How to Make Pound Cake | Easy Homemade Pound Cake Recipe

How to Make Pound Cake | Easy Homemade Pound Cake Recipe

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.

Only registered users can comment.

  1. Mmm, I love pound cake. It's easy to change it up too and make a lemon one using lemon extract, or even chocolate with some cocoa.

  2. Why don't just give us the amounts as you are making the cake? I did'nt see a link at the bottom. Guess you don't want everyone to watch. Too bad

  3. Love pound cake. My bundt tin is similar to yours, but it gets stuck. Will try baking using ur method. Thank you Matt!

  4. Another extremely versatile recipe Matt. We usually have strawberry & a strawberry glaze with dollops of whip cream. But I have seen and tasted many other toppings and they were all good!

  5. Hi matt! I was looking at videos because i couldnt sleep and thought to ask have u ever used heavy cream in place of milk for pound cake? Just curious. I love my pound cake plain like this by the way. Yummy lol

  6. Love your recipes ! . Like to ask you a technical questlon: Do I just X 2 directly the ingredients from the recipe( to make a bigger cake ) Anything to look out for when doubling or tripling a recipe ?

  7. You use simple equipment/gadgets (hands), no expensive kitchen ware, easy directions, no fancy ingredients and yet everything looks absolutely delicious – I have to try sitting down while preparing these recipes 🙂 Great Ideas!!!

  8. Hi Matt ,can I use a regular circle cake pan for this. I noticed that most people use the Bundt pan or tube pan for pound cakes is there a reason for that

  9. I halved the recipe and put it in a loaf pan. The batter was so fluffy and creamy, I cant wait to try it. Wondering… can I increase baking degree to 350°? I have something else to bake alongside it that bakes at that temp.

  10. Thanks Matt, you've given this 60 year-old tough biker guy, wannabe baker, the perfect recipe. Until I can crack eggs with one hand, i'll still be rookie.
    One question from a heavy cream lover, can it be used in place of the milk?

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