- 1 week ago
These two Southern pound cake recipes deliver the kind of rich, moist crumb and old-school flavor that make a homemade dessert unforgettable. First comes a mile-high 7Up pound cake baked in a bundt pan, made with room-temperature butter, eggs, buttermilk, lemon and lime zest, and a careful low-speed mixing process for height and tenderness. Then a lemon sour cream pound cake brings bright citrus flavor, sour cream richness, lemon pudding mix, and a smooth glaze for a classic Southern finish.
The tutorial breaks down each step clearly, from zesting sugar and alternating wet and dry ingredients to greasing the pan, baking low and slow, and using a simple glaze to finish. It also shares practical pound cake tips like keeping ingredients at room temperature, mixing eggs one at a time, and letting the cake rest so it stays moist. If you love Southern baking, bundt cakes, lemon desserts, and classic pound cake recipes, this is a great guide for Sunday dinner, holidays, or family gatherings.
Perfect for fans of Southern pound cake recipes, 7Up bundt cake, lemon sour cream cake, homemade glaze, and from-scratch dessert tutorials. Great for anyone searching for moist pound cake, old-fashioned baking, easy bundt cake recipes, and classic Southern dessert ideas.
The tutorial breaks down each step clearly, from zesting sugar and alternating wet and dry ingredients to greasing the pan, baking low and slow, and using a simple glaze to finish. It also shares practical pound cake tips like keeping ingredients at room temperature, mixing eggs one at a time, and letting the cake rest so it stays moist. If you love Southern baking, bundt cakes, lemon desserts, and classic pound cake recipes, this is a great guide for Sunday dinner, holidays, or family gatherings.
Perfect for fans of Southern pound cake recipes, 7Up bundt cake, lemon sour cream cake, homemade glaze, and from-scratch dessert tutorials. Great for anyone searching for moist pound cake, old-fashioned baking, easy bundt cake recipes, and classic Southern dessert ideas.
Category
🛠️
LifestyleTranscript
00:00In this video, I'm going to show you how to make the ultra delicious 7-Up Mile High Pound Cake.
00:05This pound cake is ultra tall. It is ultra delicious.
00:09It is super moist on the inside, but yet still dense.
00:13This is a super easy cake to make.
00:15Once you know the process, I'm going to teach you the process step by step,
00:18give you some of my favorite tips to make this cake ultra moist,
00:21including ingredients, including doing something at the end of the bake
00:25that's going to help your cake remain moist.
00:27By the end of this video, you should have every tip and trick that you need
00:31to make the moistest pound cake on the planet.
00:33If you're new to my channel, make sure you like and subscribe
00:35and comment any questions that you may have.
00:38Also, if you want more pound cake recipes, check out my Southern Pound Cake eBooks
00:42that will be linked in the description below.
00:44Now, without further ado, let's jump into the video,
00:46and I hope you guys enjoy this recipe.
00:48So here are the ingredients that you're going to need.
00:51First, you're going to need some granulated sugar.
00:53You're going to need a lemon and a lime.
00:55We're going to get the zest from each lemon and lime and also the lemon and lime juice.
01:00You're also going to need four sticks of butter.
01:02These are eight eggs back here.
01:04You're going to get some buttermilk as well.
01:07This is a white lily all-purpose flour.
01:09I do not suggest you use cake flour with this recipe just because we're going to be adding
01:13a lot of liquid.
01:14And, you know, all-purpose flour has a higher protein content,
01:18which means it can absorb that liquid.
01:20That's going to come from the 7-Up soda and the lemon and lime.
01:23But if you guys do use cake flour, I would just adjust my 7-Up just a little bit
01:29so that you won't have gluten streaks in your pound cake.
01:32So you've got white lily all-purpose flour.
01:34This is about a 9% protein content, which means it's going to be super soft,
01:38as well as your eggs, if I haven't already said that.
01:41But these are all the ingredients.
01:42Oh, and the 7-Up as well.
01:43Cannot forget the 7-Up.
