How To Make Moist Buttery Lemon Pound Cake….with Jello Pudding

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In this video you will learn to make the best moist and buttery lemon pound cake. This cake will be a hit at your next gathering. The key to making this lemon pound cake right is… Don’t rush the cake!!

Enjoy!!

Directions: Bake cake on 325 degrees for 1 hour 30 to 1 hour 35 minutes or until skewer comes out clean.
**Note: When adding ingredients remember to scrape the sides and bottom of the bowl to ensure everything is mixed together properly.

Cream together butter and sugar.
Add cream cheese and combine.
Add in flavorings and combine.
Add 1 egg at a time. Make sure egg is fully incorporated before adding next egg.
Add flour 1/3 at a time. Fully mix in to prevent lumps before adding more flour.

Ingredients:
3 cups all purpose flour
3 cups granulated sugar
6 eggs (room temp)
1/4 cup fresh squeezed lemon juice ( or lemon juice from bottle) + 1 tsp. for icing
1 tbsp. lemon extract
1 tsp. vanilla extract
1 box lemon Jello Pudding (cook & serve or instant)
1 8 oz. container of cream cheese (room temp}
3 sticks butter (room temp)
(1/4 tsp. salt if you are using unsalted butter)

Icing:
1 1/2 cup powdered sugar
3 tbsp. milk
1 tsp. lemon juice
Combine all ingredients together, spoon on top of cake.

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Yeah I know I will leave this a milk Hey y’all this car Linda and I am back once again coming here bringing you a fabulous video now I know you all see that I have the mixer out today so guess what we are making we are going to be making a lemon pound cake alright I know

Y’all excited so let’s get ready let’s get set let’s get cookin alright so to get started with our lemon pound cake let me tell you what you’re gonna need first off you’re going to need to heat your oven up to 325 degrees 300 degrees if you are using a dark pan you’re going

To need a bundt cake pan you are going to need some baking spray this right here is just the Walmart brand of baking sprayed with flour you want to make sure that you have baking spray with flour not your regular nonstick cooking spray like this you don’t want this okay you

Want this so if you see that you had something like this or just the original kind don’t use that you want to make sure that it has flour in it so that your cake does not stick to the pan okay you want to go ahead and rinse out your

Cake bowl if you’re using a hand mixer whatever Bowl you’re using we are going to be using one box of jell-o cook and serve lemon flavor pudding we have six eggs that we have already cracked in a bowl we have three sticks of butter y’all know I love my Imperial y’all so I

Got my Imperial butter on thick we have one whole package of cream cheese we have here our vanilla extract we also have our tablespoon of lemon extract this is a teaspoon y’all of vanilla and then we also have 1/4 of a cup of squeeze lemon juice now this is optional

Along with lemon zest I’m not adding lemon zest because I really don’t like the bitter from the lemon zest but you have the quarter cup of your lemon juice there we have three cups of flour and we also have three cups of sugar to get started with our cake the first thing

That we’re going to do is we’re going to put our butter inside of our cake bowl and we are going to cream together our butter and our sugar okay you want to cream it until it’s nice and combined and fluffy okay I’m going to let this go

Ahead and cream here in time-lapse for you so that you’ll be able to see how it changes so what you want to do we have our butter in our bowl you’re going to go ahead and add your sugar and I must tell you how a butter and our eggs and

Our cream cheese are all at room temperature okay so you want this to be room temperature room temperature is very important for the best results on your cake okay so with that being said we’re gonna cream together first our butter and our arm sugar and I’m gonna

Show you what we’re gonna do next this is gonna get really loud okay so I’m not really gonna be talking about this is going and I’m gonna let it mix for about five minutes [Applause] let me say this before we keep going when you turn your mixer on you want to

Start on the low setting so you don’t have butter and sugar flying back at you [Applause] now you see this we have got a meaning in what we’re gonna do is make sure we got everything from the sides of our bowl like so now we’re gonna just grate

