1234 pound cake recipe

Find out your best easy recipe and delicious cuisine in less than two minutes

Find All Easy Recipe — it's free
Healthier
More Variety
More Delicious
BACK

Homemade butter cake | 1234 cake | pound cake

of course you want a pan to cook your,cake in preheat the oven to 350 you're,gonna need three cups of flour two cups,of sugar a teaspoon of vanilla I use,pure vanilla you can use imitation but I,do recommend you use the pure vanilla a,teaspoon of salt a teaspoon of the,baking soda a cup of butter,I used the Land O'Lakes because it's,rich in flavor a cup of milk I have the,carnation right now I specifically like,the pet milk but you can use buttermilk,also and you're gonna need four eggs and,coarse measuring tools and I will show,you what you do next okay so right here,I have my sugar and my butter together,along with a vanilla,I am whipping it together until it,becomes fluffy,okay after the butter became fluffy I,then began adding my eggs in one at a,time it is very important that you allow,it to mix between placing the eggs,inside it slipping together and just in,a minute here I will add my dry,ingredients okay guys I have the hard,part over with I have mixed my dry,ingredients together this is a teaspoon,of salt a teaspoon of baking soda and,three cups of flour so i Vicks these,together I have 1 cup of milk and I'm,gonna alternate between the mixture and,the milk to keep the consistency smooth,okay guys that's what I'm doing now also,with your cake pan you definitely want,to make sure that you butter your pan up,good and shift the little flour around,in it so that it does not stick and it's,easy removal at the end,okay just put your batter shook the bite,isn't looking delicious,I do have my batter inside of my cake,pan and I'm getting ready to bake it it,will bake for about an hour and a half,once you get the batter into the pan you,want to kind of shake it around and even,it as best as you can but about an hour,and a half or so it will be ready I have,just removed my cake from the oven and,you can see the results I will take it,out this is one heck of a pound cake,guys super good okay and I am back after,an hour and a half of this waiting this,is my beauty my old-fashioned butter,cake I cannot wait to dig into this,pound cake guys I'm gonna allow you to,see it as I get it the slices are very,smooth and I already know this is,delicious,I've made this time and time again it's,a little warm so you do see those,crumbles mmm absolutely scrumptious,until next time guys