01:44I don't know if you guys can see that back there.
01:46But these are all the ingredients that you're going to need.
01:47And so let's go ahead and get started mixing and making this cake.
01:51Before we get started, we're going to go ahead and zest our lime and lemon.
01:55And I'm adjusting it in the sugar.
01:57Be careful not to get any of that white stuff on the lime.
02:02So I'm just kind of zesting this and just kind of making sure I don't get any of that white
02:07puffy
02:07stuff right there.
02:08This is the stuff you do not want.
02:09So I'm just kind of rotating the lemon, not the lemon, but the lime, and doing it as well.
02:16Just trying to make sure I get a good amount in there.
02:19I would say a tablespoon work is fine.
02:21You don't have to go past a tablespoon.
02:24But, of course, the more zest that you add in here, the more flavor the cake is going to be.
02:28So just keep that in mind.
02:31So, you know, I'm starting to get a little bit of the white skill.
02:35Not the white skill, the white skill being revealed.
02:37So I'm just going to, you know, kind of loosen up a little bit on this particular lemon.
02:43So I'm going to take this off and kind of get the rest of that on the back of there.
02:48Put that in there.
02:49And as you will see, if you leave this in here long enough, you're going to see the lemon
02:54and lime oil start to come out of the zest.
02:57And you're going to start to see that sugar will start to kind of dissolve as far as, you
03:04know, the liquid starting to come out of the oils.
03:06And so it will start to dissolve into the sugar.
03:09And you'll wonder, you'll be like, why does my sugar look like it's, you know, somebody
03:14put some water in it.
03:15If you're leaving there long enough, that's going to be all the juice that's coming out
03:18of those zest that you put up the lemon and the lime in here.
03:22So just keep that in mind.
03:23There's nothing to worry about.
03:25You don't need to add more sugar.
03:28But usually it doesn't happen unless you leave it overnight.
03:31So that's something to keep in mind.
03:32But you see me just kind of zesting, trying to get as much lemon zest as I can and not
03:36get that white puffy stuff.
03:38And it's super bitter and you do not want that in your cake.
03:42This could take, you know, a long time or a little time depending on what type of, uh,
03:48well, how soft your lemon is.
03:50As far as the zest is, it's just kind of soft.
03:51So it's taking me quite a bit of time to kind of, you know, get the zest up off here.
03:57So just keep that in mind as well.
04:01So you're going to take some clean hands and you're just going to rub that lemon and lime
04:05just into the sugar and I'm going to place it to the side.
04:09Um, I'm not going to, if I was doing this overnight, you will see more liquid in here.
04:14Um, but, and you'll have a stronger lemon and lime flavor, but I'm not too worried about
04:18that today.
04:18But that is like a pro tip.
04:20Do this the night before.
04:21You will see the sugar kind of dissolve a little bit more, but I'm not worried about
04:25that in this particular cake because I'm just going to put this to the side and
04:28I'm going to go ahead and get the mixing in a second.
04:31So now I'm going to extract the juice.
04:32I got this thing that I got from Walmart.
04:34This is the, uh, lemon and lime juice extractor thingy.
04:37You just kind of massage it on top and the juices fall.
04:40And it also filters out all of that pulp and all of those seeds that we don't want.
04:45I'm rubbing the lemon and the lime to kind of loosen up the juice and I'm going to cut
04:49it and we're going to get to squeezing, uh, this juice about this lemon and this lime.
04:54Also, let me make sure that I've mentioned that, um, if you want the four recipes,
04:58to this cake is in my Southern Pound Cakes 4 ebook.
05:01That link will be in my bio, um, as well as all of my other pound cake ebooks.
05:06I have four in my Southern Pound Cake series.
05:08So if you guys want to pick those up and you want different 7-Up, uh, uh, 7-Up pound
05:14cake
05:14recipes like 7-Up cream cheese or 7-Up sour cream, um, I do have those in my book.
05:21So right now, um, if you don't have one of these, that's okay.
