- 1 hour ago
The ultimate Southern poundcake collection brings together rich, buttery Bundt cakes with step-by-step guidance for bakers who want moist, dependable results. Joffrey Ward walks through several of his most-loved pound cake recipes, including sour cream poundcake, lemon cream cheese poundcake, easy Southern poundcake, vanilla buttermilk poundcake, and the tall 7Up mile high pound cake. Each recipe focuses on classic Southern baking methods, simple pantry staples, and the mixing techniques that help these cakes rise high, stay tender, and bake up bakery-style.
Across the video, you’ll see how to cream butter and sugar properly, add eggs slowly, avoid overmixing, and use cake goop or other release methods so the cakes come out clean. The lemon cream cheese version gets a bright glaze, the vanilla buttermilk cake finishes with a simple vanilla icing, and the 7Up pound cake brings extra height and moisture with citrus and soda. It’s a helpful long-form baking guide for Sunday dinner desserts, holiday baking, and anyone searching for homemade pound cake recipes, Southern Bundt cakes, and old-school cake tutorials.
Perfect for viewers looking for pound cake recipe videos, Southern dessert baking, Bundt cake tutorials, lemon pound cake, sour cream pound cake, buttermilk pound cake, and 7Up cake inspiration. Ideal for anyone who wants step-by-step baking content, classic homemade cake recipes, and searchable Southern baking ideas for holidays, gatherings, and everyday dessert planning.
Across the video, you’ll see how to cream butter and sugar properly, add eggs slowly, avoid overmixing, and use cake goop or other release methods so the cakes come out clean. The lemon cream cheese version gets a bright glaze, the vanilla buttermilk cake finishes with a simple vanilla icing, and the 7Up pound cake brings extra height and moisture with citrus and soda. It’s a helpful long-form baking guide for Sunday dinner desserts, holiday baking, and anyone searching for homemade pound cake recipes, Southern Bundt cakes, and old-school cake tutorials.
Perfect for viewers looking for pound cake recipe videos, Southern dessert baking, Bundt cake tutorials, lemon pound cake, sour cream pound cake, buttermilk pound cake, and 7Up cake inspiration. Ideal for anyone who wants step-by-step baking content, classic homemade cake recipes, and searchable Southern baking ideas for holidays, gatherings, and everyday dessert planning.
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LifestyleTranscript
00:00if you want to learn how to make the best southern pound cakes here on the right video
00:03my name is joffrey ward i'm the self-proclaimed pound cake king in this video i'm going to show
00:07you seven of my famous pound cake recipes and they will be step by step in the description
00:12below you will have time steps of each one whether you want to learn about the lemon cream cheese
00:16pound cake the sour cream pound cake the seven up mile high pound cake this complimation will
00:22have all of those cakes in there i'll also leave some of the recipes below in the description below
00:27so you can kind of follow along and learn each and every pound cake and how you can make them
00:32for
00:32yourself as always make sure you like and subscribe to my channel and share this with people who love
00:37making pound cakes if you want more recipes in this click the link in my bio where you can get
00:41my pound
00:41cake ebook series and it has over 40 plus recipes in it let's get into the video sour cream pound
00:46cake
00:47on the internet this is super easy to make it doesn't take a lot of ingredients and it takes
00:51you back to a time when you was growing up and your grandma your great auntie made one you don't
00:55need
00:55no glaze for this one this is super easy to make so the first thing we're going to do is
00:59cream together
00:59our butter and sugar and a bowl of a stand make sure i got three cups of sugar going down
01:03granulated
01:03sugar and then i got three sticks of salted butter salted butter is all that i had you can use
01:08salted or
01:09unsalted butter it's not going to affect the taste but it will affect the sodium level so if you're
01:13watching your sodium you might want to use unsalted butter but salted butter is all that i had so i'm
01:18creaming this together and this is going to take about five to seven minutes a lot of people do not
01:22properly cream that butter and sugar when it comes to that pound cake and this is what helps your cake
01:26get tall and fluffy and tender so you definitely don't want to skip on this step so as you can
01:32see
01:32as i'm creaming the butter and sugar it's starting to come together and then i'm increasing the speed
01:36a little bit and as i'm increasing the speed you can see it's starting to stick to the size of
01:40the bowl
01:40that's how you know that you've properly creamed together your butter and sugar and you can see it's
01:45doubled in volume i'm going to show you the color at first it was a yellow tint now it is
01:49you know
01:50white and fluffy once you get to this stage you want to scrape down your bowl just to make sure
01:54everything from the bottom of the bowl as far as butter is getting well incorporated so just take
02:00like a minute or two to make sure you're scraping down your bowl getting this stuff on a spatula
02:04just making sure everything is well combined so i'm mixing a little bit more i think i only mix for
02:09maybe one to two minutes it is super important that you do not over cream but you don't want to
02:15under cream either the next thing you're going to do is crack in all of your eggs now these are
02:19a lot of
02:19eggs but you this is needed it helps you with the height of the cake and um yeah so you're
02:24definitely
02:25going to need all these eggs these are large eggs um this is about six eggs going in remember the
02:30full recipe will be in the description below so just don't try to go by the video read the
02:35description as well also if you're looking for more sour cream pound cakes like this my pound cake
02:39ebook is in my bio where you can go over and get all of my recipes from start to finish
02:45including 20 of my custom made pound cakes that i used to sell online before i started doing videos
02:51but back to the video i got my mixer on low speed and i'm slowly adding in my eggs one
02:57at a time
02:57you do not want to go past low speed when adding in your eggs because if you whip air into
03:02your egg whites
03:03it can make your cake collapse so just keep that in mind so what i'm looking for before adding in
03:08the
03:08next eggs is the previous egg yolk needs to be completely combined into the butter and sugar mixer before
03:14adding in the next egg you really want to be super careful when you're adding in your eggs because
03:18if you under mix them it could be a problem but if you over mix it it is going to
03:23be a problem so
03:23just kind of keep that happy medium like five seconds before each before adding the next egg but
