Depends on the flavor you chose for instance if you chose Lemon or Orange is nice to have it fluffy and ligth. If you make an Almond or a Chocolate pundcake dense is better also if you put nuts or dried fruit is better to be dense . I consider fluffy cakes for celebrations and dense to have with tea or coffee more casually.
I have to tell you -- this saved my bake! I made a test bake of Southern Five-Flavor Pound Cake and it was hard and dense. I just knew it wasn't right. I was entering the New Orleans Baking Show and watched this video and remixed some of the techniques to fit my kitchen (I don't have a stand mixer, I only have a traditional hand mixer, a bowl, my hands, and my good sense) and when I tell you I gasped when it came out my nordic bundt pan. Someone who worked in the test kitchen at Southern Living Magazine said not only was it divine, it would have gone on the front cover. Thank you so much, Thomas!!
Thank you for this new addition. My favorite pound cake uses buttermilk and cocoa. Here is my kitchen conundrum and how I solved it. Why are cakes always so dry? I am a baker that really likes the cake. I am often disappointed when a dry cake is "fixed" by layering on inches of frosting. This is my fix. When a properly baked cake is taken out of the oven, you are told to let it cool on a wire rack. Notice how much steam rises from the cake. That is the moisture that is lost. I put a lid on the pan or cover it with foil to retain the moisture while it cools. Once it is cooled, I wrap it in plastic wrap and refrigerate it over night. It is easier to frost (if you even need frosting) and the result is a moist, wonderful cake. Let me know your thoughts. Jim
I have always done that as well. I wrap mine in plastic wrap and then tin foil while still warm. Add to the freezer. Big difference. I frost mine while frozen. Then as it thaws the frosting keeps moisture from escaping. Yeah….Call me Martha Stewart lol
i just baked it and damn it's delicuous and pleasently looking ! i converted the recipe into grams, halfed it , added cream cheese instead of sour cream and finally i used baking powder according to 250g flour (about 2 tsp) ! and the result was a moist and spongey cake. thankyou for the recipe
I love the way you explain how to bake a delicious pound cake and the different versions. Keep it up! Thomas - I will follow your recipe and bake the pound cake. Thanks for sharing the tips of baking a good pound cake.
ohhh my gosh, THIS is what i've been looking for since i started baking; kitchen conundrums! my life is saved, won't have to do these experiments with baking myself and waste a tonne of food, effort and time! so glad i found this channel
Just when I am currently obsessed with pound cakes. Yesterday, I made lemon pound cake. It was so good! I never knew pound cake could be this delicious!
Try this: 1⁄2 cup butter, melted 1 cup sugar 2 eggs, well beaten 1 tablespoon lemon juice 1⁄4 teaspoon salt 1 1⁄2 cups flour 1 teaspoon baking powder 1⁄2 cup milk 1⁄3 cup lemon juice 1⁄4 cup sugar DIRECTIONS Mix together 1 cup sugar and butter. Add eggs and 1 tablespoon of lemon juice; mix well. Add salt, flour, and baking powder to mixture. Add milk. Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown. Mix 1/3 cup lemon juice and 1/4 cup sugar. Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven. Serve warm or cool. Good luck.
I was so engrossed in your way of explaining. Thank you very much. It always helps to make the pound cake perfect when we have basic knowledge about the role of the ingradients.
Yours videos are super helpful. Today I baked one cake for the first time and I made dry cake without butter and milk, and it turned out amazing. Thanks a lot sir.
I love your presentations, they are quick and to the point. You always provide the important details, and you are pleasant tone is easy to listen to. 😉
i made it 3rd time today and divided the recipe by 4 ! yup and it worked AGAIN ! usually if i follow youtube recipes i end up with a half baked cake but your recipes are always on point i've also tried your brownies
+Priyanka Singh you can try , but you wont get a sponge cake out of this recipe. If you want that classic vanilla cake it will work, i'm 70% sure. Anyways if you dont try you will never know :D
You have the measurements for 3 Quatre Quart here - originated from Brittany, France . We weight the eggs with the shell first which will determine the weight of other ingredients
It’s strawberry season. Time for me to look up this recipe again and bake some cakes. If you’re trying to figure out which recipe to use, this one is the best. It comes out fantastic. Even better with some fresh strawberries and whipped cream on top.
