- 2 days ago
If you love soft, moist lemon cakes with rich Southern flavor, this video is for you. I'm bringing together three of my absolute favorite lemon pound cakes—recipes I make over and over again in my kitchen, and y’all have been loving on my channel.
Get 40+ of Southern Poundcakes Recipes in my e-book by clicking here: https://jaffrywardjr.gumroad.com/ Use code “2025” at checkout for 10% off!
In this full-length compilation, you'll see every step from creaming the butter to pouring the glaze. No shortcuts, just real pound cake magic made from scratch. Whether you're new to baking or a pound cake veteran, these cakes will have you reaching for your bundt pan.
Here’s what I’m baking in this video:
🍋 Lemon Cream Cheese Pound Cake – It’s silky, tangy, and dense in the best way. The cream cheese gives this cake its signature moist crumb.
🥤 7Up Mile High Pound Cake – Light, tall, and old-school Southern. No baking powder, no fuss—just 7Up doing the lifting.
🍋 Lemon Buttermilk Pound Cake – A classic with a twist. Buttermilk makes it tender, and a warm lemon syrup poured over top takes it to the next level.
🧁 These are some of my most-watched and most-requested recipes—and they a
Get 40+ of Southern Poundcakes Recipes in my e-book by clicking here: https://jaffrywardjr.gumroad.com/ Use code “2025” at checkout for 10% off!
In this full-length compilation, you'll see every step from creaming the butter to pouring the glaze. No shortcuts, just real pound cake magic made from scratch. Whether you're new to baking or a pound cake veteran, these cakes will have you reaching for your bundt pan.
Here’s what I’m baking in this video:
🍋 Lemon Cream Cheese Pound Cake – It’s silky, tangy, and dense in the best way. The cream cheese gives this cake its signature moist crumb.
🥤 7Up Mile High Pound Cake – Light, tall, and old-school Southern. No baking powder, no fuss—just 7Up doing the lifting.
🍋 Lemon Buttermilk Pound Cake – A classic with a twist. Buttermilk makes it tender, and a warm lemon syrup poured over top takes it to the next level.
🧁 These are some of my most-watched and most-requested recipes—and they a
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LifestyleTranscript
00:00in this video i'm going to teach you how to make my top selling lemon pound cakes from scratch
00:04make sure you like this video and get my southern packets ebook and my bio now let's get started
00:08she's mile high pound cake this is an ultra cake that is super delicious it has a nice lemon glaze
00:16it's super moist and fluffy on the inside that glaze is to die for as you can see me tasting
00:20the
00:20piece as i'm cutting the cake i'm not gonna waste your time let's jump into the video you're gonna
00:24need some softened cream cheese a lemon some butter you're also gonna need some eggs you're gonna need
00:30some flour sugar in this video i'm using white lily all-purpose flour i got some cake goop this will
00:35be
00:35my first time using it for my pan some lemon and vanilla extract some salt let me pause for a
00:40second
00:40and show you the salt that i'm using i got it from kroger i'm also using some baking powder from
00:44kroger so i just want to show that just in case you know you guys are looking for the same
00:47thing on a
00:48cheap budget so before we start making the cake i'm going to preheat my oven to 325 and i'm going
00:52to
00:52coat the pan that i'm using and some cake goop this is a homemade cake release i usually use pan
00:58but i ran out so we're going to see how this turns out with this cake i also threw my
01:02cake pan in the
01:02freezer to let that cake release adhere to the pan but that is optional if you guys want to do
01:07that so
01:07now i'm just measuring out my flour my salt my baking powder i'm going to sift this together and
01:12you see me weighing my ingredients instead of doing individual cups and doing it one at a time i want
01:17to
01:17say it's because i'm a pro baker at this point but it's really i don't want to mess up a
01:21lot of dishes
01:21i also weighed out my sugar and added some lemon zest to that sugar i don't know where that clip
01:25went but now you see me cracking in my eggs this is eight eggs these are room temperature by the
01:31way
01:31if your eggs are sweating or not room temperature it should be completely room temperature with no
01:36type of condensation or anything on the eggs at all i also would like to mention that my southern
01:40pound case ebook series is on sale right now in those books there are over 50 plus pound cake
01:45recipes that you guys can choose from and it's also a way to support the channel the link to it
01:49will be
01:50in the description i meant to say this in the last video but do not put your vanilla extract or
01:53your
01:54lemon extract in your eggs if you do that your eggs will begin to scramble i don't know why it
01:58does that but that's just a heads up and so i'm going to juice one lemon i'm going to cut
02:02it in half
02:02and i'm going to use this juicer that gets rid of all the seeds and the pulp and all the
02:06extra stuff
02:06that you don't want in your lemon juice altogether this is about one to two tablespoons of lemon juice
02:11now you can use some lemon juice that's already squeezed out i just don't because it kind of tastes
02:16different than just natural lemon but if that's all you have i understand just be careful i probably
02:22would do just one teaspoon so yeah that's about one the two tablespoons of lemon juice so we're
02:27going to put that to the side we're going to cover that up and now we're going to get started
02:30making
02:31the cake in a bowl of a stand mixer i'm going to add in my lemon sugar this is three
02:35and a half cups
02:36that's going in then i'm going to add in four sticks of room temperature butter please make sure that
02:41your butter is room temperature or will not whip up well i'm going to add the paddle attachment and we're
02:46going to beat this for a good five minutes now usually i will add in my cream cheese butter and
