Cream Cheese Pound Cake (Best.Cake.Ever!!!!)
Hello everyone!!! Welcome to another episode of Sunday Cooking with Mom and Me. Join us as we show you how to make one of the best pound cakes you will ever taste. We have been making this cake for years now, and everyone loves it! Fire up those mixers and get ready because you will definitely want to try this one for yourself. Make sure you like and subscribe after watching the video, and share with all of your friends.
If you are in search of a new mixer, a cake pan, or in search of some of the ingredients we used, then click the links below and find what suits your needs:
Kitchen Aid Mixer:
Nordic Cake Pan:
Swans Down Cake Flour:
Dixie Crystals Powdered Sugar:
♫ Elvis Presley Cake ♫ with Michael's Home Cooking
If you don't watch this, you ain't nothin but a Hound Dog, lol.
This Elvis Presley Cake is a great tasting, easy cake to put together!
Ingredients:
1 yellow cake mix (16.5 oz or 467 grams)
1 package of the vanilla pudding that you are suppose to cook (3 oz or 85 grams)
4 eggs
1/2 cup vegetable oil
1 cup milk
1/4 teaspoon salt
Topping:
1 can of crushed pineapple in juice (20 oz or 566 grams)
1 cup sugar
Frosting:
1 package cream cheese (8 ox or 226 grams)
1 stick of butter (4 oz or 113 grams)
1 and 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
Pecans to top the cake if you like pecans.
Bake your cake @ 350F for around 35 minutes
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I appreciate it :)
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Southern Pound Cake 101: How to make the BEST Classic Pound Cake
Make the perfect classic pound cake EVERY SINGLE TIME! It's pound cake 101 and I'm going to walk you through every step! Pound cake is such a versatile dessert! It makes a great layer in dessert trifles, grilled for summertime strawberry shortcakes, or simply eaten plain or with fresh berries! I prefer it plain Jane or topped with hot, buttery peaches or syrupy strawberries and mounds of homemade whipped cream.
➡️HERE’S THE PRINTABLE RECIPE:
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HOW TO MAKE THE BEST POUND CAKE RECIPE
Preheat oven to 325 F. Grease a 10-cup bundt cake pan with a thin layer of shortening (I use butter-flavored shortening for this. It gives the crust a nice golden crunch and buttery flavor) and then very lightly coat it with flour. Set aside. (If using loaf pans use two 9.5 loaf pans)
In a large bowl add sifted flour, baking powder, and salt. Whisk together well to make sure all of the dry ingredients are combined. Set aside.
In another large bowl, cream together butter until fluffy.
Add sugar gradually while mixing at low speed until combined and fluffy. Mix for three minutes (set timer)
Mix in eggs one or two at a time just until combined. Keep your mixture on low speed.
Mix dry ingredients into wet ingredients while alternating with the whole milk. Start and end with the dry ingredients. Mix until batter is combined and fluffy. Keep the mixer on low speed. Be sure to scrape down the sides of the bowl.
Mix in the vanilla extract and lemon extract.
Spoon batter evenly into prepared bundt pan. Shake and tap the pan on the counter to even out the batter and release any air pockets.
Place on the middle rack and bake for 1 hour and 10-20 minutes until a cake tester or toothpick inserted into the pound cake comes out clean.
Place pan on a cooling rack until it is cool enough to touch but still warm.
Carefully remove the cake from the pan and place it on a wire rack to finish cooling.
Slice the cooled cake and serve. *Remember pound cake is one of those desserts that gets better the next day.
CHAPTERS
00:00:00 - Poundcake 101: Introduction and Room Temperature Ingredients
00:00:36 - Adding Dry Ingredients
00:01:08 - Making a Classic Pound Cake
00:01:40 - Adding Eggs and Mixing
00:02:11 - Mixing the Ingredients for Pound Cake
00:02:42 - Making a Delicious Pound Cake
00:03:13 - Adding Flavors to the Batter
00:03:44 - Baking and Flipping the Cake
00:04:16 - Tips for serving pound cake
00:04:49 - Perfect Pound Cake Texture
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How To Make Cake Pops:
How To Make Baked Mac n Cheese:
How To Make Crispy Fried Chicken:
#poundcake #poundcakerecipe #southerncooking #southernfood #cakerecipe #cakes
Cooking up Southern charm, one recipe at a time.
My name is Monique, and I started Divas Can Cook back in 2009 when I noticed a shortage of authentic Southern recipes like the kind I made with my grandma in her kitchen. I’m talking about that Elberton, Georgia cooking infused with North Carolina Appalachia flare. (Hey, I’m a Southern mountain girl; what can I say!) Authentic golden fried green tomatoes, hamburger steak, cornbread, biscuits and gravy, forgotten tea cakes, and fresh blueberry cobblers are the recipes that feel like home.
This channel is full of authentic Southern family recipes, recipes that I’ve developed and tweaked to perfection, and a few non-traditional ones sprinkled throughout for good luck. I hope that I will not only build your kitchen confidence, but become a trusted source for go-to Southern recipes for you and your family!
Subscribe now for a fun, Southern-style cooking channel with the BEST tried and true, from-scratch recipes!
