Powered sugar pound cake was the first pound cake I learned to make over 30 years ago. This cake brings some good memories. I won my late husband heart with this cake 😊. I always enjoy watching you.
That cake looks delicious. In regards to your theory about the powdered sugar being the issue I partially agree but the amount of eggs has to be factored in also. I think (just my opinion 🙂) that only 6 eggs might work, baking powder, and some type of fat (such as milk, creamer, cream cheese, sour cream, etc.) Granulated sugar is a rising agent so if replacing the sugar you have to compensate with the baking powder. This is just my personal opinion. 🙂
Powdered sugar is 3% cornstarch, so that might factor in as well....very interesting. I am an icing maker, so I work around the cornstarch addition when I'm making icing, allowing for taste and consistency...❤❤❤ great recipe!
My Mother absolutely loves you. Her birthday is on 3-21. She would love a shout-out on your next homemade cake video...if that's possible . Her name is Rosa Joyner...please and thank you!🤗🙏🏽💜
Thank you for sharing this.🤗 I have been making my pound cakes this way for over 40 years after being taught by my grandmother. Basically a pound of everything (6 large eggs) and a tsp of vanilla and lemon or sometimes I experiment with other flavors.😋
Hey Ms Donna that cake looks delicious I think the cake so dense because there’s no acidity in it and the amount of eggs especially the yolks will make it heavy ,powder sugar doesn’t produce the natural moisture when cooking that granulated sugar does . If I were to make that cake I think I’d add some sour cream for the acidity, 5 eggs , 3 sticks butter +1/4c. Oil and after its all mixed fold in 2 or 3 soft peaked egg whites this I believe will produce a moister lighter fluffy cake . Baking with powdered sugar is very similar to baking with sugar substitutes since they don’t produce any moisture you have to compensate by adding more or a oilier fat
This looks delicious!Very similar recipe to mine with the exception that I use 6 eggs and alternate the eggs with the flour; 325 for an hour and 5 or 10 minutes. My batter comes out very silky every time, cake crumb super moist.😊
You poor thing.. I was holding my breath for you hoping it would release okay.🤣🤣 Dude #1’s face just looks so discombobulated when you take a piece of his cake before he does. Looks good and I’m gonna try it. Y’all are so loving and funny. Blessings always!!❤
I think that I would use the regular pound cake recipe and just substitute the sugar. I'm going to try that. Thanks for the inspiration Miss Donna. I love watching you and your husband you guys are funny.
Thank you so very much for all your great cake recipes, it's a joy watching you and your family, especially Dude #1 he just enjoys his sampling 😂😂, blessings to you
I’m by no means a baker…but my 1st pound cake was a powdered sugar one. an older woman from the church (40 years ago )taught me, it was delicious!!! I’m sure yours will be good too. Can’t wait to see the finished product!!!!
There is such a recipe…. My late Dad’s sister (my late Aunt) gave me this recipe back when I was a teen (70’s, 80’s) and I made this cake every weekend. Just as good as any other pound cake. I lost the recipe, but I remember using the entire box of powdered sugar in the recipe. I’ve been wanting to do this recipe for years and it appears to be the same. Thanks for this!!
Ms Donna - watching you pour that glaze over the pound cake looked quite therapeutic.🥰 Just lovely! Thank you and God Bless you and your family continually. (UK)❤❤
Hey Ms. Donna, my mom use to make this cake when I was growing up. The recipe called for a pound of powder sugar, butter and 6 eggs, separated the yolks from the white and whipped up the white until it became sifted. After mixing all the ingredients together you fold the white into the mixture. It was a hit every time. She didn’t use cake but regular flour and sift the flour three times and took her measurements from the sift flour. Using the powder sugar the cake is not as sweet. I love your cakes recipes. And you and dude #1 make me laugh. I love watching the two of you together. Thank you for inspiring me to bake and try things more with my baking. Thank you.🎉❤
Mrs. Donna this is the first pound cake l learned to make from my mother and It was good until I tried cakes from different pound cake recipes and I like granulated sugar better, but this brought me back. ❤❤❤
First, let me tell you, I tried that bakery in a bottle. Oh my god! This was so good and I used it in my glaze. That was the best glaze I’ve ever tasted. The pound cake I made was the fluffiest I’ve EVER had. Thank you for making your pound cakes and giving great ideas!!!
