- 4 hours ago
Four Southern pound cakes, one cozy baking session, and every step you need for a moist, fluffy Bundt-style cake that tastes like it came straight from grandma’s kitchen. This compilation brings together sour cream pound cake, lemon cream cheese pound cake, an easy two-step cream cheese pound cake, and vanilla buttermilk pound cake, all made from scratch with clear mixing, baking, and glazing tips.
Each recipe focuses on the details that matter most: properly creaming butter and sugar, adding eggs slowly, keeping the mixer on low when needed, and knowing when to stop so the batter stays tender instead of bready. You’ll also see cake goop, freezer-set pan prep, tapping out air bubbles, and simple glazes that finish the cakes without overpowering them. If you love old-fashioned dessert recipes, Southern baking tutorials, and classic pound cake with cream cheese, sour cream, lemon, and buttermilk, this is an easy one to save.
Perfect for anyone searching for homemade pound cake recipes, Bundt cake tutorial, moist pound cake from scratch, easy Southern desserts, and traditional cake baking videos for weekend baking or holiday planning. A great watch for bakers who want reliable pound cake techniques, flavor ideas, and step-by-step guidance for fluffy, rich, bakery-style results.
Each recipe focuses on the details that matter most: properly creaming butter and sugar, adding eggs slowly, keeping the mixer on low when needed, and knowing when to stop so the batter stays tender instead of bready. You’ll also see cake goop, freezer-set pan prep, tapping out air bubbles, and simple glazes that finish the cakes without overpowering them. If you love old-fashioned dessert recipes, Southern baking tutorials, and classic pound cake with cream cheese, sour cream, lemon, and buttermilk, this is an easy one to save.
Perfect for anyone searching for homemade pound cake recipes, Bundt cake tutorial, moist pound cake from scratch, easy Southern desserts, and traditional cake baking videos for weekend baking or holiday planning. A great watch for bakers who want reliable pound cake techniques, flavor ideas, and step-by-step guidance for fluffy, rich, bakery-style results.
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LifestyleTranscript
00:00the best sour cream pound cake on the internet this is super easy to make it doesn't take a
00:05lot of ingredients and it takes you back to a time when you was growing up and your grandma
00:09your great auntie made one you don't need no glaze for this one this is super easy to make
00:13so the first thing i'm going to do is cream together butter and sugar in a bowl of a stand
00:16make sure i got three cups of sugar going down granulated sugar and then i got three sticks of
00:20salted butter uh salted butter is all that i had you can use salted or unsalted butter it's not
00:25going to affect the taste but it will affect the sodium level so if you're watching your sodium
00:29you might want to use unsalted butter but salted butter is all that i had so i'm creaming this
00:34together and this is going to take about five to seven minutes a lot of people do not properly cream
00:38that butter and sugar when it comes to their pound cake and this is what helps your cake get tall
00:42and fluffy and tender so you definitely don't want to skip on this step so as you can see as
00:47i'm
00:48creaming the butter and sugar it's starting to come together and then i'm increasing the speed a little
00:52bit and as i'm increasing the speed you can see it's starting to stick to the size of the bowl
00:56that's how
00:56you know that you've properly creamed together your butter and sugar and you can see it's doubled in
01:01volume i'm going to show you the color at first it was a yellow tint now it is you know
01:05white and
01:06fluffy once you get to this stage you want to scrape down your bowl just to make sure everything
01:10from the bottom of the bowl as far as butter is getting well incorporated so just take like a
01:15minute or two to make sure you're scraping down your bowl getting this stuff on a spatula just making
01:20sure everything is well combined so i'm mixing a little bit more i think i only mix for maybe one
01:25to two uh minutes it is super important that you do not over cream but you don't want to under
01:30cream
01:30either the next thing you're going to do is crack in all of your eggs now these are a lot
01:35of eggs but
01:35you this is needed it helps you with the height of the cake and um yeah so you're definitely going
01:40to
01:40need all these eggs these are large eggs um this is about six eggs going in remember the full recipe
01:46will be in the description below so just don't try to go by the video read the description as well
01:51also if you're looking for more sour cream pound cakes like this my pound cake ebook is in my bio
