Yes, more bundt cake recipes please. I was a bit disappointed that you did not advise how to get it out of the tin, or indeed film it - that's the most exciting part.
For bundt pans, I find the best greaser is a homemade "cake release" spread. It's equal parts flour, vegetable oil, and shortening. Whisk it all together until smooth and then use a pastry brush to spread it around the pan. It's so good and since starting to use it, I've never had any issues with getting a bundt out completely in tact. It should keep for a few months in the pantry or longer in the fridge.
I've used this in the past as well and it works wonderfully (even with some of the intricately shaped bundt pans). I always stored mine in a squeeze bottle so that I could just add a squirt to the pan and spread it around.
I have to tell you, Sally and Jemma - I've never made a fruit cake before, but I followed your Christmas cake tutorial before Christmas and it was absolutely delicious! I fed it rum for a couple of weeks and once we started eating it, it was gone in 2 days. I think I'm going to have to rebrand it as an Easter cake, or maybe even a Valentine's cake, because I can't wait until next Christmas to have it again. Thanks so much!
I added lemon extract and vanilla. I did not have fresh lemons. Baked 40-44 mins. I baked it same tin. It is dense compact buttery as she said indeed. Delicious . Thks
Yes Sally, Covid has been a big Poop! These pound cakes are so universal and let's your creative taste buds go crazy. Making some delicious lemon curd and then some double cream whipped with sugar and vanilla. To assemble, cut a wedge of the cake. Place a dollop of the lemon curd, a delightful dollop of whipped cream and then a few fresh raspberries and blueberries. Oh my that sounds like a lovely afternoon delight. You do such a wonderful job. Happy Thursday!
Thanks for sharing this with us. Every year we make pumpkin pound cake in the big Bundt pan for us to eat and also make several batches and bake them in the mini bundt tins to give as holiday gifts. We always make some extra minis to keep for ourselves. We individually wrap them and store them I’m the freezer. Every once in a while throughout the year we'll pull one out and thaw it as a treat. They last just fine in the all year long in the freezer.
I have been making this almost every other week for the last couple of months, whether we eat it at home as a family or share it at work, give to friends and everyone loves it! I macerate blueberries to go with it and whip fresh cream to dollop on top of each slice and it’s incredible. My very favorite!!
If anyone has a book club near London please invite Sally! She would be adorable and lovely addition to your club. I cannot really invite her here to Budapest, but I would be happy to have her.
Brilliant recipe and video guys, but disappointed you didn't show the cake being removed from the tin. Did you let it cool in the tin or remove it straight away?
I think it every time and never type it: that's such a lovely kitchen, I love the combination of the light gray and natural wood! Also, am I the only one with a love/hate relationship with their Nordic Wares? I am a seasoned baker if I may say so myself, I always prepare my pans meticulously, and half of the time the cakes stick nevertheless and take a ton of work and nerves to release. It's quite frankly annoying that a 10 bucks supermarket pan performs better.
Good that you prep your bundt pans but that is only have the battle. The other "secret" is cool the cake on a rack for 10 minutes THEN gently run a spatula or butter knife around the edges and the center rise and it will release like magic. The cake then needs to continue to cool completely outside of the pan. If you leave it in the pan longer than 10 minutes it will stick.
@@angelakelley7546 I didn't want to write an essay, but let's just say I do everything I'm supposed to do and from all my pans it's the Nordic Wares that are problematic.
Thank you so much for the recipe. I tried it this weekend and it turnt out really tasty. Not too sweet, very aromatic and lemony, and the texture was perfect. 😋
I'm American and I love pound cake... actually, any kind of cake at any time of day or night. lol My mom used to serve this with a drizzle of warm English cream over each slice. Delish!!! Going to try your recipe tomorrow. I know it will be heavenly. Stay safe and see you next week. Bisous de la France
Had been browsing the internet for a use for a packet of cream cheese and a lemon and then got notified of this video. The cake is in the oven right now! Hubby was very happy to lick out the mixing bowl! 😊
Hi Jemma. You changed so much in positive meaning. You are amazing now. And of course listening to you is wonderful. 've been following you for some years. I like this channel thank you for sharing your recipes.
thanks for the recipe Sally, I was just wondering what to bake for my afternoon coffee with my sister, when this video showed up in my feed, I know she will love it♥♥♥ Many, many thanks ;) ♥
Hello, Cupcake Jemma, Thank you soo much for this simple 7 easy Recipe, I just took it out of the Oven today, and OMGEEE It is a Number one keeper in my Cake Arsinal!!!!! Please continue to share Your Recipes for the Pound cakes I would love aStrawberry Swirl Recipe from you Iv, seen many others but havent committed to making them yet soo many steps and I underdstand am sure they are really good, But I'll wait on you to have time to make one for us... Thanks again,
I love the recipes. They always come out perfect and I'm so exited to try this one because I've been looking for a basic pound cake recipe. Can I just say though (and I don't know if anyone else noticed it) that watching this video I got kind of dizzy. The camera kept on moving all over the place, zooming in and out non stop. Maybe it's a new style of filmmaking but I actually got dizzy. Sorry, I didn't mean to offend.
