Hi John, I've been following you for the past 2 years. Every recipe I try of yours comes out AMAZING!.... eventually... 😆 your chocolate chip cookies are a part of our Christmas tree decorating tradition and your banana bread is made atleast 6 time a year. Anyway I want to thank you, I'm a 6 year combat veteran (Army) and was medically discharged in 2006. I was a helicopter mechanic and door gunner I served 14mo un Iraq and I continued in aviation and still work on airplanes for Lockheed Martin. As a veteran I struggle with PTSD and well its hard some time I have days I just can't get happy. When it gets bad I have found baking helps me center and get to the happy side of life and you and you videos have helped me stay on the happy side of life. I started baking with my 2 daughters both 8 now. Your videos have made a difference in my life and has positively impacted my family's life. Thank you and keep up the awesome videos.
my dad used to have a slice of Sarah Lee pound cake every morning with his cup of tea. Thanks for the recipe, in honor of his memory, i shall make this pound cake today
Sometimes you just want a moist delicious cake that showcases the vanilla .. no zests.. no exotics.. no froo froo ... THIS IS my kind of cake ! I can't wait to try this one !! Thank You for this really delicious looking cake recipe and demo !
Just finish making this pound cake and it turned out really good! soft and moist in the centre. I did have to increase the time in the oven for extra 15min to fully cook it through with the nice browned cracked top. Definitely recommending this recipe for anyone!
This pound cake was so moist, butter and a dream to bite into. I made this today and my family loved it so so much. This is now going to be a regular thing in our house 😂 btw making my 3rd pound cake under 24 hours . Thank you so much 🙏🏼
I have made this so many times over the last few months. My husband now requests this! I made a few for family as Christmas gifts ❤️ thank you for this awesome recipe!
GREAT TIP: if using zest, rub it into the SUGAR as the oils will release and make the flavour way more pronounced! And it avoids lumps of zest in your cakes! 💛
I made this tonight and my guys (hubby and son) went bonkers. It will be on the family menu forever no doubt. Thanks to you I get to surprise my family and change things up. You’re the best and you have a dynamite personality. I find your balanced disposition so calming.
I love that you measure everything you need while baking and it’s not sitting ready to use. That’s the way it is in our own kitchens. Thanks for all your recipes. I love baking.
Just made a variation of this dairy-free for my husband with lemon and blueberries. He loves it! This recipe works very well with coconut butter instead of regular butter, and plain coconut yogurt instead of sour cream. Moist and delicious and not a hint of coconut. Thank you so much for these wonderful recipes! Much love from Minnesota 😊
Love this! I've made it twice this week since finding it. For me it makes two cakes per batch and leaving the batter in the fridge overnight made it richer. It's kind of like a (good) huge pancake with syrup the first day and more like cake the next. I was low on ingredients so used 3 eggs, a cup of 2% milk, and brown sugar and also mixed it with a fork because I don't trust my mixer but it turned out fantastic and is now my favorite cake to make. (Also, full disclosure: I always add pecans for the second one)
I've always been afraid of keeping cake batter because I've heard people say that the air/bubbles will dissipate if left too long before baking. Thanks for sharing that you keep it refrigerated overnight! 😘 My oven is small so if I want to make cakes with multiple layers, I will always experience anxiety on this issue (baking them in multiple batches)
Exactly ! room temp in my opinion is very misleading .. to the novice. The older recipes always called for "softened" butter .. which I think is a far better descriptive.
This was AMAZING. Thank you! My husband loved it so much he went back for a second piece the first day. He's had a piece every day since. I made it to create strawberry shortcakes after a trip to a local farm for strawberry picking here in Connecticut, but it is amazing all on its own.
I just made the cake by following exact recipe. I only added some orange zest and it came out Delicious. Really easy to make and so much fun to make with the little one.
I made one with orange zest,and tomorrow I am going to make one with chocolate chips,my children request! Everybody loved the other one,and so easy to make,thank you,John!
Loved this recipe! I made it a few times already. I added a peach and fig jam with orange vanilla flavor. Next level. The last time I added strawberry and rhubarb jam. Amazing!
It is always easier to measure liquids by the gram instead of ml. That way, all of your ingredients have the same basis of measurement, and you can tell the ratios of say flour to liquid easier, which makes it easier to make adjustments if you need to because the ratio is always clear.
The cake turned out moist, tender, and had the perfect balance of sweetness. The flavor was simply divine, and it had a wonderful buttery aroma that filled my kitchen. I couldn't believe how easy the instructions were to follow, and the end result exceeded my expectations.
