Yes, more bundt cake recipes please. I was a bit disappointed that you did not advise how to get it out of the tin, or indeed film it - that's the most exciting part.
Thanks for sharing this with us. Every year we make pumpkin pound cake in the big Bundt pan for us to eat and also make several batches and bake them in the mini bundt tins to give as holiday gifts. We always make some extra minis to keep for ourselves. We individually wrap them and store them I’m the freezer. Every once in a while throughout the year we'll pull one out and thaw it as a treat. They last just fine in the all year long in the freezer.
I have been making this almost every other week for the last couple of months, whether we eat it at home as a family or share it at work, give to friends and everyone loves it! I macerate blueberries to go with it and whip fresh cream to dollop on top of each slice and it’s incredible. My very favorite!!
If anyone has a book club near London please invite Sally! She would be adorable and lovely addition to your club. I cannot really invite her here to Budapest, but I would be happy to have her.
Hi Jemma. You changed so much in positive meaning. You are amazing now. And of course listening to you is wonderful. 've been following you for some years. I like this channel thank you for sharing your recipes.
I'm American and I love pound cake... actually, any kind of cake at any time of day or night. lol My mom used to serve this with a drizzle of warm English cream over each slice. Delish!!! Going to try your recipe tomorrow. I know it will be heavenly. Stay safe and see you next week. Bisous de la France
Brilliant recipe and video guys, but disappointed you didn't show the cake being removed from the tin. Did you let it cool in the tin or remove it straight away?
I love the recipes. They always come out perfect and I'm so exited to try this one because I've been looking for a basic pound cake recipe. Can I just say though (and I don't know if anyone else noticed it) that watching this video I got kind of dizzy. The camera kept on moving all over the place, zooming in and out non stop. Maybe it's a new style of filmmaking but I actually got dizzy. Sorry, I didn't mean to offend.
I will definitely try this recipe! Thank you, Sally :) But should I add a dash of lemon juice into the batter or do a lemon glaze? So many options… Please show us more Bundt recipes
Hi! Baking enthusiast here. The juice wouldn't be necessary as you already have the moisture from the other wet ingredients, and the tang from the zest+cream. If you really wanted a glaze, probably go for a drizzle using the juice and icing sugar. Use a piping bag and be sparing with it :) Mind, if you added some poppy seeds into this (maybe 2 tablespoons?) It would be cool!
Hi! I love your channel and your recipes! Thank you! I have one request- all your recipes give temperatures for fan-assisted ovens. Could you also tell us the temperature for ovens that are not fan-assisted please? Would really appreciate it. Thanks!
Sally, I must be more of a lemon lover than you. 🤗 I didn't notice any other lemon other than the lemon zest. Could one add lemon juice to your recipe for more lemon flavor? Also, I would like to see you make a berry 🍓🫐 pound cake - sponge 🍰 cake. One where the berries are in the cake batter. I also noticed that you cut off the top (bottom) of your cake. Was that just for looks?
Hi Sally, I want to make this Bundt cake and would like to know what size of tin you used, there are so many different Bundt sizes out there and as they are US made they are in cup sizes which is confusing to me as I usually buy in mm
I have to tell you, Sally and Jemma - I've never made a fruit cake before, but I followed your Christmas cake tutorial before Christmas and it was absolutely delicious! I fed it rum for a couple of weeks and once we started eating it, it was gone in 2 days. I think I'm going to have to rebrand it as an Easter cake, or maybe even a Valentine's cake, because I can't wait until next Christmas to have it again. Thanks so much!
Yes Sally, Covid has been a big Poop! These pound cakes are so universal and let's your creative taste buds go crazy. Making some delicious lemon curd and then some double cream whipped with sugar and vanilla. To assemble, cut a wedge of the cake. Place a dollop of the lemon curd, a delightful dollop of whipped cream and then a few fresh raspberries and blueberries. Oh my that sounds like a lovely afternoon delight. You do such a wonderful job. Happy Thursday!
For bundt pans, I find the best greaser is a homemade "cake release" spread. It's equal parts flour, vegetable oil, and shortening. Whisk it all together until smooth and then use a pastry brush to spread it around the pan. It's so good and since starting to use it, I've never had any issues with getting a bundt out completely in tact. It should keep for a few months in the pantry or longer in the fridge.
I've used this in the past as well and it works wonderfully (even with some of the intricately shaped bundt pans). I always stored mine in a squeeze bottle so that I could just add a squirt to the pan and spread it around.
I think it every time and never type it: that's such a lovely kitchen, I love the combination of the light gray and natural wood! Also, am I the only one with a love/hate relationship with their Nordic Wares? I am a seasoned baker if I may say so myself, I always prepare my pans meticulously, and half of the time the cakes stick nevertheless and take a ton of work and nerves to release. It's quite frankly annoying that a 10 bucks supermarket pan performs better.
