Lemon Buttermilk Pound Cake Recipe That MELTS in Your Mouth | Old-Fashioned  & Easy! - video Dailymotion

Jaffry K Ward

🍋 This Lemon Buttermilk Pound Cake Will Blow You Away! Moist, Bright &amp; Full of Southern Flavor! 🍰  If you’ve been searching for that moist, buttery, and golden Southern-style lemon pound cake that melts in your mouth—this is the one. It’s bright from fresh lemon juice and zest, rich from real butter and shortening, and perfectly balanced with tangy buttermilk. No dry cakes here—just pure pound cake heaven.  📘 Want 40+ Southern pound cake recipes like this? Grab the full collection here → https://jaffrywardjr.gumroad.com 🎁 Use code 2025 for 15% OFF for a limited time only!  00:00 – Intro + What Makes This Poundcake Special 00:38 – Full List of Ingredients 01:20 – Creaming Butter, Shortening &amp; Sugar 03:05 – Adding Eggs One by One 04:45 – Mixing the Dry Ingredients 06:00 – Pouring in the Milk + Lemon Extract 07:15 – Final Batter Mix &amp; Texture Tips 08:30 – Prepping the Pan + Pouring the Batter 09:20 – Baking Tips + Temperature 10:15 – The Bake Reveal (Golden Mile-High Rise!) 11:00 – Making the Lemon Glaze 12:10 – Glazing the Poundcake 13:00 – Final Results + Cutting the First Slice 13:45 – Outro + Get the Full Recipe in My eBook  ✨ Full Recipe: Lemon Buttermilk Pound Cake  Pound C

Transcript

00:00if you ever wanted to learn how to make a pound cake from scratch then you are on the right

00:04video

00:04this is how you make my homemade lemon buttermilk pound cake from scratch i'm going to show you how

00:10to get it soft and fluffy and moist on the inside with a golden crust and a lemony glaze so

00:15let's

00:15go ahead and get started here are the ingredients you're going to need you're going to need some

00:19lemons for some lemon zest and lemon juice you're also going to need some whole fat buttermilk

00:23i love using this whole fat buttermilk instead of the low fat one because it gives it extra fat

00:27an extra moistness you're going to need some lemon extract you're also going to need two sticks of

00:32salted butter and you're also going to need some butter flavor shortening as well

00:36for the flour of shorts we're using white lily all-purpose flour i do not use cake flour and

00:41pound cakes you're also going to need some granulated sugar as well along with six large eggs now your

00:47eggs have to be room temperature and your butter flavor shortening and your butter has to be room

00:51temperature i forgot to mention it um you're also going to need some pan spray to grease your pan

00:56that's all you're going to need so right now i'm getting ready to measure out my sugar now i'm

01:00using the scale to measure my ingredients you're going to see me use the scale in this video i just

01:05think it's more accurate but you of course can go by cups and it's three cups of sugar that you're

01:09going to need to add to your bowl and then you're going to go in with a little bit of

01:12lemon zest

01:13now the full recipe to this pound cake will be in the description below by the way also if you

01:17want

01:17to get my pound cake ebook where you can get 40 plus more pound cake recipes then i'll leave that

01:21link in

01:22there as well um but yeah this particular cake will be in the description below but i'm zesting

01:27in my lemon and i'm looking for about one tablespoon of lemon zest when lemon zest sits in sugar it

01:32releases what's called lemon oil and lemon oil is going to flavor our cake a little bit more than

01:37just using lemon extract so now we're going to get our room temperature salted butter now we're using

01:42two sticks of room temperature salted butter and we're going to use a half cup of butter flavor

01:48shortening i like this combination it always gives me a moist pound cake if you don't have

01:52butter flavor shortening you can sub for one stick of butter but just know that the texture will be

01:57different on the pound cake so definitely keep that in mind but now we're going to get to the most

02:01important part of this whole process and it's creaming our butter sugar and shortening together

02:06a lot of people mess up their pound cakes by doing this wrong they either mix for too long or

02:11they mix

02:12for you know not long enough but you definitely want to mix this thoroughly as you can see we started

02:17the mixer the butter flavor and shortening is now combining and we're starting to beat up air into

02:22our batter air in a pound cakes makes it soft and fluffy because otherwise it'll just be dense

