:22mix that together and then it's going to start to bubble up and make fast bubbles and then after a
03:26while it's going to slow down once it starts to slow down and coat the back of your spoon and
03:30your
03:30pan you're ready to put it on your cake and there you have it check out my pound cake recipe
03:34ebook in
03:35my bio louisiana crunch cake this is one of the best pound cakes on the planet and let me teach
03:40you how to
03:40make it so the first thing we're going to do is work on that crust i have some pecans some
03:43coconut
03:43and some butter and i'm going to blend that in the blender till it makes like a paste i'm going
03:47to
03:47take that blend of the mixer and added it to a grease pound cake pan this is the one with
03:51the
03:51removable bottom once that's done in a separate bowl i'm going to sift in my flour my baking powder
03:56and salt and in another bowl i'm going to add some sour cream some milk and some almond extract
04:00we're going to stir that together then put that to the side now let's work on our pound cake
04:03i got some softened butter some sugar and i'm going to blend it once it's white and fluffy i'm going
04:08to
04:08add in my already beaten eggs and i'm going to slowly drizzle that in while the mixer is on low
04:12speed once it is fully incorporated i'm going to add in a little bit of my flour a little bit
04:17of
04:17that wet mixture and we're going to do that three times so all of the flour and the wet mixture
04:21is
04:21incorporated now carefully add this inside of your crust making sure not to get any of the pound
04:25cake batter on the sides of it if you do it right it should come out clean like this it's
04:29stuck to
04:29the cake and that's what we want we're going to ice this cake and we're good to go check out
04:32the
04:32recipe the link is in my bio i'm going to get in trouble for sharing this lemon pound cake recipe
04:37but you
04:37guys have to make it so the first thing we're going to do is get our butter and shortening mixed
04:41together and then we're going to add some lemon zest to our sugar and we're going to slowly add that
04:45in
04:46there we're creaming the butter and sugar together to it's white and fluffy and then we're going to
04:49add one egg in at a time now let's mix our dry ingredients and i'm using white lily all-purpose
04:54flour and adding salt and a little bit of baking powder to that next you see me adding lemon extract
04:58to
04:58my buttermilk and we're going to alternate adding it to our wet ingredients starting and ending with flour bake
05:03this on 325 for an hour and 30 minutes and yeah all you have to do is add your glaze
05:06if you want
05:07this recipe it's in my southern package ebook old-fashioned million dollar pound cake with a brown
05:12butter glaze so here's the recipe first i got some butter going in and then i'm going to add in
05:16some
05:16asterisks i want to note that my butter is room temperature and then i'm going to add in some sugar
05:21and we're going to beat that till it becomes white and fluffy you should be able to hold it on
05:25the
05:25spatula and it should hold this shape now we're ready to start adding in our room temperature eggs
05:29one at a time making sure the yellow is dissolved before you add the next egg then you're going to
05:33alternate between your flour and your whole milk and you're going to want to start and end with
05:38flour you're going to make sure it's well combined before adding into a tube pan this is a pound cake
05:42tube pan that's have a removable bottom you're going to bake this in the oven on 325 for an hour
05:47and
05:4730 minutes then you're going to add that luscious brown butter glaze if you want this packet recipe
05:51it's in my southern pancakes ebook the link will be in my bio here's how you make my oreo pound
05:56cake
05:56from scratch first you're going to need about 25 oreos and we're going to separate the cream from
06:00the cookie and we're going to keep that cream to add in later and we're going to keep those cookie
06:05pieces as well using a mixer we're going to combine our cream cheese butter and shortening together
06:09and then we're going to add in our sugar slowly creaming it until it becomes white and pale after
06:14that we're going to add in our eggs one at a time along with some vanilla extract we're going to
06:18add
06:18some milk to my cream and then crunch up the oreo pieces then we're going to take some white lily
06:22all-purpose flour with some salt and baking powder and sift that into our oreo pound cake batter we're
06:27going to alternate between the milk and cream and the flour starting ending with flour last but not
06:31least we're going to fold in our oreo pieces and bake this on 325 for about an hour and 25
06:35minutes when
06:36it comes out i'm going to add a glaze and some oreo pieces and we're good to go make sure
06:40you guys
06:40check out my pound cake ebook in my bio
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