You can print the FULL recipe for this easy homemade pound cake here:
In this episode of In the Kitchen with Matt, I will show you how to make pound cake. This easy homemade pound cake recipe is amazing and uses only 6 everyday ingredients, if I can make it you can make it, let’s get baking!
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Ingredients:
1 lb of butter, room temp (softened) (453g)
3 cups of white granulated sugar (600g)
6 large eggs
4 cups all-purpose flour (512g)
3/4 cup of milk (180mL)
2 tsp. vanilla extract (10mL)
shortening for pan
flour for dusting pan
Tools:
Hand mixer or stand mixer:
tube pan or bundt cake pan:
spatula
bowls
This is not a sponsored video all products used were purchased by me.
Transcript: (partial)
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…