00:00this looks and tastes like a traditional pound cake but it's made in five minutes and it's made
00:05with putting all the ingredients in the bowl at one time this pound cake is ready in under five
00:09minutes and i'm going to show you how to make it in this video so here is what you will
00:13need in
00:13order to make this you're going to need some sugar it doesn't matter what type of sugar you have
00:17you're going to need some white lily all-purpose flour or cake flour i'm using cake flour in this
00:21recipe you cannot use any other flour or any other all-purpose flour because it's not going
00:26to be soft enough you're also going to need nine ounces of room temperature cream cheese
00:30six eggs room temperature and four six of butter room temperature room temperature means that it
00:35has been out for two hours and the eggs are not sweating for the flavorings i'm using some
00:39vanilla extract and lemon extract but whatever flavoring you like in your cake you can add it
00:44to there you will also need a stand mixer it doesn't have to be a kitchen aid it can be
00:48any type of stand
00:48mixer as long as your bowl is four to five quarts now we're ready to start mixing i got some
00:53cake
00:53flour at the bottom i'm adding in some baking powder about one half teaspoon of baking powder
00:57and i'm going to add a little bit of sauce to this as well you want to mix this thoroughly
01:01i'm not sifting it um but you can if you want to for me i don't think it's necessary for
01:07this recipe
01:07but i got some pink himalayan salt going in and i'm going to whisk it together as well now i'm
01:13using
01:13cake flour in this recipe because we don't have enough time to cream the butter and the sugar to make
01:18it light and fluffy normally i would use all-purpose flour white lily all-purpose flour to be exact
01:23but since this is a quick recipe we're going to use cake flour next you're going to add the sugar
01:27on top of that and you're going to make sure the flour is covered this is very important when it
01:31comes to this method because we're going to be reverse creaming next you're going to layer your
01:35butter on top of that and like i said we're mixing everything in one bowl so you're not going to
01:39have
01:40to mix everything separately so if you're a person who does not know how to make a pound cake or
01:44you know have made pound cakes but it came out wrong you can definitely do this so i'm just layering
01:50the butter on top of the sugar and i'm going to kind of censor it into the middle of the
01:54bowl so
01:55it can mix evenly at one time now on top of the butter we're going to add in our room
01:59temperature
02:00cream cheese and make sure everything is room temperature this is super super important or
02:04this method will not work like i said at the beginning of the video if your eggs are sweating
02:08they're not room temperature they should be room temperature and you should not feel any type of cold
02:13on the egg now i'm cracking each egg in a bowl because we're going to beat this together
02:17we don't have the time to mix each egg into the butter and the sugar if we were doing a
02:22regular
02:22pound cake so me mixing it all together and beating it all together make sure that it's
02:27well incorporated before we add it to the batter will actually help the cake taste better and actually
02:33have a better crumb so this is not your normal two-step pound cake recipe i've made it my own
02:38and
02:38rewrote it to make sure that you guys have the best success with this pound cake i forgot to spray
02:42my pan
02:43and then freeze it so that's what i'm doing now i got my pam spray this is the only spray
02:46that i use
02:47for my pound cakes this is a nordic word pound cake pan i'll link to it below but i'm just
02:52spraying
02:52this pan and i'm making sure i get every single part of this pan you do not want your cake
02:57sticking
02:58whatsoever and once i spray the pan i'm gonna put it in the freezer so it can solidify so while
03:02that's solidifying in the freezer i'm going to add in my eggs on top of the butter and the cream
03:07cheese
03:07and sugar and then i'm also going to add in some vanilla extract and lemon extract like i said now
03:12you
03:12can use almond extract or butter extract or whatever type of extract you want this part is really up to
03:18you whatever type of flavor you like in your pound cake or you can do five flavors it really doesn't
03:22matter now that we got all of our ingredients in the bowl it's time to start mixing now this is
03:26super
03:27important when it comes to your pound cake coming out right so i got this whisk with the size sweeper
03:32and i felt like it'll be perfect for this since we're mixing everything at one time i also have a
03:36spatula that i'm gonna use to scrape down my bowl and pan but we're going to start with the mixer
03:40on low
03:41speed for around two to three minutes right now i'm just looking for everything to get well combined
03:46including the flour when you can see no more flour at the bottom of your bowl that's when you're ready
03:51to stop mixing but as you can see i still see flour and it's still having a hard time mixing
03:55it together
03:55that's why we're going on low speed we don't want to break our mixer but once everything is well
04:00combined it's going to start to speed up as you can see right here and once it starts to speed
04:04up i'm
04:05going to stop it and then i'm going to scrape down my bowl with my spatula this is super super
04:09important