I do not cook often but l have made a confectioner's sugar pound cake many years ago it was delicious but it did not have the sweetness like when made with the regular sugar. It came out fine it came out of the pan fine but the sweetness of the cake was not what I was used to but now that I am a diabetic I think that that confectioners sugar pound cake would be a better choice far as sugar is concerned for me. I sure enjoy watching you and do number one in the kitchen you guys are like a breath of fresh air to me. I retired from my job back in December and I said that I was going to get back into the kitchen cooking like I used to but right now my bones are not feeling it. But it sure is a pleasure to watch you cook and make all those delicious cakes I sure wish I was the next door neighbor laughing out loud I would have me a piece of cake every time you fix one God bless both of you. See you guys on your next video love you guys take care and be blessed.
Ms.Donna the cake is more like the old fashioned pound cake that was made. In the old fashioned cake there is no milk and it is denser. Only eggs, flour, sugar and vanilla extract is used.
Hi Donna! I use powder sugar in my decorated cookies instead of granulated sugar. Gives it a soft texture and bite! Also, that lemon emulsion is everything, I’ve been using it for years! You can also get it from Michaels and use a coupon! 😊
The end result looked amazing. It definitely looked light and fluffy! I want to try this. I bake just about every cake with cream cheese. I would do the same and just substitute the granulated sugar for the confectioners sugar. Thanks for sharing.
I am so glad to see you use that cake pan bought on years ago and used it ne time because the cake would not come out, thank God I didn't throw it out. you have inspired me to try it again.
I love your towel bar on the side of the fridge! Such a smart use of space. I was also really curious about your mixer since I've never seen one like that, but now I think I want one! Thanks for a great video.
I know Miss Donna good evening My grandmother used to make the same cake it's very delicious thank you for sharing it no I have her recipe much love to you and do number one
Hi Donna. You made me laugh when you said "no offense to grandmas"...you are a grandma x2 so you can speak your mind where grandmas are concerned 😄 I think the cornstarch in the powdered sugar is drying the cake out. It sure did look nice though!
Hey everyone. Donna, this is my first time hearing about this pound cake. Looks delicious, as always. I think this another recipe that will be added to my to-do list. I pray that God will continue to bless you and your family, real good. ♥ 🙏
Ms Donna ive made that cake before i only used 6 eggs and i separated the eggs and added them 1 at a time then beat the egg whites in another bowl then folded the whites in flour mixture along with the vanilla flavor and yes it takes One hour to bake and i mixed all by hand but yours looked tasty
Great recipe, Mrs Donna. I may lower oven temp to test my oven and reduce bake time or in pan cool down. I'm curious about the glaze. I wonder if this cake would be ok with a a soak or citrus mist before glazing. I'd have to have taste testers and several tests.. .
When I was in high school and too Home economics, we used 4x sugar for this cake and used the box that the sugar was in to fill with the flour instead of measuring by the cup. The idea was that the amount of flour was a pound.
I will add that I absolutely love your posts. Very informative and very entertaining. Thank you for a wonderful way to spend my time watching. Your family is so loving and that grand baby is so smart and so sweet. Keep doing what you are doing. U need your own television show. Love your whole family.
I Wanted to order the pampered chef pan, however it's cost is over my budget at this time 😂 I'll keep watching mabe it will come down in price, I'm watching this episode at 5am from Florida, I'm going to try the powdered sugar cake, and I did get the mixer I love it,happy baking 😀
OMG that was the first pound cake my grandmother-law taught me to bake. 3 cups of Swans Downs, One pound of butter, six eggs and a box of powdered sugar with whatever favors you desire. She taught me to alternate the eggs and cake flour.
