How to Make Pound Cake | Easy Homemade Pound
Cake Recipe
Hello and welcome back to In the Kitchen with
Matt, I am your host Matt Taylor.
Today I am going to show you how to make a
pound cake, mmm yummy.
I love pound cake.
I had a request quite awhile ago to make a
pound cake, so here we go that is what we
are going to do, it is really easy to do simple
ingredients, only six ingredients, if I can
do it you can do it, let's get started.
All right down below in the description I
will list the amounts for all of these ingredients.
Let's go ahead and preheat the oven to 300
degrees Fahrenheit.
Now let's start with our butter you need room
temp softened butter, I forgot to take my
butter out of the fridge this morning so I
put it in the defroster, for about a minute,
minute and a half, I did over do it a little
bit, you don't want it melted like this, I
think being a little melted like this should
be just fine.
Now let's go ahead and take a hand mixer or
you can use your stand mixer, and if you don't
have any of those I will put a link down below
where you can pick one up.
Let's go ahead and mix this really well probably
3 for minutes, until it gets nice and fluffy
the butter, this is going to add air to the
butter and it is going to help the cake rise.
Nice so this is what you want, you want your
butter to turn white like this, now we will
take our sugar and we are going to go ahead
and slowly incorporate this, I am going to
do it about a third of it at a time.
Lots of butter and sugar, this is great and
then one time here I am going to go ahead
and just scrape the sides down.
All right and then we want to add our eggs
one at a time, so I have six eggs here, just
one at a time, and you just mix it on low
until the egg yolk the yellow is all incorporated,
and once our last egg is done, let's go ahead
and scrape the sides a little.
You can tell it is going to start to feel
really nice and fluffy.
And now what we want to do is we want to start
to add our milk and our flour.
I am going to start with a little bit of my
flour and then go with milk, and then go with
flour, and then go with milk, so we will begin
with flour, end with flour, and do milk in
between, if that makes sense?
So let's do a little bit of flour, a little
bit of our milk, and this is just so we can
get a lot a very even distribution, scrape
our sides, looking good, and then the rest
of our flour, scrape the sides, all right
perfect.
Now at this point I am going to remove the
beaters.
And now I am just going to fold in my vanilla
extract, also note you can half the extract,
like you could use half vanilla half almond
extract, if you like, seen that done.
We will just fold the extract in.
You might think why don't you just mix the
extract in, if you are constantly mixing we
are going to lose our air that we have created
in the batter, and folding it like this, going
underneath and turning it over, helps to keep
the air in the batter intact.
You will be able to tell how light and fluffy
and amazing this batter is.
All right awesome, our pound cake batter is
done.
Now what we do is we take a tube pan, or a
bundt pan like this I have this nonstick wilton,
it is brand new I am giving it a try, I hope
it works out well, it should be just fine.
And then what you do is you will take some
butter, or what I did is I took some shortening,
you use your fingers and you go around the
edges, and the sides of the pan, and then
you put some flour in there and you just kind
of tilt it all around, and then tap it and
shake the excess flour out, even though it
is a nonstick pan, I still do it, just for
an added precaution, I don't want my cake
to be sticking inside there, now I will use
the batter, now sometimes you will have a
little bit of extra batter, and if that happens
that is fine I will usually just put it in
a cupcake.
Now I am just going to smooth out the top
here.
I do have some left over batter, I don't want
to fill this up all the way.
All right after thinking about it a little
bit I did wind up taking a bunch off of the
top, I am making cupcakes, dual purpose one,
I just think that was way too much batter
for this pan, Also it will just show you what
you can do if you just want to make pound
cake cupcakes.
Now this cake will go in the oven at 300 degrees
Fahrenheit, for an hour and a half to an hour
and forty five minutes.
And then you will want to use a long tooth
pick or like a wooden skewer, to poke it and
then when it comes out clean all the way,
it is done, and then for the cupcakes these
will take somewhere between 15 and 25 minutes,
again, just go ahead and poke it with a tooth
pick and when it comes out clean, they are
ready to go.
All right on to that step.
And when it comes out of the oven it will
look something like this.
Nice, now we are going to go ahead and let
this cool in the pan, on a wire rack for about
10 to 15 minutes, before taking the cake out
of the pan.
All right now what we want to do is just flip
this over, boom.
Look at that, amazing.
Really really cool, now I am just going to
go ahead and come in here and cut into a piece,
see what it looks like, awesome.
All right our homemade pound cake is done,
it turned out amazing.
A couple things to note is you can use whatever
shaped pan that you want, you can use a bread
pan, to get that kind of shape, rounds, whatever
you want to do, also you can put whatever
kind of toppings you want on there, you could
put a nice glaze on there, you could do powdered
sugar, up to you.
Really easy to do, if I can do it, you can
do it.
I am Matt Taylor this has been another episode
of In the Kitchen with Matt, thank you for
joining me, as always if you have any questions
or comments, put them down below and I will
get back to you as soon as I can, thumbs up,
down in the corner push it, don't forget to
subscribe to my channel and check out my other
videos.
Also down below, in the description you will
find the ingredients, list as well as links
to my other social media accounts and my other
YouTube channel in case you want to check
those out.
Take care, time for me to dive into one of
these, oh yeah, I am going to grab this little
piece right here, mmm, mmm, mmm.