02:51sugar together but the last time i did it it kind of mixed really crazy so now i'm just doing
02:55it
02:55separately so the butter and sugar goes in first and then after about maybe three to four minutes
03:00i'm going to add in nine ounces of that cream cheese make sure that you're stopping your mixer
03:06and scraping down your bowl because i have the scraper on my paddle attachment i really don't have
03:10to do that much when it comes to scraping down the bowl but make sure if you're just
03:13doing a regular beater attached to your kitchen aid make sure that you stop and scrape down your bowl
03:18nine ounces of regular cream cheese is going in and then i'm going to mix that for an additional
03:22maybe three to four minutes we're going we're looking for this to be white and fluffy and double
03:27the value when i stop the mixer you'll kind of see what i'm talking about i'll try to get a
03:31close-up
03:32as much as i could on my mixer but yeah it's going to look like kind of a cream cheese
03:37buttercream
03:38frosting doing this process in the beginning is making your pound cake a lot more fluffy and it's
03:43building up that air that's going to make your pound cake tall so i'm going to close it down
03:47again after scraping it and just give it a little bit more of a mix through i just want to
03:51make sure
03:51everything is well combined and you see me kind of turning it up to kind of make sure everything
03:56is creamed together properly so now i'm going to turn my mixer to low speed and then i'm going to
04:00add in my eggs one at a time you do not want to rush this part and you also do
04:05not want to mix
04:05this for very long part of the reason why people case collapse majority of the time is because
04:10they over mix their eggs and what people don't know is the uh the actual egg whites can whip up
04:16and add more air to your cake and what happens is when you bake it it's going to inflate which
04:22means get taller but when you take it out and let it cool it deflates and it has gluten streets
04:27in it
04:27or if you whip too much air in it it can collapse completely so that's why i have this mixer
04:32on low
04:32speed and i'm slowly adding in the eggs one at a time i'm waiting until i see like 80 to
04:3790 of the egg
04:38yolk disappear before adding in the next egg this is the most important part of the pound cake recipe
04:43because this has a lot of eggs in it so this can be easier for you to over mix so
04:48make sure that
04:48you're doing that exactly like you see it here one at a time make sure it's fully combined so once
04:53all
04:53of my eggs are mixed in i'm going to slowly add in my sifted flour mixer which is the flour
04:58bacon
04:58powder and salt i only sifted it one time but sift that how many times you like i should also
05:03mention
05:04this is also on low speed as well so you don't want to go past um low speed so that
05:09reserved
05:09lemon juice that i had i'm going to add some of that in there and i'm going to alternate between
05:13the flour and the lemon juice remember that you always want to start and end with flour on every
05:19single pound cake this is four cups of all-purpose flour going in and like i said i will leave
05:25the recipe
05:25below but you have your salt your baking powder in there at a half a teaspoon and like i said
05:30we're just
05:31alternating between the flour and the lemon juice make sure you're starting in with flour this might
05:36seem like it's taking a long time to do but you do not want to add more speed to your
05:40mixer because
05:41if you add too much speed to it it can taste like red and add gluten streaks and that's not
05:45what
05:45we want in the cake so once i add all the flour and the lemon juice in i'm just going
05:49to give it a
05:50final mix you kind of want to tilt your pan not to tilt your pan but tilt your bowl a
05:54little bit
05:54to make sure that you're getting the stuff at the bottom to make sure that when you go to pour
05:58this
05:58that everything is well combined and it's not separating so just kind of tilt it you know move
06:03your spatula around and this is the texture that you're looking for it's thick it's dense but it's
06:09also silky smooth i took my pound cake pan out the freezer and as you can see that coating has
06:13completely frozen onto the pan so i'm just going to start pouring my pound cake uh batter into my
06:18pound cake pan trying to tilt and get as much of it in there as possible you do not want
06:23to save any
06:23pound cake mix and as you can see it completely fills up the pan i think i have maybe an
06:28inch of space
06:28left but like i said this is a very tall cake and it's also a very good cake as well
06:34so you know
06:35you can feed a lot of people i'm spreading it around with my spoon and then i'm just going to
06:38kind of tap it to get rid of those air bubbles and kind of turn it around and tap it
06:42some more
06:43i want to say in total i gave this around 15 to 20 taps so you want to do that
06:48just to get rid of
06:48all those air bubbles it's going in 325 degree oven for an hour and 25 minutes exactly now every oven
06:54is different your bake time is going to depend on your oven but once a toothpick comes out clean
06:59with nothing on it your cake is completely done so i'm just checking all sides of the cake and as
07:05you can see this cake looks beautiful now i was kind of nervous at this point because i hadn't used
07:10the cake goop before this is my first time using it so i was kind of nervous if it would
07:14actually
07:14slide out or it would stick but i put my cake board on top of the cake i let it
07:18kind of cool for at
07:19least five to ten minutes and as you can see i was pleasantly surprised that it did not stick at
07:24all
07:24and it came out great look at it you know no stickish those little white spots are kind of
07:30like flour that was in the cake goop mixture but other than that i'm very very happy with this
07:35it came out clean this is my first time using cake goop so now i'm going to be using cake
07:39goop