I love pound cake. Looking forward to trying your recipe. Thank you. Looks awesome. I love making strawberry shortcake with pound cake instead of the traditional cakes used. It's sooooo delicious.
Kitchen Conundrum: when youre baking, recipes often call for a greased pan to put the batter in. some videos say to use butter to grease, while others use cooking spray. i use parchment paper or wax paper. what's the difference between all of these, and which one is recommended for certain baking goods?
I like and prefer thick dense poundcake the lighter version is good but it’s too light for me I like mine thick and dense with fresh whipped cream and sliced strawberries I will definitely try your recipe to see and taste the difference.
Does the same principle apply to cupcakes? It seems my cupcakes always end up too dense but I just started baking so please I suggest a video on cupcakes conundrums. Thanks!
I know this question was directed to Thomas, however, are you sifting the flour? Also, possibly, your leavening is old and has gone bad. You can test baking soda; place 1/4 teaspoon baking soda in a cup and add 2 teaspoons vinegar. If active bubbling occurs, the product is fine to use. If not, they should be replaced.
Species710 I NEVER sift the flour, and my cakes and cupcakes come out fine. I just use a whisk to mix the dry ingredients together, and that´s enough. Ligia, once you add the liquid and dry ingredients, be sure not to mix the batter too long.
Species710 Thank you for replying : ) Actually when I don't sift the flour I mix it around using a whisk so I should try the leavening from now on : ) I appreciate your time!
***** I consider whisking the flour as shifting. The above commenter also made a good point to not over mix as this will toughen the gluten as well. Best of luck.
Memoria James Thank you. Memoria, yes maybe my picky eater is way too harsh on me lol because that what you mention is what I do but... anyway I guess what I have been looking for is the store bought consistency (which is my picky eater preference not mine). I actually like home made goodies better than most stuff out there but anyway... I appreciate the suggestions here : )
Hi Thomas - with so may mug cake recipes out there, could you show us basic principles for making cake for 2 people? Could you include tips for brownies?
is sour cream used in the dense cake recipe too? do u mind listing ingredient list in video or video description. thank you for posting video I really enjoy understand the concept of recipes..
Mine comes out TOO crackly. It's almost like a cookie and the sides all crumble around the edges. That's a question I have for him but I see that he doesn't answer questions. Plus, ithe vid's been on here for a long time.
he got two two-pound cakes it should have been a "four-pound cake" if he didn't split the batter in two. Four ingredients that weighs a pound each... makes four pounds, or... four-pound cake.
That's what I've always known about a Pound Cake, one pound of each ingredient, not counting the vanilla nor the salt, LOL. Love the light variation with baking powder and sour cream so to make it lighter and moister. Love your explanation, easy and fair. A hug from far for you.
At 1;09, you say for a dense version, you cream the butter and sugar, to increase the leavening. So why does one want the thing to rise if one wants a dense cake ?
Loved the detailed explanation of all that you were doing it is never too late to learn and perfect but just wanted to know if the flavour taste of the cake changes with the sour cream. Hugs Alli.
I'm confused. You started out saying you were going to show the dense version and a lighter version. Then it seems, you are making the original, i.e., dense, pound cake and instruct to beat 8 minutes … then "if you were making the dense version …". So, if making the lighter cake, do not beat for 8 minutes. If making the original, stop at the vanilla. And all other instructions are the same?