01:56where you can go over and get all of my recipes from start to finish including 20 of my custom
02:02-made
02:02pound cakes that i used to sell online before i started doing videos but back to the video i got
02:08my
02:09mixer on low speed and i'm slowly adding in my eggs one at a time you do not want to
02:14go past low speed
02:15when adding in your eggs because if you whip air into your egg whites it can make your cake collapse
02:21so just keep that in mind so what i'm looking for before adding in the next eggs is the previous
02:25egg
02:25yolk needs to be completely combined into the butter and sugar mixer before adding in the next egg you
02:30really want to be super careful when you adding in your eggs because if you under mix them it could
02:35be a problem but if you over mix it it is going to be a problem so just kind of
02:39keep that happy medium
02:40like five seconds before each before i added the next egg but once all of your eggs are in your
02:46batter you're going to take your spatula and you're going to go around your bowl you want to go under
02:50your pound cake batter to make sure every egg yolk or all of that is mixed in completely now you're
02:55going to add your sifted white lily all-purpose flour salt and baking powder now i did forget to add
03:01in my salt and baking powder but that's a half teaspoon of each going in and i'm mixing that in
03:06there
03:06but yeah so don't forget that but you're going to add that in you know kind of a spoonful at
03:11a
03:11time this is three cups of white lily all-purpose flour and i have my mixer on low speed and
03:16i'm
03:16slowly adding it in um do not go past low speed because you if you go past high i mean
03:21low speed
03:22excuse me you will start to develop gluten and gluten is what makes cakes taste pretty and you don't want
03:28that so now i'm you know just continuously mixing it in so i get all of that all-purpose flour
03:33salt and
03:34baking powder in there there is no rush on this and you want to make sure you do this uh
03:38part right
03:39so don't you know just just kind of take your time with it but once i got all of that
03:43all-purpose
03:44flour in there what i'm going to do next is add in my sour cream and vanilla asterix i added
03:50some vanilla
03:50asterix into my sour cream so i wouldn't forget it and this is a full cup so eight ounces of
03:55sour cream
03:56you just get the small thing of sour cream it'll be eight ounces you're going to mix it into your
04:00cake
04:01but you're not going to mix longer than 10 seconds like i said we don't want to develop gluten because
04:06it still is a cake and not bread so once it's fully combined i want to give my cake batter
04:11one little
04:12you know scrape down just to make sure everything is combined really really take your time you're not
04:17going to over mix it with you know going by hand but if you was to use you know your
04:21stand mixer yeah
04:22because the stand mixer is mechanical and you are human so just by you folding it in and making sure
04:27everything is well combined it's not over mixing it okay so you're going to take it off and then i
04:31have
04:32my um cake goop in my pound cake pan i threw it in the freezer for about 10 minutes and
04:38this is to
04:39help the uh cake goop stick to the pan so this is cake goop is basically your cake release um
04:46it helps
04:46your cake not to stick and i've been using this on the last past four or five cakes and it's
04:50been working great
04:51but if you don't have that you can use some pam or baker's joy i do not know why people
04:56love baker's joy
04:57i'll before i started using pam baker's joys used to uh make my cake stick all the time so i'm
05:03not a
05:03baker's joy fan but if you if you swear by it what you want to do is spray down your
05:07pan and put it in
05:08the freezer for like 10 minutes to let it stick to the fan but yeah come in if you've had
05:12great success
05:12with baker's joy i just never had success with it so you want to take your cake pan and you
05:17want to tap
05:17it around make sure you get all the air bubbles out spin around two to three minutes doing this
05:22bake this on 325 every oven is different mine took about an hour and 25 minutes i let my cake
05:28cool for
05:29about five to ten minutes and yeah as you can see that cake goop did its job you know it
05:34did not stick
05:34at all and it looked really good add a glaze if you want you really don't need no glaze it's
05:39sweet
05:39enough but if you want more pound cake recipes check out my pound cake ebook and make sure you like
05:43and
05:43subscribe and cream cheese mile high pound cake this is an ultra cake that is super delicious
05:50it has a nice lemon glaze it's super moist and fluffy on the inside that glaze is to die for
05:55as
05:56you can see me tasting the piece as i'm cutting the cake i'm not going to waste your time let's