Hey Donna, my mom used to make a cake like this. She used a box of powdered sugar then filled the box with flour to measure. Also she used 6 eggs instead of 8. I loved it! It tasted like a good wedding cake to me. I will be making one soon..
My grandma bake that cake when I was young in the 50s/60s. She said her mother use to make them, but with a little milk. It's supposed to be a densed cake
Great favor from the early 1900 is that what you are trying to say It still looks good Mrs.Donna and you baked it in a old bunt cake pan from back when great job 😀 😋 to me
Sugar granules have water molecules. Powdered sugar has ground sugar molecules (broken up causing water loss), plus cornstarch, so it makes sense that you have a drier cake!
That cake is the Western Pound Cake that my mom found on the box of powdered sugar in the fifties. Had not seen anybody else with that recipe. The recipe used the box to measure the flour.
The first pound cake I ever made used a whole box of powdered sugar. That was over 35 years ago. I want given instructions only the ingredients. I remember it being just OK on day one but on day two…we couldn’t stop eating it. It was sooo good.
The cake looks so delicious. I do know how grandma’s cake tasted. The flying of the cake had me rolling. 😂😂😂 Dude #1 still trying to figure out the taste. 😂🤣😂
Hi Donna, your cake looks so delicious! My Aunt she always baked most of her cakes with the powder sugar. She has passed now but they used to be so fluffy buttery and delicious.
Ms. Donna, you could try adding a bit of the lemon emulsion to your glaze to replace some of the milk. Great recipe, that's my mom's recipe. Maybe don't whip or bake as long. It taste more moist and better the next day. The cake release is dramatic sometimes 🤣.Thanks as always . Blessings
Maybe the powdered sugar adds cornstarch to the cake which dried out the cake a bit? Was hoping the extra butter and extra eggs would keep cake moist and buttery. Thanks for the tutorial.
Lady Donna, I have not heard about a Powdered Sugar Pound Cake. It does look like one of the Old Fashioned Pound Cake. Yes, I would try this cake, with my family. Stay safe.
Hi ms donna, was wondering if/how you can freeze the pound cakes, also, shd we freeze it whole or sliced if you think it can be frozen. Thank you for sharing all your recipes and family times w us all!
My mother made a pound cake using a pound of imperial margarine box of powder sugar 3 cups flour and 6 eggs and 1 teaspoon vanilla. 350 oven for 1hr and 15 minutes in a tube pan
I am impressed with the use of powdered sugar in lieu of granulated sugar, but two less eggs and the addition of sour cream/ or vanilla pudding with a teaspoon of baking powder might create a moister cake texture! Maybe!!
All of your cakes look delicious, I was praying that the cake didn't stick. That's my fear but since I started using Bakers Joy I haven't had any problems when flipping my cakes.
Heeeyyyyy there Ms. Donna!👋🏽 What an interesting cake. I never would've thought to use powdered sugar in the cake mix. I wonder if switching out one of those sticks of butter for butter flavored crisco would've made a difference in the moisture level?🤔 But I'm so relieved the cake released perfectly! I was holding my breath too! 😅❤❤❤ Congratulations Ms. Donna, you just hit 200K subscribers!!! 🎉🎊🎉🎊💚💚💚💚💚💚
Powered sugar pound cake was the first pound cake I learned to make over 30 years ago. This cake brings some good memories. I won my late husband heart with this cake 😊. I always enjoy watching you.
This is the first pound cake I made. Lol
That cake looks delicious. In regards to your theory about the powdered sugar being the issue I partially agree but the amount of eggs has to be factored in also. I think (just my opinion 🙂) that only 6 eggs might work, baking powder, and some type of fat (such as milk, creamer, cream cheese, sour cream, etc.) Granulated sugar is a rising agent so if replacing the sugar you have to compensate with the baking powder. This is just my personal opinion. 🙂
Hey Donna and Dude #1 , the cake look good . I agree with Lynette T. 👍🏾🙏🏽😍
Lynette T, I agree. Milk or oil helps with the moisture in a cake. The cake looks delicious.