02:27and a little bit bready so this actually helps the pound cake become light and fluffy and moist

02:34i always beat my butter and sugar together for about five to seven minutes when it comes to pound cakes

02:39um this is super super important like i said you're going to get that that lift and that um

02:44airiness from beating your butter and sugar properly so as you can see here i'm at the

02:48halfway point and i'm just stopping the mix and just scraping down my bowl because you want to make

02:52sure everything is well combined and then i'm turning it up a little bit higher do you do not

02:56want to go higher than a six because if you over cream you can get gluten streaks and that's where

03:01it look like wet spots in the middle of your cake you don't want that so definitely definitely don't

03:06go higher than a six so i'm creaming this butter and sugar together and as you can see it's starting

03:10to change colors that's a telltale sign that it's going to be ready in a second the reason why i

03:15give

03:15you five to seven minutes because it's depending on the mixer and how much horsepower your mixer has

03:20so that was a you know particular time limit for people who are using hand mixer and people who are

03:25using stand mixers but i'm going to show you another telltale sign that your mixer is ready so i'm

03:30going to stop my mixer right here and i'm going to pull it up and as you can see it

03:34has a creaminess to

03:35it sort of like a whipped um frosting or something like that and it has more volume on it so

03:42i'm

03:42almost there but i want to get another little mix just to make sure that everything is well

03:47combined i did see a little bit of butter and sugar on the side of the bowl this is the

03:51only time in

03:52the recipe where you're going to be mixing for this long the eggs and the flour and the buttermilk

03:56all have to be mixed on low speed so you know i know it's going to be a little bit

04:00hard to get

04:01through but once if you cream this properly you're going to have a bang and pound cake most of the

04:05time

04:05when people contact me with a problem i can always go back to the creaming method and just see that

04:10they've been creaming for long enough or they creamed it too little but this is what you're

04:14looking for is look like a frosting a little bit like you can spread it and that is exactly what

04:19you want you see me spreading it back over my spatula on my mixer and you can see that is

04:23what

04:23you want it's creamy it's white it's fluffy and now you're ready to start adding in your eggs i'm

04:28going to scrape down my bowl to make sure everything is well combined the hard part of this pound cake

04:33is over now we're going to get started with adding in eggs one at a time so it is on

04:38low speed and i'm

04:38going to start adding in eggs one at a time and i'm not going to add the next egg until

04:42i see that

04:43the yellow yolk return your mixer to low speed and you're going to add in your eggs one at a

04:48time

04:48and i'm looking for the yellow to be completely disappeared before adding to the next egg

04:53i accidentally added two eggs on this one but don't do that my pancake still turned out great but you

04:58want to go one at a time because you're slowly introducing the egg into your butter and sugar

05:02mixture and you don't want to give it too much to work with that's when you start getting those

05:07separations in your batter and that is not good for your pound cake also if you're enjoying this

05:12video make sure you give this a thumbs up and share it with somebody that wants to make pound

05:16cakes because if they make this they'll be designated to pound cake duty all the time trust me so as

05:21you

05:21can see i'm adding in these eggs one at a time now with six of them uh you're going to

05:25be here for

05:26about two minutes it's not going to take long to add these eggs you're just looking like i said for

05:30the yellow to be disappeared in the batter before adding in the next egg now this is a slow process

05:35because eggs introduce richness and moisture and live to your pound cake if you mix too fast while

05:41you're adding in your eggs you're going to add air to the egg whites i don't know if you guys

05:45have

05:45ever made a meringue before but basically you beat air into the egg whites and then it becomes like the

05:50frosting but with this particular process if you add air to your egg whites it's going to collapse your

05:55cake because it's going to fluff up in the oven and once it's cool it's going to collapse so i

05:59know a

06:00lot of people who you know they bake their pound cake they see that it's risen you know high and

06:04then when they take it out and let it cool it collapses so make sure that doesn't happen to you

06:09but as you can see all my eggs are in my batter now and i'm just scraping down my bowl

06:13and if i'm

06:14seeing a little bit of yellow uh start the mix up a little bit but remember it's going to be

06:18on low

06:18speed but you definitely want to make sure you get all of that you know that goodness and that

06:23batter off of your you know spatula just to make sure everything is well combined in your bowl but

