Depends on the flavor you chose for instance if you chose Lemon or Orange is nice to have it fluffy and ligth. If you make an Almond or a Chocolate pundcake dense is better also if you put nuts or dried fruit is better to be dense . I consider fluffy cakes for celebrations and dense to have with tea or coffee more casually.
His descriptions are not completely accurate--he is not a food chemist. This is a variation of a classic recipe that was around before baking powder was invented. The French version of this cake is Quartre Quartre--4 ounces of each ingredient mixed using a different method.
Thank you for this new addition. My favorite pound cake uses buttermilk and cocoa. Here is my kitchen conundrum and how I solved it. Why are cakes always so dry? I am a baker that really likes the cake. I am often disappointed when a dry cake is "fixed" by layering on inches of frosting. This is my fix. When a properly baked cake is taken out of the oven, you are told to let it cool on a wire rack. Notice how much steam rises from the cake. That is the moisture that is lost. I put a lid on the pan or cover it with foil to retain the moisture while it cools. Once it is cooled, I wrap it in plastic wrap and refrigerate it over night. It is easier to frost (if you even need frosting) and the result is a moist, wonderful cake. Let me know your thoughts. Jim
I have always done that as well. I wrap mine in plastic wrap and then tin foil while still warm. Add to the freezer. Big difference. I frost mine while frozen. Then as it thaws the frosting keeps moisture from escaping. Yeah….Call me Martha Stewart lol
Thomas! Bless you for your detailed explanation video on pound cake. Over the years I have tried to copy my great-great grand mother Bernie recipe. My mother Inez and her best friend Lavinia never used a recipe. All the Queens never used measuring tools. Just a old tea cup and a handful of ingredients and mixed by hand. I purchase a scale and creamed the butter longer. I went back the best quality of butter wrapped in foil so it doesn't have unpleasant taste. Quality vanilla too. Your recipe is very closet. Lol Now I have those beloved childhood memories ❤ To God the glory!
I have to tell you -- this saved my bake! I made a test bake of Southern Five-Flavor Pound Cake and it was hard and dense. I just knew it wasn't right. I was entering the New Orleans Baking Show and watched this video and remixed some of the techniques to fit my kitchen (I don't have a stand mixer, I only have a traditional hand mixer, a bowl, my hands, and my good sense) and when I tell you I gasped when it came out my nordic bundt pan. Someone who worked in the test kitchen at Southern Living Magazine said not only was it divine, it would have gone on the front cover. Thank you so much, Thomas!!
Ok, here's one for you: can you give a demonstration of the differences that fat and sugar choices have on baking? (Eg. butter, margerine, lard, shortening, or oil for fats. White, brown, cane, palm, or syrups for sugars.) I'd ask about types of flour too, but that's a whole different story.
And about the flour its all about gluten content. Pastry flour has less than regular ones makes it works better for cake n so. U can make ur own self rising flour out of regular ones but somehow the self rising ones bought from store works better lol Also don't overwork with ur dough unless ur makin pizza or bread cuz it d crate more gluten make ur pastry elastic&spongy. Btw bakin soda n bakin powder isn't the same the first one needs acidity in the receipt as well to work efficiently also would be tastes a little bitter if the ratio is not quite right
***** Butter is full flavored and made from full fat milk. Margarine is not at all a butter substitute. It is softer and and does not firm up like butter will in baked goods. It acts more like an oil. shortening is a fat most of the times when you buy it at the store it is made from vegetable sources. Lard is from pork and you would think that you don't want to use it for baked goods but it makes for some awesome pie crusts! Also they all have different smoke points with margarine and butter at the very lowest and depending on your oil they have the highest smoke points. this means that butter will burn a lot easier than you peanut oil used for frying turkeys on Thanksgiving. There is A LOT more to write but hope this helps.
i just baked it and damn it's delicuous and pleasently looking ! i converted the recipe into grams, halfed it , added cream cheese instead of sour cream and finally i used baking powder according to 250g flour (about 2 tsp) ! and the result was a moist and spongey cake. thankyou for the recipe
Yours videos are super helpful. Today I baked one cake for the first time and I made dry cake without butter and milk, and it turned out amazing. Thanks a lot sir.
I love the way you explain how to bake a delicious pound cake and the different versions. Keep it up! Thomas - I will follow your recipe and bake the pound cake. Thanks for sharing the tips of baking a good pound cake.