04:10you want to make sure all your ingredients are combined together so make sure you thoroughly
04:14get everything from the size of the bowl to the bottom of the bowl mix it up and just really
04:19take
04:19your time with this part because you want to make sure like i said everything is combined once you
04:23feel like everything is scraped down we're going to turn the mixer back on and we're going to take
04:27it up to medium high speed and we're going to mix for around one to three minutes now pay attention
04:32because you do not want to over mix this once i start seeing that everything is creaming together
04:38properly i'm going to stop the mixer now this video is sped up a little bit so that's why i'm
04:42saying
04:42it's going to be one in three minutes but once your pound cake batter looks like this then you're good
04:46to go as long as there's no large chunks of flour or no large chunks of butter you're good to
04:52go if you
04:53see that continue mixing for around it's only going to take one to three minutes so but continue mixing
04:57until you see no big large chunks of it now if they're small then that's fine that's going to all
05:02melt
05:02and come together in the oven as you can see you can see maybe a little small chunks of butter
05:06in my uh you know pound cake batter but that's like i said that's fine as long as overall the
05:11pound cake batter is homogenous then you're good to go i should also mention that this recipe will
05:17be in the description along with my pound cake ebooks now i have over 40 pound cake recipes on my
05:22website that you guys can take advantage of when it comes to pound cakes i kind of know what i'm
05:26talking about so that'll be linked in my bio as well but now we're ready to start baking our
05:31pound cake the oven is preheated to 325 i took my pound cake pan out of the freezer and as
05:36you can
05:36see the spray has solidified to the pan so this is going to be great because it's not going to
05:40stick
05:40so now we're just pouring everything into our pound cake pan and we're just turning it to make sure that
05:45all of the mix gets in there you want to make sure your pound cake pan is filled up to
05:50the rim do not
05:51try to save some of the pound cake batter and put it in another pan it's not going to work
05:55all of this
05:55needs to be baked together also make sure you're getting everything off of the spatula that is super
06:00super super important when i was developing this recipe i wanted to make sure that this pound cake
06:05could be done from anywhere and then anybody could do a pound cake so when i saw the two-step
06:10pound cake recipe i kind of made it my own i'm winning i kind of did my you know my
06:15scientific
06:16research on what i can do to make the recipe better for you guys so this is super super easy
06:21that anybody can do this right now whether you're preparing for thanksgiving or you just had trouble
06:26like making a regular pound cake not everybody can bake but i promise you can do this it doesn't get
06:31any easier than this and it'll taste way better if you try to make a you know a pound cake
06:36from a box mix
06:37i don't know why people try to make pound cakes from a box mix it does not taste the same
06:41but this
06:41will taste like a traditional homemade pound cake like your grandma made it so i'm just taking my
06:46pound cake pan and i'm tapping it and you want to get rid of the air bubbles and i'm shaking
06:50it around
06:51making sure the pound cake batter is going from edge to edge i'm not concerned about it getting too close
06:55to the pan or you're getting stuck to the pan because like i said we sprayed it down we threw
06:59this in the
06:59freezer so the pan is solidified and when we bake this it's going to come out very easily you will
07:05see
07:05if you're enjoying this video so far i definitely give this a like and share this with friends that
07:09have trouble baking i guarantee if they follow these instructions they'll have a great pound cake as
07:14well so now i'm putting this in the 325 oven now bake time is going to differ from oven to
07:19oven
07:19mine took an hour and 30 minutes let me show you how you will know that your pound cake is
07:24done
07:24so i'm going to get a toothpick and i'm going to insert it on both sides of the cake very
07:29important
07:29that you insert it on both sides and as you can see the toothpick comes out clean it has a
07:33little
07:33bit of crumbs on there but not a lot now this is when i checked the pancake earlier if your
07:37toothpicks
07:38looks like this then it's definitely not done and you want to bake it for an additional 15 minutes
07:42so now here comes the stressful part of me taking the pound cake out of the pan so let your
07:47pound cake
07:47cool for about 10 minutes and this is the most stressful part of me actually removing the pound cake
07:52from the pan but as you can see it came out instantly and it was great um no stickies on
07:57the pan
07:58whatsoever so now i'm going to flip the pound cake back over so i got another cake board and i'm
08:03just
08:03going to take it and twist it and just turn it around now you can have it bottom up or
08:08you know
08:09the front facing like you're taking out the oven way as well you're going to let the cake completely
08:13cool so for about 30 minutes and then you can cut into it now if you guys want to add
08:19a glaze you
08:19much certainly can add a glaze but yeah that's it folks that's how you make the easiest pound cake
08:24you
08:24you
08:24you
08:24you
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