White Lily Lemon Pound Cake Mix Review
This is a taste test/review of the White Lily Lemon Pound Cake Mix. It was $2.48 at Walmart.
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Just A Good Old Pound Cake Recipe 2023
Just a good old pound cake recipe 2023, very easy to make and in this beautiful bundt pan.
#poundcakerecipe #bundtcake #cake
RECIPE:
3 cups white lily flour sifted all purpose or any brand that you have and add 1/2 teaspoon baking soda
3 cups sugar
6 large eggs room temp
1 cup sour cream
2 sticks unsalted butter room temp
1 tablespoon vanilla extract
Preheat oven 350 and bake 80 minutes or until done
Mix butter and sugar together, add eggs one at a time, add flour and sour cream, mix then add vanilla extract, out in greased or sprayed pan, bake until done.
Here is the link for the bundt pan:
Carote Nonstick Fluted Cake Pan:
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8 oz. Creme Bouquet Flavor (Magic Line)
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White Lily LEMON???? Pound Cake Mix | I Used 2 Boxes Per The Directions | Ummmmm NEGATIVE!????
Heyyyyyy Errrrrrbody!!!????
Today I'm doing the LEMON White Lily Pound Cake in a Box which requires using 2 boxes of the mix! I didn't like this one at all.????
#WhiteLilyLEMONPoundCakeMix #BoxCakeHack #PoundCakeQueen????
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*****Here is the link to the mixer I'm using:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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Baked in a preheated 325 degrees oven for 55 mins. Your baking time may vary depending on your oven.
INGREDIENTS I USED:
White Lily Pound Cake Mix (Follow Instructions on the Box for 2 Boxes)
Eggs
Sour Cream
Vegetable Oil
***********************************************************************
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New Item White Lily Vanilla Pound Cake Mix, Tastes Homemade!
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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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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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!
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Comparing Pound Cake Ingredients to Get the Best Pound Cake | Down the Baking Rabbit Hole Series
Many ingredients are frequently substituted for butter in a pound cake recipe. In this video, I test the effect of butter, oil, sour cream, Greek yogurt, cream cheese, and vanilla ice cream on the appearance, texture, and flavor of a basic pound cake to find out which one makes the best pound cake.
Read the blog post:
Other Videos in this Pound Cake Series:
1) History of Pound Cake video:
2) Making a Pound Cake from 1747:
3) Comparing Store Bought Pound Cakes:
Get the Pound Cake Recipe: Boyle, Tish. The Cake Book. Houghton Mifflin Harcourt, 2006. -
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McCoy, Jenny. “Beyond Flavor: The Science of Butter.” Institute of Culinary Education, 24 Sept., 2015.
Baz, Molly. “The Secret to the Moistest Cake? Regular Ol’ Vegetbale Oil.” Bon Appetit, 9 April, 2019.
Vaughan, Kelly. “Sour Cream is Such a Magical Ingredient in Baked Goods – Here’s Why.”
Martha Stewart, 1 July, 2020.
Krishna, Priya. “Yogurt is a Baker’s BFF.” Taste.
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-margouillatphotos from Getty Images Signature. “Cutting butter.”
-str1k3 from Getty Images. “Cake rising in the oven.”
-Naypong from Getty Images Signature. “Vegetable oil pouring on vegetable oil background.”
-Olesia Shadrina from Getty Images Signature. “Fresh sour cream falling in bowl.”
-ArxOnt from Getting Images Signature. “Natural Greek yogurt in a jar.”
- Margouillatphotos from Getty Images Signature. “Cream cheese.”
-Moncherie from Getty Images Signature. “Scooping Vanilla Ice Cream.”
Music:
Forgiven Fate by Dan Lebowitz – YouTube Audio Library
Take Your Time by Dan Lebowitz – YouTube Audio Library