03:29once all of your eggs are in your batter you're going to take your spatula and you're going to go
03:33around your bowl you want to go under your pound cake batter to make sure every egg yolk or
03:37all of that is mixed in completely now you're going to add your sifted white lily all-purpose flour salt
03:43and
03:43baking powder now i did forget to add in my salt and baking powder but that's a half teaspoon of
03:49each going in and i'm mixing that in there but yeah so don't forget that but you're going to add
03:53that in
03:53you know kind of a spoonful at a time this is three cups of white lily all-purpose flour and
03:59i have my
03:59mixer on low speed and i'm slowly adding it in um do not go past low speed because you if
04:05you go past
04:05high i mean low speed excuse me you will start to develop gluten and gluten is what makes cakes
04:11taste britty and you don't want that so now i'm you know just continuously mixing it in so i get
04:17all of that all-purpose flour salt and baking powder in there there is no rush on this and you
04:21want to make sure you do this uh part right so don't you know just just kind of take your
04:26time with
04:26it but once i got all of that all-purpose flour in there what i'm going to do next is
04:31add in my sour
04:32cream and vanilla asterix i added some vanilla asterix into my sour cream so i wouldn't forget it
04:37and this is a full cup so eight ounces of sour cream you just get the small thing of sour
04:42cream
04:43and it'll be eight ounces you're going to mix it into your cake but you're not going to mix longer
04:47than 10 seconds like i said we don't want to develop gluten because it still is a cake and not
04:52bread
04:53so once it's fully combined i want to give my cake batter one little you know scrape down just to
04:58make
04:59sure everything is combined really really take your time you're not going to over mix it with you know
05:03going by hand but if you was to use you know your stand mixer yeah because the stand mixer is
05:08mechanical and you are human so just by you folding it in and making sure everything is well combined
05:13it's not over mixing it okay so you're going to take it off and then i have my um cake
05:18goop in my
05:19pound cake pan i threw it in the freezer for about 10 minutes and this is to help the uh
05:24cake goop stick
05:26to the pan so this is cake goop is basically your cake release um it helps your cake not to
05:31stick
05:32and i've been using this on the last past four or five cakes and it's been working great but if
05:36you don't have that you can use some pam or baker's joy i do not know why people love baker's
05:41joy
05:42i'll before i started using pam baker's joys used to uh make my cake stick all the time so i'm
05:47not a
05:48baker's joy fan but if you if you swear by it what you want to do is spray down your
05:52pan and put it in
05:53the freezer for like 10 minutes to let it stick to the fan but yeah come in if you've had
05:56great success
05:57with baker's joy i just never had success with it so you want to take your cake pan and you
06:01want to tap it around make sure you get all the air bubbles out spin around two to three minutes
06:06doing this bake this on 325 every oven is different mine took about an hour and 25 minutes i let
06:12my cake
06:13cool for about five to ten minutes and yeah as you can see that cake goop did its job you
06:18know it did
06:18not stick at all and it looked really good add a glaze if you want you really don't need no
06:23glaze
06:23it's sweet enough but if you want more pound cake recipes check out my pound cake ebook and make
06:27you like and subscribe lemon cream cheese mile high pound cake this is an ultra cake that is super
06:34delicious it has a nice lemon glaze it's super moist and fluffy on the inside that glaze is to die
06:40for as
06:40you can see me tasting the piece as i'm cutting the cake i'm not gonna waste your time let's jump
06:44into the
06:44video you're gonna need some softened cream cheese a lemon some butter you're also gonna need some eggs
06:50you're gonna need some flour sugar in this video i'm using white lily all-purpose flour i got some cake
06:55goop this
06:55would be my first time using it for my pan some lemon and vanilla asterix some salt let me pause
07:01for a second and show you the salt that i'm using i got it from kroger i'm also using some
07:04baking powder
07:05from kroger so i just want to show that just in case you know you guys are looking for the
07:08same
07:08thing on a cheap budget so before we start making the cake i'm going to preheat my oven to 325
07:13and i'm
07:13going to coat the pan that i'm using in some cake goop this is a homemade cake release i usually
07:18use
07:18pan but i ran out so we're going to see how this turns out with this cake i also threw
07:22my cake pan in the
07:23freezer to let that cake release adhere to the pan but that is optional if you guys want to do
07:27that so
07:28now i'm just measuring out my flour my salt my baking powder i'm going to sift this together
07:33and you see me weighing my ingredients instead of doing individual cups and doing it one at a
07:37time i want to say it's because i'm a pro baker at this point but it's really i don't want
07:41to mess
07:41up a lot of dishes i also weighed out my sugar and added some lemon zest to that sugar i
07:45don't know
07:46where that clip went but now you see me cracking in my eggs this is eight eggs these are room
07:51temperature
07:51by the way if your eggs are sweating or not room temperature it should be completely room
07:56temperature with no type of condensation or anything on the eggs at all i also would like
08:00to mention that my southern pound case ebook series is on sale right now in those books there are over
08:0550 plus pound cake recipes that you guys can choose from and it's also a way to support the channel
08:10the
08:10link to it will be in the description i meant to say this in the last video but do not
08:13put your
08:13vanilla asterisk or your lemon asterisk in your eggs if you do that your eggs will begin to
08:18scramble i don't know why it does that but that's just a heads up and so i'm gonna juice
08:22one lemon i'm gonna cut it in half and i'm gonna use this juicer that gets rid of all the
08:25seeds and
08:26the pulp and all the extra stuff that you don't want in your lemon juice altogether this is about
08:30one to two tablespoons of lemon juice now you can use some lemon juice that's already squeezed out i
08:36just don't because it kind of tastes different than just natural lemon but if that's all you have
08:40i understand just be careful i probably would do just one teaspoon so yeah that's about one
08:45the two tablespoons of lemon juice so we're going to put that to the side we're going to cover that
08:50up
08:50and now we're going to get started making the cake in a bowl of a stand mixer i'm going to
08:54add in my
08:55lemon sugar this is three and a half cups that's going in then i'm going to add in four sticks