06:29once you see silky smooth ribbons then you're ready to go to the next step so now i'm getting my

06:33other

06:33wet ingredients ready which is just some buttermilk and lemon asterisk make sure you shake your

06:38buttermilk to make sure it's not separating but you're going to add about one cup of whole fat

06:42buttermilk and then i'm going to add some of my homemade lemon asterisk now you can add vanilla

06:46asterisk but i didn't have any vanilla asterisk at the house and i only had lemon asterisk so i just

06:51used what i had but you want to stir together the buttermilk and vanilla asterisk and then place

06:55that to the side at this point i forgot that i didn't grease my pound cake pan and as you

07:01guys can

07:01see my pound cake pan did stick but pam spray is the best if i'm just going to be honest

07:05my pound

07:06cake stick because i got a few scratches on this pound cake pan and i've been playing around with

07:11replacing it but after this cake i'm definitely going to replace this particular pound cake pan

07:15don't get any scratches on your pan because it's going to be hard for your cake to come out

07:19but i'm going to put my grease pound cake pan in the freezer and this is going to give it

07:23time for

07:23the spray to adhere to the pan it's like a coating and while that's in the freezer we're going to

07:28work

07:28on our dry ingredients i have some white lily all-purpose flour you guys know i love white lily

07:33all-purpose flour that's pretty much what i use for 99 of my pound cakes with some exceptions but this

07:39is three cups of flour also and i'm just sifting this i'm using a case sifter and we're just going

07:44to

07:44sift it out um i am using a scale like i said when it comes to measuring these ingredients but

07:49it is

07:49three cups of flour i will leave the grams and the uh cup version in the description below so if

07:55you

07:55guys want to have a scale and you guys want to use it um i always get the accurate results

07:59when i use

07:59a scale just fyi but you only want to sift this one time i know there's a whole lot of

08:04people that

08:04say you have to sift it twice i've never had a problem sifting my flour um one time i don't

08:10know

08:10where that came from but after you sift it you want to add in your baking powder and your salt

08:15i'll leave the exact measurements like i said in the description below so you guys know the exact

08:19measurements to put in here um i always add a little bit of baking powder to kind of give it

08:24a little bit more lift but you're going to whisk it together to make sure that salt and baking powder

08:28is spread throughout your flour mix i'm going to return my mixer to low speed and we're going to

08:33alternate this flour mix with our buttermilk and vanilla and lemon asterite mix and you want to

08:38start it in with flour remember that flour coats your butter and sugar and eggs and gluten which

08:44gives this pound cake batter structure if you were to add the liquid before you add in your flour it

08:49will begin to separate and that's what we don't want but as you can see i'm slowly adding everything

08:54in i'm giving it around two to three scoops of flour and i'm alternating that with the vanilla

08:59asterite the lemon asterite and the buttermilk you want to go as slow as you can with this process

09:04it's no need to rush um i know you guys are ready to put this pound cake in the oven

09:08i know it's

09:09smelling delicious right now but definitely definitely do not rush this process and do not

09:13add more speed to your mixer because if you do it's a possibility that you could get gluten streaks in

09:18your pound cake so just make sure you're just doing this one at a time and remember to always

09:22start it in with flour and you're going to be fine so at this point you're going to start to

09:27see that

09:27your mix is going to start to come together it's going to begin to look sooky smooth as you add

09:32more

09:32flour as you add more buttermilk and like i said this this pound cake when i tell you it is

09:37the

09:37best pound cake that i've had in my life i've made this pound cake so many times and i know

09:42this is

09:42going to be a family favorite for you and yours but yeah yeah you definitely want to do this the

09:47right way as you can see we're getting towards the end of me adding in the flour and the buttermilk

09:52and i started to turn off my mixer because i like i said i'm very very afraid of them gluten

09:57streaks so i just had to stop it and just add it in there i didn't want to continue to

10:01have the

10:01mixer going i move a lot slower when i'm doing a recording because i want you guys to actually get

10:07this right and i know a lot of people learn at different speeds so that's why you kind of see

10:12me

10:12you know just slowly adding it in there so you guys can see the way that i'm doing it and

10:16so you

10:16can mirror and copy the way that i'm doing it you know a lot of people just say hey you're

10:21going

10:21too fast on your shorts so that's why i make these long form videos for you guys so i definitely