Good that you prep your bundt pans but that is only have the battle. The other "secret" is cool the cake on a rack for 10 minutes THEN gently run a spatula or butter knife around the edges and the center rise and it will release like magic. The cake then needs to continue to cool completely outside of the pan. If you leave it in the pan longer than 10 minutes it will stick.
@@angelakelley7546 I didn't want to write an essay, but let's just say I do everything I'm supposed to do and from all my pans it's the Nordic Wares that are problematic.
Wow !!! This looks so tempting and delicious thanks for sharing… definitely will try this recipe… I like a pleasant presentation keep rocking…💕 👍 stay connected 🤝♥
I was just wondering about the flowering of the tin. In Sweden we have a produkt called "Ströbröd" which is like breadcrumbs that's the size and form of caster suger almost that we always us to "flower" our baking tins with. Is this only available in Sweden or is flower better?! I feel like ströbröd gives a more natural crust to the bunt cake.
I added lemon extract and vanilla. I did not have fresh lemons. Baked 40-44 mins. I baked it same tin. It is dense compact buttery as she said indeed. Delicious . Thks
جربتها ولكن طلعت جدًا سيئة ممكن أنا أخطأت في طريقة التحضير. راح ارجع و اسويها من جديد. Too bad, I could have messed up the setup method. I will make it again
Thank you so much for the recipe. I tried it this weekend and it turnt out really tasty. Not too sweet, very aromatic and lemony, and the texture was perfect. 😋
Yes, more bundt cake recipes please. I was a bit disappointed that you did not advise how to get it out of the tin, or indeed film it - that's the most exciting part.
Agreed! She also trimmed the bottom of the cake and left that part off too.
She didn’t give the size tin
@@ruthdoyle3572 It's the nordicware elegant party 10 cup.
@@bbaile29 I didn't realise that.
I made this today and it is delicious. I love how you provide times for each step, it helps make sure we get it as fluffy as you do.
Thanks for sharing this with us. Every year we make pumpkin pound cake in the big Bundt pan for us to eat and also make several batches and bake them in the mini bundt tins to give as holiday gifts. We always make some extra minis to keep for ourselves. We individually wrap them and store them I’m the freezer. Every once in a while throughout the year we'll pull one out and thaw it as a treat. They last just fine in the all year long in the freezer.
If it's a lemon recipe, it's gotta be presented by Sally - both are pure sunshine!
Sweet and valid comment!
Ah I love this comment!
@@lillyv.6845 ❤️
Respectful and kind comment
I have been making this almost every other week for the last couple of months, whether we eat it at home as a family or share it at work, give to friends and everyone loves it! I macerate blueberries to go with it and whip fresh cream to dollop on top of each slice and it’s incredible. My very favorite!!
It's a rainy day today on this Sunday so I am making it today! Haven't baked for a while so I am hoping it will turn out just as delicious!
Sally I made this beautiful cake today and it turned out perfect and looks just like yours. Thank you for your expert tutorial and advice.
I immediately tried it this weekend and I agree Sally, this is absolutely delicious!! Everyone loved it and wanted a second (or third) slice!
If anyone has a book club near London please invite Sally! She would be adorable and lovely addition to your club. I cannot really invite her here to Budapest, but I would be happy to have her.
Hi Jemma. You changed so much in positive meaning. You are amazing now. And of course listening to you is wonderful. 've been following you for some years. I like this channel thank you for sharing your recipes.
Great to see you Sally with another fantastic recipe. Thank you
Made this cake today, and it’s soooo deliciously fluffy. Very easy to make too! Thank you for sharing this recipe Cupcake Jemma team! 🥰🍰💛
I'm American and I love pound cake... actually, any kind of cake at any time of day or night. lol My mom used to serve this with a drizzle of warm English cream over each slice. Delish!!! Going to try your recipe tomorrow. I know it will be heavenly. Stay safe and see you next week. Bisous de la France
Brilliant recipe and video guys, but disappointed you didn't show the cake being removed from the tin. Did you let it cool in the tin or remove it straight away?
Would like to see the removal from the tin process. How long do you leave it before trying?
I love the recipes. They always come out perfect and I'm so exited to try this one because I've been looking for a basic pound cake recipe. Can I just say though (and I don't know if anyone else noticed it) that watching this video I got kind of dizzy. The camera kept on moving all over the place, zooming in and out non stop. Maybe it's a new style of filmmaking but I actually got dizzy. Sorry, I didn't mean to offend.
Love love you, Sally!!! keep showing us (your UA-cam fans) all these marvelous cakes and desserts!!
lemon and cream cheese looks so yummy
Lovely to see you.. looking forward to know what to do with my cream cheese Yay 🙌🏾🙌🏾🙌🏾❤️
this is perfect for my dad's upcoming birthday since he doesn't fancy cake with icing. 😍😍😍😍
Sally with her wizard level egg cracking skills.