08:59of
09:00room temperature butter please make sure that your butter is room temperature oil will not whip up well
09:04i'm going to add the paddle attachment and we're going to beat this for a good five minutes now usually
09:10i will add in my cream cheese butter and sugar together but the last time i did it it kind
09:14of
09:14mix really crazy so now i'm just doing it separately so the butter and sugar goes in first
09:18and then after about maybe three to four minutes i'm going to add in nine ounces of that cream cheese
09:24make sure that you're stopping your mixer and scraping down your bowl because i have the scraper
09:29on my paddle attachment i really don't have to do that much when it comes to scraping down the bowl
09:33but
09:33make sure if you're just doing a regular beater attached to your kitchen aid make sure that you stop
09:38and scrape down your bowl nine ounces of regular cream cheese is going in and then i'm going to mix
09:42that for an additional maybe three to four minutes we're going we're looking for this to be white and
09:47fluffy and double in value when i stop the mixer you'll kind of see what i'm talking about i tried
09:52to get a close-up as much as i could on my mixer but yeah it's going to look like
09:56kind of a cream
09:57cheese buttercream frosting doing this process in the beginning is making your pound cake a lot more
10:03fluffy and it's building up that air that's going to make your pound cake tall so i'm going to close
10:07it
10:08down again after scraping it and just give it a little bit more of a mix through i just want
10:12to
10:12make sure everything is well combined and you see me kind of turning it up to kind of make sure
10:16everything is creamed together properly so now i'm going to turn my mixer to low speed and then i'm
10:21going to add in my eggs one at a time you do not want to rush this part and you
10:25also do not want to
10:26mix this for very long part of the reason why people case collapse majority of the time is because
10:31they over mix their eggs and what people don't know is the uh the actual egg whites can whip up
10:37and add more air to your cake and what happens is when you bake it is going to inflate which
10:43means
10:43get taller but when you take it out and let it cool it deflates and it has gluten streets in
10:48it
10:48or if you whip too much air in it it can collapse completely so that's why i have this mixer
10:52on low
10:53speed and i'm slowly adding in the eggs one at a time i'm waiting until i see like 80 to
10:5890 of the
10:59egg yolk disappear before adding in the next egg this is the most important part of the pound
11:03cake recipe because this has a lot of eggs in it so this can be easier for you to over
11:08mix so make
11:09sure that you're doing that exactly like you see it here one at a time make sure it's fully combined
11:14so once all of my eggs are mixed in i'm going to slowly add in my sifted flour mixer which
11:18is the
11:18flour bacon powder and salt i only sifted it one time but sift it how many times you like i
11:24should
11:24also mention this is also on low speed as well so you don't want to go past
11:28low speed so that reserve lemon juice that i had i'm going to add some of that in there
11:33and i'm going to alternate between the flour and the lemon juice remember that you always want to
11:38start and end with flour on every single pound cake this is four cups of all-purpose flour going
11:44in and like i said i will leave the recipe below but you have your salt your baking powder in
11:49there
11:49at a half a teaspoon and like i said we're just alternating between the flour and the lemon juice make
11:54sure you're starting in with flour this might seem like it's taking a long time to do but you do
11:58not
11:59want to add more speed to your mixer because if you add too much speed to it it can taste
12:04like red and
12:05add gluten streaks and that's not what we want in a cake so once i add all the flour and
12:09the lemon
12:09juice in i'm just going to give it a final mix you kind of want to tilt your pan not
12:13to tilt your pan
12:13but tilt your bowl a little bit so make sure that you're getting the stuff at the bottom to make
12:18sure
12:18that when you go to pour this that everything is well combined and it's not separating so just kind
12:23of tilt it you know move your spatula around and this is the texture that you're looking for it's
12:28thick it's dense but it's also silky smooth i took my pound cake pan out the freezer and as you
12:33can see
12:33that coating has completely frozen onto the pan so i'm just going to start pouring my pound cake uh
12:38batter into my pound cake pan trying to tilt and get as much of it in there as possible you
12:43do not
12:43want to save any pound cake mix and as you can see it completely fills up the pan i think
12:48i have
12:48maybe an inch of space left but like i said this is a very tall cake and it's also a
12:54very good cake
12:54as well so you know you can feed a lot of people i'm spreading it around with my spoon and
12:59then i'm
12:59just going to kind of tap it to get rid of those air bubbles and kind of turn it around
13:03and tap it
13:03some more i want to say in total i gave this around 15 to 20 taps so you want to
13:08do that just
13:09to get rid of all those air bubbles it's going in 325 degree oven for an hour and 25 minutes
13:13exactly
13:14now every oven is different your bake time is going to depend on your oven but once a toothpick comes
13:19out clean with nothing on it your cake is completely done so i'm just checking all sides of the cake
13:25and as you can see this cake looks beautiful now i was kind of nervous at this point because i
13:30hadn't used the cake goop before this is my first time using it so i was kind of nervous
13:34if it would actually slide out or it would stick but i put my cake board on top of the
13:38cake i let it kind
13:39of cool for at least five to ten minutes and as you can see i was pleasantly surprised that it
13:44did
13:44not stick at all and it came out great look at it you know no stickish those little white spots
13:50are
13:50kind of like flour that was in the cake goop mixture but other than that i'm very very happy
13:56with this it came out clean this is my first time using cake goop so now i'm going to be
14:00using cake goop
14:00from now on because i do have a full jar of it so i'm very very happy with this now
14:05while the cake
14:05is warm i'm going to saran wrap it and put it in the refrigerator and this is a process called
14:09sweating the cake out it just helps make the cake a lot more moist and so in about 30 minutes
14:13to an
14:13hour i'm going to take it back and i'm going to make my glaze so i got another lemon and
14:17i'm just
14:17juicing that lemon in the same way we juiced the lemon in the beginning of the video just make
14:21sure i'm removing all the pulp and the seeds and this is another one to two tablespoons of lemon