07:40for now on because i do have a full jar of it so i'm very very happy with this now
07:44while the cake
07:44is warm i'm going to saran wrap it and put it in the refrigerator and this is a process called
07:48sweating the cake out it just helps make the cake a lot more moist and so in about 30 minutes
07:52to an
07:53hour i'm going to take it back and i'm going to make my glaze so i got another lemon and
07:56i'm just
07:56juicing that lemon in the same way we juiced the lemon in the beginning of the video just make
08:00sure i'm removing all the pulp and the seeds and this is another one to two tablespoons of lemon juice
08:06out of both of those lemons and i'm going to add this to two cups of dominoes powdered sugar
08:11then i'm going to add one to two tablespoons of warm milk now this is warm whole milk and you
08:16want
08:16to adjust the consistency to like how you like it as far as your glaze goes if you like it
08:21slightly
08:21thinner add some more milk if you like it thicker add less milk but however you like your glaze
08:26definitely do it like that i like mine somewhere in between so you can see it's horrible but it's
08:30still thick and it's when it cools it's going to look very very nice now i'm just going to glaze
08:35my whole cake and then let it drip to the side any essence at the bottom of this cake like
08:39all the
08:40essence you see dropping from the cake i'm going to take a spoon and kind of you know add it
08:44back to
08:44the top of the cake to give us a little bit more of that drip effect so i'm adding it
08:49along the sides
08:49now if you bake your cake in a bunded pan you're not going to need the amount of glaze that
08:53i need
08:54um being that this is a circular pound cake pan i needed a lot more glaze than if i was
08:59using an
08:59abundant cake pan but yeah you're going to let your pound cake glaze kind of set up for around five
09:05to
09:05ten minutes and then you're going to cut into it and you can enjoy it if you enjoy watching this
09:09video
09:09give it a like and make sure you subscribe also like i said my pound cake southern pound case one
09:14through four ebooks are available in my show you how to make the ultra delicious seven up mile high
09:20pound cake this pound cake is ultra tall it is ultra delicious it is super moist on the inside
09:26but yet still dense this is a super easy cake to make once you know the process i'm going to
09:32teach
09:32you the process step by step give you some of my favorite tips to make this cake ultra moist
09:37including ingredients including doing something at the end of the bake that's going to help your
09:41cake remain moist by the end of this video you should have every tip and trick that you need
09:46to make the moistest pound cake on the planet if you're new to my channel make sure you like and
09:50subscribe and comment any questions that you may have also if you want more pound cake recipes check
09:55out my southern pound cake ebooks that'll be linked in the description below now without further ado
10:00let's jump into the video and i hope you guys enjoyed this recipe so here are the ingredients that
10:05you're going to need first you're going to need some granulated sugar you're going to need a lemon
10:10and a lime we're going to get the zest from each lemon and lime and also the lemon and lime
10:15juice
10:15you're also going to need four sticks of butter these are eight eggs back here you're going to get some
10:21buttermilk as well this is a white lily all-purpose flour i do not suggest you use tape flour with
10:27this
10:27recipe just because we're going to be adding a lot of liquid and you know all-purpose flour has a
10:32higher
10:32protein content which means it can absorb that liquid that's going to come from the seven up soda
10:37and the lemon and lime but if you guys do use cake flour i would just adjust my seven up
10:43just a little
10:43bit um so that you won't have gluten streaks in your pound cake so you got white lily all-purpose
10:48flour
10:50this is about a nine percent protein content which means it's going to be super soft as well as your
10:54eggs
10:55if i've not already said that but these are all the ingredients oh and the seven up as well cannot
10:58forget the seven up i don't know if you guys can see that back there but these are all the
11:02ingredients that
11:02you're going to need and so let's go ahead and get started mixing and making this cake before we get
11:07started we're going to go ahead and zest our lime and lemon and i'm adjusting it in the sugar be
11:13careful not to get any of that white stuff on the uh the lime so i'm just kind of zesting
11:19this and
11:19just kind of making sure i don't get any of that white puffy stuff right there this is the stuff
11:24you
11:24do not want so i'm just kind of rotating the lemon not the lemon with the lime and doing it
11:30as well
11:31just trying to make sure i get a good amount in there i would say a tablespoon work is fine
11:37you
11:37don't have to go past a tablespoon but of course the more zest that you're out of here the more
11:42flavor
11:42the cake is going to be so just keep that in mind so i you know i'm starting to get
11:48a little bit
11:49of the white skill not the white skill the white skin being revealed so i'm just going to you know
11:54kind
11:54of loosen up a little bit on this particular lemon so i'm going to take this off and kind of
12:01get the
12:02rest of that on the back of there put that in there and as you will see um if you
12:07leave this in
12:08here long enough you're going to see the lemon and lime oil start to come out of the zest and
12:13you're
12:13going to start to see that sugar will start to kind of dissolve um as far as you know the
12:19liquid's
12:20starting to come out of the wools and so it'll start to dissolve into the sugar and you'll wonder
12:25you're like why why does my uh sugar look like is you know somebody put some water in it if
12:30you're
12:31leaving there long enough that's going to be all the juices coming out of out of those zest that you