1-2-3-4 Cake

1-2-3-4 Cake

welcome to the automaton with Miss,Indiana,Releford Weaver hello there I'm,Henrietta,Releford Weaver from Henrietta's art of,baking I have been doing cakes from my,cookbook called,romancing your cakes today I'm going to,do a recipe from my cookbook and it's,called a 1 2 3 4 K this is a Georgia,favorite I grew up in Georgia and I,believe on Sundays probably every,household had one of these cakes and the,reason it's called one two three four,cakes it has one pound on 1 cup of,butter one cup of butter 2 cups of sugar,3 cups of flour and 4 eggs,there you have it 1 2 3 4 now in my bowl,I have the 1 cup of butter I'm going to,put my beater on turn it on and my 2,cups of sugar,now this is a cake that is you can from,these ingredients that I just I'm,putting in this cake you can make this,cake out of many different tastes and,flavors oh I better space all the sugar,out of there oh my I think my,grandmother is watching me now this is a,cake we have the four eggs and we're,going to add after I stop this mixer and,scrape my bowl to make sure again,nothing is sticking on the sides and the,bottom,you know before I get back to mix and,let me just take a step back here and,turn my oven on I need to preheat my,oven to 325 degrees,okay I'm back mixing I'm going to put,one egg in this cake gets one egg beat,at a time we're going to take a quick,break and when we come back I will,finish this getting this cake up to go,in the oven be back in just a few,minutes,we're back and I'm still adding my egg,I've added AIDS I have one more to add,to the better beat it for one minute and,as I've said and others when other shows,that I really like beating my eggs on a,higher speed to get that fluffiness from,these egg whites so we're going to let,this beat and it's looking creamy like I,want it to look okay again I'm going to,stop the mixer and scrape the bowl good,it looks very clear around the bowl and,the bottom that nothing is sticking down,there I'm going to put this back on to,mix that was our number four and I one,two three four tea,let that be now in my cookbook I have,three extracts that I put in vanilla,lemon and almond today I'm only using,two of those and it's okay to do that if,you have almond and you like the almond,flavor it enhances the flavor to this,cake I really like the vanilla and lemon,one teaspoon of pure vanilla if you,don't have to your vanilla don't panic,just double or triple your imitation,vanilla and one teaspoon of lemon,okay and here is our number four one two,three four trait number four number,three I'm so sorry,number four Wednesday age number three,is our flower and we are going to just,tune it down and add our flowers have a,one cup of milk alternating with our,flower we do milk and more flower,alternating with milk flour their,remaining about milk because we always,want to end with the flour,in our flower I didn't show you I'll let,you know but in the flower there are,three teaspoons of baking powder and 1,teaspoon of salt now you know when I'm,measuring I usually use the tablespoon,because as I said before there is three,teaspoons and one tablespoon so and to,save time for myself I do 1 tablespoon,I'm going to stop the mixer and scrape,the bowl ok and let it mix some more,and,we're going to take a quick break and,when we get back I'm going to show you,the pans and we're going to put the,batter in the pants and get this cake in,the oven we'll be right back,okay we're back now I'm going to take my,batter from the bowl and put them in the,pan now at the beginning of our baking,process we are I've told you many times,get all your ingredients ready and,grease and flour your bowls,I'm sorry your pans now for this case,it's 9 inch round cake pans some people,like to use to pens to make 2 layers but,honestly I like to use 3 pans because I,found out that the thinner your layers,are the better you can taste this the,flavors of the cake if it's too thick it,becomes to me like heavy are just you,know heavy so I'm using 3 pan and make,sure you put even amount of batter now,you can actually take a measuring cup,and measure out your batter in the pins,if you are not sure you're getting the,even amounts in I pretty much can look,at the amount in each pan and tell if I,have even amount let's get some more you,know when I told you that this is a,Georgia favorite cake and on Sundays you,would probably find one of these cakes,in each household it's because it's a,cake that's also called a yellow cake,with chocolate frosting but and that is,truly a Georgia truly a Georgia favorite,okay we're back my cakes are in the oven,but I do have three layers that's,already been baked and cool now I'm,doing my booth bed frosting and I had to,start this because it takes ten minute,for this to be now what I have in my,bowl is one cup of butter and one 14,ounce can of sweetened condensed milk,and this actually has to be for about,ten minutes and it is about the time now,for it - um let me stop the mixer and,scrape it and show this to yo