14:27juice out of both of those lemons and i'm going to add this to two cups of domino's powdered sugar
14:32then i'm going to add one to two tablespoons of warm milk now this is warm whole milk and you
14:37want
14:37to adjust the consistency to like how you like it as far as your glaze goes if you like it
14:42slightly
14:42thinner add some more milk if you like it thicker add less milk but however you like your glaze
14:47definitely do it like that i like mine somewhere in between so you can see it's pourable but it's
14:51still thick and it's when it cools it's going to look very very nice now i'm just going to glaze
14:55my whole cake and then let it drip to the side any essence at the bottom of this uh cake
15:00like
15:00all the essence you see dropping from the cake i'm going to take a spoon and kind of you know
15:05add it
15:05back to the top of the cake to give us a little bit more of that drip effect so i'm
15:09adding it along
15:10the sides now if you bake your cake in a bunded pan you're not going to need the amount of
15:14glaze
15:14that i need um being that this is a circular pound cake pan i needed a lot more glaze than
15:19if i was using
15:20an abundant cake pan but yeah you're going to let your pound cake glaze kind of set up for around
15:25five to ten minutes and then you're going to cut into it and you can enjoy it if you enjoy
15:30watching
15:30this video give it a like and make sure you subscribe also like i said my pound cake southern
15:34pancakes one through four ebooks are available in my bio this looks and tastes like a traditional
15:39pound cake but it's made in five minutes and it's made with putting all the ingredients in the bowl
15:44at one time this pancake is ready in under five minutes and i'm gonna show you how to make it
15:48in
15:49this video so here is what you will need in order to make this you're gonna need some sugar it
15:53doesn't
15:53matter what type of sugar you have you're gonna need some white lily all-purpose flour or cake flour i'm
15:58using cake flour in this recipe you cannot use any other flour or any other all-purpose flour
16:02because it's not going to be soft enough you're also going to need nine ounces of room temperature
16:06cream cheese six eggs room temperature and four sticks of butter room temperature room temperature
16:12means that it has been out for two hours and the eggs are not sweating for the flavorings i'm using
16:17some vanilla extract and lemon extract but whatever flavoring you like in your cake you can add it to
16:21there you will also need a stand mixer it doesn't have to be a kitchen aid it can be any
16:25type of
16:26stand mixer as long as your bowl is four to five quarts now we're ready to start mixing i got
16:30some
16:30cake flour at the bottom i'm adding in some bacon powder about one half teaspoon of bacon powder and
16:35i'm going to add a little bit of sauce to this as well you want to mix this thoroughly i'm
16:39not sifting
16:40it um but you can if you want to for me i don't think it's necessary for this recipe but
16:45i got some
16:45pink himalayan salt going in and i'm going to whisk that together as well now i'm using cake flour in
16:51this
16:51recipe because we don't have enough time to cream the butter and the sugar to make it light and fluffy
16:56normally i would use all-purpose flour white lily all-purpose flour to be exact but since this is a
17:01quick recipe we're going to use cake flour next you're going to add the sugar on top of that and
17:06you're going to make sure the flour is covered this is very important when it comes to this method
17:09because we're going to be reverse creaming next you're going to layer your butter on top of that
17:13and like i said we're mixing everything in one bowl so you're not going to have to mix everything
17:18separately so if you're a person who does not know how to make a pound cake or you know have
17:23made
17:23pound cakes but it came out wrong you can definitely do this so i'm just layering the
17:27butter on top of the sugar and i'm gonna kind of censor it into the middle of the bowl so
17:32it can mix
17:33evenly at one time now on top of the butter we're going to add in our room temperature cream cheese
17:38and make sure everything is room temperature this is super super important or this method will not work
17:43like i said at the beginning of the video if your eggs are sweating they're not room
17:46temperature they should be room temperature and you should not feel any type of cold on the egg
17:51now i'm cracking each egg in a bowl because we're going to beat this together we don't have the time
17:56to mix each egg into the butter and the sugar if we were doing a regular pound cake so me
18:01mixing it
18:01all together and beating it all together make sure that it's well incorporated before we add it to the
18:06batter will actually help the cake taste better and actually have a better crumb so this is not your
18:12normal two-step pound cake recipe i've made it my own and rewrote it to make sure that you guys
18:17have
18:17the best success with this pound cake i forgot to spray my pan and then freeze it so that's what
18:21i'm
18:21doing now i got my pam spray this is the only spray that i use for my pound cakes this
18:26is a nordic word
18:27pound cake pan i'll link to it below but i'm just spraying this pan and i'm making sure i get
18:31every
18:32single part of this pan you do not want your cake sticking whatsoever and once i spray the pan i'm
18:37gonna put it in the freezer so it can solidify so while that's solidifying in the freezer i'm going to
18:41add in
18:42my eggs on top of the butter and the cream cheese and sugar and then i'm also going to add
18:47in some
18:47vanilla extract and lemon extra like i said now you can use almond extract or butter extract or whatever
18:52type of extract you want this part is really up to you whatever type of flavor you like in your
18:57pound cake or you can do five flavors it really doesn't matter now that we got all of our ingredients
19:01in the bowl it's time to start mixing now this is super important when it comes to your pancake coming
19:06out right so i got this whisk with the side sweeper and i felt like it'll be perfect for this
19:11since we're
19:11mixing everything at one time i also have a spatula that i'm gonna use to scrape down my bowl and
19:16pan
19:16but we're going to start with the mixer on low speed for around two to three minutes right now
19:21i'm just looking for everything to get well combined including the flour when you can see no more flour
19:26at the bottom of your bowl that's when you're ready to stop mixing but as you can see i still
19:30see
19:30flour and it's still having a hard time mixing it together that's why we're going on low speed we
19:35don't want to break our mixer but once everything is well combined it's going to start to speed up as
19:40you can see right here and once it starts to speed up i'm going to stop it and then i'm
19:43going to