In the back of our spatula off and we’re gonna go ahead and let it keep mixing now when I turn it on I’m going to turn it a little faster so that it can all whip some air into my butter and sugar Now that we have our butter in our cream all combined together y’all can see that is really nice and whipped like this is the consistency I look for something that is whipped okay so you want to whip the air in and again I let this go for about a good five

Minutes so that it can all get whipped up really good now the next thing I’m gonna do to this is I’m going to now add in my cream cheese and I’m going to do the same thing I’m gonna let my cream cheese combine and incorporate in here

So it can whip up with this now you see what happened when we added our cream cheese in there it gives us almost like the bucked of the consistency of light whipped cream or butter cream ice and whip icing okay and that’s what you are looking for because

With this cream cheese in your cake it’s already gonna be a dense cake okay but you don’t want it so dense that your cake comes out and it’s not completely baked all in on songs faces like it gets it’s kind of hard to explain it but basically you’ll have I call them wet

Spots in your cake if you ever put too much water in a cake before and baked it and you see how it comes out like kind of gummy looking that’s kind of what I’m talking about but anyway we have this hard whip up here y’all that’s what we

Are looking for something that’s whipped up like this let me go ahead and wipe my hand off really quick now that we have everything all combined with our butter and our sugar and our cream cheese this is our package of jello we’re gonna go ahead and sprinkle about half of this in

And allow this to me and then once this is the binding we’ll meet the other half All right so what we’re gonna do is take this breakdown outside to make sure none of this sat on the side and we’re going to add the rest of it in and we’re gonna do the same thing again let that mix in there okay [Applause] Now we have mixed in our pudding mix and I must tell you I’m using cook and serve but if you go to the store and they don’t have cook and serve and they have the instant limp in putting you can use the instant as well okay it all ex the

Saints because you’re not trying to add milk to it you’re just adding it the dry portion of the into your cake I use the instant sometimes as well – matter of fact I have a box of it up in my cabinet right now let me go ahead and wash my

Hand I’ll put on drinking my hand ooh strengths really good y’all let me wash my hand really quick okay so now that my hands are all clean again here is the next thing that we’re gonna do we’re gonna go ahead and add our vanilla our limit extract our quarter cup of lemon

Juice and now we are going to add our eggs one at a time okay [Applause] all right so now that we have our eggs all in here we are going to add our flour now one tip I want to give you especially all of my new cooks you do

Not want to crack your eggs over your cake because if you get an eggshell in your cake you’re gonna give yourself a problem so crack your eggs and put your eggs in a bowl even if you crack them one at a time if you’re not advanced

Enough to put all six of them in a bowl at one time and pour them in one at a time like you saw me do if you want to crack them one at a time put them in your bowl and pour them like that do that but don’t crack your eggs over your

Cake okay so now what we’re gonna do here is we’re gonna add about a quarter of our flour and we’re going to let this combine very well [Applause] [Applause] [Applause] okay now that we have that flower come behind in there we’re going to scrape down our sides and make sure that we

Scrape our bottoms then we’re going to add a little more you want a smooth mixture so you don’t want to add all of your flour at one time because you’re gonna give yourself lost and the one thing you don’t want to do especially now that we’ve added our egg and stuff

In here is over mix your cake [Applause] as you can see I’m only allowing this to mix until my flower gets combined in here we’re going to once again scrape down our sides to make sure everything is still nice and smooth with our batter scrape down your sides really well go

Ahead and scrape our blade also to make sure everything on this blade it’s pretty good and meat stuff okay when you are making a cake y’all especially when you’re making a cake from scratch you do not want to rush your cake okay because you will get a surprise in the end if

You rush that cake okay I’m going to slide this off and then I’m gonna add the remaining portion of our batter into our flour into our batter okay and we are going to allow this to me if you notice the one thing that I’m doing is

When I’m putting my blade back down and mixing in my bowl I’m starting it off slow you can always start it on your lowest six setting and speed it up a little bit but you don’t want to start it high because you don’t want flour everywhere even if you’re doing with a

