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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How to Make an Easy Vanilla Pound Cake with Sour Cream and Cream Cheese - NO FAIL!
Get your copy of my new book, Make a Deposit here ➡️
How To make this Super Easy, No Fail Vanilla Pound Cake. Recipe is listed below and there's a secret ingredient... Sour Cream! I also added cream cheese for good measure ????????. You already know it's bomb! You can't add that much decadence to a cake and have it not be good.
If you watched my original pound cake recipe video then you know that it was my grandmother's famous recipe. This one is the result of me trying to answer some of the questions I got in the comments about technique. A lot of you were worried that if you didn't do things perfectly the cake wouldn't turn out right. Don't know how to properly cream butter and sugar? No problem. Not sure when to add the eggs? Got you covered. Want to know what happens if you lower the sugar? I tested it. I tried doing all the things that could mess up this cake and it still turned out beautifully, so when I say no fail... I mean it!
*RECIPE*
Butter - 3 1/2 Sticks
Sugar - 2.5 cups
Flour - 3 cups
Eggs - 6
Cream Cheese - 1/2 brick/4 oz
Sour Cream - 1/2 cup
Baking Powder - 4 tsp
Vanilla - 2 Tbsp
Salt - 1 tsp
*PRODUCTS*
2 Piece Tube Pan -
1 Piece Tube Pan -
Mixing Bowls -
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Sweetened Condensed Milk Pound Cake #atmemawshouse
Hey y’all,
Here is the recipe I used in todays video:
Sweetened Condensed Milk Pound Cake
This traditional pound cake recipe has all the standard ingredients with the addition of sweetened condensed milk.
Course Dessert
Cuisine American/Southern
Keyword cake, pound cake, pound cake recipe
Prep Time 20
minutes
minutes
Cook Time 1
hour
hour 25
minutes
minutes
Total Time 1
hour
hour 45
minutes
minutes
Servings 18 servings
Calories 396kcal
Author Paula
Ingredients
* 1 and ¼ cup butter not margarine, softened, I use this
* 2 and ½ cups granulated sugar
* 14 ounces sweetened condensed milk
* 6 large eggs at room termperature
* 3 and ½ cups all-purpose flour sifted then measured correctly
* ½ teaspoon baking powder
* ½ teaspoon salt
* 1 tablespoon almond extract or vanilla
Instructions
* Preheat oven to 325°F. Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or cake release spray.
* In the bowl of an electric stand mixer, cream butter and sugar until fluffy. Stop the mixer and scrape the sides. Mix to combine.
* Add condensed milk and beat, stop the mixer, scrape the sides and bottom, mix until well blended.
* Add eggs one at a time beating each one in before adding the next. Stop the mixer and scrape the sides. Add almond extract. Mix to combine.
* Combine flour, baking powder, and salt together in a separate bowl. Add one cup at a time to the mixer (on low) and mix until just combined.
* Spoon batter into prepared pan.
* Bake 325° for 80 to 90 minutes. Carefully insert a long wooden pick into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick.
* Allow cake to cool on a wire rack for 15 to 20 minutes before inverting on a tray to cool completely.
I hope you enjoyed the video.
Be blessed,
Memaw
Music credit: Epidemic Sound
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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The links provided in this description may contain affiliate links, which means Windy City Baker may receive a commission (at no extra cost to you) if you click a link and purchase something. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliate sites.
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.
Canva Videos:
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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
Very Soft & Moist Lemon Pound Cake From Scratch
I’m sharing how to make incredibly moist lemon pound cake from scratch. The cake is perfectly citrusy, brushed with lemon syrup, and finished with lemon icing. A must-try for the upcoming warmer season!????
???? The ingredients to make lemon pound cake
[Pound Cake] for a 8” by 4” (or 1.5 QT) loaf pan
• Granulated sugar 8.5 oz | 240 g (1 1/5 US cups)
• Salt 3/4 tsp
• Lemon zest from 2 lemons
• Unsalted butter (softened) 8 oz | 226 g (2 US sticks)
• Eggs 7 oz | 200 g (4 medium eggs)
• All-purpose flour 8.5 oz | 240 g (2 US cups)
• Baking powder 1 & 1/2 tsp
• Sour cream 6 oz | 170 g (3/4 US cup)
• Honey 1 oz | 30 g (1.5 Tbsp)
• Vanilla extract 1/2 tsp
• Lemon juice 1 oz | 30 g (2 Tbsp)
???? Bake at 325 F | 163 C for about 60 - 75 minutes.
* Adjust the time & temperature accordingly.
[Lemon Syrup]
• Water 3 oz | 85 g (1/3 US cup)
• Lemon juice 1 oz | 30 g (2 Tbsp)
• Granulated sugar 2 oz | 56 g (1/4 US cup)
[Lemon Icing]
• Powdered sugar 5 oz | 142 g (1 1/6 US cups)
• Lemon juice 1 Tbsp + 2 tsp
???? Bake at 325 F | 163 C for 1 minute to let the icing dry and gives it a nice crispiness.
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
???? Printable Recipe + Written Steps
???? The tools/ingredients I used/mentioned today:
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Stand mixer
1.5 QT loaf pan
???? Other simple cake recipes:
Lemon Madeleines
Vanilla Sponge Cake
Chocolate Sponge Cake
???? Other moist cake recipes:
Strawberry Cream Cake
Chocolate Banana Cake
Fluffy Vanilla Roll Cake
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epidemicsound.com
#lemonpoundcake #lemoncake #lemonbuttercake
???????? Million-Dollar Pound Cake Recipe ???? #poundcakerecipe #milliondollarpoundcake
❤️GET THE COOKBOOK: This million-dollar pound cake is a true classic! So velvety soft, and moist! It relies on steam and whipping to create that heavenly, melt-in-your-mouth texture.
This pound cake is incredible by itself but also goes great topped with fresh syrupy strawberries and whipped cream!
Enjoy!
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