00:00Lemon Cream Cheese Mile High Pound Cake.
00:03This is an ultra cake that is super delicious.
00:07It has a nice lemon glaze.
00:09It's super moist and fluffy on the inside.
00:11The glaze is to die for.
00:12As you can see me tasting the piece as I'm cutting the cake.
00:15I'm not going to waste your time.
00:16Let's jump into the video.
00:17You're going to need some softened cream cheese, a lemon, some butter.
00:20You're also going to need some eggs.
00:22You're going to need some flour, sugar.
00:24In this video, I'm using White Lily All-Purpose Flour.
00:26I got some cake goop.
00:27This will be my first time using it for my pan.
00:29Some lemon and vanilla extracts.
00:31Some salt.
00:32Let me pause for a second and show you the salt that I'm using.
00:34I got it from Kroger.
00:35I'm also using some baking powder from Kroger.
00:37So I just want to show that just in case, you know, you guys are looking for the same thing
00:40on a cheap budget.
00:41So before we start making the cake, I'm going to preheat my oven to 325.
00:44And I'm going to coat the pan that I'm using in some cake goop.
00:48This is a homemade cake release.
00:49I usually use pan, but I ran out.
00:51So we're going to see how this turns out with this cake.
00:53I also threw my cake pan in the freezer to let that cake release adhere to the pan.
00:57But that is optional if you guys want to do that.
01:00So now I'm just measuring out my flour, my salt, my baking powder.
01:03I'm going to sift this together.
01:05And you see me weighing my ingredients instead of doing individual cups and doing it one at a time.
01:09I want to say it's because I'm a pro baker at this point.
01:12But it's really I don't want to mess up a lot of dishes.
01:14I also weighed out my sugar and added some lemon zest to that sugar.
01:17I don't know where that clip went.
01:18But now you see me cracking in my eggs.
01:21This is eight eggs.
01:22These are room temperature, by the way.
01:24If your eggs are sweating or not room temperature, it should be completely room temperature with no type of condensation
01:29or anything on the eggs at all.
01:32I also would like to mention that my Southern Pound Cake ebook series is on sale right now.
01:36In those books, there are over 50 plus pound cake recipes that you guys can choose from.
01:40And it's also a way to support the channel.
01:42The link to it will be in the description.
01:43I meant to say this in the last video, but do not put your vanilla asterisk or your lemon asterisk
01:47in your eggs.
01:48If you do that, your eggs will begin to scramble.
01:50I don't know why it does that, but that's just a heads up.
01:52And so I'm going to juice one lemon.
01:54I'm going to cut it in half and I'm going to use this juicer that gets rid of all the
01:57seeds and the pulp and all the extra stuff that you don't want in your lemon juice.
02:01Altogether, this is about one to two tablespoons of lemon juice.
02:05Now you can use some lemon juice that's already squeezed out.
02:08I just don't because it kind of tastes different than just natural lemon.
02:11But if that's all you have, I understand.
02:13Just be careful.
02:14I probably would do just one teaspoon.
02:16So yeah, that's about one to two tablespoons of lemon juice.
02:19So we're going to put that to the side.
02:21We're going to cover that up and now we're going to get started making the cake.
02:24In a bowl of a stand mixer, I'm going to add in my lemon sugar.
02:27This is three and a half cups that's going in.
02:29Then I'm going to add in four sticks of room temperature butter.
02:33Please make sure that your butter is room temperature or will not whip up well.
02:36I'm going to add the paddle attachment and we're going to beat this for a good five minutes.
02:41Now usually I will add in my cream cheese, butter and sugar together.
02:44But the last time I did it, it kind of mixed really crazy.
02:47So now I'm just doing it separately.
02:49So the butter and sugar goes in first.
02:51And then after about maybe three to four minutes, I'm going to add in nine ounces of that cream cheese.
02:57Make sure that you're stopping your mixer and scraping down your bowl.
03:00Because I have the scraper on my paddle attachment, I really don't have to do that much when it comes
03:04to scraping down the bowl.
03:05But make sure if you're just doing a regular beater attached to your kitchen aid, make sure that you stop
03:10and scrape down your bowl.
03:11Nine ounces of regular cream cheese is going in.
03:13And then I'm going to mix that for an additional maybe three to four minutes.
03:17We're looking for this to be white and fluffy and double in value.
03:20When I stop the mixer, you'll kind of see what I'm talking about.
03:23I tried to get a close up as much as I could on my mixer.
03:27But yeah, it's going to look like kind of a cream cheese, buttercream frosting.
03:31Doing this process in the beginning is making your pound cake a lot more fluffy.
03:35And it's building up that air that's going to make your pound cake tall.
03:38So I'm going to close it down again after scraping it and just give it a little bit more of
03:43a mix through.
03:43I just want to make sure everything is well combined.
03:46And you can see me kind of turning it up to kind of make sure everything is creamed together properly.
03:50So now I'm going to turn my mixer to low speed and then I'm going to add in my eggs
03:54one at a time.
03:55You do not want to rush this part and you also do not want to mix this for very long.
03:59Part of the reason why people case collapse majority of the time is because they overmix their eggs.
04:04And what people don't know is the actual egg whites can whip up and add more air to your cake.
04:11And what happens is when you bake it, it's going to inflate, which means get taller.
04:15But when you take it out and let it cool, it deflates and it has gluten streets in it.
04:20Or if you whip too much air in it, it can collapse completely.
04:23So that's why I have this mixer on low speed and I'm slowly adding in the eggs one at a
04:27time.
04:28I'm waiting until I see like 80 to 90 percent of the egg yolk disappear before adding in the next
04:32egg.