Yum yum yum looks so good and I love love lemon. Definitely gotta try this recipe. Thanks for this.
I just made this on Sunday and omg it's delicous.
The perfect recipe; you made my day as always 😀
So…. I successfully baked this but put it in mini Bundts. It is very nice, lite and delicious. It will be on my farmers market stand this summer!
Made this this morning - soooo delicious!!
I’m definitely going to try to make this; it looks delicious.
It’s pretty and looks yummy!!!! Let me do it with my burnt cake mold which stored deep😂. Looking for more burnt cake recipe ❤❤❤ thanks thanks
Love her makeup 😻😻
I love pound cake! This looks great.
Perfect
I will definitely try this recipe! Thank you, Sally :) But should I add a dash of lemon juice into the batter or do a lemon glaze? So many options… Please show us more Bundt recipes
Hi! Baking enthusiast here. The juice wouldn't be necessary as you already have the moisture from the other wet ingredients, and the tang from the zest+cream.
If you really wanted a glaze, probably go for a drizzle using the juice and icing sugar. Use a piping bag and be sparing with it :)
Mind, if you added some poppy seeds into this (maybe 2 tablespoons?) It would be cool!
Hi! I love your channel and your recipes! Thank you! I have one request- all your recipes give temperatures for fan-assisted ovens. Could you also tell us the temperature for ovens that are not fan-assisted please? Would really appreciate it. Thanks!
⭐⭐Sally! You are a star!! thanks for sharing!!
Could you please do some recipes for veganuary? 💕🥺
Yes please
Thankyou Sally ❤
I made this today and yum!!!
Thanks Sally, I love a cake ya don't have to dress up...I will surely bake this one. xo
You made it look so easy and simple. I would like to know how you make your or if youve ever made keylime cake. Its my favorite thanks
Sally, I must be more of a lemon lover than you. 🤗 I didn't notice any other lemon other than the lemon zest. Could one add lemon juice to your recipe for more lemon flavor?
Also, I would like to see you make a berry 🍓🫐 pound cake - sponge 🍰 cake. One where the berries are in the cake batter.
I also noticed that you cut off the top (bottom) of your cake. Was that just for looks?
Hi Sally, I want to make this Bundt cake and would like to know what size of tin you used, there are so many different Bundt sizes out there and as they are US made they are in cup sizes which is confusing to me as I usually buy in mm
I think someone mentioned earlier that the tin used is 10 cups? I also find the American measuring system confusing!
Yes, more bundt cake recipes please. 😀😀😘😘😘
Hi - what would temperatures be for a fan oven? Thank you for sharing your recipes so generously.
Can I use half recipe for smaller cake
Lovely Sally 😊 🍋 🇬🇧 🇺🇸
Can you make this converting to cups?
Can you add lemon extract to the batter for a really lemony flavor
What did you do with the top of your cake?
This looks delicious! Could you use this recipe for an individual 12 hole bunt tin? Xx
Can you reduce the amount of sugar
can you use the non-stick spray for this cake? or does it have to be butter?
Can I substitute almond flour in the place of AP flour?
Made this one today, used a loaf tin and it took well over an hour to bake and then it sank :( any tips on where I went wrong? :(
Oh my Goodness am going to try this ,this weekend. Thanks for sharing
Yum
Can we use homemade cream cheese?
Hi ! What is the size of the tin please ? Thx !
I wonder a Rose 🌹 Pound Cake 😋
That yummmmm cake! Would you mind sharing a slice sally? 😉
Do you ship to USA
Hello🙂
Always good cake recipes from cupcakes Jemma. It would be perfect cake know how video if host can reduce her much unnecessary talking though.
Lemon AND vanilla? I usually leave vanilla out if making a lemon cake. Anyone made it and can say what it tasted like?
Turns out beautiful, Deborah. No need to worry or change, the recipe IS spot-on!
For those wondering, the bundt tin they use has a 10 cup capacity. It is a Nordic Ware "Elegant Party Bundt"
I have to tell you, Sally and Jemma - I've never made a fruit cake before, but I followed your Christmas cake tutorial before Christmas and it was absolutely delicious! I fed it rum for a couple of weeks and once we started eating it, it was gone in 2 days. I think I'm going to have to rebrand it as an Easter cake, or maybe even a Valentine's cake, because I can't wait until next Christmas to have it again. Thanks so much!
Sally another amazing recipe!!
I am going to make this for my Grandma’s 72nd Birthday Cake. Amazing just amazing!!!
Oh great!
I'm going to make it.
lovely ... ❤️ thank you..
can you make a pineapple upside down cake please ?
THIS CAKE! with macerated strawberries is on my Need To Do List!