I love your presentations, they are quick and to the point. You always provide the important details, and you are pleasant tone is easy to listen to. 😉
I was so engrossed in your way of explaining. Thank you very much. It always helps to make the pound cake perfect when we have basic knowledge about the role of the ingradients.
ohhh my gosh, THIS is what i've been looking for since i started baking; kitchen conundrums! my life is saved, won't have to do these experiments with baking myself and waste a tonne of food, effort and time! so glad i found this channel
Just when I am currently obsessed with pound cakes. Yesterday, I made lemon pound cake. It was so good! I never knew pound cake could be this delicious!
Try this: 1⁄2 cup butter, melted 1 cup sugar 2 eggs, well beaten 1 tablespoon lemon juice 1⁄4 teaspoon salt 1 1⁄2 cups flour 1 teaspoon baking powder 1⁄2 cup milk 1⁄3 cup lemon juice 1⁄4 cup sugar DIRECTIONS Mix together 1 cup sugar and butter. Add eggs and 1 tablespoon of lemon juice; mix well. Add salt, flour, and baking powder to mixture. Add milk. Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown. Mix 1/3 cup lemon juice and 1/4 cup sugar. Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven. Serve warm or cool. Good luck.
I prefer traditional dense...I have used a recipe for many decades passed down from German immigrant farm wife. Delicious, comforting, no need to add anything to fancy it up. Perfect.
i made it 3rd time today and divided the recipe by 4 ! yup and it worked AGAIN ! usually if i follow youtube recipes i end up with a half baked cake but your recipes are always on point i've also tried your brownies
+Priyanka Singh you can try , but you wont get a sponge cake out of this recipe. If you want that classic vanilla cake it will work, i'm 70% sure. Anyways if you dont try you will never know :D
Absolutely brilliant explanation !! I am sure I will not forget now the proportions for a good cake. Just one question: would not you add a bit of baking soda as well ? Would it make any difference to the texture ?
This answered alot of my thoughts, to add baking g powder and why, add a lb.. of eggs 9, I always did 6eggs, the sour cream for moisture, can I do cream cheese instead? Will it serve the same purpose?
Love these videos. Thanks for making them. During your next Q/A video I would love for you to take on answering what vinegars can be replaced by one another in a recipe.
You have the measurements for 3 Quatre Quart here - originated from Brittany, France . We weight the eggs with the shell first which will determine the weight of other ingredients
I love pound cake. Looking forward to trying your recipe. Thank you. Looks awesome. I love making strawberry shortcake with pound cake instead of the traditional cakes used. It's sooooo delicious.
I enjoyed your recipe. I started to bake recently and I really love baking. I have a question about the sour cream is it really necessary to add and can I add it to other cakes.
Add lemon juice after the first coup of flour is added and never more than 1/4 cup. For more lemon flavor add 2 tsp. grated lemon rind (just the yellow part) or 6 drops of food grade lemon oil
Loved the detailed explanation of all that you were doing it is never too late to learn and perfect but just wanted to know if the flavour taste of the cake changes with the sour cream. Hugs Alli.
wWanted to say that the acidity of the sour cream doesn't have anything to react with. You said it will with the baking powder but baking powder is already Ph balanced. Aadd 1/4tsp of baking soda to balance this formula.
@@russ5024 That's nice, but it's not the point. The point is that you don't want to add extra acids to a cake using baking powder as its leavener because the baking powder is a balanced formula containing several acids that will react with the baking soda in the baking powder at several stages of baking. You don't want to offset the balance of the baking powder by adding a significant amount of acid in the cake mix. As OP suggested, you can balance out the sour cream's acidity by adding extra baking soda, or you can accept that your cake will be flatter than the traditional pound cake. This is what the guy in the video did, but he kept on saying his 'improved' version was lighter, which is nonsense, it is actually denser.
@@Appaddict01 Well, if you just look at his new style cake, you can see it has not risen as much as the traditional style cake, therefore it is denser.
is sour cream used in the dense cake recipe too? do u mind listing ingredient list in video or video description. thank you for posting video I really enjoy understand the concept of recipes..
It’s strawberry season. Time for me to look up this recipe again and bake some cakes. If you’re trying to figure out which recipe to use, this one is the best. It comes out fantastic. Even better with some fresh strawberries and whipped cream on top.
Kitchen Conundrum: when youre baking, recipes often call for a greased pan to put the batter in. some videos say to use butter to grease, while others use cooking spray. i use parchment paper or wax paper. what's the difference between all of these, and which one is recommended for certain baking goods?