12:36put up the lemon and the lime in here so just keep that in mind there's nothing to worry about
12:40um
12:40you don't need to add more sugar um but usually it doesn't happen unless you leave it overnight so
12:46that's something to keep in mind but you see me just kind of testing trying to get as much lemon
12:50as lemon zest as i can and not get that white puffy stuff and it's super bitter and you do
12:55not want
12:55that in your cake um this this could take you know a long time or a little time depending on
13:01what type of
13:03what how soft your lemon is as far as it is this is kind of soft so it's taking me
13:08quite a bit of time
13:09to kind of you know get the zest up off here so just keep that in mind as well
13:16so you're going to take some clean hands and you're just going to
13:19rub that lemon and lime zest into the sugar and i'm going to place it to the side um i'm
13:25not going
13:25to if i was doing this overnight you will see more liquid in here um but and you'll have a
13:31stronger
13:31lemon lime flavor but i'm not too worried about that today but that is like a pro tip do this
13:36the
13:36night before you will see the sugar kind of dissolve a little bit more but i'm not worried about
13:40that in this particular cake because i'm just going to put this to the side and we'll go ahead
13:44and get the mixing in a second so now i'm going to extract the juice i got this thing that
13:49i got
13:49from walmart this is the lemon and lime juice extractor thingy you just kind of massage it on
13:54top and the juices fall and it also filters out all of that pulp and all of those seeds that
14:00we don't
14:00want i'm rubbing the lemon and the lime to kind of loosen up the juice and i'm going to cut
14:04it
14:04and we're going to get to squeezing uh this juice about this lemon and this lime also let me make
14:11sure that i mentioned that um if you want the full recipe to this cake it's in my southern pound
14:15cakes
14:16for ebook that link will be in my bio um as well as all of my other pound cake ebooks
14:21i have four
14:22in my southern pound cake series so if you guys want to pick those up and you want different seven
14:27up
14:28uh uh seven up pound cake recipes like seven up cream cheese or seven up sour cream um i do
14:35have
14:35those in my book so right now if you don't have one of these that's okay you can use a
14:40juicer or
14:41something else you just want to kind of fill short all those pulps and seeds um and that's what i'm
14:46doing right now this is the first one just you see all that pulp on the side you don't want
14:51that in
14:52your cake so i'm doing the same thing with the other half of the lime and you know this is
14:58going
14:58to take probably a good three you know a couple of minutes to get all of that juice out of
15:03these
15:03lemon and lime so you can kind of see me doing this right here and you know getting that lemon
15:09out
15:09as well so like if you guys are enjoying this content make sure you guys like and subscribe and
15:16make sure that you share this with people who want to make pound cakes i really really appreciate
15:20all the support i've got so far so thank you guys for that as well so uh this is about
15:26this is a good
15:27amount of juice and you know this will go into our cake so let me take this off and you
15:31can see
15:32the lemon and lime juice along with the seven up and along with the buttermilk is going to make this
15:37cake super fluffy and tender so yeah i'm excited for this cake so i got my all-purpose flour and
15:43i'm adding
15:44some salt and baking powder to the all-purpose flour and i'm going to whisk this to get rid of
15:49the uh
15:49clumps in here now you can sip this but i just feel like this is just a lot easier for
15:54me to just
15:55kind of whisk this instead of sift um it's still doing the same thing for me uh if you guys
16:01you
16:01know want to know why i do this instead of sipping it's exactly the same thing so now that we
16:07got all
16:07the ingredients ready let's start working on our pound cake so the first thing i'm doing is spraying
16:11down a 14 cup angel food pan and i'm spraying it down so that i can throw it in the
16:16freezer so the spray
16:17can adhere to the cake pan i have had better luck with my case coming out correctly and not sticking
16:23to the pan when i use this method so i'm just telling you guys that's the method that i'm using
16:27and i also preheated my oven to 325 so now let's start working on the actual cake part i got
16:32some
16:33lemon and lime sugar in my bowl now if you're using a stand mixer this is exactly how you want
16:37to set it up
16:38but if you are using a hand mixer you want to use a bigger bowl than a wider bowl because
16:43you're going
16:43to be mixing for a while longer than half then longer than what i'm going to be mixing with the
16:47stand mixer but i'm beating the sugar together for around five to seven minutes and you want to mix
16:52it until it becomes white and fluffy like you see here make sure you're scraping down your bowl in
16:56between time and make sure that all of your ingredients like your butter and your butter and
17:01your eggs are room temperature if your ingredients are not room temperature your cake will not come out
17:05correct so now i'm just adding eggs in one at a time and you know you definitely want to do
17:11this the
17:11right way and my mixer is on low speed even though it looks like it's going fast it's because i
17:15sped
17:15up the video a little bit but i'm had this on low speed which is the lowest speed that my
17:20mixer can go
17:20and i'm just adding in the eggs and one at a time wait until i see the yolk disappear before
17:25adding in
17:26the next one you do not want to rush through this method because if you mess this up your cake
17:30can
17:31collapse once you take it out and that's something that you do not want by adding in all of these
17:35eggs
17:36one at a time it's going to help our height of the cake and it's going to help our cake