05:24You can use a juicer or something else.
05:26You just want to kind of filter out all those pulps and seeds.
05:29Um, and that's what I'm doing right now.
05:32This is the first lime.
05:34Just, you see all that pulp on the side.
05:35You don't want that in your cake.
05:37So I'm doing the same thing with the other half of the lime and, you know, this is going
05:42to take probably a good three or, you know, a couple of minutes to get all of that juice
05:47out of these lemon and lime.
05:49So you can kind of see me doing this right here and, you know, getting that lemon out
05:54as well.
05:55So, like, if you guys are enjoying this content, make sure you guys like and subscribe and make
06:01sure that you share this with people who want to make pound cakes.
06:03Um, I really, really appreciate all of the support I've got so far.
06:07So thank you guys for that as well.
06:09So, uh, this is about, this is a good amount of juice and, you know, this will go into our
06:14cake.
06:15So let me take this off and you can see the lemon and lime juice along with the 7-Up
06:19and
06:20along with the buttermilk is going to make this cake super fluffy and tender.
06:24So, yeah, I'm excited for this cake.
06:26So I got my all-purpose flour and I'm adding some salt and baking powder to the all-purpose
06:31flour and I'm going to whisk this to get rid of the, uh, clumps in here.
06:35Now, you can sift this, but I just feel like this is just a lot easier for me to just
06:39kind
06:40of whisk this instead of sift.
06:41Um, it's still doing the same thing for me.
06:44Uh, if you guys, you know, want to know why I do this instead of sipping, it exactly does
06:49the same thing.
06:50So now that we got all the ingredients ready, let's start working on our pound cake.
06:54So the first thing I'm doing is spraying down a 14-cup angel food pan and I'm spraying it
07:00down so that I can throw it in the freezer so the spray can adhere to the cake pan.
07:04I have had better luck with my case coming out correctly and not sticking to the pan when
07:08I use this method.
07:09So I'm just telling you guys that's the method that I'm using.
07:12And I also preheated my oven to 325.
07:14So now let's start working on the actual cake part.
07:17I got some lemon and lime sugar in my bowl.
07:19Now, if you're using a stand mixer, this is exactly how you want to set it up.
07:23But if you are using a hand mixer, you want to use a bigger bowl than a wider bowl because
07:27you're going to be mixing for a while longer than how much, than longer than what I'm going
07:31to be mixing with the stand mixer.
07:33But I'm beating the sugar together for around five to seven minutes and you want to mix it
07:37until it becomes white and fluffy like you see here.
07:39Make sure you're scraping down your bowl in between time and make sure that all of your ingredients,
07:44like your butter and your butter and your eggs are room temperature.
07:47If your ingredients are not room temperature, your cake will not come out correct.
07:50So now I'm just adding eggs in one at a time.
07:53And, you know, you definitely want to do this the right way.
07:56And my mixer is on low speed, even though it looked like it's going fast.
07:59It's because I sped up the video a little bit.
08:01But I'm had this on low speed, which is the lowest speed that my mixer can go.
08:05And I'm just adding in the eggs and one at a time, wait until I see the yolk disappear
08:10before adding in the next one.
08:11You do not want to rush through this method because if you mess this up,
08:15your cake can collapse once you take it out.
08:17And that's something that you do not want.
08:19By adding in all of these eggs one at a time, it's going to help our height of the cake
08:23and it's going to help our cake kind of stabilize at that height.
08:26If you notice, a lot of people who bake pound cakes and they put a lot of eggs in there,
08:30sometimes the cake can collapse when it comes out the oven.
08:33So that's why it's important for us to mix this one at a time on low speed.
08:37Because if you do it this way, I promise it's going to come out right.
08:39So after I add in all of those eggs, I'm going to scrape down my bowl
08:43and just make sure everything is incorporated and I don't see any yellow yolk.
08:46This is super important as well because once we go to the next ingredients,
08:50it's going to be hard for us to kind of fix this.