Thank you for an awesome presentation. I enjoy your video very much. Your style of sharing with us is something that requires a special person. Lots of luck in all endeavors. ⚘❤
I make this every single week and split it in 8 pieces; they act as my breakfast every morning ^^ I make the buttermilk with whole milk and lemon juice, but sometimes I can get my hands on some 40% cream and make some butter with exactly 2 cups of leftover buttermilk that I recycle in this recipe :)
I have this in the oven now. I added h the juice of half of a lemon for a little more lemon flavor. My batter still had the same texture. I agree with more Bundt cakes
Yeeei! I need to try this lemon pound cake!!! All recipes are AWESOME!! And perfect 😍😍😍 i've tried almost all of them! Love baking these yummy treats! Please share more bundt cake recipes, maybe a marbled or something for valentine's day please, please, please!
I will definitely try this recipe! Thank you, Sally :) But should I add a dash of lemon juice into the batter or do a lemon glaze? So many options… Please show us more Bundt recipes
Hi! Baking enthusiast here. The juice wouldn't be necessary as you already have the moisture from the other wet ingredients, and the tang from the zest+cream. If you really wanted a glaze, probably go for a drizzle using the juice and icing sugar. Use a piping bag and be sparing with it :) Mind, if you added some poppy seeds into this (maybe 2 tablespoons?) It would be cool!
Wow !!! This looks so tempting and delicious thanks for sharing… definitely will try this recipe… I like a pleasant presentation keep rocking…💕 👍 stay connected 🤝♥
Hi! I love your channel and your recipes! Thank you! I have one request- all your recipes give temperatures for fan-assisted ovens. Could you also tell us the temperature for ovens that are not fan-assisted please? Would really appreciate it. Thanks!
Sally, I must be more of a lemon lover than you. 🤗 I didn't notice any other lemon other than the lemon zest. Could one add lemon juice to your recipe for more lemon flavor? Also, I would like to see you make a berry 🍓🫐 pound cake - sponge 🍰 cake. One where the berries are in the cake batter. I also noticed that you cut off the top (bottom) of your cake. Was that just for looks?
I was just wondering about the flowering of the tin. In Sweden we have a produkt called "Ströbröd" which is like breadcrumbs that's the size and form of caster suger almost that we always us to "flower" our baking tins with. Is this only available in Sweden or is flower better?! I feel like ströbröd gives a more natural crust to the bunt cake.
I also thought about that. You should then probably use the eggs to incorporate air. Cream the yellows with the sugar and add the cream cheese. Then the oil. You could substitute half of the flour with starch for more stability. Sift it in like Sally did. Then beat up the egg whites in a separate bowl and stabilize it with some sugar. Fold that into the batter very gently.
Hi Sally, I want to make this Bundt cake and would like to know what size of tin you used, there are so many different Bundt sizes out there and as they are US made they are in cup sizes which is confusing to me as I usually buy in mm
Looks delicious! I might do almond extract instead of vanilla and/or add a splash of lemon too. What about a poppy seed pound cake in the Bundt pan? Or a chocolate orange Bundt cake?
If it's a lemon recipe, it's gotta be presented by Sally - both are pure sunshine!
Sweet and valid comment!
Ah I love this comment!
@@lillyv.6845 ❤️
Respectful and kind comment
For those wondering, the bundt tin they use has a 10 cup capacity. It is a Nordic Ware "Elegant Party Bundt"
Yes, more bundt cake recipes please. I was a bit disappointed that you did not advise how to get it out of the tin, or indeed film it - that's the most exciting part.
Agreed! She also trimmed the bottom of the cake and left that part off too.
She didn’t give the size tin
@@ruthdoyle3572 It's the nordicware elegant party 10 cup.
@@bbaile29 I didn't realise that.
For bundt pans, I find the best greaser is a homemade "cake release" spread. It's equal parts flour, vegetable oil, and shortening. Whisk it all together until smooth and then use a pastry brush to spread it around the pan. It's so good and since starting to use it, I've never had any issues with getting a bundt out completely in tact. It should keep for a few months in the pantry or longer in the fridge.