17:39kind of
17:40stabilize at that height if you notice a lot of people who bake pound cakes and they put a lot
17:44of eggs in there sometimes the cake can last when it comes out the oven so that's why it's important
17:49for us to mix this one at a time on low speed because if you do it this way i
17:53promise it's
17:54going to come out right so after i add in all of those eggs i'm going to scrape down my
17:58bowl
17:58and just make sure everything is incorporated and i don't see any yellow yolk this is super important as
18:03well because once we go to the next ingredients it's going to be hard for us to kind of fix
18:07this so as you
18:08can see the mix is looking homogeneous it's not separating which is good that's how you can tell
18:13your cake batter is going to be fine so now i'm going to mix the buttermilk and the seven up
18:17together
18:17and also i'm going to add the lemon and lime juice that you saw was you know juice at the
18:22beginning of
18:22the video and you want to mix this really really well before adding in your lemon and your vanilla
18:28extract we just had a tad bit of vanilla extract is going to bring out the lemon flavor this is
18:33not a
18:33vanilla cake so what i'm going to do now is alternate my flour mix with my buttermilk lemon
18:38extract and lemon and lime juice you're going to want to start and end with flour and the reason
18:43why we started with flour is we want to coat that butter sugar and eggs in something that can hold
18:48it
18:48before we add any liquid if you add the liquid first it's going to start to separate and that's
18:53going to be a problem when you bake it so you see me alternating and i'm adding in a little
18:57bit of the
18:57flour at the time maybe two or three scoops and then i'm going in with the uh seven up buttermilk
19:04and lemon and lime juice and extract i also forgot to mention that my mixer is on low speed so
19:09this is
19:09on low speed as i'm adding these in here this whole process should take around five minutes um you don't
19:15want to over mix this as well you can stop this and do this manually with a spatula but um
19:20my mixer is
19:21pretty good at keeping a low speed and it's not you know it's not going overboard right now so once
19:27i add in the last of the flour mix i'm going to mix for about five more seconds before i
19:32turn the
19:32mixer off and then whatever is not mixed into the actual cake batter i'm going to use my spatula to
19:38just kind of go around the edges of the bowl and kind of incorporate that because you know you cannot
19:45over mix using your spatula but you can definitely over mix if you use something mechanical like a
19:50stand mixer also make sure you get all of the batter off of all your tools that you're using
19:54you don't want none of that to be left over you want all of that to go into your pan
19:59and make your
19:59delicious cake so now i'm going to take out my pound cake pan you can see the baking spray has
20:04completely stuck to the pan it's like a cast iron skillet at this point which means that you know
20:09once we start baking this in here it's not going to stick which is what we want so now i'm
20:13just adding
20:14in the pound cake batter evenly as i can um we're going to tap this around in a minute so
20:19it doesn't have
20:19to be perfect but you kind of see me just rotating the pan around adding in some pound cake batter
20:24on
20:25each side make sure you add all of the pound cake batter in the bowl we're not trying to save
20:29any of
20:29this and once we do that i'm just shaking it around to make sure it's even and i'm tapping it
20:34to get
20:34rid of the air bubbles so i spent around like one or two minutes doing this i kind of sped
20:38it up a
20:38little bit but you definitely want to do this because like i said we want this cake to be tall
20:42but it's
20:42still a pound cake it got to be dense but this has to be light and fluffy so i baked
20:46this cake for an
20:47hour and 25 minutes on 325 and the toothpick came out clean and i checked it on both sides you
20:53want
20:53to make sure you do that you're going to let it cool for at least 10 to 15 minutes before
20:57you try to
20:58remove it but as you can see this came out clean and i'm just going to let this cool right
21:02here on
21:02the countertop so that we can ice our cake so here's a pro tip i wrapped my cake in saran
21:07wrap and i put
21:07it in the refrigerator overnight while it was still warm this is called sweating the cake out this is going
21:12to ensure that your cake remains moist but now it's time to make the actual glaze that goes on
21:17here mine is simple just powdered sugar and some seven up it's really really that simple i didn't
21:22add any butter or milk any or any of that but if you want to you can i do have
21:26a couple of lemon
21:26glazes in my pound cake ebooks that you guys can you know kind of use and add the seven up
21:31to
21:31and kind of make your own seven up blade but i'm just going to whisk it up till it becomes
21:35a
21:35pourable consistency and as you can see right here i'm really really good with that so i unwrapped my cake
21:41and i just poured the glaze on there now if you have abundant you're going to have to do a
21:45lot
21:45more maneuvering with your glaze but me you just see i'm just trying to get an even coverage
21:49over all the cake and then kind of letting the kind of free will drip down you know on the
21:55sides
21:55of the cake as well um when i stopped the video i actually got the back of the cake because
21:59i really
22:00didn't get that part while i was filming but once you glaze your cake you're going to want to let
22:03it set for at least 10 to 20 minutes to kind of let it harden and then you're ready to
22:07cut
22:07into your cake this seven up mile high pound cake was super moist if you ever wanted to learn how
22:13to make a pound cake from scratch then you are on the right video this is how you make my
22:17homemade
22:18lemon buttermilk pound cake from scratch i'm going to show you how to get it soft and fluffy and moist