How To Make A Homemade Cake Recipe | 1234 Cake Recipe Easy

How To Make A Homemade Cake Recipe | 1234 Cake Recipe Easy

okay everyone welcome back to cooking,with tk today you guys as you seen in,the thumbnail,i am going to prepare a easy cake recipe,for you guys i know that there are some,people out there that have never made a,cake who would like to make a cake for,their family,maybe for the holidays,so or for just a regular sunday dinner,or for a potluck at work or,they just want to know how to bake a,cake,okay you guys,thanksgiving is next week you have,christmas coming next month so this will,be a easy beginner friendly cake,recipe if you guys like to know how to,make a beginner friendly recipe for a,cake,then this is the video for you,okay,so all the ingredients that you will,need i have here,you will need one cup of unsalted,room temperature butter okay so that's,what i have unsalted,sweet cream butter room temperature,this you can get about two three dollars,a pack at walmart,okay,i didn't take the lids off of this yet,i'm going to use some almond extract,okay,you don't have to use almond extract but,you will need to use,some kind of vanilla extract okay i use,the imitation vanilla extract,um but you can't use pure vanilla,vanilla bean,you will need,four eggs four large eggs,for this recipe,here i have three cups of flour,okay,um i set this out earlier that's why it,has a lid on it so,you need three cups of,self rising flour you don't have to sift,it or anything,you will also need,two cups,of sugar that's what i have here two,cups of sugar,you will need some non-stick flavor um,i'm using butter flavor because this is,a cake you can get baker's joint but,you're going to need some nonstick um,spray for baking,uh,this butter flavor works really really,well for cakes,now you can use whatever type of cake,pan that you would like get your spatula,the cake pan that i'm using is a bundt,pan,okay this is my choice but you can use,whatever type of cake pan you need,and i am going to show you how to do the,frosting but let's focus on the cake,first,okay,i'm gonna add in our sugar,a little bit at the time i'm gonna add,in some half of it and then i'm gonna,add in the other half okay so let me,lock my stain,and then start next we're gonna start,out slow,and we're gonna meet this again okay,you want to cream your butter and sugar,together first anytime you make a cake,dry ingredients together,so now,i'm going to go in and add the other,half of the sugar,i'm gonna put that on the powder,maybe the mix in don't wanna lose none,of this goodness for this cake we wanna,work out well,okay so now let me go ahead and let this,down,i'm gonna cream this part of the butter,and sugar together okay,okay everyone so,this is what it's supposed to look like,after you cream your butter and sugar,together you can turn it up high and let,it go ahead and whip up together faster,okay,so let's go ahead and i'm going to,scrape this off the edge,like so so get you a good spatula,or you can scrape out it down to the,bottom,like i'm doing,so what i'm gonna do is i'm gonna add in,one egg at a time,so you guys this is what it looks like,with the egg the sugar,and the butter mixture mix together,so,let's go ahead,and get your three cups of self-rising,flour because that's what you're using,anything look good tastes good be good,all good okay,now,i'm gonna take my time,with this okay,so let me lock it back,let me go slow because we don't want a,plow but if you put puff up in the air,everywhere,okay,so that's the first hand,yeah then okay so now let's go ahead and,let's add in,some more this flower,because remember we add a little bit in,at the time,because for one you don't want that,flower to fly up everywhere,oh i got all this stuff on my hand,y'all hold on a minute let me um,i'm gonna start it out slow,right there and i'll be back once i have,all the flour um,mixed in together okay everyone so we,have all of our flour mixed in the last,thing we need to do is just add in our,vanilla flavoring uh whatever type of,flavoring you choose,i'm just gonna add in about two,teaspoons,of vanilla flavoring,and i'm gonna add in,the same for the almond extract okay,you can use,lemon extract,um,if you like,make it taste lemony or you can use all,three at one time make it taste really,really good okay,then flavoring in the extract and then,our next step is gonna be to get ready,to place it into our,baking dish and make sure you have your,oven preheated,to,375 degrees okay,okay everyone so this is the proper,consistency,that your cake batter should be once you,have mixed everything in,make sure that you mix your cake batter,together for about three to four minutes,maybe,no longer than five okay,make sure that you do one last stir from,the bottom,to make sure that there's no ingredients,no flour no sugar or anything at the,bottom,of your mixing bowl remember this is,going to be the easiest cake that you,can ever make,okay so spray your pan down whatever,baking dish that you have chosen you can,use a sheet pan,whatever baking dish and,get ready to pour your batter in,spray it r