I agree. I do the same.
I spread with butter then dust with flour, a trick I learned from preppy kitchen. Always works for me but will try yours out too!
What quantities do you use? Will give it a go as I can’t imagine getting the cake out the tin is not easy 💕
@@margotwelland2459 I usually mix about 1/2 cup each at a time in a batch.
I've used this in the past as well and it works wonderfully (even with some of the intricately shaped bundt pans). I always stored mine in a squeeze bottle so that I could just add a squirt to the pan and spread it around.
I have to tell you, Sally and Jemma - I've never made a fruit cake before, but I followed your Christmas cake tutorial before Christmas and it was absolutely delicious! I fed it rum for a couple of weeks and once we started eating it, it was gone in 2 days. I think I'm going to have to rebrand it as an Easter cake, or maybe even a Valentine's cake, because I can't wait until next Christmas to have it again. Thanks so much!
Sally another amazing recipe!!
I am going to make this for my Grandma’s 72nd Birthday Cake. Amazing just amazing!!!
Oh great!
I'm going to make it.
I made this today and it is delicious. I love how you provide times for each step, it helps make sure we get it as fluffy as you do.
I added lemon extract and vanilla. I did not have fresh lemons. Baked 40-44 mins. I baked it same tin. It is dense compact buttery as she said indeed. Delicious . Thks
THIS CAKE! with macerated strawberries is on my Need To Do List!
Yes Sally, Covid has been a big Poop! These pound cakes are so universal and let's your creative taste buds go crazy. Making some delicious lemon curd and then some double cream whipped with sugar and vanilla. To assemble, cut a wedge of the cake. Place a dollop of the lemon curd, a delightful dollop of whipped cream and then a few fresh raspberries and blueberries. Oh my that sounds like a lovely afternoon delight. You do such a wonderful job. Happy Thursday!
Thanks for sharing this with us. Every year we make pumpkin pound cake in the big Bundt pan for us to eat and also make several batches and bake them in the mini bundt tins to give as holiday gifts. We always make some extra minis to keep for ourselves. We individually wrap them and store them I’m the freezer. Every once in a while throughout the year we'll pull one out and thaw it as a treat. They last just fine in the all year long in the freezer.
I've probably baked this cake like 5 or 6 times and it never disappoint. So good!
lovely ... ❤️ thank you..
can you make a pineapple upside down cake please ?
I have been making this almost every other week for the last couple of months, whether we eat it at home as a family or share it at work, give to friends and everyone loves it! I macerate blueberries to go with it and whip fresh cream to dollop on top of each slice and it’s incredible. My very favorite!!
If anyone has a book club near London please invite Sally! She would be adorable and lovely addition to your club. I cannot really invite her here to Budapest, but I would be happy to have her.
I think an alternative way of buttering the form is with the brush and slightly melted butter.
Definitely would love chocolate fudge pound cake recipe
This is by far the best recipe I’ve ever tried. I just love it . Thanks for sharing
Brilliant recipe and video guys, but disappointed you didn't show the cake being removed from the tin. Did you let it cool in the tin or remove it straight away?
It's a rainy day today on this Sunday so I am making it today! Haven't baked for a while so I am hoping it will turn out just as delicious!
I like that it’s very easy to make and with ingredients that are easy to find. Will be making this for sure ❤️ thank you Sally!
I think it every time and never type it: that's such a lovely kitchen, I love the combination of the light gray and natural wood! Also, am I the only one with a love/hate relationship with their Nordic Wares? I am a seasoned baker if I may say so myself, I always prepare my pans meticulously, and half of the time the cakes stick nevertheless and take a ton of work and nerves to release. It's quite frankly annoying that a 10 bucks supermarket pan performs better.
Good that you prep your bundt pans but that is only have the battle. The other "secret" is cool the cake on a rack for 10 minutes THEN gently run a spatula or butter knife around the edges and the center rise and it will release like magic. The cake then needs to continue to cool completely outside of the pan. If you leave it in the pan longer than 10 minutes it will stick.
@@angelakelley7546 I didn't want to write an essay, but let's just say I do everything I'm supposed to do and from all my pans it's the Nordic Wares that are problematic.
Grams and celsius, pure bliss! Can't wait to make it.
I immediately tried it this weekend and I agree Sally, this is absolutely delicious!! Everyone loved it and wanted a second (or third) slice!