Oh my! I am actually living in France right now and do not have all of my things here. On top of that, I am moving in 14 days (hopefully-welcome to France). I will ask my mother if she has it. I do remember using a tube pan. BTW-I never made it again! I had to make SO MANY practice cakes that our freezer was full...and that was after we gave away so many. I will post if I find it.
I'm not huge on pound cake but had a sudden urge to make this... and WOW I am so glad I did!! It was delicious and I will make it again for sure!! Like someone else said in a previous comment I also had to significantly increase my bake time by at least 15-20 mins but the cake was still moist and delicious - not dried out at all. This was heaven paired with John's lemon curd (I used less sugar).
I have just made this. It is cooling now. I put less sugar in as husband is diabetic. There's a beautiful aroma around our home. Cannot wait to taste it. I used my electric handheld whisk. The consistency is just as good. Thanks for sharing. Oh yes I did add lemon zest and squeezed some fresh lemon juice in too. I don't posses that type of baking dish - used my normal square pyrex one. Always do for all of my cakes.
I clicked on the recipe because it was the shortest and I didn’t want to sit through a 15 min recipe video. This turned out amazing!! Thank you! I made it in lined muffin tins because I’m using the cake in a trifle. It is Absolutely perfect. I don’t have a stand 😢mixer and mixed everything by hand.
My grandmother was the Pound Cake Queen. I found this recipe when I moved in to help care for her while she was battling cancer. Both her and my grandfather enjoyed the cake that I made. She never used sour cream in her recipe. Both have since passed away and I’ve decided to make the cake tonight. Finding your video again brought back memories. I never baked anything successfully prior to the pandemic. Your videos helped a ton.
How come 1 1/2 cup is not 180 gm, mine was almost 180gm, my bad i use gm measurements, my cake was floating in butter🥺 how they mentioned wrong cup sizes, I'm confused, is it for all his recipes? Or for just this one?
Wow! I made this today and it is just so light and just right for tea. We get bigger eggs so I just reduced the eggs to two. I added yogurt because we don't really get sour cream. I also added a bit of lemon zest. At 40 minutes this baked just right. I used a bundt pan and added a few drops of pink color.... this was delicious. This will be my go-to recipe for pound cake! Thank you for this recipe!
This is the perfect cooking channel for me. Nice background either in the old or new kitchen. He mentions the ingredients in cups & grams and he always mentions substitutes for the ingredients leaving you with no choice but to try the recipe. Big love and thank for your awesome work 💜💜.
I made this today with some orange zest. It was sooooo goood. I topped it off with a simple orange juice and sugar glaze. I was in citrus heaven. Thanks John 🌼
When I bake and the recipe calls for “preparing the pan”, I use spray (like Pam) and instead of flour, I coat the pan with sugar. It carmelizes the edges quite nicely and I don’t have any issues with burning, etc. I find the sugars adds just a but more flavor too. Just interested in your thoughts about this.
My mother does that. She melts butter and adds a bit of sugar. It results in an almost caramel-like edge which is a nice contrast to the sweet vanilla interior.
I've never made any desserts/cakes whatsoever before discovering this channel and I eventually ended up cooking my first cake last Sunday: I only limited myself to follow the few steps shown on this video and the outcome was simply phenomenal! Still can't believe what I was able to create by watching this recipe-tutorial, so thank you from Italy!
I made this recipe for church...let's just say I have plenty request to make more. I adore your recipes. Very relatable and doable. Just have patience. 💖
Amazing recipe. I made this today and my son kept on asking for more. He's only four. And this is the first time he showed so much interest in cake. He's usually such a fussy eater! It turned out amazing. Keep baking!
Thanks for telling in grams,too, for us who don't measure with cups. And sour cream I measure in grams,too. If only can tell baking temp.in celsius,please. You have a great videos, I watch every one,can't wait for the next one. Helo from Croatia 🙂🍰
Congrats on your new kitchen! It’s gorgeous and you totally deserve it! And I can’t believe how much your channel has grown in such a short time. Thanks for the pound cake recipe ❤️
Hi, Just tried this recipe, and It was the best cake i ever made, it was absolutely delicious 🤤. I swapped sour cream with milk+vinegar and added cherry 🍒 jam in between batter layers and it turned out sooo greatt! I overbaked it and burnt the top but it was necessary to cook the cake throughout bec of my oven... but it was still so moist and juicy , it was like there were custard inside🤤
Just made this cake. This, so far is the best pound cake recipe. Very moist inside and crunchy outside. It did take longer to cook 1 hr instead of 40 min but I used a glass pan and that may have affected the oven time.