Hand mixer okay same thing you don’t want it too high because you don’t want your flour everywhere all right we’re gonna get this one final mix then we’re gonna get ready to put this in our painting [Applause] [Applause] here again I mix that until I got it all

Nice and combined now what I’m gonna do is scrape my sides one final time to get all of this and corporated in and I’m going to give my cake one final mix again you don’t want to over mix your batter on what you’re seeing me doing

Now is I’m pulling up the batter from the bottom to make sure that I’m getting everything out of the bottom because once we go to pour this into our our own pan you don’t want a surprise with dry ingredients down in the bottom so what

You can do is take it and fold it over like so I’ll show you again run your spatula fold it over that will let you know that you’re picking up everything from the bottom all the way around here okay now let’s give this one final good

Stir and then we’ll be ready to put it in our pan [Applause] and there we have it y’all I just gave you that one good zip in the end cuz again you do not want to over mix your batter all the mixing your batter can cause you to have a flat cake over

Mixing your batter can cause you to have a lopsided cake again just like you know as I stated before to you about putting your things in accordingly and room temperature and so on and so forth over mixing your cake can cause your cake to cook unevenly so here what we’re

Gonna do is we’re gonna go ahead and remove our paddle from our mixer paddle take our bowl set it to the side and we are gonna get ready to put this cake in the oven honey so now that we have our cake all mixed up our final step is we

Are going to spray down our cake pan you want to make sure you get the inside of your own balls hands as well as you’re out of parameter like so and then what you’re gonna do is you’re gonna paddle your cake in and you can run your bowl

Around so that you can get your cake in your bowl like so turn your cake pan do the same thing again what we want to do is get our cake in here as evenly as possible without disturbing it to lunch all right we’ll put this final portion

Right over here now y’all see how nice and even and creamy and smooth this cake mix is this is what you want a nice even creamy smooth cake batter you see we took our time and mixed it that’s what you want okay don’t rush your cake if I can give you

Any advice on making a homemade cake it’s don’t rush your cake now what I’m gonna do is slightly kind of wiggle the cake in the pan a little bit so that it can get even and you see how I set that down on the counter not to make it all

Splash up but I did kind of set it down a little firm and my reason for doing that is if there were any air bubbles in my cake it’ll make them pop up okay because I’m not you don’t want to have lumps in your cake when it’s done from

The air bubbles so I’m just giving it a little good shake and what I’m gonna do is take this cake and put it in the oven as I told you we’ve already preheated our oven to 325 degrees and my other I allow my cakes to bake

For an hour and 32 an hour and 35 minutes I will tell you let your cake bake poke it with the like a skewer and until your skewer comes out clean because everybody’s oven bakes off differently okay so now that we have our take in the other we’re gonna go ahead

And let it bake for an hour and a half to an hour and 35 minutes on 325 degrees or until the skewer comes out clean okay that is very important again guys I know you’ve heard me say this to you a couple times but I just want to reiterate do

Not rush your cake okay if you want great cake don’t rush your cake okay that is for the best results that you can get but do me a favor if you have not already done so here’s what I want you to do I want you to go ahead and

Click the subscribe button at the bottom of the screen and make sure you turn your notifications shanell to all that’s the bill that has those two little quotations right beside it that way anytime I upload a video on my channel you’ll be notified of all the delicious dishes that I have coming out

For you and you’ll be notified in real time as always thank you so much for allowing me to share the dishes that I prepared for me and my family with you and your family it does my heart good to know that you watch my videos and that

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Give you a shout out and show you some love back just as you show us okay thank you so much let’s go ahead and make this cake bake and when we come back I’m gonna show you how to make the lemon drizzle to go on the top okay so our

Cake baked in our oven for a hour and a half we just took it out here’s what we have and what you want to do when you click your cake is you want to take it out of the oven and allow it to rest for about ten minutes before you flip it off

Of your onto your cake plate okay we are now ready to mix up our icing or our glaze or our drizzle depending on what part of the world you you know it’s whatever you call it but right now what we’re gonna do is we’re gonna mix our