08:52So as you can see, the mix is looking homogenous.
08:55It's not separating, which is good.
08:57That's how you can tell your cake batter is going to be fine.
08:59So now I'm going to mix the buttermilk and the 7-Up together.
09:02And also I'm going to add the lemon and lime juice that you saw was,
09:06you know, juice at the beginning of the video.
09:08And you want to mix this really, really well before adding in your lemon and your vanilla extract.
09:13We're just adding in a tad bit of vanilla extract.
09:15It's going to bring out the lemon flavor.
09:17This is not a vanilla cake.
09:19So what I'm going to do now is alternate my flour mix
09:21with my buttermilk, lemon extract, and lemon and lime juice.
09:25You're going to want to start and end with flour.
09:27And the reason why we started with flour is we want to coat that butter, sugar, and eggs
09:31in something that can hold it before we add any liquid.
09:35If you add the liquid first, it's going to start to separate
09:37and that's going to be a problem when you bake it.
09:39So you see me alternating and I'm adding in a little bit of the flour at the time,
09:43maybe two or three scoops.
09:44And then I'm going in with the 7-Up buttermilk and lemon and lime juice and extract.
09:50I also forgot to mention that my mixer is on low speed.
09:53So this is on low speed as I'm adding these in here.
09:56This whole process should take around five minutes.
09:59You don't want to overmix this as well.
10:01You can stop this and do this manually with a spatula,
10:04but my mixer is pretty good at keeping the low speed
10:08and it's not, you know, it's not going overboard right now.
10:11So once I add in the last of the flour mix,
10:14I'm going to mix for about five more seconds before I turn the mixer off.
10:17And then whatever is not mixed into the actual cake batter,
10:21I'm going to use my spatula to just kind of go around the edges of the bowl
10:25and kind of incorporate that because, you know, you cannot overmix using your spatula,
10:31but you can definitely overmix if you use something mechanical like a stand mixer.
10:35Also, make sure you get all of the batter off of all your tools that you're using.
10:39You don't want none of that to be left over.
10:42You want all of that to go into your pan and make your delicious cake.
10:45So now I'm going to take out my pound cake pan.
10:47You can see the baking spray has completely stuck to the pan.
10:50Again, it's like a cast iron skillet at this point,
10:52which means that, you know, once we start baking this in here,
10:55it's not going to stick, which is what we want.
10:58So now I'm just adding in the pound cake batter evenly as I can.
11:01We're going to tap this around in a minute so it doesn't have to be perfect,
11:05but you kind of see me just rotating the pan around,
11:08adding in some pound cake batter on each side.
11:10Make sure you add all of the pound cake batter in the bowl.
11:13We're not trying to save any of this.
11:14And once we do that, I'm just shaking it around to make sure it's even.
11:17And I'm tapping it to get rid of the air bubbles.
11:20So I spent around like one or two minutes doing this.
11:22I kind of sped it up a little bit, but you definitely want to do this
11:24because, like I said, we want this cake to be tall,
11:27but it's still a pound cake.
11:28It's got to be dense, but it still has to be light and fluffy.
11:30So I baked this cake for an hour and 25 minutes on 325,
11:35and the toothpick came out clean, and I shaked it on both sides.
11:38You want to make sure you do that.
11:39You're going to let it cool for at least 10 to 15 minutes before you try to remove it.
11:43But as you can see, this came out clean,
11:44and I'm just going to let this cool right here on the countertop.
11:47So that we can ice our cake.
11:49So here's a pro tip.
11:50I wrapped my cake in some rain wrap,
11:52and I put it in the refrigerator overnight while we're still warm.
11:55This is called sweating the cake out.
11:56This is going to ensure that your cake remains moist.
11:59But now it's time to make the actual glaze that goes on here.
12:02Mine is simple.
12:02Just powdered sugar and some 7-Up.
12:05It's really, really that simple.
12:06I didn't add any butter or milk or any of that.
12:08But if you want to, you can.