19:43scrape down my bowl with my spatula this is super super important you want to make sure all the
19:48ingredients are combined together so make sure you thoroughly get everything from the size of the bowl
19:53to the bottom of the bowl mix it up and just really take your time with this part because you
19:58want to
19:58make sure like i said everything is combined once you feel like everything gets scraped down we're going
20:02to turn the mixer back on and we're going to take it up to medium high speed and we're going
20:06to mix for
20:07around one to three minutes now pay attention because you do not want to over mix this once i
20:12start seeing that everything is creaming together properly i'm going to stop the mixer now this video
20:18is sped up a little bit so that's why i'm saying it's going to be one in three minutes but
20:21once your
20:22pound cake batter looks like this then you're good to go as long as there's no large chunks of flour
20:26or no large chunks of butter you're good to go if you see that continue mixing for around it's only
20:32going to take one to three minutes so but continue mixing until you see no big large chunks of it
20:37now
20:37if they're small then that's fine that's going to all melt and come together in the oven as you can
20:41see you can see maybe a little small chunks of butter in my uh you know pound cake batter but
20:46that's
20:46like i said that's fine as long as overall the pound cake batter is homogeneous then you're good to go
20:52i should also mention that this recipe will be in the description along with my pound cake ebooks now i
20:57have
20:57over 40 pound cake recipes on my website that you guys can take advantage of when it comes to
21:02pound cakes i kind of know what i'm talking about so that'll be linked in my bio as well but
21:07now we're
21:07ready to start baking our pound cake the oven is preheated to 325 i took my pound cake pan out
21:12of
21:12the freezer and as you can see the spray has solidified to the pan so this is going to be
21:16great because it's not going to stick so now we're just pouring everything into our pound cake pan and
21:21we're just turning it to make sure that all of the mix gets in there you want to make sure
21:25your
21:25uh pound cake pan is filled up to the rim do not try to save some of the pound cake
21:30batter and put
21:30it in another pan it's not going to work all of this needs to be baked together also make sure
21:35you're
21:35getting everything off of the spatula that is super super super important when i was developing this
21:40recipe i wanted to make sure that this pound cake could be done from anywhere and then anybody can do
21:46a pound cake so when i saw the two-step pound cake recipe i kind of made it my own
21:50i went and i kind
21:52of did my you know my scientific research on what i can do to make the recipe better for you
21:56guys so
21:57this is super super easy that anybody can do this right now whether you're preparing for thanksgiving
22:02or you just had trouble like making a regular pound cake not everybody can bake but i promise you can
22:08do
22:08this it doesn't get any easier than this and it'll taste way better if you try to make a you
22:13know a
22:13pound cake from a box mix i don't know why people try to make pound cakes from a box mix
22:17it does not
22:18taste the same but this will taste like a traditional homemade pound cake like your grandma made it so
22:23i'm just taking my pound cake pan and i'm tapping it and you want to get rid of the air
22:26bubbles and
22:27i'm shaking it around making sure the pound cake batter is going from edge to edge i'm not concerned
22:32about it getting too close to the pan or you're getting stuck to the pan because like i said we
22:35sprayed it down we threw this in the freezer so the pan is solidified and we bake this is going
22:41to
22:41come out very easily you will see if you're enjoying this video so far i definitely give this a like
22:46and share this with friends that have trouble baking i guarantee if they follow these instructions
22:50they'll have a great pound cake as well so now i'm putting this in the 325 oven now bake time
22:55is going to differ from oven to oven mine took an hour and 30 minutes let me show you how
23:00you will
23:00know that your pound cake is done so i'm going to get a toothpick and i'm going to insert it
23:05on both
23:05sides of the cake very important that you insert it on both sides and as you can see the toothpick
23:09comes
23:09out clean it has a little bit of crumbs on there but not a lot now this is when i
23:13checked the
23:13pound cake earlier if your toothpicks looks like this then it's definitely not done and you want
23:18to bake it for an additional 15 minutes so now here comes the stressful part of me taking the
23:22pound cake out of the pan so let your pound cake cool for about 10 minutes and this is the
23:27most
23:27stressful part of me actually removing the pound cake from the pan but as you can see it came out
23:32instantly and it was great um no stickies on the pan whatsoever so now i'm going to flip the pound
23:37cake
23:38back over so i got another cake board and i'm just going to take it and twist it and just
23:43turn it
23:43around now you can have it bottom up or you know the front facing like you're taking out the oven
23:48way as well you're going to let the cake completely cool so for about 30 minutes and then you can
23:53cut
23:53into it now if you guys want to add a glaze you much certainly can add a glaze but yeah
23:59that's it
23:59folks that's how you make the easy vanilla butter mc pound cake is the best pound cake on earth
24:04and i'm going to teach you how to make it from scratch make sure you guys like and subscribe
24:08so the first thing you're going to do is get some softened butter this is softened to room temperature
24:11and we need about three sticks of that now this butter is carry gold butter but you can use regular
24:16butter if you want to next you're going to add in three cups of granulated sugar now you're going to
24:21beat this on high speed for about five to ten minutes until it becomes lighter in color while your
24:27butter and sugar is mixing you're going to crack in your eggs and i'm using about six eggs and they're
24:31all at room temperature so make sure that you do that because it is very important that everything
24:35emulsifies into the sugar and butter so you want to make sure that your eggs are room temperature
24:40and they're ready to go now i've seen people use five eggs instead of six eggs in this recipe i
24:45was
24:45taught to use six eggs so now that my butter and sugar has combined and it is white and pale
24:50in color
24:51i'm going to scrape down my bowl then i'm going to add in vanilla extract to my eggs and i'm
24:55going to
24:55put in my eggs one at a time on low speed it's very important that you mix your eggs on
25:00low speed
25:01and go one at a time because you want all of that to emulsify with your butter and sugar also
25:06you want