Sally I made this beautiful cake today and it turned out perfect and looks just like yours. Thank you for your expert tutorial and advice.
Thank you so much for the recipe. I tried it this weekend and it turnt out really tasty. Not too sweet, very aromatic and lemony, and the texture was perfect. 😋
I made it this weekend. I used a Meyer lemon and it was absolutely delicious!
Would like to see the removal from the tin process. How long do you leave it before trying?
hi, I made this cake, it was so delicious. thank you fo the recipe
I love Lemon Cheese Pound Cake. I used make them all the time. My kids loved it too much. This one looks good enough to try it.
I baked it and it was absolutely perfect and so delicious! Thanks Sally❤️
On my birthday I got a cookie dough brownie kit and I really love it and I am going to bake it on the weekend😊❤
yay have fun!
I'm American and I love pound cake... actually, any kind of cake at any time of day or night. lol My mom used to serve this with a drizzle of warm English cream over each slice. Delish!!! Going to try your recipe tomorrow. I know it will be heavenly. Stay safe and see you next week. Bisous de la France
Yes please Sally, more Bundt cakes.
Had been browsing the internet for a use for a packet of cream cheese and a lemon and then got notified of this video. The cake is in the oven right now! Hubby was very happy to lick out the mixing bowl! 😊
I make this Lemon and cream cheese today and my husband love it. Thank you for the recipes.
Sally, you're literally just sunshine!
This is the most delicious cake. I’ve never had or made pound cake. I think it’s my new favourite
Made this cake today, and it’s soooo deliciously fluffy. Very easy to make too! Thank you for sharing this recipe Cupcake Jemma team! 🥰🍰💛
I wonder what lucky person got the bottom crust of the cake? 😋 Looks so jummie, good job guys! ❤️😊
Hi Jemma. You changed so much in positive meaning. You are amazing now. And of course listening to you is wonderful. 've been following you for some years. I like this channel thank you for sharing your recipes.
thanks for the recipe Sally, I was just wondering what to bake for my afternoon coffee with my sister, when this video showed up in my feed, I know she will love it♥♥♥
Many, many thanks ;) ♥
Hello, Cupcake Jemma, Thank you soo much for this simple 7 easy Recipe, I just took it out of the Oven today, and OMGEEE It is a Number one keeper in my Cake Arsinal!!!!! Please continue to share Your Recipes for the Pound cakes I would love aStrawberry Swirl Recipe from you Iv, seen many others but havent committed to making them yet soo many steps and I underdstand am sure they are really good, But I'll wait on you to have time to make one for us... Thanks again,
I love the recipes. They always come out perfect and I'm so exited to try this one because I've been looking for a basic pound cake recipe. Can I just say though (and I don't know if anyone else noticed it) that watching this video I got kind of dizzy. The camera kept on moving all over the place, zooming in and out non stop. Maybe it's a new style of filmmaking but I actually got dizzy. Sorry, I didn't mean to offend.
So good to see you Sally. Cannot wait for pistachio macarons from Dane ❤️❤️
Great to see you Sally with another fantastic recipe. Thank you
A piece of that cake with some delicious coffee ☕️
Made this cake yesterday and everyone loved it!!!! Thank you :)
lemon and cream cheese looks so yummy
It’s pretty and looks yummy!!!! Let me do it with my burnt cake mold which stored deep😂. Looking for more burnt cake recipe ❤❤❤ thanks thanks
So…. I successfully baked this but put it in mini Bundts. It is very nice, lite and delicious. It will be on my farmers market stand this summer!
Sally with her wizard level egg cracking skills.
this is perfect for my dad's upcoming birthday since he doesn't fancy cake with icing. 😍😍😍😍
Could you please do some recipes for veganuary? 💕🥺
Yes please
Thank you for an awesome presentation. I enjoy your video very much. Your style of sharing with us is something that requires a special person. Lots of luck in all endeavors. ⚘❤
Thanks.🙂
I just made this on Sunday and omg it's delicous.
Looks absolutely stunning✨😍✨
Yum yum yum looks so good and I love love lemon. Definitely gotta try this recipe. Thanks for this.
This recipe looks
AHH-mazing!
I had to look for the American version of the measurements in comparison, however! 😉
Thank you... Love to learn from basic... Especially oven one as I am going to buy
I make this every single week and split it in 8 pieces; they act as my breakfast every morning ^^
I make the buttermilk with whole milk and lemon juice, but sometimes I can get my hands on some 40% cream and make some butter with exactly 2 cups of leftover buttermilk that I recycle in this recipe :)
I have this in the oven now. I added h the juice of half of a lemon for a little more lemon flavor. My batter still had the same texture.