04:33This is the most important part of the pound cake recipe because this has a lot of eggs in it.
04:38So this can be easier for you to overmix.
04:40So make sure that you're doing it exactly like you see it here, one at a time.
04:44Make sure it's fully combined.
04:46So once all of my eggs are mixed in, I'm going to slowly add in my sifted flour mixer,
04:50which is the flour, bacon, powder, and salt.
04:52I only sifted it one time, but sifted it how many times you like.
04:55I should also mention this is also on low speed as well.
04:58So you don't want to go past low speed.
05:01So that reserved lemon juice that I had, I'm going to add some of that in there.
05:05And I'm going to alternate between the flour and the lemon juice.
05:08Remember that you always want to start and end with flour on every single pound cake.
05:14This is four cups of all-purpose flour going in.
05:17And like I said, I will leave the recipe below.
05:19But you have your salt, your bacon powder in there at a half a teaspoon.
05:22And like I said, we're just alternating between the flour and the lemon juice.
05:26Make sure you start and end with flour.
05:28This might seem like it's taking a long time to do, but you do not want to add more speed
05:33to your mixer
05:33because if you add too much speed to it, it can taste like red and add gluten streaks.
05:37And that's not what we want in a cake.
05:39So once I add all the flour and the lemon juice in, I'm just going to give it a final
05:43mix.
05:43You kind of want to tilt your pan, not to tilt your pan, but tilt your bowl a little bit
05:47to make sure that you're getting the stuff at the bottom
05:49to make sure that when you go to pour this, that everything is well combined and it's not separating.
05:54So just kind of tilt it, you know, move your spatula around.
05:57And this is the texture that you're looking for.
06:00It's thick, it's dense, but it's also silky smooth.
06:03I took my pound cake pan out the freezer.
06:05And as you can see, that coating has completely frozen onto the pan.
06:08So I'm just going to start pouring my pound cake batter into my pound cake pan,
06:12trying to tilt and get as much of it in there as possible.
06:15You do not want to save any pound cake mix.
06:17And as you can see, it completely fills up the pan.
06:19I think I have maybe an inch of space left.
06:22But like I said, this is a very tall cake and it's also a very good cake as well.
06:27So, you know, it can feed a lot of people.
06:29I'm spreading it around with my spoon and then I'm just going to kind of tap it to get rid
06:32of
06:33those air bubbles and kind of turn it around and tap it some more.
06:35I want to say in total, I gave this around 15 to 20 taps.
06:39So you want to do that just to get rid of all those air bubbles.
06:42It's going in a 325 degree oven for an hour and 25 minutes exactly.
06:46Now every oven is different.
06:48Your bake time is going to depend on your oven.
06:50But once a toothpick comes out clean with nothing on it, your cake is completely done.
06:55So I'm just checking all sides of the cake.
06:57And as you can see, this cake looks beautiful.
06:59Now, I was kind of nervous at this point because I hadn't used the cake goop before.
07:03This is my first time using it.
07:05So I was kind of nervous if it would actually slide out or it would stick.
07:08But I put my cake board on top of the cake.
07:10I let it kind of cool for at least 5 to 10 minutes.
07:13And as you can see, I was pleasantly surprised that it did not stick at all.
07:17And it came out great.
07:19Look at it.
07:20You know, no stickish.
07:21Those little white spots are kind of like flour that was in the cake goop mixture.
07:26But other than that, I'm very, very happy with this.
07:28It came out clean.
07:29This is my first time using cake goop.
07:31So now I'm going to be using cake goop for now on because I do have a full jar of
07:35it.
07:35So I'm very, very happy with this.
07:36Now, while the cake is warm, I'm going to start re-inwrap it and put it in the refrigerator.
07:40And this is a process called sweating the cake out.
07:42It just helps make the cake a lot more moist.
07:44And so in about 30 minutes to an hour, I'm going to take it back and I'm going to make
07:47my glaze.
07:47So I got another lemon.
07:49And I'm just juicing that lemon in the same way we juiced the lemon in the beginning of the video.
07:53Just make sure I'm removing all the pulp and the seeds.
07:56And this is another 1 to 2 tablespoons of lemon juice out of both of those lemons.
08:01And I'm going to add this to 2 cups of Domino's powdered sugar.
08:04Then I'm going to add 1 to 2 tablespoons of warm milk.
08:07Now, this is warm whole milk.
08:08And you want to adjust the consistency to like how you like it as far as your glaze goes.
08:13If you like it slightly thinner, add some more milk.
08:16If you like it thicker, add less milk.
08:18But however you like your glaze, definitely do it like that.
08:20I like mine somewhere in between.
08:21So you can see it's pourable, but it's still thick.
08:24And when it cools, it's going to look very, very nice.
08:26Now, I'm just going to glaze my whole cake and then let it drip to the side.
08:29Any excess at the bottom of this cake, like all the excess you see dropping from the cake,
08:34I'm going to take a spoon and kind of, you know, add it back to the top of the cake
08:38to give us a little bit more of that drip effect.
08:40So I'm adding it along the sides.
08:42Now, if you bake your cake in a bunded pan, you're not going to need the amount of glaze that
08:46I need.
08:47Being that this is a circular pound cake pan, I needed a lot more glaze than if I was using
08:52a bunded cake pan.
08:53But yeah, you're going to let your pound cake glaze kind of set up for around 5 to 10 minutes.
08:58And then you're going to cut into it and you can enjoy it.
09:01If you enjoy watching this video, give it a like and make sure you subscribe.
09:04Also, like I said, my pound cake, Southern Pound Cakes 1 through 4 e-books are available in my bio.
09:09Thank you guys.
Comments