Yes Sally, Covid has been a big Poop! These pound cakes are so universal and let's your creative taste buds go crazy. Making some delicious lemon curd and then some double cream whipped with sugar and vanilla. To assemble, cut a wedge of the cake. Place a dollop of the lemon curd, a delightful dollop of whipped cream and then a few fresh raspberries and blueberries. Oh my that sounds like a lovely afternoon delight. You do such a wonderful job. Happy Thursday!
For bundt pans, I find the best greaser is a homemade "cake release" spread. It's equal parts flour, vegetable oil, and shortening. Whisk it all together until smooth and then use a pastry brush to spread it around the pan. It's so good and since starting to use it, I've never had any issues with getting a bundt out completely in tact. It should keep for a few months in the pantry or longer in the fridge.
I agree. I do the same.
I spread with butter then dust with flour, a trick I learned from preppy kitchen. Always works for me but will try yours out too!
What quantities do you use? Will give it a go as I can’t imagine getting the cake out the tin is not easy 💕
@@margotwelland2459 I usually mix about 1/2 cup each at a time in a batch.
I've used this in the past as well and it works wonderfully (even with some of the intricately shaped bundt pans). I always stored mine in a squeeze bottle so that I could just add a squirt to the pan and spread it around.
I like that it’s very easy to make and with ingredients that are easy to find. Will be making this for sure ❤️ thank you Sally!
I think it every time and never type it: that's such a lovely kitchen, I love the combination of the light gray and natural wood! Also, am I the only one with a love/hate relationship with their Nordic Wares? I am a seasoned baker if I may say so myself, I always prepare my pans meticulously, and half of the time the cakes stick nevertheless and take a ton of work and nerves to release. It's quite frankly annoying that a 10 bucks supermarket pan performs better.
Good that you prep your bundt pans but that is only have the battle. The other "secret" is cool the cake on a rack for 10 minutes THEN gently run a spatula or butter knife around the edges and the center rise and it will release like magic. The cake then needs to continue to cool completely outside of the pan. If you leave it in the pan longer than 10 minutes it will stick.
@@angelakelley7546 I didn't want to write an essay, but let's just say I do everything I'm supposed to do and from all my pans it's the Nordic Wares that are problematic.
I think an alternative way of buttering the form is with the brush and slightly melted butter.
Definitely would love chocolate fudge pound cake recipe
Wow !!! This looks so tempting and delicious thanks for sharing… definitely will try this recipe… I like a pleasant presentation keep rocking…💕 👍 stay connected 🤝♥
I baked it and it was absolutely perfect and so delicious! Thanks Sally❤️
Hi
I am just wondering
is it a mistake 415g of caster sugar??
I was just wondering about the flowering of the tin. In Sweden we have a produkt called "Ströbröd" which is like breadcrumbs that's the size and form of caster suger almost that we always us to "flower" our baking tins with. Is this only available in Sweden or is flower better?! I feel like ströbröd gives a more natural crust to the bunt cake.
So good to see you Sally. Cannot wait for pistachio macarons from Dane ❤️❤️
I added lemon extract and vanilla. I did not have fresh lemons. Baked 40-44 mins. I baked it same tin. It is dense compact buttery as she said indeed. Delicious . Thks
جربتها ولكن طلعت جدًا سيئة ممكن أنا أخطأت في طريقة التحضير. راح ارجع و اسويها من جديد.
Too bad, I could have messed up the setup method. I will make it again
Yes please Sally, more Bundt cakes.
I wonder what lucky person got the bottom crust of the cake? 😋 Looks so jummie, good job guys! ❤️😊
I've probably baked this cake like 5 or 6 times and it never disappoint. So good!
Has anyone made mini cakes using pumpkin puree? 🎃🍰
Looks absolutely stunning✨😍✨
On my birthday I got a cookie dough brownie kit and I really love it and I am going to bake it on the weekend😊❤
yay have fun!
Can't wait to make this! Thank you!
This is by far the best recipe I’ve ever tried. I just love it . Thanks for sharing
This recipe looks
AHH-mazing!
I had to look for the American version of the measurements in comparison, however! 😉
More bundt cakes please ❤️
Just started watching. Would like to know what size bundt tin are you using
Sorry i didnt get it,,ill bake it for 20 min,,,,first 10 min 170,,then i bake it 150 to other 10 min? And the size
It's not really a lemon and cream cheese pound cake, but a cream cheese pound cake. The only lemon in it was the zest. She should rename it 👎🏻
This cake is really delicious. However, for me it definitely needs more lemon flavor.
Sally,U Love❤
I was looking for this kind of recipe..thank you
Thank you so much for the recipe. I tried it this weekend and it turnt out really tasty. Not too sweet, very aromatic and lemony, and the texture was perfect. 😋
you are more tasty than any cake
It would have been great to mentioned it the items were room temp or not
hi, I made this cake, it was so delicious. thank you fo the recipe