This answered alot of my thoughts, to add baking g powder and why, add a lb.. of eggs 9, I always did 6eggs, the sour cream for moisture, can I do cream cheese instead? Will it serve the same purpose?
hi thomas, can u do a conundrums on selecting a suitable cake and buttercream and decoration for wedding cake?? please please please.. im planning to make my own wedding cake.. :)
hi there nice job on the pond cake where did you get your loaf pans at and you did not use a liner to keep it from sticking to the pan talk a little bit about this problem
Add lemon juice after the first coup of flour is added and never more than 1/4 cup. For more lemon flavor add 2 tsp. grated lemon rind (just the yellow part) or 6 drops of food grade lemon oil
Depends on the flavor you chose for instance if you chose Lemon or Orange is nice to have it fluffy and ligth. If you make an Almond or a Chocolate pundcake dense is better also if you put nuts or dried fruit is better to be dense . I consider fluffy cakes for celebrations and dense to have with tea or coffee more casually.
I second you.
Good tips , thank you 🍰🍩🧁
Dense better if serving fruit with it?
Never knew that's where pound cake got it's name! Always learning with you Thomas Joseph! :)
+Hasibe Calhan hhhhhhhhàujà
Donal Skehan I love your channel!
Donal Skeha
surprising a food channel like yours didn't know
I have to tell you -- this saved my bake! I made a test bake of Southern Five-Flavor Pound Cake and it was hard and dense. I just knew it wasn't right. I was entering the New Orleans Baking Show and watched this video and remixed some of the techniques to fit my kitchen (I don't have a stand mixer, I only have a traditional hand mixer, a bowl, my hands, and my good sense) and when I tell you I gasped when it came out my nordic bundt pan. Someone who worked in the test kitchen at Southern Living Magazine said not only was it divine, it would have gone on the front cover. Thank you so much, Thomas!!
Thank you for this new addition. My favorite pound cake uses buttermilk and cocoa.
Here is my kitchen conundrum and how I solved it. Why are cakes always so dry? I am a baker that really likes the cake. I am often disappointed when a dry cake is "fixed" by layering on inches of frosting. This is my fix.
When a properly baked cake is taken out of the oven, you are told to let it cool on a wire rack. Notice how much steam rises from the cake. That is the moisture that is lost. I put a lid on the pan or cover it with foil to retain the moisture while it cools. Once it is cooled, I wrap it in plastic wrap and refrigerate it over night.
It is easier to frost (if you even need frosting) and the result is a moist, wonderful cake. Let me know your thoughts.
Jim
Heyy i do that too! ;D
Thanks babe
Yes I do too, I learned that wrapping my warm pound cake helps to keep it moist and tender.
I have always done that as well. I wrap mine in plastic wrap and then tin foil while still warm. Add to the freezer. Big difference. I frost mine while frozen. Then as it thaws the frosting keeps moisture from escaping. Yeah….Call me Martha Stewart lol
Awesome tip Jim, in gonna give your method a try! 👍🤞😁
i just baked it and damn it's delicuous and pleasently looking ! i converted the recipe into grams, halfed it , added cream cheese instead of sour cream and finally i used baking powder according to 250g flour (about 2 tsp) ! and the result was a moist and spongey cake. thankyou for the recipe
+GDInspirations how many eggs did you use?
+Maria John I'm not sure, but 9 eggs were used in this video. So half of that = 4,5??
+Maria John 4 eggs
+Maria John if you think that the bater is thicker than the one shown in the video you can always add a little bit of a milk (few drops or tsp)
+SpofSweg 4 actually ....
This series is so wonderful! It gets me past some of the problems that have come up in baking. Well done.
I just want to thank you for giving your "Dense" version, the Traditional version. Love it and will be making it real soon.
go for 1 pound of vanilla extract
and 1 pound of salt
LMAO 😂😂
+Adhimaska When you pop the pound cake in the oven, don't forget the set the oven on self-clean. :-)
ahhhhhhhhhhhhh
a pound of baking soda too
Getting to know the science behind the recipes puts us in a better position to control the outcome. Thanks Thomas for all the efforts!
