- I love pound cake.
Ooh, this is my favorite part.
It's about to blow your mind.
Hey, everybody, it's your girl, Meiko,
food blogger over at Meiko And The Dish,
and I gotta put it out there,
I love pound cake.
There are very few recipes
as quintessential to Southern baking as pound cake.
The issue is, sometimes it comes out either too dry,
or too dense.
So, today I'm gonna show you my fool proof tips and tricks
for making the perfect rich, buttery pound cake
with a citrus glaze.
You ready?
Let's go. (upbeat music)
in my stand mixer I'm gonna add some butter.
Next I'm gonna add some sugar.
So, you might be thinking,
this looks like a lot of butter and sugar,
but actually, the original pound cake
was made with a pound of every ingredient.
So, this is actually on par
with the way the original pound cake was made.
I'm going to cream these ingredients on low
for about three to four minutes,
and that's what's gonna give the cake its airiness.
All right.
That looks good.
Now I'm just going to scrape down all of the edges.
Next I'm gonna add my eggs one at a time
just to make sure that they fully incorporate.
And just a little tip for you guys,
make sure that you crack your egg on a flat surface.
That way, none of the shells go into the egg.
(mixer whirring)
- Ooh, there you go.
You almost escaped, buddy.
Now I'm gonna scrape this down once more
just to get all those ingredients to the center.
And then I'm gonna add some sour cream,
and that's gonna give the cake
a little moisture and some tang.
Next goes in my vanilla.
And I happen to love
a little citrus flavor in my pound cake,
so I'm gonna add some orange extract.
That orange and vanilla just smells so good.
So, all my ingredients look great.
Everything is nice and creamy, the perfect texture.
So, my wet ingredients are done,
now it's time to get my dry together.
Over a large bowl, I'm going to add my flour and my salt
and I'm gonna put it through a sift.
It's going to make sure
that all of the clumps are broken up.
Now it's time to add our dry ingredients to our wet,
but make sure that you add them one cup at a time.
This is going to ensure that all of the flour
gets incorporated evenly
and that you don't overwork the batter.
The reason why you don't wanna overwork your batter
is because that's gonna produce a really dense cake,
and that is not gonna get you invited back to the potluck.
All right, so I've gotten to the bottom of my bowl,
let's add that to our batter.
All right.
The batter looks and smells fantastic,
but there's one more important step
that we have to do before we put it in the oven.
I'm using a Bundt pan to make my pound cake.
My grandma used a Bundt pan, I'm using a Bundt pan.
You can use whatever you want
as long as it holds 14 1/2 cups.
Now, the thing to remember,
is you wanna make sure that your pan is prepared
so that the cake doesn't stick.
I'm spraying my pan with cooking spray
and I'm being generous with it.
You wanna make sure you get that spray
in every crevice of the pan.
I'm going to lightly sprinkle my pan with flour.
And I like to rotate to make sure
that the entire pan is evenly coated.
Next, I pat as I rotate to make sure that the flour
distributes across the pan.
All right, this looks evenly coated.
Now I'm gonna add in my batter.
This looks really silky and smooth.
And when I'm adding my batter,
I just like to add it around the Bundt pan in a circle
to make sure that we get it evenly distributed.
A lot of air made it into my batter
when I poured it into my pan,
so a good trick to get rid of that excess air
is to give it a shake and to drop it.
You only need to do that a couple of times
and then it's ready to bake.
I have my oven set to 300 degrees.
I'm gonna through this in there for an hour and a half.
(upbeat music)
While my pound cake is in the oven,
I'm gonna show you how to make a citrus glaze.
Now, I'm going with citrus
because it's in season during the winter.
In a large bowl I'm gonna combine my powdered sugar,
my milk, melted butter, vanilla extract,
the zest of a lemon, some lime zest,
and finally, I'm going to zest my orange.
And yes, this is an orange, even though it looks yellow.
Let's mix it all up until it's well combined.
This glaze looks perfect.
All I have to do now is wait for my cake to be done.
Our cake has been out of the oven
for 10 minutes cooling off.
Now it's time to flip and release it.
(drumroll)
Okay, guys, now's the time of truth.
(angelic music)
Oh.
It's beautiful.
Completely clean.
Okay.
You guys see that?
It looks incredible.
Now we're gonna let it cool for another 30 minutes
before we add our glaze.
Ooh, this is my favorite part,
adding that glaze.
I cannot wait to try a bite.
Ugh, look at that.
Oh my goodness.
Mm.
This cake is so delicious.
The outside kind of forms this crust
that's nice and sugary,
and then the inside of the cake is moist
and buttery and decadent.
And then that citrus glaze just up, pops.
It is so good.
And when you guys try this cake,
it is about to blow your mind.
All right, guys,
so, today I showed you how to make the ultimate pound cake
with a citrus glaze.
I'm really interested to hear
what you think about this pound cake.
Leave a comment down below,
or hit me up on Instagram, @meikoandthedish.
Until next time, peace!
- [Man] Oh, yes!