1,2,3,4 Cake Recipe

1,2,3,4 Cake Recipe

today I'm gonna be showing you how to,bake the 1 2 3 4 cake now this is a very,very simple cake to bake with very few,ingredients needed what you're going to,need to bake this is one cup of butter 2,cups of castor sugar 3 cups of,self-raising flour and 4 free-range eggs,now before you begin cooking you on turn,your oven to gas mark 1 or 140 degrees,Celsius now you want to grease a baking,tin I'm using a 8 inch tin I think I'm,really not sure which tip the size 10,this is but it is quite big but again,you can use any type of size 10 year one,and I am greasing this with stock which,is just a vegetable fat but you can use,butter you can use that oil that you can,get in like a spray thing you can use,parchment paper you can use pretty much,whatever you want and so it should look,like that now into a plain bowl you want,to add your two cups of castor sugar and,your one cup of butter now remember your,butter should be at room temperature so,it's nice and soft now with a spatula,you want to mix it the butter and the,sugar together now you want to do this,with a spatula before using your,electric mixer otherwise it's just it's,not really gonna work this spatula is,just going to kind of combine them,together before you use your mixer once,mixed with the spatula it should look,something like this but then you want to,get your electric Miska Miska mixer and,just stir it until for about five or ten,minutes until it's pale and fluffy,now after about five or ten minutes your,mixture should look something like this,soft and fluffy and peel just like I,said then you want to start cracking in,your eggs if you want to do one egg at a,time,so it cracks it in the egg in and I'm,just picking out a bit of shell that,accidentally got in there and then what,you wanna do is you wanna whisk about,one egg in until it's completely,combined for maybe one or two minutes,before adding in your second egg and you,want to keep continuing that until all,four eggs are gone once all four eggs,are combined it should look something,like this it kind of resembles pancake,batter or soft ice cream and that should,be the consistency that you need now you,want to add the flour in now you only,wanna add the flour in a little bit at a,time,and I'm using a sifter here just to make,sure that the flour is nice and fine and,there's no lumps so as you can see I'm,just sifting it a little bit at a time,now just fold in the flour into the,batter until it is combined and just,keep continuing that until all your,flour is used up once you have all the,flour combined into the batter it should,look something like this kinda like a,thick gloopy butter very it should be,very thick and sticky now you want to,add that to your tin which you greased,previously and you just want to kind of,scoop it all out of the bowl and stick,it in the pan and if you want to you can,kind of like add other ingredients if,you wanted say cinnamon you can add,cinnamon in at this stage or ginger,front like a gingerbread kind of thing,or if it's a bananas you can cut that up,because I like a banana cake but for,this video I'm just doing a plain cake,just to show you at the end of the video,I'm gonna show you a few different type,of things which you can do but that's,just some ideas which you could add for,different flavors so as you can see now,I'm just kind of scooping it all around,and making sure it's all even and smooth,you want to try and get it as smooth as,possible otherwise it's Verena like burn,and bits are gonna be uncooked join it,kind of you want it really really suck,like smooth and even on the surface you,don't only want any peaks so there as,you can see I'll just flatten down that,peak now you want to put it in the oven,for an hour and 15 minutes to cook and,if it starts to brown just cover it with,a bit of tinfoil just so it is prevents,it from burn after an hour and 15,minutes it should look like this no I,did cover this with tinfoil,after about 20-30 minutes so this is,what it looks like so I'm just gonna,leave it in the tin to cool for about,10-15 minutes now while the cake is,cooling I'm just gonna make some butcher,cream a vanilla icing for the center,let's do this I'm using of this icing,sugar which you can buy anywhere some,red food coloring you can use any type,of food cooling your one I chose red and,some vanilla extract now you could use,vanilla essence puffing all that extract,is a lot better and then I have some,butter in a bowl which I mixed not just,to make it a little bit softer now to,this kind of softened butter I'm just,gonna keep adding this icing sugar just,gonna add a little bit at a time until,it gets some thickness that I want it to,and you can add a little bit of water in,it as well if you want a bit thinner or,a little bit more butter if you want a,bit thicker it's completely up to you,now I just wanted to thin it out a,little bit so I'm just adding a tiny,drop of water and this is just gonna,make it that little bit thinner so it's,more easier to spre

Martha Stewart Makes Pound Cake 3 Ways | Martha Bakes S1E4 "Pound Cake"

Martha Stewart Makes Pound Cake 3 Ways | Martha Bakes S1E4 "Pound Cake"