Hi Thomas. Does subbing brown sugar for white make a difference to the texture? Also, in general, should dairy (butter, milk, eggs) be used in baking at room temperature always?
well the dairy and eggs should always be at room temperature unless stated otherwise, the brown sugar might have a different texture, maybe a little thicker because of the added molasses?
hi there nice job on the pond cake where did you get your loaf pans at and you did not use a liner to keep it from sticking to the pan talk a little bit about this problem
Does the same principle apply to cupcakes? It seems my cupcakes always end up too dense but I just started baking so please I suggest a video on cupcakes conundrums. Thanks!
I know this question was directed to Thomas, however, are you sifting the flour? Also, possibly, your leavening is old and has gone bad. You can test baking soda; place 1/4 teaspoon baking soda in a cup and add 2 teaspoons vinegar. If active bubbling occurs, the product is fine to use. If not, they should be replaced.
Species710 I NEVER sift the flour, and my cakes and cupcakes come out fine. I just use a whisk to mix the dry ingredients together, and that´s enough. Ligia, once you add the liquid and dry ingredients, be sure not to mix the batter too long.
Species710 Thank you for replying : ) Actually when I don't sift the flour I mix it around using a whisk so I should try the leavening from now on : ) I appreciate your time!
***** I consider whisking the flour as shifting. The above commenter also made a good point to not over mix as this will toughen the gluten as well. Best of luck.
Memoria James Thank you. Memoria, yes maybe my picky eater is way too harsh on me lol because that what you mention is what I do but... anyway I guess what I have been looking for is the store bought consistency (which is my picky eater preference not mine). I actually like home made goodies better than most stuff out there but anyway... I appreciate the suggestions here : )
hi thomas, can u do a conundrums on selecting a suitable cake and buttercream and decoration for wedding cake?? please please please.. im planning to make my own wedding cake.. :)
That's what I've always known about a Pound Cake, one pound of each ingredient, not counting the vanilla nor the salt, LOL. Love the light variation with baking powder and sour cream so to make it lighter and moister. Love your explanation, easy and fair. A hug from far for you.
Hi Thomas, Just one question, for the denser classic version, do I only omit the baking power? Or would I omit both baking powder and sour cream? Thanks.
Could you also suggest replacement of certain types of flour? Like replacing oats for all purpose flour, whole wheat flour.. Etc . I see some suggest adding extra baking powder when replacing. Do you have a clear answer on how much to add or what to add when replacing a type of flour?
At 1;09, you say for a dense version, you cream the butter and sugar, to increase the leavening. So why does one want the thing to rise if one wants a dense cake ?
I like and prefer thick dense poundcake the lighter version is good but it’s too light for me I like mine thick and dense with fresh whipped cream and sliced strawberries I will definitely try your recipe to see and taste the difference.
Hi Thomas - with so may mug cake recipes out there, could you show us basic principles for making cake for 2 people? Could you include tips for brownies?
Depends on the flavor you chose for instance if you chose Lemon or Orange is nice to have it fluffy and ligth. If you make an Almond or a Chocolate pundcake dense is better also if you put nuts or dried fruit is better to be dense . I consider fluffy cakes for celebrations and dense to have with tea or coffee more casually.
I second you.
Good tips , thank you 🍰🍩🧁
Dense better if serving fruit with it?
Great point!
Never knew that's where pound cake got it's name! Always learning with you Thomas Joseph! :)
+Hasibe Calhan hhhhhhhhàujà
Donal Skehan I love your channel!
Donal Skeha
surprising a food channel like yours didn't know
I really like how he gives explanation for everything. Those who are not cooks need thst
We cooks and bakers like it also!
His descriptions are not completely accurate--he is not a food chemist. This is a variation of a classic recipe that was around before baking powder was invented. The French version of this cake is Quartre Quartre--4 ounces of each ingredient mixed using a different method.
Thank you for this new addition. My favorite pound cake uses buttermilk and cocoa.
Here is my kitchen conundrum and how I solved it. Why are cakes always so dry? I am a baker that really likes the cake. I am often disappointed when a dry cake is "fixed" by layering on inches of frosting. This is my fix.
When a properly baked cake is taken out of the oven, you are told to let it cool on a wire rack. Notice how much steam rises from the cake. That is the moisture that is lost. I put a lid on the pan or cover it with foil to retain the moisture while it cools. Once it is cooled, I wrap it in plastic wrap and refrigerate it over night.
