hey dudes I'm Hilah and today on Hilah
cooking we are doing one of my grandma's
very favorite desserts of all time
this was also a request from Meggie
monkey on Instagram this is a lemon
pound cake
it's a moist and delicious cake perfect
for all of your bridge club meetings and
card games and stuff that old ladies do
like my grandma or also you know just
like for the youngsters too it's cake
who doesn't love cake come on we're
going to start with creaming some soft
butter like most cakes and a lot of
people ask whenever I use this mixer if
they can do whatever I'm making without
a mixer and of course you can totally do
that people have been making pound cakes
and cookies for hundreds of years and
they didn't always have one of these so
you can totally use a hand mixer or you
can just do it by hand it's going to
take a little bit more time and patience
and elbow grease but you can do it oh
it's good so now I'm going to start
adding in some sugar and we'll get that
nice and creamed together just you know
take it slow take it easy we're not in a
rush everyone's in a good mood because
you're about to have cake don't need to
get all Road rayji and remember
printable recipes are always at Hilah
cooking calm so you don't have to like
write anything down while I'm doing this
you can just go print it or write it
down later
I just want to scrape the sides down to
make sure that all of that butter is
getting incorporated and what we're
doing here is just getting some air into
the butter breaking up the fat molecules
getting them separated by sugar and
that's going to help make the case cake
nice and fluffy just a little bit longer
okay that's good so when it looks like
kind of like wet sand then you are good
to go so now we're going to work on our
lemon juice and milk mixture so I've got
some milk here actually this is a little
bit more than I need don't judge me okay
that's good I don't know who measured
that but they did a terrible job and
they're fired got some lemon juice
already here and I would say definitely
use fresh lemon juice don't try to cheat
it and use
old stuff okay but that's only half of
our lemon flavor the other half is going
to come from the zest you don't have a
microplane like I'm using or a zester
you can just peel the yellow part off of
it and mince it really really finely
which is probably what they did back in
the pioneer days but I'm gonna use
technology to my benefit and whenever
you're zesting you just want to be
really careful to stop whenever you're
you're really just trying to get the
color off of a lime or a lemon or orange
or whatever your set your zesting you
don't want this white part that's called
the pith and it's very very bitter only
the color part is what we want that's
where all the essential oils are and
they're called essential because they're
essential to this cake just kidding
that's not why they're called that but
they are essential to give it like a
really really good lemony flavor okay
well whatever that much is looks good to
me so now I'm going to mix this in I'm
going to add some eggs one at a time and
get them incorporated well as each egg
is mixed in you'll add the next egg
all right last egg and I forgot to
mention earlier whenever you're making a
cake of any kind it's always going to
work out a little bit better if all of
your ingredients are at room temperature
so like your eggs and your milk and
obviously your butter is usually
softened but just get the eggs in the
milk out like an hour or even like half
an hour before you start making the cake
and that will help a lot to give you a
good texture add the vanilla and I just
think vanilla goes well with all kinds
of baked goods so I like to just sneak a
little bit in there a little bit of love
from the exotic islands okay now what
we're going to do is sort of alternate
dry and wet so I've got here is my flour
and baking soda and baking powder and
salt all mixed together it's going to
put a little bit of this a little bit of
that little butter that's a little bit
of that you'll see you'll see what I
mean and the reason that these are
called pound cakes is because originally
they were made with one pound of butter
1 pound of eggs one pound of sugar and
one pound of flour and you can imagine
that would make a cake that would feed
like 50 people so this is more like a
1/2 pound cake it's a half pounder get
it thank you very much she'll be here
all week all right so you can see that
my milk has curdled from the lemon juice
we basically made buttermilk here and
the last bit of the flour awesome all
right we're going to put these into our
pans now I've got 2 loaf pans here I've
greased and floured them I showed you
how to do that in the tres leches video
I believe so I'll link to that at the
end I'm just going to divide this evenly
just do your best do your best and it'll
be good enough and my grandma will smile
upon you from heaven okay and then we
just want to smooth out the tops and
these make a really great gift I think
you could do them in those disposable
aluminum pans and take it to somebody's
house as like a hostess present or your
boss if you happen to be your own boss
so that's a really good way to show
yourself that you appreciate yourself on
bosses appreciation day okay then I'm
going to give these a little tap is give
you a loud hold on
dangerous upset
seems counterintuitive but it's just
going to help any like large bubbles get
out of there now so we don't have giant
tunnels in our cake okay
baking these at 325 for about one hour
see you then alright we're back so these
cakes have been cooling for about an
hour they're still slightly warm but you
can tell they're done because the edges
have kind of started to come away from
the sides of the pan so just to
facilitate removal Buffalo Tate removal
I'm just gonna take a little butter
knife and run it around the edges here
and just pick this mother up and flip it
over and give it a couple spanks Banjos
not happy about that he's like peace out
sister come on yep hey sir
okay oh good yes okay beautiful look at
that gorgeous all right now we're going
to just put together a really simple
glaze this is totally optional I've got
two cups of powdered sugar here that I
should have run through this number but
I forgot so we're just gonna it'll be
fine
a little fork will do just fine and then
we're just going to add a little bit of
lemon juice and this is just that lemon
that I just adore and if you like extra
lemon flavor you can add some zest to
your icing too and you know what be
super pretty is if you put in some dried
lavender flowers into the glaze and then
I made a little living lemon lavender
pound cake Deeley not be really cure
okay I think this will be good so you
want it horrible not horrible but
horrible but still fairly thick so it
doesn't just all like run off the cake
this one's a little bit prettier so
maybe I'll put some glaze on this little
ugly guy over here okay I don't want to
overdo it but kind of like push it
around and get it to like drip down the
sides that'll look real nice real Purdy
it's like a snowy mountain top look at
that super cute alrighty so there we go
there's a beautiful women pound cake
y'all
I will attach the link to the tres
leches cake which you might be
interested in over there
you can click on it watch that video and
please subscribe so you get notified
whenever I release a new video and thank
you so much for watching I hope you like
this cake let's cut it open and see what
it looks like inside and they've heard
it oh shoot that is damn fine hmm
luscious wonderful and I hope you make
this badge up
show them your tricks that you learned
at reform school dangerous it to a good
white ninja way down way down okay
that's a good one
good boy banjo good boy good boy
everybody clap for banjo you like cake
that's all you get then you'll get
cavities