Glaze what we have here is a cup and a half of confectioner’s sugar to that we are going to add the tablespoons of milk and 1 teaspoon of lemon juice and that is squeezed lemon juice not lemonade stretch and we’re just going to take our whisk and whisk

It around together until it all becomes combined by kind of a thick paste now you can use your mixer to do this however you know why would you want to take the how-to mixer for that as y’all can see how it comes off with a spoon

We’re just gonna let it flow back into the mixing cup and then what we’re gonna do is we’re gonna get our spatula and we’re just going to go around in there and pick up anything that is still dry with our spatula okay because you don’t want any loose crumbs on your

Inside of your your glaze now this glaze is kind of think because we want it to one on the cake but not all the way down the cake will be ice it also when you ice your cake you want to let your cake sink for about a good 30

To 45 minutes before you add the grades to it so that it doesn’t melt away okay now if you also if you want to make this a little yellow you can add you a couple dots of yellow food color tool a couple drops and it will turn in yellow of 40

Okay that’s if you just want a little hint of yellow now what I’m going to do is I have my cake care set my cake on my paint roller so what I’m gonna do here is I’m gonna take my spatula and you can do this with a spoon or whatever you

Just kind of want to apply it in the middle on the top and what its gonna do is it’s starting to run down the sides for you okay they just won’t attorney and keep adding like so and as you can see what is doing is a

Sliding down the side of your cake and that’s what you want now before it is too stiff you can take your spatula and gently push it I’ll show you what I mean in a second take your spatula and gently push it across the top and it’s going to make your

Drizzle keep going down the side of your pink and see how it takes on a life of its own when you’re just letting it drizzle right now on the side now if you want it a little thinner just add a little more milk and it’ll get a little

Thinner for you okay also you can drizzle it in another direction like this but you see what’s happening to it as we turn our cake around it is actually doing this own thing sliding down the side of your cake okay I want to get hit a little bit home my

Spatula because we want all of this goodness job on our cake okay all that goodness whip on our cake so we’re just gonna let this settle and if you see any protection before it sets up out of the way you just go back with your spatula and take them out

And there you have it guys here are Kate your limit panel cake with your lemon glaze drizzle on the top I’m going to teach that because I wouldn’t walk back to stay there like that that will drive me bonkers on my whole thing what I did all I did was just took that

And put it there and there’s a little slide down the side I hope you enjoyed this recipe let me know if you decide to make this homemade lemon pound cake like comment subscribe tell me your opinion if you try it let me know how your family likes it you

Know make sure that you take the picture for us so you leave us a picture on our Instagram and curl it I can cook also on our Facebook at Kerr Linda can cook and don’t forget to drop us a comment here on our YouTube page so here we go guys

We are all done now I’m going to take this cake and put it in my paint plate very nicely and that’s going to be our presentation on our table while we get ready to eat our dinner as always thank you for watching you can see you like now wait in here right

Now that that way to finally say hi to y’all so as always guys don’t forget to Like comment and subscribe share this video with the friend of family member the cat the dog everybody just share it the neighbors co-workers everybody and let them know what you found this great recipe right

Here with Kurlander can cook thank you so much for watching don’t forget stay blessed and remember to always be a blessing see you in the next video I know my husband had to get the first piece of cake so here we go that we have

Us a very nice moist piece of pound cake I broke the cake guys I’ll get my husband little piece right here all right go down damn I know I will lead to some milk nice boys buttering my you can taste the butter coming through to Imperial y’all imperialize wonderful take the lemon and

The contrast between the icing and trick yourself cuz not too limiting the pace is not too thick dense so yes or no I hope you try this in your kitchen let me know what you think when you make your very own woman counting and those real-time food in your mouth y’all but

This Pam thinking so good well yeah so if you try to make this let me know what you think make sure you post a picture my facebook instagram snapchat wherever you are tengo so that we can shout you out back that girl in the Hitler I love you

I will see you in the next video bye