12:10I do have a couple of lemon glazes in my pound cake e-books
12:13that you guys can, you know, kind of use and add the 7-Up to
12:16and kind of make your own 7-Up glaze.
12:18But I'm just going to whisk it up until it becomes a pourable consistency.
12:21And as you can see right here, I'm really, really good with that.
12:24So I unwrapped my cake, and I just poured the glaze on there.
12:27Now, if you have abundant,
12:29you're going to have to do a lot more maneuvering with your glaze.
12:32But me, you just see, I'm just trying to get an even coverage
12:34over all the cake and then kind of letting it kind of free will drip down,
12:39you know, on the sides of the cake as well.
12:41When I stopped the video, I actually got the back of the cake
12:44because I really didn't get that part while I was filming.
12:46But once you glaze your cake,
12:47you're going to want to let it set for at least 10 to 20 minutes
12:50to kind of let it harden.
12:51And then you're ready to cut into your cake.
12:53This 7-Up mile high pound cake was super moist, tender, and delicious.
12:58You cannot tell that I didn't use cake flour with this.
13:01But there you have it.
13:02That's how you make the cake.
13:03Make sure you like and subscribe for more videos.
13:05What's up, guys?
13:06In this video, I'm going to teach you how to make this lemon sour cream pound cake
13:09completely from scratch.
13:10This is homemade, as you guys can see.
13:13I am confident if you watch this video until the end,
13:15you'll be able to make a lemon sour cream pound cake on your own.
13:18It doesn't matter if you're good at baking or not.
13:20I'm going to break it down in simple instructions
13:22that you should be able to follow.
13:24So if you enjoyed this video,
13:25make sure you guys like and subscribe.
13:27And also, if you want more pound cake recipes
13:30like the one you're getting ready to see here,
13:32my pound cake ebook will be in my bio.
13:34And you can go ahead and check that out.
13:35Without further ado, let's jump into the video.
13:37Okay, let's go ahead and get started.
13:39So the first thing you want to do is make sure
13:41that your eggs are room temperature,
13:43your butter is room temperature,
13:45your sour cream is room temperature.
13:47And when I mean room temperature,
13:48that means you feel no type of cold
13:50on any of those eggs, butter, or sour cream.
13:53If you're not sure, let it stay out for a minimum of three hours.
13:57My lemon pudding mix, and I'm going to put that to the side.
14:00And now we're going to work on our sugar.
14:01This is three cups of sugar, and I'm zesting in one lemon.
14:04I'm going to make sure I get all of the lemon.
14:06You don't want any of that white puffy stuff.
14:08Just take your time at this point,
14:09because the more lemon zest you have in here,
14:11the more lemon flavor will be in your final pound cake.
14:14So just make sure you take your time with this part.
14:16And as you can see, I'm trying to get everything
14:18all around the lemon.
14:19And then I'm taking the lemon,
14:21and then I'm squeezing the juice as much juice as I can.
14:23This lemon had no seeds in it,
14:25but if yours have seeds in it, you might want to kind of pick those out
14:28or kind of put one hand under the lemon.
14:30And we're going to need half of the juice of one lemon for the pound cake.
14:32And then the rest is going to be for our frosting
14:35that we're going to put on top of the cake or glaze.
14:37Okay, so now we're going to sift our flour.
14:39This is three cups of white lily all-purpose flour.
14:42Now, you can use cake flour,
14:44but I prefer using white lily all-purpose flour
14:46because of the crust that you're going to see at the end.
14:48But you can use cake flour.
14:50It's just depending on what type of texture you want.
14:53This cake is going to be plenty of salt.
14:55It don't need to be extra, extra salt from cake flour.
14:58But of course, you can use what you have.
15:00Once you have fully sifted your flour,
15:02then we're going to place this to the side
15:03and then add in half of our pudding mix.
15:05We're also going to add in a half teaspoon of salt
15:08and a half teaspoon of baking powder.
15:10Make sure you mix this well throughout the flour.