It is easier to frost (if you even need frosting) and the result is a moist, wonderful cake. Let me know your thoughts.
Jim
Heyy i do that too! ;D
Thanks babe
Yes I do too, I learned that wrapping my warm pound cake helps to keep it moist and tender.
I have always done that as well. I wrap mine in plastic wrap and then tin foil while still warm. Add to the freezer. Big difference. I frost mine while frozen. Then as it thaws the frosting keeps moisture from escaping. Yeah….Call me Martha Stewart lol
Awesome tip Jim, in gonna give your method a try! 👍🤞😁
Thomas! Bless you for your detailed explanation video on pound cake.
Over the years I have tried to copy my great-great grand mother Bernie recipe.
My mother Inez and her best friend Lavinia never used a recipe. All the Queens never used measuring tools. Just a old tea cup and a handful of ingredients and mixed by hand. I purchase a scale and creamed the butter longer.
I went back the best quality of butter wrapped in foil so it doesn't have unpleasant taste. Quality vanilla too. Your recipe is very closet. Lol
Now I have those beloved childhood memories ❤ To God the glory!
"CORRECTION "
Your recipe is very close❤. Blessing again Thomas!
our recipe is close
I have to tell you -- this saved my bake! I made a test bake of Southern Five-Flavor Pound Cake and it was hard and dense. I just knew it wasn't right. I was entering the New Orleans Baking Show and watched this video and remixed some of the techniques to fit my kitchen (I don't have a stand mixer, I only have a traditional hand mixer, a bowl, my hands, and my good sense) and when I tell you I gasped when it came out my nordic bundt pan. Someone who worked in the test kitchen at Southern Living Magazine said not only was it divine, it would have gone on the front cover. Thank you so much, Thomas!!
go for 1 pound of vanilla extract
and 1 pound of salt
LMAO 😂😂
+Adhimaska When you pop the pound cake in the oven, don't forget the set the oven on self-clean. :-)
ahhhhhhhhhhhhh
a pound of baking soda too
Ok, here's one for you: can you give a demonstration of the differences that fat and sugar choices have on baking? (Eg. butter, margerine, lard, shortening, or oil for fats. White, brown, cane, palm, or syrups for sugars.)
I'd ask about types of flour too, but that's a whole different story.
And about the flour its all about gluten content. Pastry flour has less than regular ones makes it works better for cake n so. U can make ur own self rising flour out of regular ones but somehow the self rising ones bought from store works better lol Also don't overwork with ur dough unless ur makin pizza or bread cuz it d crate more gluten make ur pastry elastic&spongy. Btw bakin soda n bakin powder isn't the same the first one needs acidity in the receipt as well to work efficiently also would be tastes a little bitter if the ratio is not quite right
***** Butter is full flavored and made from full fat milk. Margarine is not at all a butter substitute. It is softer and and does not firm up like butter will in baked goods. It acts more like an oil. shortening is a fat most of the times when you buy it at the store it is made from vegetable sources. Lard is from pork and you would think that you don't want to use it for baked goods but it makes for some awesome pie crusts! Also they all have different smoke points with margarine and butter at the very lowest and depending on your oil they have the highest smoke points. this means that butter will burn a lot easier than you peanut oil used for frying turkeys on Thanksgiving. There is A LOT more to write but hope this helps.
steal threaded You can swap out two or three tablespoons butter for oil. Than you get the flavor of butter & moisture of oil.
i just baked it and damn it's delicuous and pleasently looking ! i converted the recipe into grams, halfed it , added cream cheese instead of sour cream and finally i used baking powder according to 250g flour (about 2 tsp) ! and the result was a moist and spongey cake. thankyou for the recipe
+GDInspirations how many eggs did you use?
+Maria John I'm not sure, but 9 eggs were used in this video. So half of that = 4,5??
+Maria John 4 eggs
+Maria John if you think that the bater is thicker than the one shown in the video you can always add a little bit of a milk (few drops or tsp)
+SpofSweg 4 actually ....
This series is so wonderful! It gets me past some of the problems that have come up in baking. Well done.
Getting to know the science behind the recipes puts us in a better position to control the outcome. Thanks Thomas for all the efforts!
Yours videos are super helpful. Today I baked one cake for the first time and I made dry cake without butter and milk, and it turned out amazing. Thanks a lot sir.
