00:00My 7-Up Cream Cheese Pound Cake is the best in the business and you guys absolutely love this
00:04recipe so let me show you how to make it. So in a bowl of a stand mixer I got
00:07some sugar and some
00:08lemon and lime just going down while adding in some cream cheese butter flavor shortening
00:12and butter. We're going to mix that so it becomes white and fluffy and then we're going to start
00:15adding in all those eggs one at a time. Once all your eggs are well combined we're going to alternate
00:19between our 7-Up and our flour mix remembering to start and end with flour. Next we're going to add
00:24this to a grease bunda pan and then bake this on 325 for an hour and 30 minutes. Add your
00:28glaze and
00:29then you're good to go. If you want the full recipe it's in my pound cake e-book and my
00:32bio.
00:32I'll get you a plate so I can give you a piece of this caramel pound cake. Here's how you
00:36make my
00:36caramel pound cake from scratch. So the first thing we want to do is get some butter and some shortening
00:40and add some sugar. We're going to blend it until it becomes white and fluffy and we're going to add
00:44our eggs in one at a time. The full recipe to this cake and caramel will be in the caption
00:49below. Now
00:49I'm adding in some sifted all-purpose flour salt and baking powder and I'm alternating that with a
00:54little bit of buttermilk and heavy whipping cream. Remember you want to start and end with flour and I'm
00:58going to bake this on 325 for about an hour and 20 minutes. I'm going to let it cool for
01:02about 20
01:03minutes and then wrap it. Now let's make our caramel. Now I got some melted butter in here
01:07and I'm adding in some fine sugar, super fine sugar and I'm mixing it until it becomes brown and then
01:12adding in some carnation milk. We're going to mix that together and then it's going to start to bubble
01:15up and make fast bubbles and then after a while it's going to slow down. Once it starts to slow
01:19down
01:20and coat the back of your spoon and your pan you're ready to put it on your cake. And there
01:23you have it.
01:24Check out my pound cake recipe ebook in my bio. Louisiana crunch cake. This is one of the best
01:29pound cakes on the planet and let me teach you how to make it. So the first thing we're going
01:32to do
01:32is work on a crust. I have some pecans, some coconut and some butter and I'm going to blend that
01:36in the
01:36blender until it makes like a paste. I'm going to take that blended up mixer and add it to a
01:40grease
01:41pound cake pan. This is the one with the removable bottom. Once that's done in a separate bowl I'm going
01:45to sift in my flour, my baking powder and salt and in another bowl I'm going to add some sour
01:49cream,
01:49some milk and some almond extract. We're going to stir that together then put that to the side. Now
01:54let's work on our pound cake. I got some softened butter, some sugar and I'm going to blend it. Once
01:58it's white and fluffy I'm going to add in my already beaten eggs and I'm going to slowly drizzle that
02:02in
02:03while the mixer is on low speed. Once that is fully incorporated I'm going to add in a little bit
02:07of my
02:07flour, a little bit of that wet mixture and we're going to do that three times so all of the
02:11flour and
02:11the wet mixture is incorporated. Now carefully add this inside of your crust making sure not to get any of
02:16the pound cake batter on the sides of it. If you do it right it should come out clean like
02:19this and
02:20stuck to the cake and that's what we want. We're going to ice this cake and we're good to go.
02:23Check
02:23out the recipe the link is in my bio. I'm going to get in trouble for sharing this lemon pound
02:27cake
02:27recipe but you guys have to make it. So the first thing we're going to do is get our butter
02:31and
02:32shortening mixed together and then we're going to add some lemon zest to our sugar and we're going to
02:36slowly add that in there. We're creaming the butter and sugar together to it's white and fluffy and then we're
02:40going to add one egg in at a time. Now let's mix our dry ingredients and I'm using white lily
02:45all-purpose flour and adding salt and a little bit of baking powder to that. Next you see me adding
02:48lemon extract to my buttermilk and we're going to alternate adding it to our wet ingredients
02:52starting and ending with flour. Bake this on 325, 4 hour and 30 minutes and yeah all you have to
02:57do
02:57is add your glaze. If you want this recipe it's in my southern pound case ebook. Old-fashioned million
03:01dollar pound cake with a brown butter glaze. So here's the recipe. First I got some butter going in
03:07and then I'm going to add in some extracts. I want to note that my butter is room temperature
03:10and then I'm going to add in some sugar and we're going to beat that till it becomes white and
03:14fluffy
03:14you should be able to hold it on the spatula and it should hold its shape. Now we're ready to
03:19start
03:19adding in our room temperature eggs one at a time making sure the yellow is dissolved before you add
03:23the next egg. Then you're going to alternate between your flour and your whole milk and you're
03:27going to want to start and end with flour. You're going to make sure it's well combined before adding
03:31into a tube pan. This is a pound cake tube pan. Let's have a removable bottom. You're going to bake
03:36this in the oven on 325 for an hour and 30 minutes. Then you're going to add that luscious brown
03:40butter
03:40glaze. If you want this pound cake recipe it's in my southern pound cakes ebook. The link will be
03:44in my bio. Here's how you make my oreo pound cake from scratch. First you're going to need about 25
03:49oreos and we're going to separate the cream from the cookie and we're going to keep that cream to
03:54add in later and we're going to keep those cookie pieces as well. Using a mixer we're going to combine
03:58our cream cheese butter and shortening together and then we're going to add in our sugar slowly
04:03creaming it until it becomes white and pale. After that we're going to add in our eggs one at a
04:07time
04:07along with some vanilla extract. We're going to add some milk to my cream and then crunch up the oreo
04:12pieces. Then we're going to take some white lily all-purpose flour with some salt and baking powder
04:16and sift it into our oreo pound cake batter. We're going to alternate between the milk and cream
04:19and the flour starting and then with flour. Last but not least we're going to fold in our oreo pieces
04:24and bake this on 325 for about an hour and 25 minutes. When it comes out I'm going to add
04:28a glaze
04:28and some oreo pieces and we're good to go. Make sure you guys check out my pound cake ebook in
04:32my bio.