15:13This is going to make sure that your cake is properly salted well
15:16because salt does make a difference in baking
15:18and that your baking powder is going to be effective
15:21in this particular cake.
15:23So just make sure it's sifted properly
15:25and it's mixed together well.
15:26All right, last but not least, before we get to mixing,
15:29we're going to add in some lemon juice to our sour cream.
15:31And we're going to give that a full little mix.
15:33You want to be careful so that you don't spill any of the juice
15:36of sour cream juice on a counter like I did.
15:39Just mix it really well until it's combined.
15:42And doing this is, one, going to make sure
15:43that you don't forget to add the lemon juice
15:45in the cake at the end when we're doing the flour and stuff.
15:49But adding the lemon juice to the sour cream
15:51helps it emulsify better,
15:52which is going to be better for your cake.
15:53All right, now that we got through all of those pre-stuffs,
15:56let's get to mixing.
15:57So now I have three sticks of butter
15:58and this is room temperature butter.
16:00If you want to make sure that your butter is room temperature,
16:03put your finger in there.
16:04And if it makes the indent, it is room temperature.
16:06Like I said, you don't want your butter to be sweating.
16:09You don't want your eggs to be sweating
16:10because that means it is still cold.
16:12And cold eggs will mess up your cake
16:14and your cake is probably more likely to fall
16:16if your eggs are cold.
16:17So just make sure they're room temperature.
16:19But I'm adding my eggs to a bowl.
16:21Now this is about six eggs going into this cake.
16:24I know some old pound cakes can go up to 10 eggs
16:26and I know new modern pound cakes these days do around five.
16:29But now we're going to beat our lemon sugar
16:31and our butter together till it's white and fluffy.
16:34This is going to take around seven minutes in your mixer.
16:37Now if you're using a hand mixer,
16:38it might move a little bit faster
16:39because you're able to move your hands around.
16:41Now I'm using my mixer with the paddle attachment
16:44and the side sweeper.
16:45So I don't have to stop and scrape down my bowl.
16:47But if you don't have that,
16:48you will have to stop and scrape down your bowl.
16:50So make sure you guys do that
16:52to make sure everything is incorporated.
16:53And while my butter and sugar is beating together,
16:55I'm going to get my homemade lemon extract
16:57and I'm going to add a little bit to my egg
16:59so I don't forget to add it during the flour mixture.
17:02So I'm going to turn my mixer down to low
17:04and I'm adding in my eggs one at a time.
17:06I'm waiting till the egg fully incorporates
17:08into the butter and sugar before adding the next egg.
17:10You don't want to see any type of yellow yolk
17:14before adding in your next egg.
17:15You also don't want to overbeat this
17:17because if you overbeat this,
17:19this could make your cake fall.
17:20Mixing your eggs on anything higher than low speed
17:23on your mixer will add air to your yolks
17:26and it will make your cake kind of rise up
17:28and then it'll fall once your cake cools.
17:30This can cause your cake to sink
17:32and if it doesn't sink, it will have gluey streaks.
17:35So that's why it's important for you guys
17:36to mix this on low speed
17:37so that it doesn't happen to your cake.
17:39Definitely follow these instructions.
17:41I've had a lot of emails and a lot of calls
17:43from people who have done this
17:45and the number one thing that they've done
17:47was mix the eggs on a higher speed than low.
17:50So you see me almost done with adding in my eggs
17:52one at a time.
17:53I'm making sure that I see no yolk
17:55before I add in the next one.
17:56That's how I can know that it's fully incorporated.
17:58And again, I do have the side sweep
18:00on my paddle attachment on this mixer
18:02so I don't have to scrape down my bowl.
18:04But if you are mixing this by hand
18:06or if you're mixing this with a mixer
18:08without the side sweeper,
18:09definitely get a spatula and kind of side sweep
18:12and make sure everything is well combined.
18:14You can see I'm still doing it
18:15even though I have the side sweeper.