I agree with more Bundt cakes
Is it too sweet?
@@bania6180 not to me. With an icing it probably would be. Very tasty though. I highly recommend trying this recipe.
Thanks
Much for the reply. I will try to make this cake
Love her makeup 😻😻
Yeeei! I need to try this lemon pound cake!!! All recipes are AWESOME!! And perfect 😍😍😍 i've tried almost all of them! Love baking these yummy treats! Please share more bundt cake recipes, maybe a marbled or something for valentine's day please, please, please!
Hi
I am just wondering
is it a mistake 415g of caster sugar??
Perfect
Lovely to see you.. looking forward to know what to do with my cream cheese Yay 🙌🏾🙌🏾🙌🏾❤️
I will definitely try this recipe! Thank you, Sally :) But should I add a dash of lemon juice into the batter or do a lemon glaze? So many options… Please show us more Bundt recipes
Hi! Baking enthusiast here. The juice wouldn't be necessary as you already have the moisture from the other wet ingredients, and the tang from the zest+cream.
If you really wanted a glaze, probably go for a drizzle using the juice and icing sugar. Use a piping bag and be sparing with it :)
Mind, if you added some poppy seeds into this (maybe 2 tablespoons?) It would be cool!
Sally,U Love❤
I was looking for this kind of recipe..thank you
Wow !!! This looks so tempting and delicious thanks for sharing… definitely will try this recipe… I like a pleasant presentation keep rocking…💕 👍 stay connected 🤝♥
OMG so delicious and soft! Will have to learn how to prepare the tin better though!
I’m definitely going to try to make this; it looks delicious.
Made this this morning - soooo delicious!!
Hi! I love your channel and your recipes! Thank you! I have one request- all your recipes give temperatures for fan-assisted ovens. Could you also tell us the temperature for ovens that are not fan-assisted please? Would really appreciate it. Thanks!
Love love you, Sally!!! keep showing us (your TH-cam fans) all these marvelous cakes and desserts!!
Thank you Sally look amazing
The perfect recipe; you made my day as always 😀
Can't wait to make this! Thank you!
It doesn't "need" anything else but lemon cake with blueberry frosting is surely a good pairing.
That kitchen though, beautiful!
Thankyou Sally ❤
Sally, I must be more of a lemon lover than you. 🤗 I didn't notice any other lemon other than the lemon zest. Could one add lemon juice to your recipe for more lemon flavor?
Also, I would like to see you make a berry 🍓🫐 pound cake - sponge 🍰 cake. One where the berries are in the cake batter.
I also noticed that you cut off the top (bottom) of your cake. Was that just for looks?
Omg this cake is gorgeous love it so so much thanks you so much
Fantastic cake. More flavours please!
I just ❤ your recipes.
This looks amazing
Beautiful channel.. keep up the good work... here supporting from Jamaica 🇯🇲 nuff love ❤
Just started watching. Would like to know what size bundt tin are you using
I love pound cake! This looks great.
I was just wondering about the flowering of the tin. In Sweden we have a produkt called "Ströbröd" which is like breadcrumbs that's the size and form of caster suger almost that we always us to "flower" our baking tins with. Is this only available in Sweden or is flower better?! I feel like ströbröd gives a more natural crust to the bunt cake.
Can butter be substituted with vegetable oil?? If so how much oil to replace butter??
I also thought about that. You should then probably use the eggs to incorporate air. Cream the yellows with the sugar and add the cream cheese. Then the oil. You could substitute half of the flour with starch for more stability. Sift it in like Sally did. Then beat up the egg whites in a separate bowl and stabilize it with some sugar. Fold that into the batter very gently.
You made it look so easy and simple. I would like to know how you make your or if youve ever made keylime cake. Its my favorite thanks
Looks delicious will be making that ♡ would love to see a white chocolate and raspberry bundt cake x
Holy moly that looks good
Hi Sally, I want to make this Bundt cake and would like to know what size of tin you used, there are so many different Bundt sizes out there and as they are US made they are in cup sizes which is confusing to me as I usually buy in mm
I think someone mentioned earlier that the tin used is 10 cups? I also find the American measuring system confusing!
Thanks Sally, I love a cake ya don't have to dress up...I will surely bake this one. xo
Looks delicious! I might do almond extract instead of vanilla and/or add a splash of lemon too. What about a poppy seed pound cake in the Bundt pan? Or a chocolate orange Bundt cake?
Looks delicious 😋
How long would you leave it before trying to get it out of the tin?