Hey everybody it's Rosie, and in this video we are making the best ever lemon pound
cake. So here is the recipe. I'm going to share it before we get started so you
know everything that you will need beforehand. So, of course, I'm going to
start this video off at my chopping board. And I'm just zesting this lemon.
Here's one large lemon, that's all of the lemon that you'll need. And we will be
using all of that zest there, so place it in a bowl, set it aside, and then squeeze
all of the juice out, that you see - I'm straining the juice. And now we are going
to head over to our stand mixer. If you don't have a stand mixer, you can, of
course, use your handheld mixer. So I have 8 ounces of cream cheese, and I have
butter. Everything was room temperature, by the way, including my eggs that we
will be using. And I'm just going to cream those two ingredients together. So
once our butter and cream cheese is creamed together, we are going to
gradually sprinkle in all of the sugar that is needed for our cake, and that's
three cups. A lot of sugar, okay. Now that right there is just a mixture
of the butter, the sugar, and the cream cheese. Now we are going to add in our
eggs. And we're going to add one egg at a time. And this recipe calls for 6 large
eggs, so be patient and just add one egg at a time. Once you have all of your eggs,
you can now start adding in your all-purpose flour.
Add a little bit at a time, don't dump it all in at once. And once all of your
all-purpose flour is in the bowl, you can sprinkle in your lemon pudding mix. And
we're using 4 ounces of that. Next, you're going to add in your vanilla extract - no
imitation allowed! We're using pure vanilla. And now you can add in your
lemon juice and your lemon zest. And by the way, I have my speed on medium.
So, I mean I have a really cheap stand mixer, so I have to use my spatula at the
same time. So now everything is nice and smooth, ready to go. I have my cake pan - it
was buttered and floured, as you can see. And I'm going to place all of my cake
batter in my bundt pan. I'm going to smooth the surface, and now I'm going to place
my cake in my oven, which was preheated on 325. And I'm going to let it bake for
1 hour and 25 minutes. And this is what it looks like, but I let my cake cool
completely before I even removed it from that pan. And I, of course, let it cool
before I cut into the cake. I had to get the first slice, of course, because lemon
pound cake is one of my favorite cakes. And you could just see the nice yellow
color from the lemon pudding and the lemon zest.
Everything is just delicious. And this was definitely the most moist pound cake
cake, point-blank, that I have ever had in my life. It was just so darn good, and we
made it from scratch! We did that, no one else - we did that! So don't forget to give
this video a thumbs up if you liked it. And on the next episode of I Heart
Recipes, we will be making a homemade caramel sauce. Not just any caramel, but
salted caramel. And we will need this salted caramel sauce for our baked apple
sauce donuts, so stay tuned for that! And be sure to check me out at IHeart
Recipes.com for more recipes.