My bonus mom used 6 eggs as well
Powdered sugar is 3% cornstarch, so that might factor in as well....very interesting. I am an icing maker, so I work around the cornstarch addition when I'm making icing, allowing for taste and consistency...❤❤❤ great recipe!
The more eggs you use, the more dense the cake. My grandmother used to put 9 eggs in her pound cakes from years ago. It was a beautiful cake!
My Mother absolutely loves you. Her birthday is on 3-21. She would love a shout-out on your next homemade cake video...if that's possible . Her name is Rosa Joyner...please and thank you!🤗🙏🏽💜
Thank you for sharing this.🤗 I have been making my pound cakes this way for over 40 years after being taught by my grandmother. Basically a pound of everything (6 large eggs) and a tsp of vanilla and lemon or sometimes I experiment with other flavors.😋
It just needs to sit, so the flavors can marry.
The texture looks amazing!!!!! I’m finally convinced enough to try this recipe.
Donna, really!! You know all of your cakes are perfection. Again, waiting for the bakery! Love to you all
Hey Ms Donna that cake looks delicious I think the cake so dense because there’s no acidity in it and the amount of eggs especially the yolks will make it heavy ,powder sugar doesn’t produce the natural moisture when cooking that granulated sugar does . If I were to make that cake I think I’d add some sour cream for the acidity, 5 eggs , 3 sticks butter +1/4c. Oil and after its all mixed fold in 2 or 3 soft peaked egg whites this I believe will produce a moister lighter fluffy cake . Baking with powdered sugar is very similar to baking with sugar substitutes since they don’t produce any moisture you have to compensate by adding more or a oilier fat
Girl I know that feeling my heart starts beating fast when it’s time to release the cake😂 it’s beautiful ❤
This looks delicious!Very similar recipe to mine with the exception that I use 6 eggs and alternate the eggs with the flour; 325 for an hour and 5 or 10 minutes. My batter comes out very silky every time, cake crumb super moist.😊
You poor thing.. I was holding my breath for you hoping it would release okay.🤣🤣 Dude #1’s face just looks so discombobulated when you take a piece of his cake before he does. Looks good and I’m gonna try it. Y’all are so loving and funny. Blessings always!!❤
The powdered cake looks good and the texture was the way that some loved❤ ,so thank you for baking it and the cake tester😊.❤
I think that I would use the regular pound cake recipe and just substitute the sugar. I'm going to try that. Thanks for the inspiration Miss Donna. I love watching you and your husband you guys are funny.
Hello Mrs. Donna and thank you for sharing. I always add a small cup of Greek vanilla yogurt to my cakes, and it comes out very moist. ❤🙏🏾
Happy Saturday to you both and everyone😄!
This looks and sounds delicious!
I love very moist and buttery pound cakes❤
Mrs Donna. That pound cake looks tasty. Thanks for sharing. Cheers!! 😊❤
MS DONNA I HADN'T HEARD OF THIS CAKE BUT I'M GOING TO TRY AND MAKE IT. LOOKS VERY LIGHT AND TASTY!!
Thank you so very much for all your great cake recipes, it's a joy watching you and your family, especially Dude #1 he just enjoys his sampling 😂😂, blessings to you
I’m by no means a baker…but my 1st pound cake was a powdered sugar one. an older woman from the church (40 years ago )taught me, it was delicious!!! I’m sure yours will be good too. Can’t wait to see the finished product!!!!
Your cake came out perfectly! Your glaze is also perfect. I am sure it will taste great. 😊
Oooohhh Looks ABSOLUTELY DELICIOUS! I'm Definitely going to make that! 😊 😋🥰
Hello, Donna and Family. So nice to join in. Everyone, don’t forget to “thumbs up”. Almost at 200K…congrats y’all!❤
There is such a recipe…. My late Dad’s sister (my late Aunt) gave me this recipe back when I was a teen (70’s, 80’s) and I made this cake every weekend. Just as good as any other pound cake. I lost the recipe, but I remember using the entire box of powdered sugar in the recipe. I’ve been wanting to do this recipe for years and it appears to be the same. Thanks for this!!
