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Classic Pound Cake Recipe - Learn how to make pound cake from scratch with the best pound cake recipe! Paula shares her old fashioned Southern pound cake recipe that she'll use in the next videos.
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Classic Pound Cake Recipe: https://www.pauladeen.com/recipe/pound-cake-french-toast/
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0:00
- It's a good day, y'all.
0:03
You know it's gonna be a good day
0:05
when you see me pulling out this mixer.
0:09
Because this kind of represents cake, or bread,
0:13
or something like that, doesn't it?
0:15
All right, now the first thing before I even get started,
0:18
I'm gonna get me some wax paper.
0:23
(Paula rustling)
0:32
I'm gonna get me some wax paper and I'm gonna...
0:35
And you can use parchment paper or wax paper.
0:40
I've just, I know I've always got wax paper,
0:42
so that's what I use.
0:44
So what I'm gonna do is I'm gonna open up my scissors
0:48
and I'm just gonna trace
0:54
around the bottom of this pan.
0:59
All right. Hopefully that showed up enough in the back.
1:02
So then I'm gonna fold it
1:05
and make sure I got my cuts perfectly together.
1:12
And then I'm going to see if I can see where my cut is.
1:18
I'm gonna use a spray, y'all.
1:23
I'm gonna use a spray that has flour in it,
1:27
because if you don't,
1:29
pound cakes are notorious for sticking.
1:33
I have had to make things
1:38
that I didn't start out to make with a poundcake, (laughs)
1:42
you know, like I had to turn it into a trifle
1:44
or something like that 'cause it stuck.
1:47
All right, so I just fold it like that
1:49
and then just come in here,
1:53
and cut out a circle so it'll fit down in that pan.
2:01
There we go. (laughs)
2:05
I have fun with these.
2:06
So when we get close to having our cake ready,
2:10
I'm gonna spray around the edges of this,
2:15
and of course, the cone part real good
2:19
and make sure our cake does not stick.
2:27
All right, now I'm gonna start with four sticks of butter.
2:31
It's just a pound.
2:34
You know how big a pound is?
2:38
One of my triplets weighed about this much at birth,
2:40
each one of them. (laughs)
2:47
But this is a good, good recipe.
2:54
And you're gonna be so surprised to see what
2:57
in the next two videos to follow this one,
3:00
what it's gonna be.
3:03
So you got to remember to come back in
3:08
and see what we do with it.
3:11
(package rustling)
3:19
So, you know, the first step we're gonna do
3:21
is we're gonna cream our sugar and our butter.
3:26
And this butter is very nice.
3:30
It's at a very nice temperature, it is room temp,
3:35
so it's gonna be very, very nicely.
3:40
And I'm gonna add the sugar,
3:45
and then we're gonna turn it on.
3:50
Okay, y'all, it's been five to six minutes
3:54
and I stopped and went around the edges probably four times
3:59
to just make sure it all got in there.
4:01
So what we're gonna do next
4:04
is add our four eggs one at a time.
4:09
And then we're gonna go ahead and add our extracts.
4:13
Half a teaspoon of almond and 1 3/4 teaspoon of vanilla.
4:17
And over here in this bowl is our all-purpose flour.
4:22
And I'm gonna add 1 3/4 teaspoon of salt to that,
4:29
and a little bitty half a teaspoon of baking powder.
4:36
Or no, it was soda, wasn't it?
4:38
- [Theresa] Yes.
4:39
- Yeah, baking soda.
4:43
All right, so I'm just gonna take my little blender
4:50
and just make sure that's mixed together good.
4:54
And that's ready to go.
4:56
And we are gonna alternate the flour with the milk.
5:02
And you always start with flour
5:05
and you always end with flour.
5:08
And I'm no scientist, I don't know why,
5:11
but if your milk is the last thing,
5:13
it leaves your batter kinda gritty-like.
5:17
Where if it ends with flour, it's nice and smooth.
5:20
So we'd have to take a science class
5:24
to find out otherwise. (laughs)
5:27
All right, so here goes our eggs one at the time.
5:31
(mixer whirring)
5:35
There we go. (laughs)
5:38
Okay, and in goes our last egg.
5:43
Somebody had a little piece of a broken yolk in it,
5:45
didn't it?
5:50
Look how yellow that is.
5:51
It looks like I put food coloring in it doesn't it?
5:56
All right.
5:57
(mixer whirring continues)
6:02
Two teaspoons of vanilla.
6:17
And a half a teaspoon of almond.
6:21
So my family just loves that almond pound cake that I make,
6:29
it just, is just good.
6:32
Uh-oh! This a half a teaspoon.
6:36
Hi and hi.
6:39
Oh, and I let it run over just a little bit.
6:44
I'm so sorry.