I always get a chuckle, when he forgets, & turns the mixer on high, after putting in his dry ingredients. I chuckle, because I’ve did this more than few times myself. I love this guy, he always make me smile.
Great as always John, you always manage to brighten my day. Also thanks for always including weight measurements, nothing more annoying to us Brit bakers as cup measurements.
Hiiii from Malaysia !!!! I tried out this recipe 🙆🏻♀️its just I replaced the sour cream with plain yogurt 🙆🏻♀️😍the cake was AMAZING 🙆🏻♀️😍😍😍😍THE BESTTTT 😍🙆🏻♀️!!!! Rich taste 🌹
This is the first thing I've baked from scratch and it is so good. P.S. I used salted butter because I didn't feel like running out the store. It's great and should contrast very well with the very sweet strawberry sauce I made for it
I made this for my boyfriend because he wanted a Boston Cream Pound Cake for his 20th birthday & the entire family loved it 💙thank you so much for this recipe, I was originally going to use the 1 pound of everything pound cake recipe. Also I didn’t use the zest or the sour cream and still came out amazing .
It’s 1:36 am here where I live, I was just about to sleep and I got a notification. Couldn’t sleep without watching 😊 now I’m craving some pound cake 😭
Living in this part of the world I never thought I could ever bake one of your cakes, John. This one definitely makes me want to follow your recipes from now on. And your subcribers are very helpful with their tips and suggestions which is very encouraging.
There’s a reason why they called it pound cake and if made properly, it’s truly delicious. Started making it in 1978 in Japan, as a new bride, armed with the Joy of Cooking. It worked perfectly
I made this just now. I used a wooden spoon and whisk. mostly just a wooden spoon because the batter was so thick. I did not use a stand mixer (I don't have one) or a hand mixer (I don't have one). it turned out good. it kinda tastes like french toast.
I have been silently following most if not all your recipes and I just have one word! You are awesome! And i love your recipes. They are perfect to the ‘t’
Made this today, perfect in every way! Delicious and smells AMAZING! The only "downside" is the fact it has a bit more eggs than I'd expect for a cake this size, but it's still so flavorful and moist that honestly I don't care that much. Will definitely make again!
I baked this cake and I loveeeeed it, super moist and buttery! It reminds me a nostalgic taste of my mom's cake: I used to eat them with feta cheese:)) The only thing I found out was that my cake took 1 hour and 10 minutes to cook perfectly. Maybe there is a problem with my oven! But the cake is very delicious😋😋😋
I always prefer weight indications for all ingredients, including liquids, makes it so much easier. For big amounts of liquid, liters are ok, for example, 1l of milk, I can just dump an entire milk pack without having to measure.
Traditional pound cake is leavened by air introduced by the creaming process. It takes 6-10 minutes of machine beating to achieve that. This cake wasn’t beaten enough for a traditional pound cake to turn out right. Even with enrichments or other leaveners added a pound cake still needs a thorough creaming. If you smear the butter mixture between your fingers and can still feel the grit of the sugar, it isn’t creamed enough.
The batter separated/curdled because the eggs were cold. All ingredients need to be at the same temperature: room temperature is about 70°F/21°C. It really does matter with pound cake.
This really is the “perfect” poundcake. I would definitely describe this as restaurant/bakery quality. This is probably the best dessert I’ve made to date and usually I would only give a 10/10 vote for something with chocolate. I read through quite a few comments, and one person commented that she had to bake an additional 15 or so. I thought that would be ridiculously long but it wasn’t- make sure you listen to the end where he tells you what is should look like (browned edges, crack on top)… don’t take it out just because the timer is beeping!
Preppy Kitchen aww thank you so much!! I greatly look forward to seeing it in the future! My mom and I are big fans of yours and wish you continued success!!😊
My God, I just made this and I didn't even had any butter and sour cream. For 1 cup of butter, I used 1/2 cup oil and I don't know what to substitute sour cream with so I skipped that but still it was perfect. I have tried plenty of recipes and I have never liked plain cake like this but this was great. Thank you for this amazing recipe. Next time, I will make with all the right ingredients, I am sure that will be more amazing.
I absolutely love your videos, and have a request. Would you consider making a basic vanilla vegan cake? I have a few vegan family members, and have yet to find a good vegan cake.
You should check out Joshua John russel, has a lot of vegan cake recipes. It’s awesome I can attest to that. 👌😊 This is a link to it: 👇 th-cam.com/video/najRn2-Qkpc/w-d-xo.html
I’m making it now and tried the raw batter (added orange to it) it tastes sooo delicious, my house smells like the best bakery! Thank you for sharing! ❤️
Here's an old lady tip: save that paper that was wrapped around the pound of butter you used, and use those papers to butter the pan. 😉
Suzanne Muliolis thanks for sharing that
I do that everytime I bake😊
Great minds think alike! I was going to say the same
Thing!