I was holding my breath for the cake to release. 😯🙂 Never would have thought of using powdered sugar in place of granulated. Thanks, Mrs. Donna.
Y'all make me laugh! The Flyin' Cake part was hilarious!
Ms Donna - watching you pour that glaze over the pound cake looked quite therapeutic.🥰 Just lovely! Thank you and God Bless you and your family continually. (UK)❤❤
Hey Ms. Donna, my mom use to make this cake when I was growing up. The recipe called for a pound of powder sugar, butter and 6 eggs, separated the yolks from the white and whipped up the white until it became sifted. After mixing all the ingredients together you fold the white into the mixture. It was a hit every time. She didn’t use cake but regular flour and sift the flour three times and took her measurements from the sift flour. Using the powder sugar the cake is not as sweet. I love your cakes recipes. And you and dude #1 make me laugh. I love watching the two of you together. Thank you for inspiring me to bake and try things more with my baking. Thank you.🎉❤
Hi! Thanks for sharing this! :) Did your mom use milk or oil also?
Mrs. Donna this is the first pound cake l learned to make from my mother and It was good until I tried cakes from different pound cake recipes and I like granulated sugar better, but this brought me back. ❤❤❤
This cake is going to be very good,the lemon emulsion is the bomb,yes indeed,you will love it😊
Good Evening Family, Beautiful Cake I’m sure it’s good 👍🏾 ❤
First, let me tell you, I tried that bakery in a bottle. Oh my god! This was so good and I used it in my glaze. That was the best glaze I’ve ever tasted. The pound cake I made was the fluffiest I’ve EVER had. Thank you for making your pound cakes and giving great ideas!!!
Mrs Donna that cake looks delicious you have a blessed evening
I love that mixer. Prevents the splash with the opening at the top.
I do not cook often but l have made a confectioner's sugar pound cake many years ago it was delicious but it did not have the sweetness like when made with the regular sugar. It came out fine it came out of the pan fine but the sweetness of the cake was not what I was used to but now that I am a diabetic I think that that confectioners sugar pound cake would be a better choice far as sugar is concerned for me. I sure enjoy watching you and do number one in the kitchen you guys are like a breath of fresh air to me. I retired from my job back in December and I said that I was going to get back into the kitchen cooking like I used to but right now my bones are not feeling it. But it sure is a pleasure to watch you cook and make all those delicious cakes I sure wish I was the next door neighbor laughing out loud I would have me a piece of cake every time you fix one God bless both of you. See you guys on your next video love you guys take care and be blessed.
Ms.Donna the cake is more like the old fashioned pound cake that was made. In the old fashioned cake there is no milk and it is denser. Only eggs, flour, sugar and vanilla extract is used.
Hey Mz. Donna. The cake looks delicious 🤤! Dude#1 knows he’ll eat any and everything you cook especially cake.😂 Love you guys 🥰 God bless
Hi Donna! I use powder sugar in my decorated cookies instead of granulated sugar. Gives it a soft texture and bite! Also, that lemon emulsion is everything, I’ve been using it for years! You can also get it from Michaels and use a coupon! 😊
The end result looked amazing. It definitely looked light and fluffy! I want to try this. I bake just about every cake with cream cheese. I would do the same and just substitute the granulated sugar for the confectioners sugar. Thanks for sharing.
You know you tickled me when you were worried that cake didn't release! 🤭😆😂
I am so glad to see you use that cake pan bought on years ago and used it ne time because the cake would not come out, thank God I didn't throw it out. you have inspired me to try it again.
I love your towel bar on the side of the fridge! Such a smart use of space. I was also really curious about your mixer since I've never seen one like that, but now I think I want one! Thanks for a great video.
I love your experiments! Thanks for sharing
This powdered sugar pound cake recipe looks so delicious 😋 Ms. Donna.
I know Miss Donna good evening My grandmother used to make the same cake it's very delicious thank you for sharing it no I have her recipe much love to you and do number one
Hi Donna. You made me laugh when you said "no offense to grandmas"...you are a grandma x2 so you can speak your mind where grandmas are concerned 😄 I think the cornstarch in the powdered sugar is drying the cake out. It sure did look nice though!