I love the way you explain how to bake a delicious pound cake and the different versions. Keep it up! Thomas - I will follow your recipe and bake the pound cake. Thanks for sharing the tips of baking a good pound cake.
ohhh my gosh, THIS is what i've been looking for since i started baking; kitchen conundrums! my life is saved, won't have to do these experiments with baking myself and waste a tonne of food, effort and time! so glad i found this channel
Just when I am currently obsessed with pound cakes. Yesterday, I made lemon pound cake. It was so good! I never knew pound cake could be this delicious!
Georgia Andrea I am thinking about orange pound cake with orange zest. Lemon sounds delicious too!
Cooking Lessons for Dad True! I think anything zesty when mixed with butter will create a heavenly cake!
Would you share the lemon pound cake recipe with me, please?
Try this:
1⁄2 cup butter, melted
1 cup sugar
2 eggs, well beaten
1 tablespoon lemon juice
1⁄4 teaspoon salt
1 1⁄2 cups flour
1 teaspoon baking powder
1⁄2 cup milk
1⁄3 cup lemon juice
1⁄4 cup sugar
DIRECTIONS
Mix together 1 cup sugar and butter.
Add eggs and 1 tablespoon of lemon juice; mix well.
Add salt, flour, and baking powder to mixture.
Add milk.
Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
Mix 1/3 cup lemon juice and 1/4 cup sugar.
Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
Serve warm or cool.
Good luck.
+Georgia Andrea thank you, sounds delicious!
I was so engrossed in your way of explaining. Thank you very much. It always helps to make the pound cake perfect when we have basic knowledge about the role of the ingradients.
Yours videos are super helpful. Today I baked one cake for the first time and I made dry cake without butter and milk, and it turned out amazing. Thanks a lot sir.
Ive just made the classic version and its sooo good! Thanks a lot!
I love your presentations, they are quick and to the point. You always provide the important details, and you are pleasant tone is easy to listen to. 😉
I just baked a pound cake yesterday. This VDO is very useful for me. I will bake it again this coming weekend.
Thank you. My mother said my grandmother would get so tickled. I always wanted the old fashioned recipes. best was my grandmothers cooking too.
Thanks for explaining the science behind it - very educational.
i made it 3rd time today and divided the recipe by 4 ! yup and it worked AGAIN ! usually if i follow youtube recipes i end up with a half baked cake but your recipes are always on point i've also tried your brownies
hi great that it works for u..can u tell me whether i can use this recepi for vanila cake and bake it in round pan.did it turn out light n fluffy
+Priyanka Singh you can try , but you wont get a sponge cake out of this recipe. If you want that classic vanilla cake it will work, i'm 70% sure. Anyways if you dont try you will never know :D
You have the measurements for 3 Quatre Quart here - originated from Brittany, France . We weight the eggs with the shell first which will determine the weight of other ingredients
Love your channel. The technicals, the why and the history. Awesome job and greatly appreciated! 🙏
Thomas Joseph you are genius!thanks a LOT.
Thomas, always always always you are the best. Thanks 😊 🥰
Thank you so much for recipe...today I have made one and it was sooo delicious and super soft and light...
This was like taking a class at culinary school. Thanks!!
why are your cakes always so perfect
Weird, the traditional one actually looks lighter...
Open your eyes
I prefer the dense pound cake recipe presented by Taste of Home in their 1994 magazine, but my mom prefers this version ;)
Hey Thomas, tried your recipe....came out fantastic. Thanks bro.
It’s strawberry season. Time for me to look up this recipe again and bake some cakes. If you’re trying to figure out which recipe to use, this one is the best. It comes out fantastic. Even better with some fresh strawberries and whipped cream on top.
Could you do a video on how to bake a perfect eggless vanilla sponge cake?
These videos are so well made! And the host is so good!
I love pound cake. Looking forward to trying your recipe. Thank you. Looks awesome. I love making strawberry shortcake with pound cake instead of the traditional cakes used. It's sooooo delicious.
excellent love your tutorial thank you for sharing,
Am I the only one who prefers to have denser cakes? :/
No. I like dense too. Otherwise it's not a pound cake for me.
no, I do also. But I will try this anyway.