22:23on the inside with a golden crust and a lemony glaze so let's go ahead and get started here are
22:29the
22:29ingredients you're going to need you're going to need some lemons for some lemon zest and lemon juice
22:33you're also going to need some whole fat buttermilk i love using this whole fat buttermilk instead of
22:37the low fat one because it gives it extra fat and extra moistness you're going to need some lemon
22:41extract you're also going to need two sticks of salted butter and you're also going to need some
22:46butter flavor shortening as well for the flour of shorts we're using white lily all-purpose flour
22:51i do not use cake flour and pound cakes you're also going to need some granulated sugar as well along
22:57with six large eggs now your eggs have to be room temperature and your butter flavor
23:02shortening and your butter has to be room temperature i forgot to mention it um you're
23:05also going to need some pan spray to grease your pan that's all you're going to need so right now
23:09i'm getting ready to measure out my sugar now i'm using the scale to measure my ingredients you're
23:15going to see me use the scale in this video i just think it's more accurate but you of course
23:19can go by
23:19cups and it's three cups of sugar that you're going to need to add to your bowl and then you're
23:23going
23:23to go in with a little bit of lemon zest now the full recipe to this pound cake will be
23:27in the
23:27description below by the way also if you want to get my pound cake ebook where you can get 40
23:31plus
23:31more pound cake recipes then i'll leave that link in there as well um but yeah this particular cake
23:36will be in the description below but i'm zesting in my lemon and i'm looking for about one tablespoon
23:41of lemon zest when lemon zest sits in sugar it releases what's called lemon oil and lemon oil
23:46is going to flavor our cake a little bit more than just using lemon extract so now we're going to
23:51get
23:52our room temperature salted butter now we're using two sticks of room temperature salted butter and we're
23:57going to use a half cup of butter flavor shortening i like this combination it always gives me a moist
24:02pound cake if you don't have butter flavor shortening you can sub for one stick of butter but just know
24:08that the texture will be different on the pound cake so definitely keep that in mind but now we're
24:12going to get to the most important part of this whole process and that's creaming our butter
24:16sugar and shortening together a lot of people mess up their pound cakes by doing this wrong
24:21they either mix for too long or they mix for you know not long enough but you definitely want to
24:27mix this thoroughly as you can see we started the mixer the butter flavor and shortening is now
24:31combining and we're starting to beat up air into our batter air in a pound cakes makes it soft and
24:37fluffy because otherwise it'll just be dense and a little bit bready so this actually helps the
24:43pound cake become light and fluffy and moist i always beat my butter and sugar together for about
24:49five to seven minutes when it comes to pound cakes um this is super super important like i said you
24:53want to get that that lift and that um eeriness from beating your butter and sugar properly so as
24:59you can see here i'm at the halfway point and i'm just stopping the mix and just scraping down my
25:03bowl
25:03because you want to make sure everything is well combined and then i'm turning it up a little bit
25:07higher do you do not want to go higher than a six because if you over cream you can get
25:11gluten
25:12streaks and that's where it look like wet spots in the middle of your cake you don't want that
25:16so definitely definitely don't go higher than a six so i'm creaming this butter and sugar together
25:20and as you can see it's starting to change colors that's a telltale sign that it's going to be ready
25:25in a second the reason why i give you five to seven minutes because it's depending on the mixer and
25:30how much horsepower your mixer has so that was a you know particular time limit for people who are
25:35using hand mixer and people who are using stand mixers but i'm going to show you another telltale
25:40sign that your mixer is ready so i'm going to stop my mixer right here and i'm going to pull
25:45it up and as
25:45you can see it has a creaminess to it sort of like a whipped um frosting or something like that
25:51and it has more volume on it so i'm almost there but i want to get another little mix just
25:57to make
25:58sure that everything is well combined i did see a little bit of butter and sugar on the side of
26:02the
26:02bowl this is the only time in the recipe where you're going to be mixing for this long the eggs
26:06and the flour and the buttermilk all have to be mixed on low speed so you know i know it's
26:12going to
26:12be a little bit hard to get through but once if you cream this properly you're going to have a
26:15banging pound cake most of the time when people contact me with the problem i can always go back
26:20to the creaming method and just see that they've been creaming for long enough or they creamed it
26:24too little but this is what you're looking for is look like a frosting a little bit like you can
26:28spread it and that is exactly what you want you see me spreading it back over my spatula on my
26:33mixer
26:33and you can see that is what you want it's creamy it's white it's fluffy and now you're ready
26:39to start adding in your eggs i'm going to scrape down my bowl to make sure everything is well
26:43combined the hard part of this pound cake is over now we're going to get started with adding in eggs
26:48one at a time so it is on low speed and i'm going to start adding in eggs one at
26:52a time and i'm not
26:53going to add the next egg until i see that the yellow yolk return your mixer to low speed and
26:58you're
26:58going to add in your eggs one at a time and i'm looking for the yellow to be completely disappeared