25:06to make sure that you see no yellow egg yolk before adding in the next egg that is super important
25:11and this is where a lot of people pound case go wrong so make sure you guys are doing it
25:16and you
25:16can see me going in slow one at a time it looked like my mixer is on high speed but
25:20it's actually sped
25:21up in the editing part of this video so you know i am i do have the mixer on low
25:25speed once you get to
25:27your last egg you're going to want to scrape down before adding in your flour and buttermilk mixture
25:31this is very important because sometimes the yolk can get kind of nestled at the bottom so you want
25:35to make sure all of that is combined so what i'm going to do now is measure out my whole
25:39fat buttermilk
25:40i'm using whole fat buttermilk but you can use two percent for just for me fat equals flavor and the
25:46more fat that you have in your buttermilk the more flavor is in the pound cake so before i add
25:50in my
25:51flour and buttermilk i'm going to give it a final mix in my mixer today i'm using white lily
25:55all-purpose flour as my flour of choice i think it's better than cake flour just in my opinion
25:59what i'm going to do is add salt and baking powder and we're going to use one of those old
26:03school
26:04sifters to kind of sift that baking powder salt and flour into like a plastic container what i'm
26:10doing now is i'm going to add two scoops of that flour mix and then go on with that buttermilk
26:14we're
26:15going to alternate and end with flour we start and end with flour excuse me but you just want to
26:19make
26:19sure everything is emulsified and just so you guys know this is on low speed and i'm just making sure
26:24everything is well combined into the cake batter before i add in the next ingredient now with this
26:29part of the recipe you want to be a little bit careful because you don't want to over mix your
26:33batter and create gluten strands gluten strands is what make your pound cake tough so be careful i
26:38know it look like my mixer is going fast but i sped up this video is really on low speed
26:42which is on one
26:43or two so you're going to get the rest of your flour mixer and you're going to streamline that into
26:47your
26:47cake batter once everything is in there you want to stop the mixer immediately and you want to mix by
26:52hand so i'm using a spatula and you can see that my cake batter is velvety smooth it's no lumps
26:57i can
26:58move my spatula freely and it doesn't get stuck it is thick it is like a thick pound cake batter
27:03but
27:04it's still soft and you will see that at the end result so now i'm going to put this in
27:08a pound cake
27:09pan now this is a removable bottom pound cake pan you can find this at walmart for about 12 bucks
27:14or you
27:14can use one of those regular bunny pans if you like but you want to make sure it's a 13
27:19cup or more
27:20pound cake pan you can see me slowly adding a pound cake batter on each side of the pound cake
27:25pan to
27:26make sure that it's even and after that i'm going to tap it to try to get all of the
27:29air out of it
27:30and i'm going to use a spatula to kind of smooth it out at the top um it's just kind
27:35of you know what
27:36i'm doing you don't have to do this uh just kind of makes it look a little bit better now
27:40this is going
27:40in a preheated 325 degree oven for one hour and 30 minutes i will check between one hour and 10
27:47minutes to
27:48make sure that you're not over baking this every oven is different but you're going to have a golden
27:52brown exterior and then whatever you insert a toothpick or you know a butter knife it should
27:57come out clean on all sides before you're ready to start glazing now the cake is going to be moist
28:01so you do see a little bit of particles on my butter knife you want to let this cool for
28:06at least 10
28:06minutes before trying to remove it while the cake is cooling we're going to make a vanilla glaze so i'm
28:11going in with three tablespoons of whole milk now you can use two percent milk if you like and then
28:16i'm
28:16going to add in a little bit of vanilla extract and then some butter and i'm going to let that
28:20melt
28:20in the microwave before adding in my powdered sugar the butter is going to help the glaze set up really
28:25well on top of the cake not be super runny so we're going to throw this in the microwave to
28:30make
28:30sure there's no lumps in it before adding it to our cake and i'm just using a measure cup to
28:34just
28:34kind of put that on the cake and you can kind of see that i'm trying to get every part
28:38of the top
28:38of the cake and once i got it on top of the cake i'm going to use something to kind
28:42of push it to
28:42the edges to create those little drip parts and then let it solidify and you kind of see that it
28:47has a nice little glaze on top and it's ready to eat you can see that the interior of the
28:51cake is
28:51super super moist and has a nice crust on the edges it has a nice drip line and it looks
28:57good it
28:58tastes good and i promise you guys are going to love this recipe also the pound cake recipe and my
29:02pound cake ebook will be in the bio and make sure you guys like and subscribe for more i want
29:07to show
29:07you how to make the ultra delicious seven up mile high pound cake this pound cake is ultra tall it
29:14is
29:14ultra delicious it is super moist on the inside but yet still dense this is a super easy cake to
29:21make and once you know the process i'm going to teach you the process step by step give you some
29:25of
29:25my favorite tips to make this cake ultra moist including ingredients including doing something at
29:30the end of the bake that's going to help your cake remain moist by the end of this video you
29:35should
29:35have every tip and trick that you need to make the moistest pound cake on the planet if you're new
29:40to my channel make sure you like and subscribe and comment any questions that you may have also if
29:45you want more pancake recipes check out my southern pound cake ebooks that'll be linked in the description
29:49below now without further ado let's jump into the video and i hope you guys enjoy this recipe so here
29:55are the ingredients that you're going to need first you're going to need some grain related sugar you're
30:00going to need a lemon and a lime we're going to get the zest from each lemon and lime and
30:04also
30:05the lemon and lime juice you're also going to need four sticks of butter these are eight eggs back
30:10here you're going to get some buttermilk as well this is a white lily all-purpose flour i do not
30:15suggest you use cake flour with this recipe just because we're going to be adding a lot of liquid
30:20and you know all-purpose flour has a higher protein content which means it can absorb that liquid that's
30:27going to come from the seven up soda and the lemon and lime but if you guys do use cake
30:31flour i would