I love the way you explain how to bake a delicious pound cake and the different versions. Keep it up! Thomas - I will follow your recipe and bake the pound cake. Thanks for sharing the tips of baking a good pound cake.
I just want to thank you for giving your "Dense" version, the Traditional version. Love it and will be making it real soon.
I just baked a pound cake yesterday. This VDO is very useful for me. I will bake it again this coming weekend.
Ive just made the classic version and its sooo good! Thanks a lot!
I love your presentations, they are quick and to the point. You always provide the important details, and you are pleasant tone is easy to listen to. 😉
I was so engrossed in your way of explaining. Thank you very much. It always helps to make the pound cake perfect when we have basic knowledge about the role of the ingradients.
Good information,instructions,demonstrations, and with out unneeded fluff.Simple and to the point ❣️🙆🏻♀️
This is one of the best recipes, I make it every year!! Thank you Thomas.
Superb, very well done tutorial. Thank you very much.
ohhh my gosh, THIS is what i've been looking for since i started baking; kitchen conundrums! my life is saved, won't have to do these experiments with baking myself and waste a tonne of food, effort and time! so glad i found this channel
Thanks for explaining the science behind it - very educational.
I did it with yogur, no sour cream; and it taste delicious and is fluffy
How much yogurt did you use
forgor 💀
Thank you. My mother said my grandmother would get so tickled. I always wanted the old fashioned recipes. best was my grandmothers cooking too.
Thomas, always always always you are the best. Thanks 😊 🥰
Just when I am currently obsessed with pound cakes. Yesterday, I made lemon pound cake. It was so good! I never knew pound cake could be this delicious!
Georgia Andrea I am thinking about orange pound cake with orange zest. Lemon sounds delicious too!
Cooking Lessons for Dad True! I think anything zesty when mixed with butter will create a heavenly cake!
Would you share the lemon pound cake recipe with me, please?
Try this:
1⁄2 cup butter, melted
1 cup sugar
2 eggs, well beaten
1 tablespoon lemon juice
1⁄4 teaspoon salt
1 1⁄2 cups flour
1 teaspoon baking powder
1⁄2 cup milk
1⁄3 cup lemon juice
1⁄4 cup sugar
DIRECTIONS
Mix together 1 cup sugar and butter.
Add eggs and 1 tablespoon of lemon juice; mix well.
Add salt, flour, and baking powder to mixture.
Add milk.
Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown.
Mix 1/3 cup lemon juice and 1/4 cup sugar.
Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
Serve warm or cool.
Good luck.
+Georgia Andrea thank you, sounds delicious!
Thomas Joseph you are genius!thanks a LOT.
its so delicious i tried this in my house and i liked so muchhh
I made it and came out perfect
Thanks and God bless you
Thank you so much for recipe...today I have made one and it was sooo delicious and super soft and light...
I prefer traditional dense...I have used a recipe for many decades passed down from German immigrant farm wife. Delicious, comforting, no need to add anything to fancy it up. Perfect.
This pound cake recipe turned out great! I also made strawberry sauce to pour over and added whipped cream on top...delicious! 😋
How do you make a strawberry sauce?
Love your channel. The technicals, the why and the history. Awesome job and greatly appreciated! 🙏
i made it 3rd time today and divided the recipe by 4 ! yup and it worked AGAIN ! usually if i follow youtube recipes i end up with a half baked cake but your recipes are always on point i've also tried your brownies
hi great that it works for u..can u tell me whether i can use this recepi for vanila cake and bake it in round pan.did it turn out light n fluffy
+Priyanka Singh you can try , but you wont get a sponge cake out of this recipe. If you want that classic vanilla cake it will work, i'm 70% sure. Anyways if you dont try you will never know :D
Thank you Thomas for the great tips in this video. As always I love watching your videos.
This was like taking a class at culinary school. Thanks!!
Baking is a science and at 71, am still learning respect for that fact.
Love this video content. You did exceedingly well. :-))
Hey Thomas, tried your recipe....came out fantastic. Thanks bro.
Weird, the traditional one actually looks lighter...
Open your eyes
Absolutely brilliant explanation !! I am sure I will not forget now the proportions for a good cake. Just one question: would not you add a bit of baking soda as well ? Would it make any difference to the texture ?
Thank You...Plain&Simple
This answered alot of my thoughts, to add baking g powder and why, add a lb.. of eggs 9, I always did 6eggs, the sour cream for moisture, can I do cream cheese instead? Will it serve the same purpose?
