00:00there's nothing like a southern soft lemon pound cake made from scratch so let me show you how to
00:04make mine so the first thing i'm gonna do is combine my shortening and butter and i'm going
00:08to whip that on high and then add in my sugar then i'm going to add in my eggs one
00:11at a time
00:12with the lemon extract already in there and then i'm going to add some half and half and some lemon
00:16puree and i'm going to alternate that with my sifted flour mixer and i'm going to start it in
00:21with flour now this recipe is from my southern pound cakes ebook the link will be in my bio if
00:25you want to get short but i'm going to bake my pound cake on 325 for an hour and 30
00:29minutes and
00:29then add my glaze make sure you save this video for when you make your pound cake in the future
00:33lemon sour cream mild high pound cake i mean there are no worries how good this is first we're going
00:38to cream together our butter and sugar and we're going to do that until it's white and fluffy
00:41in another bowl i'm cracking in my eggs and once it's white and fluffy i'm going to slow down the
00:45speed on my mixer and adding my eggs one at a time in a separate bowl i'm going to add
00:49my homemade
00:50lemon extract to some sour cream this is about eight ounces of sour cream we're going to mix that
00:54together along with some vanilla extract and some lemon juice once it's well combined i'm going to
00:58alternate that between my flour salt and baking powder remember you want to start and end with
01:02flour we're going to bake this on 325 for an hour and 25 minutes and we're going to take that
01:07out
01:07let it cool and then add a glaze the full recipe to this cake is in the caption if you
01:10want more
01:11packet recipes check out my southern pound cakes ebook in my bio this is the easiest seven up pound cake
01:16you can make right now in a bowl of a stand mixer i got some flour salt and bacon powder
01:20i'm whisking
01:20that together and then i'm going to add my sugar on top of that and yes we are mixing everything
01:24at one
01:24time but we're going to add our butter on top of that mix in our already beaten eggs some vanilla
01:29and lemon extract and then some seven up soda mix this on low speed for one to two minutes stop
01:34scrape
01:34down your bowl and then continue mixing it for another one to two minutes once well combined bake
01:39this on 325 for an hour and 20 minutes and then add a glaze if you want more pancake recipes
01:43check out
01:43the link in my bio for my ebook i'm going to get in trouble for sharing this lemon pound cake
01:48recipe but
01:48you guys have to make it so the first thing we're going to do is get our butter and shortening
01:52mixed
01:53together and then we're going to add some lemon zest to our sugar and we're going to slowly add
01:57that in there with creaming the butter and sugar together to it's white and fluffy and then we're
02:00going to add one egg in at a time now let's mix our dry ingredients and i'm using white lily
02:05all-purpose
02:05flour and adding salt and a little bit of baking powder today next you see me adding lemon extract to
02:09my buttermilk and we're going to alternate adding it to our wet ingredients starting and ending with
02:14flour bake this on 325 for an hour and 30 minutes and yeah all you have to do is add
02:17your glaze if you
02:18want this recipe it's in my southern package ebook old-fashioned million dollar pound cake with a brown
02:24butter glaze so here's the recipe first i got some butter going in and then i'm going to add in
02:28some
02:28asterisks i want to note that my butter is room temperature and then i'm going to add in some sugar
02:32and we're going to beat that till it becomes white and fluffy you should be able to hold it on
02:36the
02:37spatula and it should hold its shape now we're ready to start adding in our room temperature eggs
02:41one at a time making sure the yellow is dissolved before you add the next egg then you're going to
02:45alternate between your flour and your whole milk and you're going to want to start and end with
02:49flour you're going to make sure it's well combined before adding into a tube pan this is a pound cake
02:54tube pan let's have a removable bottom you're going to bake this in the oven on 325 for an hour
02:58and 30
02:58minutes then you're going to add that luscious brown butter glaze if you want this packet recipe it's in
03:03my southern pound cakes ebook the link will be in my bio here's how you make my lemon triple cream
03:07pound cake this is one of the best pound cakes i ever made in my life i hope you guys
03:11enjoy it
03:12first i'm going to zest in two tablespoons of lemon zest into three cups of sugar and i'm going
03:16to let this hit overnight letting a lemon oil have time to kind of you know come up out of
03:21that lemon
03:21zest and then i'm going to zest the remaining of those two lemons into my bowl where i'm going to
03:26add in about three sticks of butter my lemon sugar and i'm going to mix it together for about 10
03:32to 15
03:32minutes so it becomes a pale yellow color i'm going to add two teaspoons of lemon extract and one
03:37teaspoon of vanilla extract to six eggs and i'm going to let this set for about five to ten minutes
03:42in a separate bowl i'm going to be adding in one cup of heavy whipping cream uh one cup of
03:48sour cream
03:48and then four ounces of cream cheese and i'm going to mix in the juice of one lemon i'm going
03:53to put
03:53that cream mixture to the side then i'm going to add the eggs in one at a time to my
03:57butter and sugar
03:58mixture and i'm going to scrape down the bowl make sure and i get everything then i sifted three and
04:02half cups of all-purpose flour half teaspoon of baking powder and about three teaspoons of corn
04:08starch and what i'm doing is i'm just alternating between my cream and my flour mixture ending with
04:13my flour next i'm going to add my cake batter into a 14 cup bunded pan let it bake on
04:19325 for about an
04:20hour and 30 minutes are you good to go
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