27:03before adding to the next egg i accidentally added two eggs on this one but don't do that
27:09my pancakes still turn out great but you want to go one at a time because you're slowly introducing
27:13the egg into your butter and sugar mixture and you don't want to give it too much to work with
27:17that's when you start getting those separations in your batter and that is not good for your pound cake
27:22also if you're enjoying this video make sure you give this a thumbs up and share it with somebody that
27:27wants to make pound cakes because if they make this they'll be designated to pound cake duty
27:31all the time trust me so as you can see i'm adding in these eggs one at a time now
27:35with six of them
27:36uh you're going to be here for about two minutes it's not going to take long to add these eggs
27:40you're
27:41just looking like i said for the yellow to be disappeared in the batter before adding in the
27:45next egg now this is a slow process because eggs introduce richness and moisture and live to your
27:50pound cake if you mix too fast while you adding in your eggs you're going to add air to the
27:55egg whites i
27:56don't know if you guys have ever made a meringue before but basically you beat air into the
28:00uh egg whites and then it becomes like the frosting but with this particular process if
28:05you add air to your egg whites it's going to collapse your cake because it's going to fluff
28:08up in the oven and once it's cool it's going to collapse so i know a lot of people who
28:12you know
28:13they bake their pound cake they see that it's risen you know high and then when they take it out
28:17and
28:17let it cool it collapses so make sure that doesn't happen to you but as you can see all my
28:22eggs are in
28:23my batter now and i'm just scraping down my bowl and if i'm seeing a little bit of yellow uh
28:27start the
28:28mix up a little bit but remember it's going to be on low speed but you definitely want to make
28:32sure you get all of that you know that goodness and that batter off of your you know spatula just
28:37to make sure everything is well combined in your bowl but once you see silky smooth ribbons then
28:42you're ready to go to the next step so now i'm getting my other wet ingredients ready which is
28:47just some buttermilk and lemon asterix make sure you shake your buttermilk to make sure it's not
28:51separating but you're going to add about one cup of whole fat buttermilk and then i'm going to add
28:55some of my homemade lemon asterix now you can add vanilla asterix but i didn't have any vanilla
29:00asterix at the house and i only had lemon asterix so i just used what i had but you want
29:04to stir
29:05together the buttermilk and vanilla asterix and then place that to the side at this point i forgot
29:09that i didn't grease my pound cake pan and as you guys can see my pound cake pan did stick
29:15but pam spray
29:15is the best if i'm just going to be honest my pound cake stick because i got a few scratches
29:20on this
29:20pound cake pan and i've been playing around with replacing it but after this cake i'm definitely
29:25going to replace this particular pound cake pan don't get any scratches on your pan because it's
29:30going to be hard for your cake to come out but i'm going to put my grease pound cake pan
29:33in the
29:33freezer and this is going to give it time for the spray to adhere to the pan it's like a
29:37coating
29:38and while that's in the freezer we're going to work on our dry ingredients i have some white lily
29:42all-purpose flour you guys know i love white lily all-purpose flour that's pretty much what i use
29:47for 99 of my pound cakes with some exceptions but this is three cups of flour also and i'm just
29:53sifting this i'm using a case sifter and we're just going to sift it out um i am using a
29:58scale
29:59like i said when it comes to measuring this ingredients but it is three cups of flour i
30:02will leave the grams and the uh cup version in the description below so if you guys want to have
30:07a
30:07scale and you guys want to use it um i always get the accurate results when i use the scale
30:12just fyi
30:12but you only want to sift this one time i know there's a whole lot of people that say you
30:16have to
30:16sift it twice i've never had a problem sifting my flour um one time i don't know where that came
30:23from but after you sift it you want to add in your baking powder and your salt i'll leave the
30:28exact measurements like i said in the description below so you guys know the exact measurements to
30:32put in here um i always add a little bit of baking powder to kind of give it a little
30:36bit more lift
30:37but you're going to whisk it together to make sure that salt and baking powder is spread throughout
30:41your flour mix i'm going to return my mixer to low speed and we're going to alternate this flour
30:46mix with our buttermilk and vanilla and lemon extract mix and you want to start it in with flour
30:51remember that flour coats your butter and sugar and eggs and gluten which gives this pound cake batter
30:58structure if you were to add the liquid before you add in your flour it will begin to separate and
31:02that's what we don't want but as you can see i'm slowly adding everything in i'm giving it around
31:07two to three scoops of flour and i'm alternating that with the vanilla extract the lemon extract
31:12and the buttermilk you want to go as slow as you can with this process it's no need to rush
31:17um i know you guys are ready to put this pound cake in the oven i know it's smelling delicious
31:21right now
31:22but definitely definitely do not rush this process and do not add more speed to your
31:26mixer because if you do it's a possibility that you could get gluten streaks in your pound cake so just
31:31make sure you're just doing this one at a time and remember to always start it in with flour and
31:36you're going to be fine so at this point you're going to start to see that your mix is going
31:40to