Thanks for the recipe, gotta to make this cake, because it looks light n fluffy and my husband loves pound cake.😊😊
Thanks for sharing Thomas😍 you're talented and gorgeous 💜
excellent love your tutorial thank you for sharing,
Wow! You are a master teacher!
oh I cant describe how much I love science and baking
Love these videos. Thanks for making them. During your next Q/A video I would love for you to take on answering what vinegars can be replaced by one another in a recipe.
i really enjoyed this video, youre amazing
You have the measurements for 3 Quatre Quart here - originated from Brittany, France . We weight the eggs with the shell first which will determine the weight of other ingredients
I love pound cake. Looking forward to trying your recipe. Thank you. Looks awesome. I love making strawberry shortcake with pound cake instead of the traditional cakes used. It's sooooo delicious.
Thank you for this amazing recipe
Thank you so much for explaining, I have been struggling with pound cakes, now I'm sure to make a great one! Today as a matter of fact! ♥️👍😇🙋♀️
I enjoyed your recipe. I started to bake recently and I really love baking. I have a question about the sour cream is it really necessary to add and can I add it to other cakes.
Am I the only one who prefers to have denser cakes? :/
No. I like dense too. Otherwise it's not a pound cake for me.
no, I do also. But I will try this anyway.
Me
I like a good chew to my cake.
NOOO, me too :D
Nice work. If you wanted to add lemon juice, how much should I put in there and should it be mixed with the wet ingredients
Add lemon juice after the first coup of flour is added and never more than 1/4 cup. For more lemon flavor add 2 tsp. grated lemon rind (just the yellow part) or 6 drops of food grade lemon oil
why are your cakes always so perfect
Loved the detailed explanation of all that you were doing it is never too late to learn and perfect but just wanted to know if the flavour taste of the cake changes with the sour cream.
Hugs Alli.
Thanks much I am going to try it.
i love your way to explain, it's understandable since im bad at english. i love your page, gotta subscribe it:)
You are awesome! Very articulate!
These videos are so well made! And the host is so good!
Great recipe, thanks.
wWanted to say that the acidity of the sour cream doesn't have anything to react with. You said it will with the baking powder but baking powder is already Ph balanced. Aadd 1/4tsp of baking soda to balance this formula.
That's what I thought.
The sour cream adds to the fat, resulting in finer texture (finer crumb), contributes moisture and makes the cake taste less sweet too.
@@russ5024 That's nice, but it's not the point. The point is that you don't want to add extra acids to a cake using baking powder as its leavener because the baking powder is a balanced formula containing several acids that will react with the baking soda in the baking powder at several stages of baking. You don't want to offset the balance of the baking powder by adding a significant amount of acid in the cake mix. As OP suggested, you can balance out the sour cream's acidity by adding extra baking soda, or you can accept that your cake will be flatter than the traditional pound cake. This is what the guy in the video did, but he kept on saying his 'improved' version was lighter, which is nonsense, it is actually denser.
LauraK It’s not denser than traditional pound cake. I made it twice & it’s lighter.
@@Appaddict01 Well, if you just look at his new style cake, you can see it has not risen as much as the traditional style cake, therefore it is denser.
is sour cream used in the dense cake recipe too? do u mind listing ingredient list in video or video description. thank you for posting video I really enjoy understand the concept of recipes..
no sour cream will make the texture finer and make the cake moister
Good 1!!👌.but what changes are to be made for dense one?
It’s strawberry season. Time for me to look up this recipe again and bake some cakes. If you’re trying to figure out which recipe to use, this one is the best. It comes out fantastic. Even better with some fresh strawberries and whipped cream on top.
Loved the recipe
Amazing thanks very much!!😉
Kitchen Conundrum:
when youre baking, recipes often call for a greased pan to put the batter in. some videos say to use butter to grease, while others use cooking spray. i use parchment paper or wax paper. what's the difference between all of these, and which one is recommended for certain baking goods?
The difference is in the taste and if you use parchment paper or a silicone form, the outer walls won't be crispy.
You are awesome, Thomas. Great lesson!
Hey Joseph wily adding the egg yolks and egg white seperately improve the lightness of the cake?
No
I always like how this person explains.