10:26definitely definitely appreciate you guys coming to watch this video but yeah i'm adding in the last

10:31bit of that buttermilk and then i'm going to add in the last bit of that flour also if you're

10:35not a

10:36lemon pound cake fan i do have a vanilla buttermilk pound cake that you guys can check out um the

10:42recipe today is in southern pound cakes too so you guys can definitely make both versions and let me

10:47know which one you guys like the most but yeah so we after we add in the rest of that

10:51flour i'm going

10:52to give it one final mix and then i'm going to stop the mix at this point i'm going to

10:56preheat

10:57my oven to 325 i didn't have the oven preheated while i was mixing because i didn't want it to

11:01get too hot up in here while i was mixing this pound cake batter and taking my time so yeah

11:06i'm

11:06going to scrape down the spatula and i'm going to scrape down the bowl the smell that's coming off

11:11this pound cake batter is super super super tempting to eat but do not eat it because it got

11:17raw egg in it don't taste test your pound cake before you put it in the oven but yeah it

11:21does

11:22smell it really good so you want to scrape everything and you want to give it one final

11:25mix with your spatula and since you are mixing the last part with the wooden spatula by hand you're not

11:30at risk for creating glue streaks or over mixing it so yeah just give it one little final mix get

11:35all

11:35around the size you i know shortening can be quite sticky so you definitely want to get to the bottom

11:41of

11:41it and just manually mix it to make sure that everything is well combined and the texture that

11:46you're looking for in your batter is silky smooth but it's able to hold its shape so it's kind of

11:51like frosting a thick frosting and you're ready to put it in your pan now i'm using a nordic wear

11:57tube pan that i got from target last year and actually it's time for a new pan because like i

12:03said i scratched this up and you're going to see when i take my pound cake out that it kind

12:06of

12:07sticked a little bit you can also use an angel food pan i think that's made by wilton with the

12:12removal bottom i think that's at walmart for about 12 if it is i'll link it below but that's one

12:18that i

12:18used to use a lot i don't have to find that pan because i really want to start back using

12:22that

12:22pan because right now i really do not want to buy another pound cake pan but yeah it's going to

12:26force

12:26me to do it especially with the fall coming and you know baking more pound cakes than usual

12:30but yeah definitely definitely make sure that you fill this all the way into the top make sure it's

12:34even we're going to shake it a little bit and we're going to tap it tapping it just removes the

12:39air bubbles from the pound cake and it makes it a little bit dense so you can see me tapping

12:43it around

12:43shaking it just removing those air bubbles if you don't want to tap i know the old grandmothers used

12:48to get a butter knife and they used to run it through the um through the pound cake batter where

12:53i was still in a pan and that would remove the air bubbles as well i think i've shown you

12:57guys

12:57that a couple of times on this channel but you're going to bake this on 325 for about an hour

13:02and 20

13:03minutes do not shake your pound cake till an hour has passed you do not want your cake to collapse

13:07and make sure there's not a lot of noise going around when you're baking this pound cake as well

13:11you know it's ready when you can take a toothpick and you can check all sides and it comes out

13:15clean

13:15you want to let this cool for about five to six minutes before trying to remove it now i did

13:21record

13:22myself making the glaze but my camera i do not know what it did with the files but the glaze

13:27recipe

13:27will be in the description below sorry about this you guys but yeah you're going to add your lemon

13:31glaze in here and you're going to spread it around you want to give an even coat and you're going

13:35to let

13:36that glaze sit in for about five minutes and then you're going to cut your cake and when i tell

13:40you guys

13:41that this cake is good i promise you this cake is good it is super moist it is tender i

13:47mean my

13:47goodness i mean you guys are going to enjoy this cake if you enjoyed this video make sure you give

13:52this video a thumbs up also make sure you share this with people who want to make pound cakes and

13:56if you're looking for more pound cake recipes check out the link in my bio where you can get all

14:00of

14:00my pound cake ebooks it's 40 plus pound cake recipes in those ebooks that you can try but yeah come

14:05back to this video after you make this pound cake and tell me how it is

14:08you

Lemon Buttermilk Pound Cake Recipe That MELTS in Your Mouth | Old-Fashioned & Easy!

Category

Transcript

Comments

Recommended