Elvis Presley Pound Cake | Elvis Presley Heavy Cream Pound Cake | Elvis Presley Cake | Elvis Cake
This Elvis Presley Pound Cake Recipe is a pound cake with heavy cream whipping cream, 7 eggs and a half pound of butter. It is a southern pound cake recipe that is luscious, rich and delicious and fit for the King (of rock’n roll).
Proverbs 3: 5 - 6 - Trust in the Lord with all your heart and lean not on your own understanding; in all your ways acknowledge Him and He will make your paths straight.
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Equipment Used In This Recipe:
Kitchen Aid Mixer -
Nordic Ware Bundt Pan -
Spatula -
Dry Ingredient Measuring Cups -
Liquid Ingredient Measuring Cup -
Measuring Spoons -
Kitchen Timer -
Cooling Rack -
#baking #poundcake #elvispresleypoundcake #elvispresleypoundcakerecipe #elvispresleyfavoritepoundcakerecipe #elvispresleyfavoritepoundcake #elvisfavoritepoundcakerecipe #elvispresleyheavycreampoundcake #elvispresleypoundcakeheavycream
Stop by SimplyDeLIZiousbaking.com for more wholesome and delicious old-fashioned recipes that you won't find on the back of a box.
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I am not paid by any companies to review or sell products, all views are my own. However, as an Amazon Associate I earn from qualifying purchases.
Elvis Presley's Favorite Pound Cake
**Story of the Pound Cake**
Full Cake Measurement for Large Tube Pan (18 cup tube pan)
• 340 grams / 3 sticks (1 1/2 cups) unsalted butter
• 475 grams/ 4.5 cups sifted CAKE flour plus additional for dusting
• 10 grams/1.25 teaspoon salt
• 900 grams / 4 .5 cups sugar
• 10 + 1 egg yolk of large eggs
• 1 Tablespoons vanilla
• 1 1/2 cup heavy cream
Large Cake Glaze Measurements
• 3 cups of sifted confectionery sugar
• ¼ cup plus a few tablespoons for thinning glaze out
• 1/4 teaspoon of salt
• 2 tablespoons of butter, melted
• 1 teaspoons of clear vanilla extract
Small Cake Measurements for Bundt Pan
• 226 grams / 2 sticks (1 cup) unsalted butter
• 315 grams/ 3 cups sifted CAKE flour plus additional for dusting
• 3/4 teaspoon salt
• 600 grams / 3 cups sugar
• 7 large eggs
• 1 Tablespoons vanilla
• 1 cup heavy cream
Small Cake Glaze Measurements
• 2 cups of sifted confectionery sugar
• 3-5 tablespoons of heavy cream
• 1/8 teaspoon of salt
• 1.5 tablespoons of butter, melted
• ½ teaspoons of clear vanilla extract
엘비스 프레슬리 파운드케이크 how to make Elvis Presley pound cake
#엘비스파운드케이크 #생크림파운드케이크 #elvispresleypoundcake
지난여름 엘비스 영화를 보고 덕질용으로 만들어본 엘비스 파운드케익이예요
엘비스가 즐겨먹었던 파운드케이크인데 너무너무 부드럽고 촉촉해요
카스테라보다 맛있고 케이크시트보다 밀도가 높아요
꽤 단 편이지만 우유랑 먹기에 딱 좋은 당도라 오리지널 레시피 그대로 만들었어요
식감이 너무너무 좋아서 매력있는 파운드예요
엘비스가 이 파운드케이크를 유독 좋아해서 여사친분이 자주 구워주셨다고 해요
우리 엘비스형 목소리만큼이나 부드러운 엘비스파운드케이크 함께 만들어봐요
레시피출처 : 자도르님
???? 퀸타 블로그 :
???? 퀸타 인스타 :
???? oven : 위즈웰 gl38
???? 구독과 좋아요????????는 큰힘이 되어요!
???? 재료 Ingredients
버터 136g unsalted butter
설탕 360g sugar
소금 2g salt
계란 210g eggs
박력분 216g cake flour
생크림 144g heavy cream
바닐라 익스트랙 1tsp vanilla extract
쿠겔호프 중사이즈 한개, 미니은박틀 4개나오는 분량입니다
???? 만들기
1. 실온상태의 버터에 설탕, 소금을 넣고 핸드믹서 고속으로 휘핑(부피가 커지고 밝아질때까지)
2. 계란을 여러 번에 나누어 넣어 가면서 휘핑(계란이 완전히 섞인 후 넣기)
3. 박력분의 절반을 넣고 섞는다. (계속 핸드믹서)
4. 생크림과 바닐라익스트랙을 넣고 섞기
5. 남겨놓은 박력분을 모두 넣고 섞기
6. 핸드믹서 고속으로 매끄러워질때까지 휘핑(색도 한층 밝아짐)
7. 160℃에서 35분 굽는다.
???? tip
- 버터,계란,생크림 실온상태로 준비하기(모두 24~26도 정도)
- 분리안되게 계란 넣을때마다 휘핑 충분히하기
- 재료 모두 넣은 후 고속으로 돌려 반죽 부드럽게 만들기
- 팬닝 후 쇼크주기(공기빼고 모양잘나오도록)
-식인 후 비닐에 싸서 반나절이상 실온에 숙성하여 먹는다
-실온보관 4일까지 가능
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