I have seen people leave the paper in the pan with the wording down and use it as parchment paper.
Suzanne Muliolis I just use spray on butter🤷♂️
I made his cupcake and it was awesome, the best I've ever made, since then, whatever he says is gospel!!!
I made it too ...chocolate cupcake...it was amazing
I made his strawberry cupcakes and sugar cookies, and can testify they are amazing
Hi John, I've been following you for the past 2 years. Every recipe I try of yours comes out AMAZING!.... eventually... 😆 your chocolate chip cookies are a part of our Christmas tree decorating tradition and your banana bread is made atleast 6 time a year. Anyway I want to thank you, I'm a 6 year combat veteran (Army) and was medically discharged in 2006. I was a helicopter mechanic and door gunner I served 14mo un Iraq and I continued in aviation and still work on airplanes for Lockheed Martin. As a veteran I struggle with PTSD and well its hard some time I have days I just can't get happy. When it gets bad I have found baking helps me center and get to the happy side of life and you and you videos have helped me stay on the happy side of life. I started baking with my 2 daughters both 8 now. Your videos have made a difference in my life and has positively impacted my family's life. Thank you and keep up the awesome videos.
my dad used to have a slice of Sarah Lee pound cake every morning with his cup of tea. Thanks for the recipe, in honor of his memory, i shall make this pound cake today
Laindia36 did it compare to the density of sara lee?
I'm making one as I type. I'll hoist a cup of tea and have a huge slice of cake in your dad's honor.
🙏🏾
How did it come out? The cake you said u was gonna make a year ago.
@@FINfinFINfinFINfin how to make pound cake
Sometimes you just want a moist delicious cake that showcases the vanilla .. no zests.. no exotics.. no froo froo ... THIS IS my kind of cake ! I can't wait to try this one !! Thank You for this really delicious looking cake recipe and demo !
froo froo lmao lmao
Just finish making this pound cake and it turned out really good! soft and moist in the centre. I did have to increase the time in the oven for extra 15min to fully cook it through with the nice browned cracked top. Definitely recommending this recipe for anyone!
It just makes my day when there’s a preppy kitchen post
same
That is so true for me too
Maybe have the mom on one day...mom sounds like a great Baker ..
This pound cake was so moist, butter and a dream to bite into. I made this today and my family loved it so so much. This is now going to be a regular thing in our house 😂 btw making my 3rd pound cake under 24 hours . Thank you so much 🙏🏼
c c ,
I have made this so many times over the last few months. My husband now requests this! I made a few for family as Christmas gifts ❤️ thank you for this awesome recipe!
Recipe:
1½ all-purpose flour
1 tsp salt
½ tsp baking powder
1 cup unsalted butter (room temperature)
1 cup sugar
4 eggs
1/2 cup sour cream/ plain yoghurt
2 tbsp vanilla essence
Bake 350°F about 40m
just used this please correct the salt to teaspoon if you don’t wanna salty cake
I tsp of salt and 1/2 tsp of baking powder not tbsp, please note !
Please can you let me know how much is 120 ml of sour cream is in grams.
GREAT TIP: if using zest, rub it into the SUGAR as the oils will release and make the flavour way more pronounced! And it avoids lumps of zest in your cakes! 💛
I made this tonight and my guys (hubby and son) went bonkers. It will be on the family menu forever no doubt. Thanks to you I get to surprise my family and change things up. You’re the best and you have a dynamite personality. I find your balanced disposition so calming.
Can I use salted butter??
I love that you measure everything you need while baking and it’s not sitting ready to use. That’s the way it is in our own kitchens. Thanks for all your recipes. I love baking.
Just made a variation of this dairy-free for my husband with lemon and blueberries. He loves it! This recipe works very well with coconut butter instead of regular butter, and plain coconut yogurt instead of sour cream. Moist and delicious and not a hint of coconut. Thank you so much for these wonderful recipes! Much love from Minnesota 😊
I cant understand those who clicked for thumbs down. You are amazing. I love watching your videos. So calm and happy.
My 90 year old gather is nearly impossible to please. He LOVED this one because it is moist. Another winner!