30:32just adjust my seven up just a little bit um so that you won't have gluten streaks in your pound
30:38cake so you got white lily all-purpose flour this is about a nine percent protein content which means
30:43it's going to be super soft as well as your eggs if i've not already said that but these are
30:47all the
30:48ingredients oh and the seven up as well cannot forget the seven up i don't know if you guys can
30:51see that
30:51back there but these are all the ingredients that you're going to need and so let's go ahead and get
30:55started mixing and making this cake before we get started we're going to go ahead and zest our lime
31:01and lemon and i'm testing it in the sugar be careful not to get any of that white stuff on
31:06the uh the
31:08lime so i'm just kind of zesting this and just kind of making sure i don't get any of that
31:13white puffy
31:14stuff right there this is the stuff you do not want so i'm just kind of rotating the lemon not
31:19the
31:19lemon with the lime and doing it as well just trying to make sure i get a good amount in
31:25there
31:25i would say a tablespoon work is fine you don't have to go past a tablespoon but of course the
31:31more zest that you're out of here the more flavor the cake is going to be so just keep that
31:36in mind
31:37so i you know i'm starting to get a little bit of the white skill not the white skill the
31:42white skin
31:43being revealed so i'm just going to you know kind of loosen up a little bit on this particular
31:49lemon so i'm going to take this off and kind of get the rest of that on the back of
31:54there put that
31:55in there and as you will see um if you leave this in here long enough you're going to see
32:00the lemon
32:01and lime oil start to come out of the zest and you're going to start to see that sure sugar
32:06will
32:06start to kind of dissolve um as far as you know the liquid starting to come out of the oils
32:12and so
32:13it'll start to dissolve into the sugar and you'll wonder you'll be like why why does my uh sugar look
32:19like is you know somebody put some water in it if you're leaving there long enough that's going to
32:23be all the juices coming out of out of those zest that you put up the lemon and the lime
32:28in here so
32:28just keep that in mind nothing to worry about um you don't need to add more sugar
32:34um but usually it doesn't happen unless you leave it overnight so that's something to keep in mind but
32:38you see me just kind of assessing trying to get as much lemon as lemon zest as i can and
32:43not get that white
32:43puffy stuff it is super bitter and you do not want that in your cake um this this could take
32:49you
32:49know a long time or a little time depending on what type of uh well how soft your lemon is
32:56as far as
32:57it says this is kind of soft so it's taking me quite a bit of time to kind of you
33:01know get the zest
33:03up off here so just keep that in mind as well so you're going to take some clean hands and
33:09you're just
33:09going to rub that lemon and lime zest into the sugar and i'm going to place it to the side
33:15um i'm not
33:16going to if i was doing this overnight you will see more liquid in here um but and you'll have
33:22a
33:22stronger lemon lime flavor but i'm not too worried about that today but that is like a pro tip do
33:27this
33:27the night before you will see the sugar kind of dissolve a little bit more but i'm not worried about
33:31that in this particular cake because i'm just going to put this to the side and we'll go ahead and
33:35get
33:35the mixing in a second so now i'm going to extract the juice i got this thing that i got
33:40from walmart
33:40this is the lemon and lime juice extractor thingy you just kind of massage it on top and the juices
33:46fall and it also filters out all of that pulp and all of those seeds that we don't want i'm
33:52rubbing the
33:52lemon and the lime to kind of loosen up the juice and i'm going to cut it and we're going
33:56to get to
33:57squeezing uh this juice about this lemon and this lime also let me make sure that i mentioned that um
34:03if you
34:04want the full recipe to this cake is in my southern pound cakes for ebook that link will be in
34:08my bio
34:09um as well as all of my other pound cake ebooks i have four in my southern pound cake series
34:15so if you
34:15guys want to pick those up and you want different seven up uh seven up pound cake recipes like seven
34:22up cream cheese or seven up sour cream um i do have those in my book so right now if
34:29you don't have
34:29one of these that's okay you can use a juicer or something else you just want to kind of filter
34:34out
34:34all those pulse and seeds um and that's what i'm doing right now this is the first one just you
34:41see
34:41all that pulp on the side you don't want that in your cake so i'm doing the same thing with
34:46the other
34:46half of the lime and you know this is going to take probably a good three you know a couple
34:52of minutes
34:52to get all that juice out of these lemon and lime so you can kind of see me doing this
34:57right here
34:58and you know getting that lemon out as well so like if you guys are enjoying this content make
35:04sure you guys like and subscribe and make sure that you share this with people who want to make
35:09pound cakes um i really really appreciate all of the support i've got so far so thank you guys for
35:15that as well so uh this is about this is a good amount of juice and you know this will
35:20go into our
35:21cake so let me take this off and you can see the lemon and lime juice along with the seven
35:25up and
35:26along with the buttermilk is going to make this cake super fluffy and tender so yeah i'm excited
35:32for this cake so i got my all-purpose flour and i'm adding some salt and baking powder to the
35:37all-purpose
35:37flour and i'm going to whisk this to get rid of the uh clumps in here now you can sip
35:43this but i just feel
35:44like this is just a lot easier for me to just kind of whisk this instead of sift um it's
35:48still doing the
35:49same thing for me uh if you guys you know want to know why i do this instead of sipping
35:54it's exactly
35:55the same thing so now that we got all the ingredients ready let's start working on our
36:00pound cake so the first thing i'm doing is spraying down a 14 cup angel food pan and i'm spraying
36:06it
36:06down so that i can throw it in the freezer so the spray can adhere to the cake pan i
36:10have had better
36:11luck with my case coming out correctly and not sticking to the pan when i use this method so i'm
36:16just
36:16telling you guys that's the method that i'm using and i also preheated my oven to 325 so now let's
36:21start working on the actual cake part i got some lemon and lime sugar in my bowl now if you're
36:26using
36:26a stand mixer this is exactly how you want to set it up but if you are using a hand
36:31mixer you want to
36:31use a bigger bowl than a wider bowl because you're going to be mixing for a while longer than how
36:36much
