- 1 week ago
Three moist lemon pound cakes come together in one Southern baking session, each with its own rich texture, bright citrus flavor, and glossy finish. From the ultra-soft lemon cream cheese pound cake to the tall 7Up mile high pound cake and the classic lemon buttermilk pound cake, this recipe compilation shows how to build flavor and structure from scratch.
The process walks through creaming butter, sugar, and cream cheese until fluffy, adding eggs one at a time, and alternating the dry ingredients with lemon juice, buttermilk, or 7Up to keep the batter smooth. You also get practical baking tips like using room-temperature ingredients, preheating the oven to 325, preparing the pan well, and letting the cake cool before glazing. Each cake finishes with a simple lemon glaze or citrus icing that brings out the fresh lemon flavor and gives every slice that bakery-style look.
Perfect for home bakers who love Southern pound cake recipes, lemon bundt cake ideas, moist cake from scratch, and step-by-step dessert tutorials. This compilation is a strong fit for anyone searching for lemon pound cake, cream cheese pound cake, buttermilk pound cake, 7Up cake, and classic homemade cake recipes.
SEO: Southern lemon pound cake recipes, moist pound cake tutorial, lemon cream cheese cake, 7Up mile high pound cake, lemon buttermilk pound cake, homemade dessert baking, citrus cake recipe, from-scratch pound cake, and easy cake glaze ideas for pound cake lovers.
The process walks through creaming butter, sugar, and cream cheese until fluffy, adding eggs one at a time, and alternating the dry ingredients with lemon juice, buttermilk, or 7Up to keep the batter smooth. You also get practical baking tips like using room-temperature ingredients, preheating the oven to 325, preparing the pan well, and letting the cake cool before glazing. Each cake finishes with a simple lemon glaze or citrus icing that brings out the fresh lemon flavor and gives every slice that bakery-style look.
Perfect for home bakers who love Southern pound cake recipes, lemon bundt cake ideas, moist cake from scratch, and step-by-step dessert tutorials. This compilation is a strong fit for anyone searching for lemon pound cake, cream cheese pound cake, buttermilk pound cake, 7Up cake, and classic homemade cake recipes.
SEO: Southern lemon pound cake recipes, moist pound cake tutorial, lemon cream cheese cake, 7Up mile high pound cake, lemon buttermilk pound cake, homemade dessert baking, citrus cake recipe, from-scratch pound cake, and easy cake glaze ideas for pound cake lovers.
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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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