Love this! I've made it twice this week since finding it. For me it makes two cakes per batch and leaving the batter in the fridge overnight made it richer. It's kind of like a (good) huge pancake with syrup the first day and more like cake the next. I was low on ingredients so used 3 eggs, a cup of 2% milk, and brown sugar and also mixed it with a fork because I don't trust my mixer but it turned out fantastic and is now my favorite cake to make. (Also, full disclosure: I always add pecans for the second one)
I've always been afraid of keeping cake batter because I've heard people say that the air/bubbles will dissipate if left too long before baking. Thanks for sharing that you keep it refrigerated overnight! 😘 My oven is small so if I want to make cakes with multiple layers, I will always experience anxiety on this issue (baking them in multiple batches)
The best cake recipe ever. I usually don’t like vanilla cakes and pound cakes, but this one WOW.
Such a lovely recipe! And I appreciate explanations of "room temperature" as it isn't always the same everywhere!
Exactly ! room temp in my opinion is very misleading .. to the novice. The older recipes always called for "softened" butter .. which I think is a far better descriptive.
sharon olsen My room is always cold so that doesnt make sense
Thank you for already converting everything to ml or grams 🥰 makes it so much easier
This was AMAZING. Thank you! My husband loved it so much he went back for a second piece the first day. He's had a piece every day since. I made it to create strawberry shortcakes after a trip to a local farm for strawberry picking here in Connecticut, but it is amazing all on its own.
I just made the cake by following exact recipe. I only added some orange zest and it came out Delicious. Really easy to make and so much fun to make with the little one.
I made one with orange zest,and tomorrow I am going to make one with chocolate chips,my children request! Everybody loved the other one,and so easy to make,thank you,John!
Loved this recipe! I made it a few times already. I added a peach and fig jam with orange vanilla flavor. Next level. The last time I added strawberry and rhubarb jam. Amazing!
It is always easier to measure liquids by the gram instead of ml. That way, all of your ingredients have the same basis of measurement, and you can tell the ratios of say flour to liquid easier, which makes it easier to make adjustments if you need to because the ratio is always clear.
The cake turned out moist, tender, and had the perfect balance of sweetness. The flavor was simply divine, and it had a wonderful buttery aroma that filled my kitchen. I couldn't believe how easy the instructions were to follow, and the end result exceeded my expectations.
As a Girl Scout back in the late 70’s, I won 3 place in my region with my pound cake. This one seems much easier! Cannot wait to make it.
Amy Speers can you share your pound cake recipe please 🙏
Oh my! I am actually living in France right now and do not have all of my things here. On top of that, I am moving in 14 days (hopefully-welcome to France). I will ask my mother if she has it. I do remember using a tube pan. BTW-I never made it again! I had to make SO MANY practice cakes that our freezer was full...and that was after we gave away so many. I will post if I find it.
Linda Alexander please see my post above. I do not have it and am in the middle of moving. If my mother can find it, I will post it...I promise!!
@@amyspeers8012 that is so funny 😹 I would have sold it
Hey there I saw the other comments and I was wondering if you have the recipe yet?
I'm not huge on pound cake but had a sudden urge to make this... and WOW I am so glad I did!! It was delicious and I will make it again for sure!! Like someone else said in a previous comment I also had to significantly increase my bake time by at least 15-20 mins but the cake was still moist and delicious - not dried out at all. This was heaven paired with John's lemon curd (I used less sugar).
Love the copper themed kitchen - mixer too. Looks like jewels. Wonderful cake recipe I will try.
Paul Mealie thats what i was about to say 👍
I have just made this. It is cooling now. I put less sugar in as husband is diabetic. There's a beautiful aroma around our home. Cannot wait to taste it. I used my electric handheld whisk. The consistency is just as good. Thanks for sharing. Oh yes I did add lemon zest and squeezed some fresh lemon juice in too. I don't posses that type of baking dish - used my normal square pyrex one. Always do for all of my cakes.
I clicked on the recipe because it was the shortest and I didn’t want to sit through a 15 min recipe video. This turned out amazing!! Thank you! I made it in lined muffin tins because I’m using the cake in a trifle. It is Absolutely perfect. I don’t have a stand 😢mixer and mixed everything by hand.
From now on just think of Preppy kitchen when you need a recipe 😋, you can't go wrong.
My grandmother was the Pound Cake Queen. I found this recipe when I moved in to help care for her while she was battling cancer. Both her and my grandfather enjoyed the cake that I made. She never used sour cream in her recipe. Both have since passed away and I’ve decided to make the cake tonight. Finding your video again brought back memories. I never baked anything successfully prior to the pandemic. Your videos helped a ton.
11/2 cup flour is 242 grams. For all those people who found the cake to be oily and eggy. It’s probably because you followed his measurement of 180g.