31:40start to come together it's going to begin to look smooth as you add more flour as you add more
31:45buttermilk and like i said this this pound cake when i tell you it is the best pound cake that
31:50i've had
31:51in my life i've made this pound cake so many times and i know this is going to be a
31:55family favorite for
31:55you and yours but yeah yeah you definitely want to do this the right way as you can see we're
32:00getting
32:01towards the end of me adding in the flour and the buttermilk and i started to turn off my mixer
32:06because i like i said i'm very very afraid of them gluten streaks so i just had to stop it
32:10and just add it in there i didn't want to continue to have the mixer going i move a lot
32:15slower when
32:16i'm doing a recording because i want you guys to actually get this right and i know a lot of
32:21people
32:21learn at different speeds so that's why you kind of see me you know just slowly adding it in there
32:26so
32:26you guys can see the way that i'm doing it and so you can mirror and copy the way that
32:30i'm doing it
32:30you know a lot of people just say hey you're going too fast on your shorts so that's why i
32:35make these long form videos for you guys so i definitely definitely definitely appreciate you
32:39guys coming to watch this video but yeah i'm adding in the last bit of that buttermilk and then
32:44i'm going to add in the last bit of that flour also if you're not a lemon pound cake fan
32:49i do have
32:50a vanilla buttermilk pound cake that you guys can check out um the recipe today is in southern
32:55pound cakes too so you guys can definitely make both versions and let me know which one you guys
33:00like the most but yeah so we after we add in the rest of that flour i'm going to give
33:04it one final
33:04mix and then i'm going to stop the mix at this point i'm going to preheat my oven to 325
33:09i didn't have
33:10the oven preheated while i was mixing because i didn't want it to get too hot up in here while
33:14i was
33:14mixing this uh pound cake batter and taking my time so yeah i'm going to scrape down the spatula and
33:20i'm
33:20going to scrape down the bowl the smell that's coming off this pound cake batter is super super
33:26super super tempting to eat but do not eat it because it got raw egg in it don't taste test
33:31your
33:31pound cake before you put in the oven but yeah it does smell really good so you want to scrape
33:35everything and you want to give it one final mix with your spatula and since you are mixing the last
33:40part with the wooden spatula by hand you're not at risk for creating glue streaks or over mixing it
33:45so yeah just give it one little final mix get all around the size i know shortening can be quite
33:50sticky so you definitely want to get to the bottom of it and just manually mix it to make sure
33:55that
33:56everything is well combined and the texture that you're looking for in your batter is silky smooth
34:00but it's able to hold its shape so it's kind of like frosting a thick frosting and you're ready to
34:06put it in your pan now i'm using a nordicware tube pan that i got from target last year and
34:12actually
34:13it's time for a new pan because like i said i scratched this up and you're going to see
34:16when i take my pound cake out that it kind of sticked a little bit you can also use the
34:21angel
34:21food pan um i think that's made by wilton with a removable bottom i think that's at walmart for about
34:26twelve dollars if it is i'll link it below um but that's one that i used to use a lot
34:31i didn't have
34:32to find that pan because i really want to start back using that pan because right now i really do
34:35not
34:35want to buy another pound cake pan but yeah it's gonna force me to do it especially with the fall
34:39coming and you know baking more pound cakes than usual but yeah definitely definitely make sure
34:44that you feel this all the way into the top make sure it's even we're going to shake it a
34:47little bit
34:48and we're going to tap it tapping it just removes the air bubbles from the pound cake and it makes
34:53it a little bit dense so you can see me tapping it around shaking it just removing those air bubbles
34:58if you don't want to tap i know the old grandmothers used to get a butter knife and they used
35:02to run it
35:03through the um through the pound cake batter where i was still in a pan and that would remove the
35:08air
35:08bubbles as well i think i've shown you guys that a couple of times on this channel but you're going
35:12to bake this on through 25 for about an hour and 20 minutes do not shake your pound cake to
35:17an hour
35:17has passed you do not want your cake to collapse and make sure there's not a lot of noise going
35:21around when you're baking this pound cake as well you know it's ready when you can take a toothpick and
35:25you can check all sides and it comes out clean you want to let this cool for about five to
35:30ten
35:30minutes before trying to remove it now i did record myself making the glaze but my camera i do not
35:36know
35:36what it did with the files but the glaze recipe will be in the description below sorry about this
35:41you guys but yeah you're going to add your lemon glaze in here and you're going to spread it around
35:46you want to give an even coat and you're going to let that glaze sit in for about five minutes
35:49and then you're going to cut your cake and when i tell you guys that this cake is good i
35:54promise you
35:54this cake is good it is super moist it is tender i mean my goodness i mean you guys are
36:01going to enjoy
36:01this cake if you enjoyed this video make sure you give this video a thumbs up also make sure you
36:06share this with people who want to make pound cakes and if you're looking for more pancake
36:09recipes check out the link in my bio where you can get all of my pound cake ebooks there's 40
36:13plus
36:14pound cake recipes in those ebooks that you can try but yeah come back to this video after you make
36:18this pound cake and tell me how it is
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