05:59jump into the video you're going to need some softened cream cheese a lemon some butter you're
06:04also going to need some eggs you're going to need some flour sugar in this video i'm using white lily
06:09all-purpose flour i got some cake goop this will be my first time using it for my pan some
06:13lemon and
06:14vanilla extract some salt let me pause for a second and show you the salt that i'm using i got
06:18it from
06:18kroger i'm also using some baking powder from kroger so i just want to show that just in case you
06:22know
06:22you guys are looking for the same thing on a cheap budget so before we start making the cake i'm
06:26going
06:27to preheat my oven to 325 and i'm going to coat the pan that i'm using in some cake goop
06:31this is a
06:31homemade cake release i usually use pan but i ran out so we're going to see how this turns out
06:36with this
06:36cake i also threw my cake pan in the freezer to let that cake release adhere to the pan but
06:41that
06:41is optional if you guys want to do that so now i'm just measuring out my flour my salt my
06:45baking powder
06:46i'm going to sift this together and you see me weighing my ingredients instead of doing
06:51individual cups and doing it one at a time i want to say it's because i'm a pro baker at
06:55this point but
06:55it's really i don't want to mess up a lot of dishes i also weighed out my sugar and added
06:59some
06:59lemon zest to that sugar i don't know where that clip went but now you see me cracking in my
07:04eggs
07:04this is eight eggs these are room temperature by the way if your eggs are sweating or not room
07:09temperature it should be completely room temperature with no type of condensation or anything on the
07:14eggs at all i also would like to mention that my southern pound case ebook series is on sale right
07:19now in those books there are over 50 plus pound cake recipes that you guys can choose from and it's
07:24also a way to support the channel the link to it will be in the description i meant to say
07:27this in the
07:27last video but do not put your vanilla asterisk or your lemon asterisk in your eggs if you do that
07:32your eggs will begin to scramble i don't know why it does that but that's just a heads up and
07:36so i'm
07:36going to juice one lemon i'm going to cut it in half and i'm going to use this juicer that
07:40gets rid
07:40of all the seeds and the pulp and all the extra stuff that you don't want in your lemon juice
07:44altogether
07:44this is about one to two tablespoons of lemon juice now you can use some lemon juice that's already
07:50squeezed out i just don't because it kind of tastes different than just natural lemon but if that's
07:55all you have i understand just be careful i probably would do just one teaspoon so yeah that's about
08:00one the two tablespoons of lemon juice so we're going to put that to the side we're going to cover
08:05that up and now we're going to get started making the cake in a bowl of a stand mixer i'm
08:09going to
08:09add in my lemon sugar this is three and a half cups that's going in then i'm going to add
08:14in four
08:14sticks of room temperature butter please make sure that your butter is room temperature or will not whip
08:19up well i'm going to add the paddle attachment and we're going to beat this for a good five minutes
08:24now usually i will add in my cream cheese butter and sugar together but the last time i did it
08:29it kind
08:29of mix really crazy so now i'm just doing it separately so the butter and sugar goes in first
08:34and then after about maybe three to four minutes i'm going to add in nine ounces of that cream cheese
08:40make sure that you're stopping your mixer and scraping down your bowl because i have the scraper
08:44on my paddle attachment i really don't have to do that much when it comes to scraping down the bowl
08:48but
08:49make sure if you're just doing a regular beater attached to your kitchen aid make sure that you stop
08:53and scrape down your bowl nine ounces of regular cream cheese is going in and then i'm going to mix
08:57that for
08:58an additional maybe three to four minutes we're going we're looking for this to be white and fluffy
09:03and double in value when i stop the mixer you'll kind of see what i'm talking about i tried to
09:07get
09:07a close-up as much as i could on my mixer but yeah it's going to look like kind of
09:12a cream cheese
09:14buttercream frosting doing this process in the beginning is making your pound cake a lot more fluffy
09:18and it's building up that air that's going to make your pound cake tall so i'm going to close it
09:23down again after scraping it and just give it a little bit more of a mix through i just want
09:27to make sure
09:28everything is well combined and you see me kind of turning it up to kind of make sure everything is
09:32creamed together properly so now i'm going to turn my mixer to low speed and then i want to add
09:37in my