Hey everyone. Donna, this is my first time hearing about this pound cake. Looks delicious, as always. I think this another recipe that will be added to my to-do list. I pray that God will continue to bless you and your family, real good. ♥ 🙏
Hey Donna 👋 I don't know how l missed this video, but that cake looks delicious.
Ms Donna ive made that cake before i only used 6 eggs and i separated the eggs and added them 1 at a time then beat the egg whites in another bowl then folded the whites in flour mixture along with the vanilla flavor and yes it takes One hour to bake and i mixed all by hand but yours looked tasty
Heyyyyyy!!!!! Donna!!!! Interesting 🤔 I know it will good. I’ll watch entire video later. 😍😍
Great recipe, Mrs Donna. I may lower oven temp to test my oven and reduce bake time or in pan cool down. I'm curious about the glaze. I wonder if this cake would be ok with a a soak or citrus mist before glazing. I'd have to have taste testers and several tests.. .
Thank you for sharing this recipe!
Mrs Donna the face you made when your husband sprayed you had me dying, it was like in the movie Friday when Smokey saw Deebos dirty drawers.😂🤣
This cake is very delicious. This is the first pound cake that my "city mom" taught me to bake.
When I was in high school and too Home economics, we used 4x sugar for this cake and used the box that the sugar was in to fill with the flour instead of measuring by the cup. The idea was that the amount of flour was a pound.
I will add that I absolutely love your posts. Very informative and very entertaining. Thank you for a wonderful way to spend my time watching. Your family is so loving and that grand baby is so smart and so sweet. Keep doing what you are doing. U need your own television show. Love your whole family.
I remember that Ruth Harris My Called it a Pound Cake because she used the box for everything it was a pound
@@ruthharris7533 ❤❤❤
I Wanted to order the pampered chef pan, however it's cost is over my budget at this time 😂 I'll keep watching mabe it will come down in price, I'm watching this episode at 5am from Florida, I'm going to try the powdered sugar cake, and I did get the mixer I love it,happy baking 😀
OMG that was the first pound cake my grandmother-law taught me to bake. 3 cups of Swans Downs, One pound of butter, six eggs and a box of powdered sugar with whatever favors you desire. She taught me to alternate the eggs and cake flour.
Hey Donna, my mom used to make a cake like this. She used a box of powdered sugar then filled the box with flour to measure. Also she used 6 eggs instead of 8. I loved it! It tasted like a good wedding cake to me. I will be making one soon..
Beautiful cake ,I must try this one 😋 😍
What a wonderful creation! But yes it also depends on the eggs. God Bless!
Heyyyy blessed woman of God Mrs.Donna and blessed man of God Dude #1❤🙏❤️
My grandma bake that cake when I was young in the 50s/60s. She said her mother use to make them, but with a little milk. It's supposed to be a densed cake
Hi Mrs. Donna
Cake looks delicious! I finally ordered and received my crème bouquet. Used it in a 7-up cake. Game changer! Thank you so much
I'm sure it was yummy Angel 😋 you're very welcome!!!
Great favor from the early 1900 is that what you are trying to say It still looks good Mrs.Donna and you baked it in a old bunt cake pan from back when great job 😀 😋 to me
Sugar granules have water molecules. Powdered sugar has ground sugar molecules (broken up causing water loss), plus cornstarch, so it makes sense that you have a drier cake!
That cake is the Western Pound Cake that my mom found on the box of powdered sugar in the fifties. Had not seen anybody else with that recipe. The recipe used the box to measure the flour.
That is so true Maxine McAfee
Omgoodness! My Mom use to make a powdered sugar cake, she called it "Lace" pound cake. So delicious and light! U have me 🥲 at work, what a memory!!
The first pound cake I ever made used a whole box of powdered sugar. That was over 35 years ago. I want given instructions only the ingredients. I remember it being just OK on day one but on day two…we couldn’t stop eating it. It was sooo good.