Me
I like a good chew to my cake.
NOOO, me too :D
its so delicious i tried this in my house and i liked so muchhh
Thomas you are awesome, love your explanations :)
I always like how this person explains.
Kitchen Conundrum:
when youre baking, recipes often call for a greased pan to put the batter in. some videos say to use butter to grease, while others use cooking spray. i use parchment paper or wax paper. what's the difference between all of these, and which one is recommended for certain baking goods?
The difference is in the taste and if you use parchment paper or a silicone form, the outer walls won't be crispy.
love this kind of video. explaining the formation of the texture of a certin dessert:)
i love your way to explain, it's understandable since im bad at english. i love your page, gotta subscribe it:)
Thank you so much for explaining, I have been struggling with pound cakes, now I'm sure to make a great one! Today as a matter of fact! ♥️👍😇🙋♀️
I'm going to try the traditional pound cake.
mhmmmmmmm CAKE!!!!!!!!!!
How did your cake turn out?
My go to pound cake recipe uses greek yogurt- keeps it moist while still dense like the more traditional version
I like and prefer thick dense poundcake the lighter version is good but it’s too light for me I like mine thick and dense with fresh whipped cream and sliced strawberries I will definitely try your recipe to see and taste the difference.
Best icing recipe for hot summer days that doesn't melt quickly.
5:08 i cannot deal with how cute he is. */faints
himasf huh! I have never really looked at his face... Just watch his hand and the food.
+himasf Agreeable...haha that cute smile
강민정 right?! 😍
you're on the wrong site, M
I love you :3 You are so amazing, and explain everything so well.
Thank you for this amazing recipe
I love this series
You are awesome! Very articulate!
Amazing thanks very much!!😉
is it possible to substitute sour creme with crème fraîche?
Does the same principle apply to cupcakes? It seems my cupcakes always end up too dense but I just started baking so please I suggest a video on cupcakes conundrums. Thanks!
I know this question was directed to Thomas, however, are you sifting the flour? Also, possibly, your leavening is old and has gone bad. You can test baking soda; place 1/4 teaspoon baking soda in a cup and add 2 teaspoons vinegar. If active bubbling occurs, the product is fine to use. If not, they should be replaced.
Species710 I NEVER sift the flour, and my cakes and cupcakes come out fine. I just use a whisk to mix the dry ingredients together, and that´s enough. Ligia, once you add the liquid and dry ingredients, be sure not to mix the batter too long.
Species710 Thank you for replying : )
Actually when I don't sift the flour I mix it around using a whisk so I should try the leavening from now on : )
I appreciate your time!
***** I consider whisking the flour as shifting. The above commenter also made a good point to not over mix as this will toughen the gluten as well. Best of luck.
Memoria James Thank you. Memoria, yes maybe my picky eater is way too harsh on me lol because that what you mention is what I do but... anyway I guess what I have been looking for is the store bought consistency (which is my picky eater preference not mine). I actually like home made goodies better than most stuff out there but anyway... I appreciate the suggestions here : )
Hi Thomas - with so may mug cake recipes out there, could you show us basic principles for making cake for 2 people? Could you include tips for brownies?
is sour cream used in the dense cake recipe too? do u mind listing ingredient list in video or video description. thank you for posting video I really enjoy understand the concept of recipes..
no sour cream will make the texture finer and make the cake moister
This was so good and I doubled the recipe too
It's not pound cake to me unless it has that crackly, crispy, sugar top when it comes out of the oven.
Mine comes out TOO crackly. It's almost like a cookie and the sides all crumble around the edges. That's a question I have for him but I see that he doesn't answer questions. Plus, ithe vid's been on here for a long time.
Or a sugar syrup depending on the flavor you choose
sekereterra Cover your cake with foil if it’s browning too fast. Or lower your oven temp it might run hot.
he got two two-pound cakes
it should have been a "four-pound cake" if he didn't split the batter in two.
Four ingredients that weighs a pound each... makes four pounds, or...
four-pound cake.