I'll be trying this next time I make it. Mine was super oily
SO grateful for this comment! It should be pinned, really!
I’m so glad I wasn’t the only one 😭😭😭 mine came out deep frying in oil
I've made this two nights in a row, I screwed up the first night but tonight when I followed it perfectly it still came out oily and eggy..
How come 1 1/2 cup is not 180 gm, mine was almost 180gm, my bad i use gm measurements, my cake was floating in butter🥺 how they mentioned wrong cup sizes, I'm confused, is it for all his recipes? Or for just this one?
Wow! I made this today and it is just so light and just right for tea. We get bigger eggs so I just reduced the eggs to two. I added yogurt because we don't really get sour cream. I also added a bit of lemon zest. At 40 minutes this baked just right. I used a bundt pan and added a few drops of pink color.... this was delicious. This will be my go-to recipe for pound cake! Thank you for this recipe!
This is the perfect cooking channel for me. Nice background either in the old or new kitchen. He mentions the ingredients in cups & grams and he always mentions substitutes for the ingredients leaving you with no choice but to try the recipe. Big love and thank for your awesome work 💜💜.
And no annoying music, perfect.
I made this today with some orange zest. It was sooooo goood. I topped it off with a simple orange juice and sugar glaze. I was in citrus heaven. Thanks John 🌼
When I bake and the recipe calls for “preparing the pan”, I use spray (like Pam) and instead of flour, I coat the pan with sugar. It carmelizes the edges quite nicely and I don’t have any issues with burning, etc. I find the sugars adds just a but more flavor too. Just interested in your thoughts about this.
I do this for cakes I'm preparing for the "semi naked" look. It makes a nice brown crust without over baking.
Sounds yummy, I might try this next time I make a cake 🍰 what type of sugar do you use?? Will any sugar do??
@@emilyalcorn3547 Raw sugar
My mother does that. She melts butter and adds a bit of sugar. It results in an almost caramel-like edge which is a nice contrast to the sweet vanilla interior.
I've never made any desserts/cakes whatsoever before discovering this channel and I eventually ended up cooking my first cake last Sunday: I only limited myself to follow the few steps shown on this video and the outcome was simply phenomenal! Still can't believe what I was able to create by watching this recipe-tutorial, so thank you from Italy!
I didn’t have any vanilla extract. I substituted Bailey’s Irish cream liquor which is made with vanilla. It was wonderful.
That sounds fun! How much did you use?
@@Zuse246899 I used the same amount that was called for with the vanilla extract.
I made this recipe for church...let's just say I have plenty request to make more.
I adore your recipes. Very relatable and doable. Just have patience. 💖
I so appreciate the way you take is through the recipe with your clear instructions and calm manner! I enjoy baking with you as my teacher!
Listen I made this today and my goodness first time my pound cake ever come out so soft. You are truly the best.
I just made this pound cake. It's a wonderful recipe! so delicious. I tried different recipes with pound cakes before but this one is Wow! The best.
Did you use cups or grams for the flour
I just tried this recepi! It turned out great. I have tried many poumd cake recepis, and this is the first time it's turned out great. Thank you!
I like this chap. His cheesiness is growing on me
It's just bound to happen
Yep yep me too.
@@gurnblanstein9816 no need for the assumptions...
Either way Gurney! this dude rocks, I wish more people where like him. I get real tired of doom and glum people who hate everyone and everything.
@@tonywii4398 what did they say?
Amazing recipe. I made this today and my son kept on asking for more. He's only four. And this is the first time he showed so much interest in cake. He's usually such a fussy eater! It turned out amazing. Keep baking!
Thanks for telling in grams,too, for us who don't measure with cups. And sour cream I measure in grams,too. If only can tell baking temp.in celsius,please. You have a great videos, I watch every one,can't wait for the next one. Helo from Croatia 🙂🍰
I am so happy that you give little tips like what room temp butter is..for those of us learning, it really helps!
Congrats on your new kitchen! It’s gorgeous and you totally deserve it! And I can’t believe how much your channel has grown in such a short time. Thanks for the pound cake recipe ❤️
I like how your recipe better! It’s not complicated and you don’t use a “pound” of everything. Thank you!
I followed this recipe of yours and it was PERFECT!!! I can’t stop eating it! So moist, delicious, yummmsss thank you!! 💓
Hi,
Just tried this recipe, and It was the best cake i ever made, it was absolutely delicious 🤤. I swapped sour cream with milk+vinegar and added cherry 🍒 jam in between batter layers and it turned out sooo greatt!