18:16So once I scrape down my bowl,
18:18I'm giving it another about five to 10 seconds
18:20on low speed before I'm ready to move on
18:23to my next ingredients.
18:24Now here comes the important part.
18:26What we're going to do is add in our flour mixture first.
18:29So that's the flour, the pudding mix,
18:31the salt, the baking powder.
18:32You want to make sure that you start
18:33and end with your flour mixture.
18:34This is non-negotiable.
18:36If you do not want any gluten streaks,
18:38definitely do this.
18:39This is the only way that I know to avoid that.
18:41Other than the tips that I gave you earlier in this video,
18:43this is one of the most important steps.
18:45So you can see me alternating.
18:46Now I'm adding in the sour cream
18:48and lemon juice mixture that I mixed together
18:49at the beginning of the video.
18:50And I have my mixer on low speed
18:52and I'm only mixing for about five seconds
18:55before alternating to the next ingredient.
18:57This is super important.
18:58You don't want to overwork your batter
19:00because your pound can be tough.
19:01Just think light and fluffy and you'll be fine.
19:04So you see me constantly alternating
19:06between the flour and the sour cream.
19:08And like I said, I'm only mixing for at least five seconds.
19:11And sometimes it's a little bit lesser than that.
19:13But as you can see, now I'm alternating with the sour cream.
19:15And like I said, you want to begin and end with flour.
19:18This is going to be super easy for you guys to do at this point.
19:21And just like with the eggs,
19:22you don't want to go higher than low speed
19:24because it will mess up your cake.
19:26Now you can see me transferring to a spoon
19:28instead of just pouring it in there.
19:29It gives me a lot more leverage
19:31and it helps me keep the size of my bowl clean.
19:33And we're going to continue to alternate back and forth,
19:36back and forth till we end with flour.
19:39This is going to be a pretty lengthy process
19:42because you can't go higher than low speed.
19:45And for me, I stopped in the middle of this part
19:48to kind of finish mixing the flour,
19:51the rest of the flour mixer on my own.
19:52Just to protect myself from gluten streaks.
19:54I know gluten streaks are not the end of the world.
19:56You probably can still taste the cake
19:58and the cake will still taste good.
20:00But for me, I wanted to stop a little early.
20:02So before I added in my last scoop of flour mixer,
20:05I stopped, kind of scraped down my paddle attachment
20:08to get all that cake batter off of there.
20:10And I want to finish this by hand.
20:12That's just my personal preference,
20:13but I have never gone wrong with doing it this way.
20:17And doing it this way ensures
20:18that I do not over mix my batter.
20:20There's no way you can replace
20:22the mechanical force with your hands.
20:25So just mixing this in with a spatula
20:26is not going to hurt any.
20:27It's actually going to help you make sure
20:29everything is kind of well combined.
20:31And sometimes the butter and the sugar
20:33in the eggs can get stuck at the bottom,
20:35which is the main reason you want to do this by hand
20:37to end this off,
20:38because you can kind of tilt your bowl
20:41and then make sure everything is mixed in well combined,
20:43as you can see me doing right here.
20:45Now, don't worry if it looks a little clumpy
20:49or it looks a little, you know, not mixed in well together,
20:52because when it hits the oven, it's going to be fine.
20:54It's going to combine just as fine.
20:56So you can see me tilting the bowl
20:57and just making sure everything at the bottom is in there.
21:00You are going to get a little bit on your fingers,
21:02but that's okay.
21:03You can just wipe that off.
21:04And this is just going to ensure
21:06that everything is combined.
21:07Now, the way that you can tell
21:08if you have a good pound cake batter
21:09is by using your spatula.
21:11And if you can kind of move it freely
21:13through your cake batter,
21:14then that means it is whipped to perfection.
21:16That means it has a lot of air,
21:17but it should also feel heavy and dense.
21:20That's what a pound cake is.
21:21It's heavy and dense,
21:22but it still has a light, fluffy cake texture.
21:25So if your pound cake batter is doing that,
21:27then you're already on a good track.