I always wondered if you could use Powdered sugar inside a cake! Thanks for sharing!
Hey hun ty it’s the milk since it didn’t have the extra liquid it seem more dense I think but it look delish
Mrs .Donna, that’s a delicious looking cake. 😋🙏🏽💕
The cake looks so delicious. I do know how grandma’s cake tasted. The flying of the cake had me rolling. 😂😂😂 Dude #1 still trying to figure out the taste. 😂🤣😂
Hi Donna, your cake looks so delicious! My Aunt she always baked most of her cakes with the powder sugar. She has passed now but they used to be so fluffy buttery and delicious.
Looks DELICIOUS, Ms. Donna,
I know exactly what you mean about when you flip your cake and are not sure if it came out 🤪😀
Ms. Donna, you could try adding a bit of the lemon emulsion to your glaze to replace some of the milk. Great recipe, that's my mom's recipe. Maybe don't whip or bake as long. It taste more moist and better the next day. The cake release is dramatic sometimes 🤣.Thanks as always . Blessings
Hi Donna, I had no worries! Your the cake queen😊❤
Looks scrumptious too😋
Maybe the powdered sugar adds cornstarch to the cake which dried out the cake a bit? Was hoping the extra butter and extra eggs would keep cake moist and buttery. Thanks for the tutorial.
Lady Donna, I have not heard about a Powdered Sugar Pound Cake. It does look like one of the Old Fashioned Pound Cake. Yes, I would try this cake, with my family. Stay safe.
Morning Ms. Donna, just watched the Powdered sugar pound cake try next time with sour cream to.make it moist. Looks good as always 😊
Beautiful beautiful love it thank you for sharing your beautiful recipe
I always enjoy watching lol!!! Cake looks delicious!!!🥰🤗
Hi ms donna, was wondering if/how you can freeze the pound cakes, also, shd we freeze it whole or sliced if you think it can be frozen. Thank you for sharing all your recipes and family times w us all!
My mother made a pound cake using a pound of imperial margarine box of powder sugar 3 cups flour and 6 eggs and 1 teaspoon vanilla. 350 oven for 1hr and 15 minutes in a tube pan
My this looks scrumptious! Fyi, powdered sugar is granulated (just blended or "ground" finer; just put granulated sugar in a blender and save $$$)!
Good morning and TFS this video. 😊 Have a Wonderful weekend
I am impressed with the use of powdered sugar in lieu of granulated sugar, but two less eggs and the addition of sour cream/ or vanilla pudding with a teaspoon of baking powder might create a moister cake texture! Maybe!!
That's the only pound cake my grandmother made, and I still make it today. 😊
Okay Ms. Donna gotta try that❤ lemme see if I have all ingredients. I paid attention 🙌
All of your cakes look delicious, I was praying that the cake didn't stick. That's my fear but since I started using Bakers Joy I haven't had any problems when flipping my cakes.
Thank you for the taste/flavor breakdown. I love your comments.
The Pound Cake looks delicious 🔥🔥🔥🔥🔥🔥
Good day. That does look extra light and fluffy😮
Heeeyyyyy there Ms. Donna!👋🏽 What an interesting cake. I never would've thought to use powdered sugar in the cake mix. I wonder if switching out one of those sticks of butter for butter flavored crisco would've made a difference in the moisture level?🤔 But I'm so relieved the cake released perfectly! I was holding my breath too! 😅❤❤❤
Congratulations Ms. Donna, you just hit 200K subscribers!!! 🎉🎊🎉🎊💚💚💚💚💚💚
Thanks for the taste test mr official taste tester,I will stick to the signature cakes from Mrs Donna❤😊
HI,
YOU HAD ME SCARED..
THAT IS PRETTY.
Hello and blessings Mr Robert &Mrs Donna I will definitely try it out.
That emulsion is the bees needs! 😉
Can I put a little sour cream or pudding mix in it to make it more moist
Miss Donna do you think if you had used milk like you usually do would have made a difference? The cake looks delicious.
Where did you get the cake umbrella from? Cake looked delicious