Hi Thomas. Does subbing brown sugar for white make a difference to the texture? Also, in general, should dairy (butter, milk, eggs) be used in baking at room temperature always?
well the dairy and eggs should always be at room temperature unless stated otherwise, the brown sugar might have a different texture, maybe a little thicker because of the added molasses?
hi there nice job on the pond cake where did you get your loaf pans at and you did not use a liner to keep it from sticking to the pan talk a little bit about this problem
I love this series
I prefer the dense pound cake recipe presented by Taste of Home in their 1994 magazine, but my mom prefers this version ;)
Very good info, thanks!
Thomas you are awesome, love your explanations :)
Hi, how long would I bake this for if I wanted to bake these as cup cakes?
Thank u for answering us,,, can i have any possible way to reduce the butter... ..?
5:08 i cannot deal with how cute he is. */faints
himasf huh! I have never really looked at his face... Just watch his hand and the food.
+himasf Agreeable...haha that cute smile
강민정 right?! 😍
you're on the wrong site, M
Does the same principle apply to cupcakes? It seems my cupcakes always end up too dense but I just started baking so please I suggest a video on cupcakes conundrums. Thanks!
I know this question was directed to Thomas, however, are you sifting the flour? Also, possibly, your leavening is old and has gone bad. You can test baking soda; place 1/4 teaspoon baking soda in a cup and add 2 teaspoons vinegar. If active bubbling occurs, the product is fine to use. If not, they should be replaced.
Species710 I NEVER sift the flour, and my cakes and cupcakes come out fine. I just use a whisk to mix the dry ingredients together, and that´s enough. Ligia, once you add the liquid and dry ingredients, be sure not to mix the batter too long.
Species710 Thank you for replying : )
Actually when I don't sift the flour I mix it around using a whisk so I should try the leavening from now on : )
I appreciate your time!
***** I consider whisking the flour as shifting. The above commenter also made a good point to not over mix as this will toughen the gluten as well. Best of luck.
Memoria James Thank you. Memoria, yes maybe my picky eater is way too harsh on me lol because that what you mention is what I do but... anyway I guess what I have been looking for is the store bought consistency (which is my picky eater preference not mine). I actually like home made goodies better than most stuff out there but anyway... I appreciate the suggestions here : )
is it possible to substitute sour creme with crème fraîche?
I could have put a pound of vanilla
IT RAINED MARSHMALLOWS YESTERDAY! I'M NOT KIDDING, MAN. Your name is goals dude!
Thanks, man!
IT RAINED MARSHMALLOWS YESTERDAY! I'M NOT KIDDING, MAN. Your name slays
thank ya!
IT RAINED MARSHMALLOWS YESTERDAY! I'M NOT KIDDING, MAN. No kidding
love this kind of video. explaining the formation of the texture of a certin dessert:)
hi thomas, can u do a conundrums on selecting a suitable cake and buttercream and decoration for wedding cake?? please please please.. im planning to make my own wedding cake.. :)
That's what I've always known about a Pound Cake, one pound of each ingredient, not counting the vanilla nor the salt, LOL. Love the light variation with baking powder and sour cream so to make it lighter and moister. Love your explanation, easy and fair. A hug from far for you.
Hi Thomas,
Just one question, for the denser classic version, do I only omit the baking power? Or would I omit both baking powder and sour cream? Thanks.
I love you :3 You are so amazing, and explain everything so well.
This was so good and I doubled the recipe too
Thank you - great video !
Could you also suggest replacement of certain types of flour? Like replacing oats for all purpose flour, whole wheat flour.. Etc .
I see some suggest adding extra baking powder when replacing. Do you have a clear answer on how much to add or what to add when replacing a type of flour?
If wanting Gluten Free--us a gluten free blend instead of wheat flour
At 1;09, you say for a dense version, you cream the butter and sugar, to increase the leavening. So why does one want the thing to rise if one wants a dense cake ?
I like and prefer thick dense poundcake the lighter version is good but it’s too light for me I like mine thick and dense with fresh whipped cream and sliced strawberries I will definitely try your recipe to see and taste the difference.
I learned a lot about pound cakes. Can you use European style butter with this recipe?
Hi Thomas - with so may mug cake recipes out there, could you show us basic principles for making cake for 2 people? Could you include tips for brownies?
What's a good recipe for like a fluffy vanilla cake that you would eat for a birthday or wedding?
Best icing recipe for hot summer days that doesn't melt quickly.
Could you do a video on how to bake a perfect eggless vanilla sponge cake?