36:36then longer than what i'm going to be mixing with the stand mixer but i'm beating the sugar together for
36:41around five to seven minutes and you want to mix it until it becomes white and fluffy like you see
36:45here
36:45make sure you're scraping down your bowl in between time and make sure that all of your
36:50ingredients like your butter and your butter and your eggs are room temperature if your ingredients
36:54are not room temperature your cake will not come out correct so now i'm just adding eggs in one at
36:59a
36:59time and you know you definitely want to do this the right way and my mixer is on low speed
37:04even
37:04though it looked like it's going fast it's because i sped up the video a little bit but i'm had
37:08this
37:09on low speed which is the lowest speed that my mixer can go and i'm just adding in the eggs
37:13one at a time wait until i see the yolk disappear before adding in the next one you do not
37:18want to
37:19rush through this method because if you mess this up your cake can collapse once you take it out and
37:24that's something that you do not want by adding in all of these eggs one at a time it's going
37:28to help
37:28our height of the cake and it's going to help our cake kind of stabilize at that height if you
37:33notice
37:33a lot of people who bake pound cakes and they put a lot of eggs in there sometimes the cake
37:37can last
37:38when it comes out the oven so that's why it's important for us to mix this one at a time
37:42on
37:42low speed because if you do it this way i promise it's going to come out right so after i
37:46add in all
37:47of those eggs i'm going to scrape down my bowl and just make sure everything is incorporated and i don't
37:51see any yellow yolk this is super important as well because once we go to the next ingredients it's
37:57going to be hard for us to kind of fix this so as you can see the mix is looking
38:00homogeneous it's not
38:01separating which is good that's how you can tell your cake batter is going to be fine so now i'm
38:06going to
38:06mix the buttermilk and the seven up together and also i'm going to add the lemon and lime juice
38:11that you saw was you know juice at the beginning of the video and you want to mix this really
38:15really
38:16well before adding in your lemon and your vanilla extract we're just adding in a tad bit of vanilla
38:21extract is going to bring out the lemon flavor this is not a vanilla cake so what i'm going to
38:26do now
38:26is alternate my flour mix with my buttermilk lemon extract and lemon and lime juice you're going to want
38:32to start and end with flour and the reason why we started with flour is we want to coat
38:36that butter sugar and eggs and something that can hold it before we add any liquid if you add the
38:42liquid first it's going to start to separate and that's going to be a problem when you bake it so
38:46you see me alternating and i'm adding in a little bit of the flour at the time maybe two or
38:50three scoops
38:50and then i'm going in with the seven up buttermilk and lemon and lime juice and extract i also forgot
38:57to mention that my mixer is on low speed so this is on low speed as i'm adding these in
39:02here
39:02this whole process should take around five minutes um you don't want to over mix this as well you can
39:08stop this and do this manually with a spatula but um my mixer is pretty good at keeping a low
39:14speed
39:14and it's not you know it's not going overboard right now so once i add in the last of the
39:19flour mix i'm
39:20going to mix for about five more seconds before i turn the mixer off and then whatever is not mixed
39:25into the actual cake batter i'm going to use my spatula to just kind of go around the edges of
39:31the bowl and kind of incorporate that because you know you cannot over mix using your spatula
39:38but you can definitely over mix if you use something mechanical like a stand mixer also make sure you
39:42get all of the batter off of all your tools that you're using you don't want none of that to
39:47be left
39:48over you want all of that to go into your pan and make your delicious cake so now i'm going
39:52to take
39:52my pound cake pan you can see the baking spray has completely stuck to the pan it's like a cast
39:57iron
39:57skillet at this point which means that you know once we start baking this in here it's not going to
40:02stick which is what we want so now i'm just adding in the pound cake batter evenly as i can
40:07um we're
40:08going to tap this around in a minute so it doesn't have to be perfect but you kind of see
40:12me just rotating
40:13the pan around adding in some pound cake batter on each side make sure you add all of the pound
40:18cake batter
40:18in the bowl we're not trying to save any of this and once we do that i'm just shaking it
40:22around to
40:23make sure it's even and i'm tapping it to get rid of the air bubbles so i spent around like
40:27one or two
40:27minutes doing this i kind of sped it up a little bit but you definitely want to do this because
40:31like i said we want this cake to be tall but it's still a pound cake you got to be
40:35dense but this
40:35has to be light and fluffy so i baked this cake for an hour and 25 minutes on 325 and
40:41the toothpick came out
40:42clean and i checked it on both sides you want to make sure you do that you're going to let
40:46it cool for
40:46at least 10 to 15 minutes before you try to remove it but as you can see this came out
40:50clean and i'm
40:51just going to let this cool right here on the countertop so that we can ice our cake so here's
40:56a pro tip i wrap my cake in saran wrap and i put it in the refrigerator overnight while i
41:01was still
41:01warm this is called sweating the cake out this is going to ensure that your cake remains moist but
41:05now it's time to make the actual glaze that goes on here mine is simple just powdered sugar and some
41:11seven up it's really really that simple i didn't add any butter or milk any or any of that
41:15but if you want to you can i do have a couple of lemon glazes in my pound cake ebooks
41:19that you guys
41:20can you know kind of use and add the seven up to and kind of make your own seven up
41:24glaze but i'm
41:24just going to whisk it up till it becomes a pourable consistency and as you can see right here i'm
41:29really really good with that so i unwrapped my cake and i just poured the glaze on there now if
41:34you
41:34have abundant you're gonna have to do a lot more maneuvering with your glaze but me you just see
41:39i'm just trying to get an even coverage over all the cake and then kind of letting the kind of
41:43free
41:44wheel drip down you know on the sides of the cake as well um when i stopped the video i
41:49actually got
41:49the back of the cake because i really didn't get that part while i was filming but once you glaze
41:53your cake you're going to want to let it set for at least 10 to 20 minutes to kind of
41:57let it harden
41:57and then you're ready to cut into your cake this seven up mile high pound cake was super moist