I overbaked it and burnt the top but it was necessary to cook the cake throughout bec of my oven... but it was still so moist and juicy , it was like there were custard inside🤤
I made this cake last night, turned out great. Thanks for a wonderful recipe John, I am a huge fan of your recipes. Keep up the good work!
I love this recipe!!! So buttery and moist. I added 1T of coffee granules diluted in water to turn into a coffee pound cake. Delicious!!!
I love the way he says ‘Amazing’. Says it with all his heart ❤️
Just made this cake. This, so far is the best pound cake recipe. Very moist inside and crunchy outside. It did take longer to cook 1 hr instead of 40 min but I used a glass pan and that may have affected the oven time.
I used glass too so I think that has something to do with it as well.
Only a true preppy kitchen fan will understand his look when he said " mix it on low" 3:40
I have no idea what you're talking about
sarah I love that he’s messy... and that he embraces it.
sarah nay.
I always get a chuckle, when he forgets, & turns the mixer on high, after putting in his dry ingredients. I chuckle, because I’ve did this more than few times myself. I love this guy, he always make me smile.
i have made both chocolate and lemon cupckaes and they turned out amazing. thank you for these amazing recipes
Great as always John, you always manage to brighten my day. Also thanks for always including weight measurements, nothing more annoying to us Brit bakers as cup measurements.
Hiiii from Malaysia !!!! I tried out this recipe 🙆🏻♀️its just I replaced the sour cream with plain yogurt 🙆🏻♀️😍the cake was AMAZING 🙆🏻♀️😍😍😍😍THE BESTTTT 😍🙆🏻♀️!!!! Rich taste 🌹
This is the first thing I've baked from scratch and it is so good.
P.S. I used salted butter because I didn't feel like running out the store. It's great and should contrast very well with the very sweet strawberry sauce I made for it
I tried this recipe. I used cake flour and also brought the temperature down to 325 for a little more gentle of a cook and it was delicious!
Why can’t I be this clean and organized when baking . After I’m done baking my kitchen looks like a flour bomb hit it lol 😂
lol same
We're all in the same boat!
Me too! 😂
Looks Great
I made this for my boyfriend because he wanted a Boston Cream Pound Cake for his 20th birthday & the entire family loved it 💙thank you so much for this recipe, I was originally going to use the 1 pound of everything pound cake recipe. Also I didn’t use the zest or the sour cream and still came out amazing .
It’s 1:36 am here where I live, I was just about to sleep and I got a notification. Couldn’t sleep without watching 😊 now I’m craving some pound cake 😭
WHERE ARE YOU...??? IT WAS 2:36 PM WHERE I AM IN THE STATES... (ALABAMA)
ENTREPRE-MOMMY ALABAMA!!!!?????!?!?
MHM
Living in this part of the world I never thought I could ever bake one of your cakes, John. This one definitely makes me want to follow your recipes from now on. And your subcribers are very helpful with their tips and suggestions which is very encouraging.
There’s a reason why they called it pound cake and if made properly, it’s truly delicious. Started making it in 1978 in Japan, as a new bride, armed with the Joy of Cooking. It worked perfectly
Hello. I tried out this recipe.. Used greek yogurt instead of sour cream and it turned out amazing! Thank you for the lovely recipe
Looks very Delicious! I tweaked this recipe a little bit and instead of butter I used olive oil. It tests fantastic!!!
I made this just now. I used a wooden spoon and whisk. mostly just a wooden spoon because the batter was so thick. I did not use a stand mixer (I don't have one) or a hand mixer (I don't have one). it turned out good. it kinda tastes like french toast.
I’m addicted to your videos. You’re so adorable I can’t handle it!
I have been silently following most if not all your recipes and I just have one word! You are awesome! And i love your recipes. They are perfect to the ‘t’
You know when he says “MY MOM” it’s about to be to die for delicious 🤤!!! 💜😂
I followed the recipe, tweaked a little flavor and sweetness. The result is simply amazing!
Thank you for the recipe.
Made this today, perfect in every way! Delicious and smells AMAZING! The only "downside" is the fact it has a bit more eggs than I'd expect for a cake this size, but it's still so flavorful and moist that honestly I don't care that much. Will definitely make again!
Does it have an eggy smell?
@@user-uq1di4oc7d not at all :) the eggs give it a lovely firm but soft texture and lots of flavor
I like how his whole kitchen and appliances are white and copper theme ☺️
I swear I can actually smell it baking. Looks so delicious.