21:28So now I'm going to get
21:29my Nordic Wear Anniversary Bunded Cake Pan.
21:32Now, you can use a tube pan if you would like,
21:34but I've baked literally hundreds of pound cakes
21:36in this pan and it has never done me wrong.
21:38And I'm using Pam's Baking Spray.
21:40I know a lot of people use Baker's Joy.
21:42Baker's Joy has always made my cake stick for some reason,
21:45and I have not had that problem with Pam's Baking Spray.
21:47So here's an optional tip to make sure
21:49that your cake comes out the pan
21:50and it doesn't get stuck.
21:52You can throw in your bunded pan
21:54after it's been greased into the freezer
21:55for about 30 minutes.
21:57And what that's going to do is seal in that coating
21:59and freeze it to the pan.
22:00So when you pour your pound cake mixture in there,
22:03it won't mix in with your cake batter,
22:04which can help you prevent it from sticking.
22:06So we're going to bake this cake on 325
22:08for an hour and 30 minutes.
22:11Do not check your cake.
22:12Do not open the oven when this is baked.
22:14Trust that you did a good job.
22:16If you open up your oven,
22:17it's going to create temperature swings,
22:18which can make your cake fall.
22:20Just trust me, if you follow these instructions,
22:21like I'm telling you, you will be fine.
22:23So once you take your cake out the oven,
22:25you want to let it cool for 10 minutes
22:26and it should pop out just like that.
22:28You can see it has absolutely no stickage.
22:31And now it's time to make our lemon glaze.
22:33It's going to go on top of this lemon sour cream pound cake.
22:36So the first thing you want to do
22:37to prepare your lemon glaze is juice some lemons.
22:39You want to have a little tart taste to your glaze.
22:41It's going to mix in well with the cake.
22:43So I think I used around two or three lemons
22:45or about one third cups of lemon juice.
22:48Then I'm going to go in
22:49with about one fourth cups of heavy whipping cream.
22:51Now you can replace the whipping cream
22:52with milk if you want to.
22:54Now I'm going to sift in some powdered sugar.
22:56This is one cup of powdered sugar.
22:58Now, if you wash your glaze a little bit thicker,
23:00you want to add in more powdered sugar.
23:02If you want your glaze to be thinner,
23:04you want to add less powdered sugar.
23:06So as you can see,
23:06after adding in the powdered sugar,
23:07they're still a little looser than I would like.
23:09So I added some powdered sugar
23:11until I came to this consistency
23:12where it was pourable,
23:13but still a little thick.
23:15Gets you a whisk and make sure it's well combined.
23:16And if you still see little specks,
23:18kind of add it to the microwave
23:20for about 30 seconds
23:21and then come back and then glaze your cake.
23:23But you don't want to have any of those lumps in there,
23:26which is why we sift the powdered sugar.
23:27So once I'm happy with the consistency of the glaze,
23:30I'm going to pour it on my cake.
23:31There's no right or wrong way to do this.
23:33You just want to pour it around your cake.
23:35Make sure you have some paper towels handy
23:37because it can drip off to the side.
23:39But I'm going to start with one coat
23:40and then I'm going to come back
23:41and re-glaze my cake again with the second coat
23:44just to kind of make sure
23:46that it's glazed up to perfection.
23:48All of this is optional.
23:49Add as much or as less glaze
23:51as you want on your pound cake.
23:53And after that,
23:53let it sit for about 10 minutes
23:55and now you've completely made
23:57your lemon sour cream pound cake.
23:59Now you have a pound cake
24:00that you can share with your family and friends
24:02and they will love it.
24:03It is moist.
24:04It is tender.
24:05It is tangy.
24:06It is lemony.
24:07This lemon sour cream pound cake
24:09will definitely get you a lot of compliments
24:10if you baked it
24:11and it'll be a family favorite from now on.
24:14If you enjoyed this video,
24:15give me a like and subscribe.
24:16And also my pound cake e-books
24:18will be in my description.
Comments