- Hey, I'm Dorothy with crazyforcrust.com
and welcome back to my kitchen.
Today I'm going to show you how to make
a classic recipe everyone needs to know, poundcake.
This is a simple and delicious vanilla pound cake recipe.
It's my favorite. It smells amazing.
You're not going going to want to miss it.
(upbeat music)
Pound cake is one of my favorite cakes for so many reasons.
I love how simple it is and it's just,
you really get all the flavors of the ingredients
that go in it because there's not a ton of ingredients.
I love the classic vanilla flavor.
I love that it's dense, but moist.
I also love that you don't have to frost it.
It makes it super easy to make
because you can dust it with some powdered sugar
or serve it with some berries and whipped cream.
It's such an easy recipe, and it's nice
to not have to worry about layering layers of cake
and icing between them and making everything look perfect.
The original pound cake recipe weighed four pounds
because it had four ingredients weighing a pound each,
a pound of butter, eggs, sugar, and flour.
Crazy, right?
This recipe is very similar, but a little bit different,
and it's my favorite one.
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Now let's get in the kitchen
and make this pound cake recipe.
When you're making a cake, it's really important
to prepare your pans before you start mixing
because you want to get the batter into the pans
and into the oven as soon as it's done mixing.
So go ahead and make sure your oven is preheated
and then we're going to prepare a Bundt pan.
These come in all different shapes and sizes.
I actually got this one at the grocery store,
if you believe it or not.
It's my favorite one.
I have two of them from the grocery store. It's like $10.
So I highly recommend just grabbing yourself
a simple Bundt pan.
I like to grease and flour it.
Now, you can use the spray that has flour in it,
like the cooking spray,
but I'm using Crisco or you could use butter.
Grease the pan, add some flour to it,
and then pat the pan around
to try and spread that flour around.
You don't, because of all the nooks and crannies in the pan.
and because it's round,
it's hard to like get a knife in there
when you want to turn out your cake.
So you want to make sure it's really, really well floured
and greased so that it won't stick in your pan.
Now, the original pound cakes had a pound each
of butter, flour, sugar, and eggs.
We're going to change up that recipe just a little bit
to make my favorite one.
We're going to start with three sticks of butter.
That's one and a half cups
or three quarters of a pound of butter.
Make sure that it's room temperature.
In fact, you want to make sure
and leave all of your ingredients out
so that you can, your eggs, your sour cream, your butter,
you want to make sure they're all room temperature
when we start mixing.
So go ahead and add your sticks of butter to your mixer.
I love using a stand mixer for this,
or you could use a hand mixer.
I don't recommend doing this by hand.
Go ahead and kind of mix that butter a little bit,
making sure to scrape it
so it doesn't get stuck to the paddle,
just to smooth it out.
And then you're going to add sugar.
We're going to add two and 3/4 cups of sugar to the butter.
And you're going to run the mixer to cream it
for about one to two minutes.
Make sure that you're scraping down the sides of the bowl
and making sure that like the butter sugary clumps
don't get stuck in the paddle.
And make sure to dig down to the bottom of the bowl
where so many of those things collect
in the bottom of a mixer.
Once your butter and your sugar are creamed,
then you're going to add your eggs.
And we're going to add six large eggs, one at a time.
And I recommend cracking them into a ramekin or a small bowl
and then adding them separately so that you don't,
don't crack them right into your bowl.
You don't want to end up with shells in there.
So go ahead and add each egg, mixing in between a little bit
until you have all six eggs.
And then go ahead and mix it for about another 30 seconds,
scraping the bowl until it's combined.
Now pound cake, because of all the eggs,
doesn't necessarily need leavening
like baking soda or baking powder,
but I am going to add a little bit of baking powder
because I'm going to add some sour cream to this cake
and I don't want it to be too heavy and not rise.
So go ahead and add just a little bit of baking powder.
Then you're going to add vanilla and salt as well.
I love adding vanilla to my pound cake.
Just gives it that one little bit of extra flavor.
All right, once that's mixed,
then we're going to add sour cream,
corn starch, and all-purpose flour.
Now, why am I using corn starch and flour?
It's because if you want to make
your own homemade cake flour,
it will have corn starch and flour in it.
So why cornstarch?
All right, so, the reason I'm adding cornstarch to this
is because I'm not using cake flour, I'm using all-purpose.
Now, why am I not using cake flour? 'Cause I don't like to.
I forget to buy it, for one.
It's not one of those ingredients
that I regularly have in my pantry.
And even if it, if I have it normally
because I bake all the time,
you might not have it in your pantry,
but chances are you have cornstarch and all-purpose flour.
So that's why I'm adding some corn starch.
It adds a little bit of softness,
makes the cake a little bit lighter.
have you ever heard of adding like putting mix
to a pound cake before?
Well, pudding mix just has cornstarch in it.
So that's the reason for adding that,
is to keep it nice and moist and light and fluffy.
And so instead of worrying about having cake flour,
I just add some corn starch in with my all-purpose.
Then you're going to mix that together.
It's not going to take very long,
but stop mixing as soon as it's done.
And then go ahead and take your spatula,
like wipe off the paddles,
and I like to make sure and scrape the sides of the bowl
and scrape down in the bottom, again, of the bowl.
'Cause especially if you're using a stand mixer,
sometimes those things, the ingredients will collect
down at the bottom and not get fully incorporated.
All right.
And then we are ready to add the cake batter to our pan.
So go ahead and pour the cake batter
carefully into your prepared pan.
Spread it around on top.
And then you're going to pop that into a 350-degree oven.
And you're going to bake it for about an hour.
Now, after 30 minutes of baking, I like rotate my pan.
A lot of ovens cook hotter in the back,
so I like to rotate it just to make sure
that it doesn't get too brown on one side.
And then I usually set it for about 50 minutes total
and then check it with a toothpick or a long skewer.
You don't, you just want maybe
like tiny bits of crumbs to come out.
This cake always takes me 58 to 60 minutes in my oven.
So that's about how long it will take.
Once our cake is cool,
we're going to turn it out onto our cake plate.
So let's do that now.
Now, I have my cake plate and I have my baked cake.
Now, to do this, what you're going to do is
you're going to set the cake plate on top of the Bundt pan.
And then you're going to turn it upside down like so,
and you're going to tap it.
And you might have to bang it a few times
to get it to come out.
And voila.
It's good to do this when the cake
is still a little bit warm.
If you wait until it cools completely, it's going to,
there's more of a chance of it sticking.
So this cake has been cooling for about a half an hour.
I can touch it, it's not hot to the touch anymore,
but it's still a little bit warm
and it popped right out easy.
Now, what I like to do is just simply
dust this with some powdered sugar for serving.
Now, if you want to frost this, you definitely can make
one of my delicious buttercream recipes to put on top,
but I love just a light dusting of powdered sugar,
maybe some berries.
This cake is, oh my gosh, it smells amazing.
I cannot wait to dig into this cake.
I'm going to go cut myself a slice while you keep watching.
(upbeat music)
(pan clattering)
Pound cake is such a classic recipe.
I think it started in the south.
(upbeat music)