09:37eggs one at a time you do not want to rush this part and you also do not want to
09:41mix this for very long
09:42part of the reason why people case collapse majority of the time is because they over mix their eggs
09:48and what people don't know is the uh the actual egg whites can whip up and add more air to
09:54your cake and
09:54what happens is when you bake it is going to inflate which means get taller but when you take
09:59it out and let it cool it deflates and it has gluten stress in it or if you whip too
10:04much air in
10:05it it can collapse completely so that's why i have this mixer on low speed and i'm slowly adding in
10:10the
10:10eggs one at a time i'm waiting until i see like 80 to 90 of the egg yolk disappear before
10:15adding in the
10:16next egg this is the most important part of the pound cake recipe because this has a lot of eggs
10:21in it so
10:22this can be easier for you to over mix so make sure that you're doing it exactly like you see
10:26it here
10:26one at a time make sure it's fully combined so once all of my eggs are mixed in i'm going
10:31to slowly add
10:32in my sifted flour mixer which is the flour baking powder and salt i only sifted it one time but
10:37sift
10:38that how many times you like i should also mention this is also on low speed as well so you
10:42don't want
10:42to go past um low speed so that reserve lemon juice that i had i'm going to add some of
10:48that in there
10:48and i'm going to alternate between the flour and the lemon juice remember that you always want to
10:53start and end with flour on every single pound cake this is four cups of all-purpose flour going
11:00in and like i said i will leave the recipe below but you have your salt your baking powder in
11:04there
11:04at a half a teaspoon and like i said we're just alternating between the flour and the lemon juice
11:09make sure you start and end with flour this might seem like it's taking a long time to do but
11:14you do not
11:14want to um add more speed to your mixer because if you add too much speed to it it can
11:19taste like
11:19red and add gluten streaks and that's not what we want in the cake so once i add all the
11:23flour
11:24and the lemon juice in i'm just going to give it a final mix you kind of want to tilt
11:27your pan not
11:28to tilt your pan but tilt your bowl a little bit to make sure that you're getting the stuff at
11:32the
11:32bottom to make sure that when you go to pour this that everything is well combined and it's not
11:37separating so just kind of tilt it you know move your spatula around and this is the texture that
11:42you're looking for it's thick it's dense but it's also silky smooth i took my pound cake pan out the
11:48freezer and as you can see that coating has completely frozen onto the pan so i'm just going
11:52to start pouring my pound cake uh batter into my pound cake pan trying to tilt and get as much
11:57of
11:57it in there as possible you do not want to save any pound cake mix and as you can see
12:01it completely
12:02fills up the pan i think i have maybe an inch of space left but like i said this is
12:06a very tall cake
12:07cake and it's also a very good cake as well so you know it can feed a lot of people
12:12i'm spreading it
12:13around with my spoon and then i'm just going to kind of tap it to get rid of those air
12:16bubbles and
12:17kind of turn it around and tap it some more i want to say in total i gave this around
12:2115 to 20 taps
12:22so you want to do that just to get rid of all those air bubbles it's going in 325 degree
12:27oven for
12:27an hour and 25 minutes exactly now every oven is different your bake time is going to depend on your
12:33oven but once the toothpick comes out clean with nothing on it your cake is completely done so i'm
12:38just checking all sides of the cake and as you can see this cake looks beautiful now i was kind
12:44of
12:44nervous at this point because i hadn't used the cake goop before this is my first time using it so
12:48i
12:48was kind of nervous if it would actually slide out or it would stick but i put my cake board
12:53on top of
12:53the cake i let it kind of cool for at least five to ten minutes and as you can see
12:57i was pleasantly
12:58surprised that it did not stick at all and it came out great look at it you know no stickish
13:04those little white spots are kind of like flour that was in the cake goop mixture but other than
13:10that i'm very very happy with this it came out clean this is my first time using cake goop so
13:14now
13:15i'm going to be using cake goop for now on because i do have a full jar of it so
13:18i'm very
13:19very happy with this now while the cake is warm i'm going to saran wrap it and put it in
13:22the refrigerator
13:23and this is a process called sweating the cake out it just helps make the cake a lot more moist
13:27and so in about 30 minutes to an hour i'm going to take it back and i'm going to make