today i'm going to show you three,recipes for pound cake,first the typical american pound cake,which uses a pound of flour a pound of,sugar a pound of eggs,and a pound of butter and turns out a,cake that's beautifully textured,a very nice tender crust and this cake,is a variation only because it has the,addition of,lemon zest in the batter and a rich,lemon glaze on top so good,you're going to love it the cream,cheese pound cake this one incorporates,cream cheese,into the batter it gives you a crust,that's unlike,any other cake it is really good,and this cake is made slightly,differently,incorporating blanched ground almonds,and semolina flour a tasty,alternative to the american pound cake,all this on martha bakes today,this is the typical american pound cake,it's,delicious fine textured moist,really good pound cake i love it,this is a traditional bakery pound cake,pan,and i have a dish of softened butter,and a soft bristled brush and i find,that this really works very effectively,to,get into the corners and the cracks of,any cake pan okay that one's done,preheat your oven by the way to 325,when you start mixing up the cake you,want that oven,very well heated now flour,oh a tablespoon or so in the pan,this is just all-purpose flour and shake,it,all over the whole pan,now to get out the excess you don't want,to leave any big,puddles of flour in there so shake it,out like that,and that is what the pan should look,like now we're using cake flour for this,cake,i prefer to find the cake flour that,does not have,any leavening in it i want to measure,sifted cake flour,so i'm sifting four cups,that's why you sift look at all those,lumps you don't want those in your cake,and now put that in another bowl now,we're going to,measure the flour so you just,dip in use the back of a knife,and cut that's one cup of cake flour,sifted there's just no shortcuts i mean,you cannot,not sift four,now we're going to add our baking powder,again fresh baking powder and you can,use a knife to,measure and this we're going to have,four teaspoons,so it's four and four so far two,three four,and one teaspoon of salt oops we have it,right here,and i use coarse salt you can use fine,salt but i find the kosher salt works,really well,okay so now sift this so that's one and,then we're gonna sift again,and now the next step is creaming the,butter and we have in this recipe three,sticks of butter that are,at room temperature and we have to add,two and three,quarters cups of sugar,your vanilla two teaspoons of vanilla,extract i can add that right now to the,butter and sugar,so the butter and sugar have become,smoother,softer the sugar granules have started,to get,soft not so crunchy what you are now,trim it on,one and start adding your eggs one at a,time,we want eight eggs each good eggs,and now we're going to add the flour,slowly,with the cup of milk,and we don't want to over beat,so we're going to do this rather quickly,and these powerful mixers enable you to,do this kind of mixing very quickly,at one point my daughter and i we were,baking a lot together and we decided we,would use,no machines i get kind of tired mixing,this by hand but our,grandmas didn't have machines,there done okay so now release your,bowl and proceed with,the filling of the cake pans this cake,actually does crack down the center,which looks pretty and we don't mind the,crack in a pound cake,as we mine the crack in a cheesecake,so just gently spread the batter so that,it gets down into the corners,looks good so that'll be ready and now,this one is going to get the zest so,these are meyer lemons very fragrant,and if you have a great grater like this,it simplifies the whole process,so well you just move the grater,like this and i'll do it right over the,bowl taking just,the yellow rind off the lemon don't go,down and take too much of that white,pith,that's not what really has all the,flavor,now see that see how beautiful and,yellow it is goes nicely with the batter,and again stir that in,and pour this into your pan,and this with the lemon inside can also,be glazed,with a simple confectioner's sugar and,lemon juice,glaze that'd be pretty,there okay and now these go right,into the oven at 3 25 for approximately,one and a half hours and i am going to,set my timer,and check this pound cake incorporates,butter and cream cheese making a,slightly richer batter,and a more crumbly thicker crust,is a great pound cake and i think you'll,love it your family is going to gobble,it up,this is my daughter's favorite alexis,makes this pound cake,time and time again and she begged me to,include it in the show,it is a cream cheese pound cake and,something about that cream cheese in,addition to the butter,really makes this a delectable really,fine tasting,uh pound cake so we have one and a half,cups of butter that's three sticks at,room temperature,and one package eight ounces of,philadelphia cream cheese,and now cream this on,sort of medium low and add to that,three cups of sugar,when you're maki