6:46
No, I ain't! (laughs)
6:52
'Cause when I'm making a poundcake, I'll usually use
6:57
one teaspoon of vanilla and one teaspoon of almond.
7:00
So what's good for the goose is good for the gander,
7:06
you know what I mean? (laughs)
7:08
Remember what I said,
7:12
start with flour and end with flour.
7:18
And this makes adding your flour to that a lot easier.
7:24
You tend not to get the flour everywhere.
7:31
What is this, anything?
7:33
Those are empty, aren't they?
7:34
I don't know what those were for.
7:36
- [Filmer] That was the salt and the...
7:39
- Oh, the, yeah, that's right.
7:41
The salt and the baking soda.
7:43
Okay, here we go.
7:44
(mixer whirring)
7:48
(bowl tapping)
8:05
So you just have to kinda guess, you know?
8:09
This is the last addition of milk,
8:17
because the very last addition is gonna be our flour.
8:21
(mixer whirring continues)
8:29
Come on, do me right, do me right, do me right. (laughs)
8:36
Oh, it did me wrong. (laughs)
8:40
Look down there, Eddie. (laughs)
8:45
I know people get tired of hearing me gripe about my vision
8:49
not being able to judge distance,
8:53
but it is so frustrating.
8:59
All right, I'm gonna pull this up
9:01
and scrape down those sides real good.
9:06
And I'm gonna try to get to the bottom,
9:09
because that beater doesn't actually go to the bottom.
9:14
And so sometimes you'll have
9:15
a clump of something down there,
9:18
so I try to get in and stir it all around.
9:29
Okay.
9:34
So another minute or so.
9:37
(mixer whirring)
9:43
You don't wanna overbeat it though, it can make it tough.
9:54
So I think that that is good enough.
10:01
I'm gonna slowly try to get the dough
10:08
out of the blender parts
10:16
so I don't have to do so much digging. (laughs)
10:19
Maybe it'll drop off.
10:20
All right, so we're gonna come over here,
10:27
and like I said, you're gonna wanna use
10:29
a non-stick spray that has flour in it.
10:36
So I'm gonna go around the edges in that crack around there,
10:41
'cause more than likely it won't fit to the edge.
10:44
Now I'm gonna get the tube part.
10:46
(can hissing)
10:52
So that's pretty good.
10:53
Now I'm just gonna go around,
10:54
and you'll wanna bring it up high
10:57
'cause sometimes the cakes
11:03
will really rise up good for you, you know?
11:06
So you even have to kind of prepare for the cake
11:09
to come up in your little hole up there sometimes.
11:15
(can hissing continues)
11:17
And I'll realize where I hadn't sprayed it good enough.
11:21
This is sprayed very good.
11:23
All right, so now I'm just gonna put that in
11:27
because the main thing is,
11:34
as long as a bottom doesn't stick, you're home free.
11:38
Because you can always take a knife and go around the edges.
11:43
This would be a little harder to do with a knife,
11:45
but that can be done.
11:48
So just make sure that bottom
11:51
is gonna release from your pan,
11:57
'cause it ain't a good day if the other happens.
12:01
(whisk tapping)
12:04
Who's been good? Who wants the beaters?
12:11
All right.
12:12
Ooh! This is a heavy bowl, this glass bowl.
12:20
All righty.
12:32
Looks good, Theresa.
12:34
- [Theresa] You know I love a beater.
12:35
- [Paula] You love a beater?
12:37
Well, there it is, it's all yours.
12:39
- [Theresa] I heard it.
12:40
I heard you say it while I was here.
12:41
- All right, so I've finally got that thick batter in there,
12:44
and it is thick.
12:47
And we're gonna bake this.
12:50
You'll just have to watch it,
12:51
because it may take your oven an hour and a half
12:56
to get the job done.
12:59
But if you can slip in there
13:01
and stick a toothpick down in there
13:04
and see how it comes out.
13:08
This is some of the thickest cake batter ever, ever.
13:12
All right, so you wanna get this in the oven, Theresa May,
13:15
is the oven heated enough?
13:16
- It's all ready to go. - Oh, there you are. (laughs)
13:19
- Ready to go.
13:20
- So, like I said.
13:22
Mm, here's my favorite part. (laughs)
13:26
It may take about an hour and a half, and that's on 325.
13:31
Okay y'all, now this is the end
13:35
of the first part of this video.
13:40
So on the next two videos I'm gonna be showing you
13:44
what we do with this poundcake
13:48
Love and best dishes!
13:53
Hey, y'all, it's Paula Deen.
13:55
Now, if you enjoyed this video, be sure to like it
13:59
and click the subscribe button as well as the notification
14:02
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14:06
Love and Best Dishes Y'all.
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