13:30my glaze so
13:31i got another lemon and i'm just juicing that lemon in the same way we juiced the lemon in the
13:35beginning of the video just make sure i'm removing all the pulp and the seeds and this
13:40is another one to two tablespoons of lemon juice out of both of those lemons and i'm going to add
13:45this to two cups of domino's powdered sugar then i'm going to add one to two tablespoons of warm
13:50milk now this is warm whole milk and you want to adjust the consistency to like how you like it
13:55as far as your glaze goes if you like it slightly thinner add some more milk if you like it
14:00thicker
14:00add less milk but however you like your glaze definitely do it like that i like mine somewhere
14:04in between so you can see it's horrible but it's still thick and it's when it cools it's going to
14:09look very very nice now i'm just going to glaze my whole cake and then let it drip to the
14:12side any
14:13essence at the bottom of this uh cake like all the essence you see dropping from the cake i'm going
14:18to
14:18take a spoon and kind of you know add it back to the top of the cake to give us
14:22a little bit more of
14:23that drip effect so i'm adding it along the sides now if you bake your cake in abundant pan you're
14:28not going to need the amount of glaze that i need um being that this is a circular pound cake
14:32pan
14:33i needed a lot more glaze than if i was using abundant cake pan but yeah you're going to let
14:38your pound cake glaze kind of set up for around five to ten minutes and then you're going to cut
14:42into it and you can enjoy it if you enjoy watching this video give it a like and make sure
14:47you subscribe
14:47also like i said my pound cake southern pancakes one through four ebooks are available in my bio
14:52this looks and tastes like a traditional pound cake but it's made in five minutes and it's made
14:58with putting all the ingredients in a bowl at one time this pancake is ready in under five minutes and
15:03i'm going to show you how to make it in this video so here is what you will need in
15:06order to make this
15:07you're going to need some sugar it doesn't matter what type of sugar you have you're going to need
15:10some white lily all-purpose flour or cake flour i'm using cake flour in this recipe you cannot use any
15:16other flour or any other all-purpose flour because it's not going to be soft enough you're also going
15:20to need nine ounces of room temperature cream cheese six eggs room temperature and four six
15:25of butter room temperature room temperature means that it has been out for two hours and the eggs are
15:30not sweaty for the flavorings i'm using some vanilla extract and lemon extract but whatever flavoring you
15:35like in your cake you can add it to there you will also need a stand mixer it doesn't have
15:39to be a
15:39kitchen aid it can be any type of stand mixer as long as your bowl is four to five quarts
15:43now we're
15:44ready to start mixing i got some cake flour at the bottom i'm adding in some bacon powder
15:48about half teaspoon of bacon powder and i'm going to add a little bit of sauce to this as well
15:52you
15:52want to mix this thoroughly i'm not sifting it um but you can if you want to for me i
15:58don't think
15:59it's necessary for this recipe but i got some pink himalayan salt going in and i'm going to whisk
16:03that together as well now i'm using cake flour in this recipe because we don't have enough time to
16:09cream the butter and the sugar to make it light and fluffy normally i would use all-purpose flour
16:14white lily all-purpose flour to be exact but since this is a quick recipe we're going to use cake
16:18flour next you're going to add the sugar on top of that and you're going to make sure the flour
16:22is covered this is very important when it comes to this method because we're going to be reverse
16:26creaming next you're going to layer your butter on top of that and like i said we're mixing everything
16:30in one bowl so you're not going to have to mix everything separately so if you're a person who
16:35does not know how to make a pound cake or you know have made pound cakes but it came out
16:40wrong you
16:40can definitely do this so i'm just layering the butter on top of the sugar and i'm going to kind
16:45of censor it into the middle of the bowl so it can mix evenly at one time now on top
16:50of the butter
16:51we're going to add in our wrong temperature cream cheese and make sure everything is wrong temperature
16:55this is super super important or this method will not work like i said at the beginning of the video
17:00if your eggs are sweating they're not wrong temperature they should be wrong temperature
17:03and you should not feel any type of cold on the egg now i'm cracking each egg in a bowl
17:08because
17:08we're going to beat this together we don't have the time to mix each egg into the butter and the