6 Ingredient Pound Cake Recipe From Scratch | Sunday Dessert Ideas | Learn How To Bake

6 Ingredient Pound Cake Recipe From Scratch | Sunday Dessert Ideas | Learn How To Bake

hi friends today on the channel i'll be,showing you how to make this delicious,whipping pound cake it is an oldie but,it is,absolutely delicious and very easy to,make,so to start out i have three sticks of,butter and we're going to be using the,big boy the big stand mixer today,you can do this with a hand mixer,however i do recommend,if you have a stand mixer to use this,because this dough,is not dough really but this batter cake,batter can,become very very thick and very very,hard to manipulate,if you are using a hand mixer so i have,the three sticks of,butter and i use salted butter you can,use unsalted if you prefer but i prefer,to bake always with the salted,butter and then i also need three full,cups of sugar now we're going to cream,this together,i start on the low setting and just let,it kind of combine,pull together um not,a lot but just so that it starts to pull,together a little bit,and then i will turn up the speed just,so that it will pull it together a lot,faster so you just want to let this,mix until you get that creamy white,light color now this particular,recipe is on the back of the swan,cake the swan cake flour and this is a,recipe i've been using for years i can,do it in my sleep honestly,and there's no need to really do,anything other than just follow the,recipe so the next time you're in the,grocery store,pick up some swan cake flour and do the,recipe or make the recipe on the back of,the flour box so now that my,my my butter and my sugar has creamed,together,now we're going to add six eggs i,typically like to add,two at a time but i think three hit the,hit the bowl,at once so i'm gonna do three and three,this time so you just want to,combine them very well after you add,both sets of eggs,and it should bring or pull together,very very well,now you might want to stop in the middle,and just scrape down the sides,because some of the you know the butter,and the sugar sugar can clump around,the edges so just scrape those down and,then once everything is fully combined,you want to start alternating between,your,and your whipping cream so you use heavy,heavy whipping cream for this,so it's going to be really really moist,really really delicious because of all,of the fat,that is in this pound cake so i'm doing,a cup of flour,a half a cup of the heavy cream a cup of,flour,and then the other half of the heavy,whipping cream,and i'm going to end with one cup of,flour now as you can see this batter is,really thick it's not like a normal cake,batter,so that's why this stand mixer really,really comes,in handy so you just want to pull it off,wipe down,the blade in the sand mixer and just,make sure that everything is combined,in the actual bowl itself now you will,need a bun,pan for this and it will actually fill,the bundt pan all the way up so,depending on the size of the bundt pan,you might even,want a cookie sheet underneath it just,to prevent,any spillage that may occur so just take,your time here and i'm showing you in,real time here i didn't want to speed it,up just so that you can see that it does,take me just a little bit of time,to fill the bundt pan because you do,want to make sure that it is spread,evenly,so just fill any pockets in turn the pan,fill any pockets in and just keep going,until,everything is completely in that bundt,pan now there is no need to preheat this,oven,this is going to go into a cold oven,guys,now one little trick i do want to tell,you about when you're making any cakes,and that's you want to make sure that,you get all the air bubbles out so,obviously i had to like spoon this in,and kind of rotate it and spoon more in,so there's lots,of air bubbles that are inside of this,batter and you want to get rid of those,and the way that you do so is you just,bang the actual,pan whatever pan you're cooking on on,the counter top i put like a,mitten underneath and just bang it and,try to release all of those air bubbles,before i put it into the oven,so once you've done that you do again,put it in a cold oven,and you want to set it to 300 degrees,now,older boxes of the swan cake flower said,300 degrees,newer boxes says 350 i stick with the,old school because i've been doing it,for so long,300 degrees works for me so that's what,i'm going to recommend that you do,it's going to cook for about an hour and,45 minutes and this is what it's going,to look like when it comes out,it is delicious i mean everybody in the,family was hovering at this point,now you do want to flip it out while it,is still warm you do not want to let,this cool completely in the pan or it,will tear and get stuck to the bottom,but that's it guys it's very very easy i,mean,simple simple instructions in order to,make a very,delicious simple vanilla pound cake,i really hope you guys enjoyed this,video,definitely like share and subscribe and,leave comments down below,and let me know how it turned out,because i know you are going to run out,and get the ingredients to make this,until the next time i'll see you guys,soon,b

