00:00This vanilla buttermilk pound cake is the best pound cake on earth and I'm going to teach you
00:04how to make it from scratch. Make sure you guys like and subscribe. So the first thing you're
00:08going to do is get some softened butter. This is softened to room temperature and we need about
00:12three sticks of that. Now this butter is Kerrygold butter but you can use regular butter if you want
00:17to. Next you're going to add in three cups of granulated sugar. Now you're going to beat this
00:21on high speed for about five to ten minutes until it becomes lighter in color. While your butter and
00:27sugar is mixing you're going to crack in your eggs and I'm using about six eggs and they're all at
00:31room temperature. So make sure that you do that because it is very important that everything
00:35emulsifies into the sugar and butter. So you want to make sure that your eggs are room temperature
00:39and they're ready to go. Now I've seen people use five eggs instead of six eggs. In this recipe I
00:45was taught to use six eggs. So now that my butter and sugar has combined and it is white and
00:49pale in
00:50color I'm going to scrape down my bowl and then I'm going to add in vanilla extract to my eggs
00:54and
00:54I'm going to put in my eggs one at a time on low speed. It's very important that you mix
00:59your eggs
00:59on low speed and go one at a time because you want all of that to emulsify with your butter
01:04and
01:04sugar. Also you want to make sure that you see no yellow egg yolk before adding in the next egg.
01:09That is super important and this is where a lot of people pound case go wrong. So make sure you
01:14guys
01:14are doing it and you can see me going in slow one at a time. It looked like my mixer
01:18is on high speed
01:19but it's actually sped up in the editing part of this video. So you know I am I do have
01:24the mixer
01:25on low speed. Once you get to your last egg you're going to want to scrape down before adding in
01:29your
01:29flour and buttermilk mixture. This is very important because sometimes that yolk can get kind of
01:33nestled at the bottom. So you want to make sure all of that is combined. So what I'm going to
01:37do now
01:37is measure out my whole fat buttermilk. I'm using whole fat buttermilk but you can use two percent
01:43for just for me. Fat equals flavor and the more fat that you have in your buttermilk the more flavor
01:48is in a
01:49pound cake. So before I add in my flour and buttermilk I'm going to give it a final mix in
01:53my
01:53mixer. Today I'm using white lily all-purpose flour as my flour of choice. I think it's better
01:57than cake flour just in my opinion. What I'm going to do is add salt and baking powder and we're
02:02going
02:02to use one of those old school sifters to kind of sift that baking powder salt and flour into like
02:07a
02:07plastic container. What I'm doing now is I'm going to add two scoops of that flour mix and then go
02:13on
02:13with that buttermilk. We're going to alternate and end with flour. We start and end with flour excuse me
02:18but you just want to make sure everything is emulsified and just so you guys know this is on
02:22low speed and I'm just making sure everything is well combined into the cake batter before I add in
02:27the next ingredient. Now with this part of the recipe you want to be a little bit careful because
02:31you don't want to over mix your batter and create gluten strands. Gluten strands is what make your
02:35pound cake tough so be careful. I know it look like my mixer is going fast but I sped up
02:40this video.
02:41It's really on low speed which is on one or two. So you're going to get the rest of your
02:44flour
02:45mixer and you're going to streamline that into your cake batter. Once everything is in there you
02:49want to stop the mixer immediately and you want to mix by hand. So I'm using a spatula and you
02:53can
02:53see that my cake batter is velvety smooth. It's no lumps. I can move my spatula freely and it doesn't
02:59get stuck. It is thick. It is like a thick pound cake batter but it's still soft and you will
03:05see that
03:05at the end result. So now I'm going to put this in a pound cake pan. Now this is a
03:09removable bottom pound
03:10cake pan. You can find this at Walmart for about 12 bucks or you can use one of those regular
03:15bunny
03:15pans if you like. But you want to make sure it's a 13 cup or more pound cake pan. You
03:21can see me
03:21slowly adding a pound cake batter on each side of the pound cake pan to make sure that it's even.
03:26And after that I'm going to tap it to try to get all of the air out of it and
03:30I'm going to use a
03:31spatula to kind of smooth it out at the top. It's just kind of you know what I'm doing. You
03:36don't have
03:36to do this. It just kind of makes it look a little bit better. Now this is going in a
03:40preheated 325
03:41degree oven for one hour and 30 minutes. I will check between one hour and 10 minutes to make
03:47sure that you're not over baking this. Every oven is different but you're going to have a golden
03:51brown exterior and then whatever you insert a toothpick or you know a butter knife it should
03:56come out clean on all sides before you're ready to start glazing. Now the cake is going to be moist
04:01so you do see a little bit of particles on my butter knife. You want to let this cool for
04:05at least 10
04:06minutes before trying to remove it. While the cake is cooling we're going to make our vanilla glaze.
04:10So I'm going in with three tablespoons of whole milk. Now you can use 2% milk if you like
04:15and then
04:16I'm going to add in a little bit of vanilla extract and then some butter and I'm going to let
04:20that melt
04:20in the microwave before adding in my powdered sugar. The butter is going to help the glaze set up really
04:25well on top of the cake not be super runny. So we're going to throw this in the microwave to
04:29make sure
04:29there's no lumps in it before adding it to our cake and I'm just using a measure cup to just
04:34kind of put
04:34that on the cake and you can kind of see that I'm trying to get every part of the top
04:38of the cake
04:38and once I got it on top of the cake I'm going to use something to kind of push it
04:42to the edges to
04:42create those little drip parts and then let it solidify and you can kind of see that it has a
04:47nice little glaze on top and it's ready to eat. You can see that the interior of the cake is
04:51super
04:51super moist and has a nice crust on the edges. It has a nice drip line and it looks good.
04:57It tastes
04:57good and I promise you guys are going to love this recipe. Also the pound cake recipe and my pound
05:02cake
05:02ebook will be in the bio and make sure you guys like and subscribe for more. Peace out.
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