17:14sugar if we were doing a regular pound cake so me mixing it all together and beating it all together
17:19make sure that it's well incorporated before we add it to the batter will actually help the cake
17:24taste better and actually have a better crumb so this is not your normal two-step pound cake recipe
17:29i've made it my own and rewrote it to make sure that you guys have the best success with this
17:33pound cake
17:34i forgot to spray my pan and then freeze it so that's what i'm doing now i got my pam
17:38spray this
17:38is the only spray that i use for my pound cakes this is a nordic word pound cake pan i'll
17:43link to
17:44it below but i'm just spraying this pan and i'm making sure i get every single part of this pan
17:49you
17:49do not want your cake sticking whatsoever and once i spray the pan i'm gonna put it in the freezer
17:53so it
17:54can solidify so while they're solidifying in the freezer i'm going to add in my eggs on top of the
17:59butter and the cream cheese and sugar and then i'm also going to add in some vanilla extract and lemon
18:04extract like i said now you can use almond extract or butter extract or whatever type of extract you
18:08want this part is really up to you whatever type of flavor you like in your pound cake or you
18:13can do
18:13five flavors it really doesn't matter now that we got all of our ingredients in the bowl it's time
18:18to start mixing now this is super important when it comes to your pound cake coming out right
18:22so i got this whisk with the side sweeper and i felt like it'll be perfect for this since we're
18:27mixing everything at one time i also have a spatula that i'm gonna use to scrape down my bowl and
18:31pan
18:31but we're going to start with the mixer on low speed for around two to three minutes right now
18:36i'm just looking for everything to get well combined including the flour when you can see no more flour
18:41at the bottom of your bowl that's when you're ready to stop mixing but as you can see i still
18:45see
18:46flour and it's still having a hard time mixing it together that's why we're going on low speed we don't
18:50want to break our mixer but once everything is well combined it's going to start to speed up as you
18:55can
18:55see right here and once it starts to speed up i'm going to stop it and then i'm going to
18:59scrape
18:59down my bowl with my spatula this is super super important you want to make sure all your ingredients
19:04are combined together so make sure you thoroughly get everything from the size of the bowl to the
19:09bottom of the bowl mix it up and just really take your time with this part because you want to
19:14make
19:14sure like i said everything is combined once you feel like everything is scraped down we're going to
19:18turn the mixer back on and we're going to take it up to medium high speed and we're going to
19:22mix for
19:22around one to three minutes now pay attention because you do not want to over mix this once i
19:27start seeing that everything is creaming together properly i'm going to stop the mixer now this video
19:33is sped up a little bit so that's why i'm saying it's going to be one in three minutes but
19:37once your
19:37pound cake batter looks like this then you're good to go as long as there's no large chunks of flour
19:41or no large chunks of butter you're good to go if you see that continue mixing for around it's only
19:48going to take one to three minutes so but continue mixing until you see no big large chunks of it
19:52if
19:52they're small then that's fine that's going to all melt and come together in the oven as you can see
19:56you can see maybe a little small chunks of butter in my uh you know pound cake batter but that's
20:02like
20:02i said that's fine as long as overall the pound cake batter is homogeneous then you're good to go i
20:08should
20:08also mention that this recipe will be in the description along with my pound cake ebooks now i have over
20:1340
20:13pound cake recipes on my website that you guys can take advantage of when it comes to pound cakes i
20:19kind of know what i'm talking about so that'll be linked in my bio as well but now we're ready
20:23to
20:23start baking our pound cake the oven is preheated to 325 i took my pound cake pan out of the
20:28freezer
20:28and as you can see the spray has solidified to the pan so this is going to be great because
20:32it's not going
20:33to stick so now we're just pouring everything into our pound cake pan and we're just turning it to make
20:37sure that all of the mix gets in there you want to make sure your pound cake pan is filled
20:42up to the
20:43rim do not try to save some of the pound cake batter and put it in another pan it's not
20:47going to work
20:47all of this needs to be baked together also make sure you're getting everything off of the spatula