`1234 CAKE

`1234 CAKE

thank you for tuning in to savannah in,the kitchen,and joining us as savannah learns how to,cook delicious,quick and easy meals,welcome back to this man in the kitchen,hi i'm savannah,i'm uncle jamie if this is your first,time here welcome,we hope you enjoy please don't forget to,like and subscribe so you,never miss another one of our videos hey,uncle what's on the menu today,today we are making pound cake yum yeah,i know we love,pound cake around here we do especially,this recipe,what recipe is it well this is one your,grandfather made,he actually made it for you okay your,mom makes it to this day however it goes,back in our family,generations it's actually her,grandmother,that used to make it for her okay all,right,so i i found the original recipe as it,was handed down to us,and then this one here your grandfather,rewrote oh okay,don't look too close he misspelled a few,words,but that's okay it still tastes good,easy to make,and we love it yes we do all right well,let's start gathering our ingredients,all right we will make this cake yes we,will,okay savannah we have separated our,ingredients okay,this is a one two three four cake so,it's,one cup of butter two cups of sugar,three cups of flour,four eggs all right then we have a,little bit of salt,one cup of milk two teaspoons of vanilla,or lemon just,all right but what i like to do i think,it makes it,a little easier when you're mixing i,like to add all the dry ingredients,get them mixed up and then go back and,start adding your wet ingredients,so for the dry ingredients i use a,wooden spoon like the one you're holding,in your hand,and then when we add the wet ingredients,we use a hand mixer,okay all right and this is a very heavy,batter it's kind of dense,so it takes a little bit to do now when,your grandfather made it,he would only use the spoon he didn't,like a mixer i don't understand,maybe a little old all right here we go,we will start with three cups of flour,two cups of sugar,that is a lot of sugar go ahead and stir,that up a little bit,it's okay we like it sweet we do,and now we're going to use,two teaspoons of baking powder and a,quarter teaspoon of salt,go ahead and mix all that up,there you go,see it's right there in the middle go,ahead and give that a good there you go,okay all right okay so but sorry with,you i'm going to start adding in,the butter,well we have to have the butter oh all,right so here we go,half a cup of butter,okay just kind of cut it in there yep,you got it,four eggs,okay and one cup of cold milk,you ready yep ready,you weren't kidding this recipe is dense,it is it's a lot to stir just do the,best you can what we're going to do is,you get it mixed up with that,and then we're going to use our hand,mixer on it and that's gonna be really,loud,so we're only gonna show a little bit of,that okay,all right now i almost forgot,two teaspoons of vanilla,no no,all right it's funny one time i made a,cake with my mom and my dad and i poured,almost half a bottle of vanilla,into the cake batter oh because,oh no it was a cookie we were making,cookies so instead of sugar cookies it,was,because you did what i just did yeah and,you know what that's that's not a good,habit to get into,like when we were measuring everything,out when it came to adding the salt we,did it over the sink where it didn't,matter if we poured a little too much,yeah yeah and that's what i should have,done good job you just pointed out a pro,tip,all right well let me get the hand mixer,and see if i can't help you out a little,bit,all right,you can use the rubber spoon and scrape,the sides for me,see how thick the batter is yes,okay while we were mixing our,ingredients,what you know they don't is i have,had our oven preheating at 350. okay,all right we're gonna bake the cake for,about an hour okay,all right the directions say about an,hour,well that not real specifics what i like,to do is set the timer for 45 minutes,check it then maybe go five minutes if,it needs a little bit more,increments yeah that's not,okay we are using our bundt pan what is,that,well a bunk pan is a heavy wall baking,dish,okay and it's decorative it looks real,pretty when it comes out,makes it easy to slice all right the,other thing i've used,you've never used this before but i use,baker's joy cooking spray,we are not sponsored by baker's jewelry,cooking spray but hey we could be,if one of the sponsors anyway now we use,it all the time for baking,okay it not only is the cooking oil but,it also has flour mix in it and it saves,you a step you don't have to flour the,pan,okay all right the baking version of,canola,cooking spray yeah the baking version of,what kind of oil yeah come on that was,good,but i didn't think it came out that way,so i thought it sounded funny,all right so let's add it to our pan all,right you don't mind if i do this right,now okay you want me to step back yeah,we're good,wait this is thick yes it is,it's not good though yep turn that a,little bit,how thick that is very dense,ye

Blast from the Past: How to Make Never-Fail Pound Cake Recipe From Scratch

Blast from the Past: How to Make Never-Fail Pound Cake Recipe From Scratch

let's get to making this cake okay i'll,see if i can't tell this story this,great grandmother hires never fail pound,cake,and it's one stick of butter that's been,softened three cups of sugar,now we're just gonna cream this butter,and sugar together until it's kind of,creamy,and then i'm gonna crack these five eggs,that i've got here in front of me okay,and i'm gonna just drop those in one at,the time while you continue to cream all,right you got all the eggs in here yes i,got all my eggs it's looking good yeah,it does it looks real good now we're,gonna alternately add three cups of cake,flour with one cup of milk and we're,going to start with our flour and always,end with your flour okay just makes for,a creamier cake,now this is finally i finally got the,last of the flour last cup,now grandma hires always flavored her,pound cakes bubba with some kind of,extract okay,so we're gonna put in two teaspoons,of lemon extract,and i remember these as a kid mama,always saved us a beater ditch oh yes,all right so,in our pan this goes,but you don't want to get my beater too,yes,and i was pretty smart but even back,there,you know it,but so long i was bigger,and brighter,you know i was bigger and i was older,than you all right bub i'm just going to,give that a shake to level it out so if,you get this in the oven i'll start,cleaning up everything okay granny hires,her recipe called starting out in a cold,oven,once you put the cake in then you put it,on 325 degrees and cook it for one hour,for one hour okay,sounds good to me,and then we're going to cook it at 350,for a half an hour and not open the oven,at all,you cannot peek,while you're baking this cake y'all so,remember cold oven,no peeky,now we just took our grandma hires his,never fail pound cake out of the oven,now i'm just gonna,turn this out and let's come on down,here now okay,and check out,little nellie lou's pound cake,nelly hires,nelly lou savage tires,oh yeah look at that,hey y'all it's paula dean now if you,enjoyed this video be sure to like it,and click the subscribe button as well,as a notification bell to be alerted,when i post a video,loving best dishes y'all