Allen Brown, Say so Brotha😂
amazing video. informative but concise and non rambling. i love it! keep up the amazing work. gonna go try this right now :)
Aneta Isabella b
Aneta Isabella I
Great recipe, thanks.
That's what I've always known about a Pound Cake, one pound of each ingredient, not counting the vanilla nor the salt, LOL. Love the light variation with baking powder and sour cream so to make it lighter and moister. Love your explanation, easy and fair. A hug from far for you.
At 1;09, you say for a dense version, you cream the butter and sugar, to increase the leavening. So why does one want the thing to rise if one wants a dense cake ?
Can you please make a video on the different types of sugars, salts and flours?
@everydayfoood ... request for different kinds of sponge cake plssss, i always have issues (ei. genoise, chiffon etc)
Loved the detailed explanation of all that you were doing it is never too late to learn and perfect but just wanted to know if the flavour taste of the cake changes with the sour cream.
Hugs Alli.
Thanks much I am going to try it.
Can you also do a red velvet recipe....
Love your videos. Maybe one day you'll show us how to make a carrot cake? Mine are always heavy and solid.
Carrot cakes cannot be light cakes, too light a mixture and the carrot pieces sink to the bottom
Thank Thanks
The 1 cup of flour to 1 tsp. baking powder was really helpful!
Loved the recipe
Looks so perfect.
Thanks for the recipe CHEF :)
Very good info, thanks!
Thanks
love you videos ..keep updating us with more and more receipes especially baking :D and if you can healthy diet related cooking too .
hello from Dubai,would love to see your recipes in grams measurements or just mention your cup measurement is it 240ml or 250ml?.Thank you very much.
radhika kulkarni, 1 cup is 250 ml
Gosh, you make it look so easy.
Smells so good :) Thanks!
Thank you I love the facts about a pound cake!!!!!!
I'm confused. You started out saying you were going to show the dense version and a lighter version. Then it seems, you are making the original, i.e., dense, pound cake and instruct to beat 8 minutes … then "if you were making the dense version …". So, if making the lighter cake, do not beat for 8 minutes. If making the original, stop at the vanilla. And all other instructions are the same?
Love his videos
This answered alot of my thoughts, to add baking g powder and why, add a lb.. of eggs 9, I always did 6eggs, the sour cream for moisture, can I do cream cheese instead? Will it serve the same purpose?
Love Thomas!
hi thomas, can u do a conundrums on selecting a suitable cake and buttercream and decoration for wedding cake?? please please please.. im planning to make my own wedding cake.. :)
Just on time thanks a lot
hi there nice job on the pond cake where did you get your loaf pans at and you did not use a liner to keep it from sticking to the pan talk a little bit about this problem
Was I the only one waiting for him to take a bite after he said "enjoy" 😂😂
Good 1!!👌.but what changes are to be made for dense one?
Hey Joseph wily adding the egg yolks and egg white seperately improve the lightness of the cake?
No
I like both dense and lite pound cakes but I will try both recipe s
What's a good recipe for like a fluffy vanilla cake that you would eat for a birthday or wedding?
Thank u for answering us,,, can i have any possible way to reduce the butter... ..?
thanks for this
Some people separate whites and yolks for extra air. Is that worth the work?
I don't like pound cake, but I watched this anyways
I don't like pound cake either lol I'm just here for Thomas
I am here coz I thought donal skehan is here xD
Camille Catalfamo sengal kalau orang x suka ni, satu dunia suka pelik ah ko
some teenager ni pun paluii
You want him to pound your cake.
Nice work. If you wanted to add lemon juice, how much should I put in there and should it be mixed with the wet ingredients
Add lemon juice after the first coup of flour is added and never more than 1/4 cup. For more lemon flavor add 2 tsp. grated lemon rind (just the yellow part) or 6 drops of food grade lemon oil
How will one cup of flour always need 1 tsp of baking powder?
Nice equipment! nice kitchen!
we use Greek yogurt in Greece in cake styled desserts