Same here
I baked this cake and I loveeeeed it, super moist and buttery! It reminds me a nostalgic taste of my mom's cake: I used to eat them with feta cheese:)) The only thing I found out was that my cake took 1 hour and 10 minutes to cook perfectly. Maybe there is a problem with my oven! But the cake is very delicious😋😋😋
I was going to pound you folks with a cake pun, but that would be a little crummy!
Wow, you really layered those puns smoothly!
Wanna like but can’t get rid of the 69 likes, son of a turtle neck sweater
Man your puns give me a headcake
*crumby
@@EvanRockwell1 klkmnl
Anything sounds SO delicious when you describe!!! Looks so delicious as well!
You MAKE it LOOK so EASY for us beginners!
-San Francisco fan girl
It was easy to follow and came out great for and I’m bad at baking
Just made this recipe w. yogurt instead of sour cream. So delish! Thank You! Everyone should make this!
I always prefer weight indications for all ingredients, including liquids, makes it so much easier. For big amounts of liquid, liters are ok, for example, 1l of milk, I can just dump an entire milk pack without having to measure.
PREACH IT 🙌🏻
And this is America , we prefer cups, ounces, tbsp & tsp. :)
@@derekwebster8442 actually no, America is a continent, here in Brazil (also "America") we use the metric system, much like the rest of the world
@@Bee-ol1xr He's in the US. If you want recipes in the metric system look for Brazilian recipes, etc.
Traditional pound cake is leavened by air introduced by the creaming process. It takes 6-10 minutes of machine beating to achieve that. This cake wasn’t beaten enough for a traditional pound cake to turn out right. Even with enrichments or other leaveners added a pound cake still needs a thorough creaming. If you smear the butter mixture between your fingers and can still feel the grit of the sugar, it isn’t creamed enough.
The batter separated/curdled because the eggs were cold. All ingredients need to be at the same temperature: room temperature is about 70°F/21°C. It really does matter with pound cake.
You’re Mexican? Even more reason to love you ☺️👏🏼
What no he is american 😂
@@sadiyaakter8536 Mexican american?
@@tonywii4398 is he?
I thought he was Greek.
@@jpaxonreyes His mother is Mexican and father is French Canadian/Greek
This really is the “perfect” poundcake. I would definitely describe this as restaurant/bakery quality.
This is probably the best dessert I’ve made to date and usually I would only give a 10/10 vote for something with chocolate.
I read through quite a few comments, and one person commented that she had to bake an additional 15 or so. I thought that would be ridiculously long but it wasn’t- make sure you listen to the end where he tells you what is should look like (browned edges, crack on top)… don’t take it out just because the timer is beeping!
Could you imagine a chocolate pound cake with decadent chocolate sea salt caramel ganache!?! Omg!
That thought gets noted in my recipe. Thank you.
Kayla Mrock
Stop it! 😃
Omg... Yes please 😋
I fell in love with all your recipes, whenever i think of baking Preppy kitchen is what pop in my head. Thanks for his.
Omg I loved that. that was sooo good. Is it only me or was every one making straberry shortcake
He sounds and kinda looks like my fav biochem teacher. And the way he is so sweet. ❤
This pound cake looks amazing, John! Can you possibly make a hummingbird cake at some point too?
YES!!!
Preppy Kitchen aww thank you so much!! I greatly look forward to seeing it in the future! My mom and I are big fans of yours and wish you continued success!!😊
My God, I just made this and I didn't even had any butter and sour cream. For 1 cup of butter, I used 1/2 cup oil and I don't know what to substitute sour cream with so I skipped that but still it was perfect. I have tried plenty of recipes and I have never liked plain cake like this but this was great. Thank you for this amazing recipe. Next time, I will make with all the right ingredients, I am sure that will be more amazing.
I absolutely love your videos, and have a request. Would you consider making a basic vanilla vegan cake? I have a few vegan family members, and have yet to find a good vegan cake.
You should check out Joshua John russel, has a lot of vegan cake recipes. It’s awesome I can attest to that. 👌😊
This is a link to it: 👇
th-cam.com/video/najRn2-Qkpc/w-d-xo.html
Making this right now🤗 I added lemon zest to mine. I tasted the batter and it tastes so good🤗🤗🤗
It would be amazing to see your take on a low carb alternative to this recipe utilizing almond flour.
I’m making it now and tried the raw batter (added orange to it) it tastes sooo delicious, my house smells like the best bakery! Thank you for sharing! ❤️
I am so early!!! I just got myself a stand mixer and I am ready to make some beautiful cakes
I just made this yesterday and it is wonderful! I used my clear Mexican vanilla. So yummy!
Yayyy I've been wishing for this one! 😊
Just discovered your website a few days ago, and I'M LOVING IT. Blessings!