20:52that is super super super important when i was developing this recipe i wanted to make sure that
20:57this pound cake could be done from anywhere and then anybody could do a pound cake so when i saw
21:03the
21:03two-step pound cake recipe i kind of made it my own i went and i kind of did my
21:07you know my scientific
21:09research on what i can do to make the recipe better for you guys so this is super super easy
21:14that anybody can do this right now whether you're preparing for thanksgiving or you just had trouble
21:19like making a regular pound cake not everybody can bake but i promise you can do this it doesn't get
21:24any easier than this and it'll taste way better if you try to make a you know a pancake from
21:29a box mix
21:29i don't know why people try to make pancakes from a box mix it does not taste the same but
21:34this will
21:34taste like a traditional homemade pound cake like your grandma made it so i'm just taking my pound
21:39cake pan and i'm tapping it and you want to get rid of the air bubbles and i'm shaking it
21:43around
21:43making sure the pound cake batter is going from edge to edge i'm not concerned about it getting too
21:48close to the pan or you're getting stuck to the pan because like i said we sprayed it down we
21:52threw
21:52this in the freezer so the pan is solidified and we bake this is going to come out very easily
21:57you will
21:58see if you're enjoying this video so far i definitely give this a like and share this with friends
22:02that have trouble baking i guarantee if they follow these instructions they'll have a great
22:06pound cake as well so now i'm putting this in the 325 oven now bake time is going to differ
22:11from oven
22:12to oven mine took an hour and 30 minutes let me show you how you will know that your pound
22:16cake is done
22:17so i'm going to get a toothpick and i'm going to insert it on both sides of the cake very
22:22important
22:22that you insert it on both sides and as you can see the toothpick comes out clean it has a
22:26little
22:26bit of crumbs on there but not a lot now this is when i checked the pancake earlier if your
22:30toothpick
22:30looks like this then it's definitely not done and you want to bake it for an additional 15 minutes
22:35so now here comes the stressful part of me taking the pound cake out of the pan so let your
22:40pound
22:40cake cool for about 10 minutes and this is the most stressful part of me actually removing the
22:44pound cake from the pan but as you can see it came out instantly and it was great um no
22:50stickies on
22:50the pan whatsoever so now i'm going to flip the pound cake back over so i got another cake board
22:55and
22:55i'm just going to take it and twist it and just turn it around now you can have it bottom
23:00up or
23:01you know the front facing like you're taking out the oven way as well you're going to let the cake
23:05completely cool so for about 30 minutes and then you can cut into it now if you guys want to
23:11add a
23:11glaze you much certainly can add a glaze but yeah that's it folks that's how you make the easy vanilla
23:16butter mc pound cake is the best pound cake on earth and i'm going to teach you how to make
23:20it from
23:21scratch make sure you guys like and subscribe so the first thing you're going to do is get some
23:25softened butter this is softened to room temperature and we need about three sticks of that now this
23:30butter is carry gold butter but you can use regular butter if you want to next you're going to add
23:34in
23:34three cups of granulated sugar now you're going to beat this on high speed for about five to ten
23:39minutes until it becomes lighter in color while your butter and sugar is mixing you're going to crack in
23:44your eggs and i'm using about six eggs and they're all at room temperature so make sure that you do
23:49that because it is very important that everything emulsifies into the sugar and butter so you want
23:53to make sure that your eggs are room temperature and they're ready to go now i've seen people use
23:58five eggs instead of six eggs in this recipe i will talk to you six eggs so now that my
24:03butter and
24:03sugar has combined and it is white and pale in color i'm going to scrape down my bowl and then
24:08i'm
24:08going to add in vanilla extract to my eggs and i'm going to put in my eggs one at a
24:12time on low speed
24:13it's very important that you mix your eggs on low speed and go one at a time because you want
24:18all of that tea emulsified with your butter and sugar also you want to make sure that you see
24:22no yellow egg yolk before adding in the next egg that is super important and this is where a lot
24:28of people pound case go wrong so make sure you guys are doing it and you can see me going
24:32in slow one
24:33at a time it look like my mixer is on high speed but it's actually sped up in the editing
24:37part of
24:38this video so you know i am i do have the mixer on low speed once you get to your
24:42last egg you're going
24:43to want to scrape down before adding in your flour and butter mixture this is very important because
24:48sometimes the yolk can get kind of nestled at the bottom so you want to make sure all of that
24:52is
24:52combined so what i'm going to do now is measure out my whole fat buttermilk i'm using whole fat
24:57buttermilk but you can use two percent for just for me fat equals flavor and the more fat that you
25:02have in your buttermilk the more flavor is in a pound cake so before i add in my flour and
25:07buttermilk
25:07i'm going to give it a final mix in my mixer today i'm using white lily all-purpose flour as
25:11my
25:12flour of choice i think it's better than cake flour just in my opinion what i'm going to do is
25:16add
25:16salt and baking powder and we're going to use one of those old school sifters to kind of sift that
25:20baking powder salt and flour into like a plastic container what i'm doing now is i'm going to add
25:26two scoops of that flour mix and then go on with that buttermilk we're going to alternate and end
25:31with flour we're starting in and with flour excuse me but you just want to make sure everything is
25:35emulsified and just so you guys know this is on low speed and i'm just making sure everything is
25:40well combined into the cake batter before i add in the next ingredient now with this part of the recipe
25:45you
25:45want to be a little bit careful because you don't want to over mix your batter and create gluten
25:49strands gluten strands is what make your pound cake tough so be careful i know it look like my
25:54mixer is going fast but i sped up this video is really on low speed which is on one or
25:59two
25:59so you're going to get the rest of your flour mixture and you're going to streamline that into
26:02your cake batter once everything is in there you want to stop the mixer immediately and you want to
26:07mix by hand so i'm using a spatula and you can see that my cake batter is velvety smooth
26:11it's no lumps i can move my spatula freely and it doesn't get stuck it is thick it is like
26:17a thick
26:18pound cake batter but it's still soft and you will see that at the end result so now i'm going
26:23to put
26:23this in a pound cake pan now this is a removable bottom pound cake pan you can find this at
26:27walmart
26:28for about 12 bucks or you can use one of those regular bunny pans if you like but you want
26:33to make
26:33sure it's a 13 cup or more pound cake pan you can see me slowly adding a pound cake batter
26:39on each side of
26:40the pound cake pan to make sure that it's even and after that i'm going to tap it to try
26:44to get all
26:44of the air out of it and i'm going to use a spatula kind of smooth it out at the
26:48top um it's just kind
26:50of you know what i'm doing you don't have to do this uh just kind of makes it look a
26:54little bit
26:54better now this is going in a preheated 325 degree oven for one hour and 30 minutes i will check
27:01between
27:02one hour and 10 minutes to make sure that you're not over baking this every oven is different but you're
27:06going to have a golden brown exterior and then whatever you insert a toothpick or you know a
27:11butter knife it should come out clean on all sides before you're ready to start glazing now the cake
27:16is going to be moist so you do see a little bit of particles on my butter knife you want
27:20to let this
27:21cool for at least 10 minutes before trying to remove it while the cake is cooling we're going to make
27:25a
27:25vanilla glaze so i'm going in with three tablespoons of whole milk now you can use two percent milk if
27:30you
27:31like and then i'm going to add in a little bit of vanilla extract and then some butter and i'm
27:35going to let
27:35that melt in the microwave before adding in my powdered sugar the butter is going to help the
27:39glaze set up really well on top of the cake not be super runny so we're going to throw this
27:44in the
27:44microwave to make sure there's no lumps in it before adding it to our cake and i'm just using a
27:48measure
27:49cup to just kind of put that on the cake and you can kind of see that i'm trying to
27:52get every part of
27:53the top of the cake and once i got it on top of the cake i'm going to use something
27:57to kind of push
27:57it to the edges to create those little drip parts and then let it solidify and you kind of see
28:02that
28:02it has a nice little glaze on top and it's ready to eat you can see that the interior of
28:06the cake is
28:07super super moist and has a nice crust on the edges it has a nice drip line and it looks
28:13good it tastes
28:13good and i promise you guys are going to love this recipe also the pound cake recipe and my pound
28:18cake
28:18ebook will be in the bio and make sure you guys like and subscribe for more peace out