How to Make Lemon Pound Cake | Lemon Pound Cake Recipe | Hilah Cooking

Perfect Lemon Pound Cake Recipe! This was my grandma’s lemon poundcake recipe and I added a lemon glaze to make it a little fancier, but that is optional of course! New cooking videos every Thursday! Subscribe to be notified when I release a new video!: https://www.youtube.com/subscription_center?add_user=hilahcooking Printable lemon pound cake recipe card at http://hilahcooking.com/lemon-pound-cake/
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Lemon Pound cake ingredients
1 cup soft butter
2 cups sugar
4 eggs
¾ cup milk
¼ cup lemon juice
1 teaspoon vanilla extract
3 cups flour
1 tablespoon lemon zest
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
Glaze, optional:
2 cups sifted powdered sugar
2-3 tablespoons lemon juice

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Hilah Cooking is a short-form, educational web cooking show focused on making cooking FUN! I show you simple, low-cost recipes with a Texas flair. Everything from how to make tortillas, to churros, to how to poach an egg. Basic cooking techniques and delicious home cooking recipes. New videos every Thursday!

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hey dudes I’m Hilah and today on Hilah cooking we are doing one of my grandma’s very favorite desserts of all time this was also a request from Meggie monkey on Instagram this is a lemon pound cake it’s a moist and delicious cake perfect for all of your bridge club meetings and card games and stuff that old ladies do like my grandma or also you know just like for the youngsters too it’s cake who doesn’t love cake come on we’re going to start with creaming some soft butter like most cakes and a lot of people ask whenever I use this mixer if they can do whatever I’m making without a mixer and of course you can totally do that people have been making pound cakes and cookies for hundreds of years and they didn’t always have one of these so you can totally use a hand mixer or you can just do it by hand it’s going to take a little bit more time and patience and elbow grease but you can do it oh it’s good so now I’m going to start adding in some sugar and we’ll get that nice and creamed together just you know take it slow take it easy we’re not in a rush everyone’s in a good mood because you’re about to have cake don’t need to get all Road rayji and remember printable recipes are always at Hilah cooking calm so you don’t have to like write anything down while I’m doing this you can just go print it or write it down later I just want to scrape the sides down to make sure that all of that butter is getting incorporated and what we’re doing here is just getting some air into the butter breaking up the fat molecules getting them separated by sugar and that’s going to help make the case cake nice and fluffy just a little bit longer okay that’s good so when it looks like kind of like wet sand then you are good to go so now we’re going to work on our lemon juice and milk mixture so I’ve got some milk here actually this is a little bit more than I need don’t judge me okay that’s good I don’t know who measured that but they did a terrible job and they’re fired got some lemon juice already here and I would say definitely use fresh lemon juice don’t try to cheat it and use old stuff okay but that’s only half of our lemon flavor the other half is going to come from the zest you don’t have a microplane like I’m using or a zester you can just peel the yellow part off of it and mince it really really finely which is probably what they did back in the pioneer days but I’m gonna use technology to my benefit and whenever you’re zesting you just want to be really careful to stop whenever you’re you’re really just trying to get the color off of a lime or a lemon or orange or whatever your set your zesting you don’t want this white part that’s called the pith and it’s very very bitter only the color part is what we want that’s where all the essential oils are and they’re called essential because they’re essential to this cake just kidding that’s not why they’re called that but they are essential to give it like a really really good lemony flavor okay well whatever that much is looks good to me so now I’m going to mix this in I’m going to add some eggs one at a time and get them incorporated well as each egg is mixed in you’ll add the next egg all right last egg and I forgot to mention earlier whenever you’re making a cake of any kind it’s always going to work out a little bit better if all of your ingredients are at room temperature so like your eggs and your milk and obviously your butter is usually softened but just get the eggs in the milk out like an hour or even like half an hour before you start making the cake and that will help a lot to give you a good texture add the vanilla and I just think vanilla goes well with all kinds of baked goods so I like to just sneak a little bit in there a little bit of love from the exotic islands okay now what we’re going to do is sort of alternate dry and wet so I’ve got here is my flour and baking soda and baking powder and salt all mixed together it’s going to put a little bit of this a little bit of that little butter that’s a little bit of that you’ll see you’ll see what I mean and the reason that these are called pound cakes is because originally they were made with one pound of butter 1 pound of eggs one pound of sugar and one pound of flour and you can imagine that would make a cake that would feed like 50 people so this is more like a 1/2 pound cake it’s a half pounder get it thank you very much she’ll be here all week all right so you can see that my milk has curdled from the lemon juice we basically made buttermilk here and the last bit of the flour awesome all right we’re going to put these into our pans now I’ve got 2 loaf pans here I’ve greased and floured them I showed you how to do that in the tres leches video I believe so I’ll link to that at the end I’m just going to divide this evenly just do your best do your best and it’ll be good enough and my grandma will smile upon you from heaven okay and then we just want to smooth out the tops and these make a really great gift I think you could do them in those disposable aluminum pans and take it to somebody’s house as like a hostess present or your boss if you happen to be your own boss so that’s a really good way to show yourself that you appreciate yourself on bosses appreciation day okay then I’m going to give these a little tap is give you a loud hold on dangerous upset seems counterintuitive but it’s just going to help any like large bubbles get out of there now so we don’t have giant tunnels in our cake okay baking these at 325 for about one hour see you then alright we’re back so these cakes have been cooling for about an hour they’re still slightly warm but you can tell they’re done because the edges have kind of started to come away from the sides of the pan so just to facilitate removal Buffalo Tate removal I’m just gonna take a little butter knife and run it around the edges here and just pick this mother up and flip it over and give it a couple spanks Banjos not happy about that he’s like peace out sister come on yep hey sir okay oh good yes okay beautiful look at that gorgeous all right now we’re going to just put together a really simple glaze this is totally optional I’ve got two cups of powdered sugar here that I should have run through this number but I forgot so we’re just gonna it’ll be fine a little fork will do just fine and then we’re just going to add a little bit of lemon juice and this is just that lemon that I just adore and if you like extra lemon flavor you can add some zest to your icing too and you know what be super pretty is if you put in some dried lavender flowers into the glaze and then I made a little living lemon lavender pound cake Deeley not be really cure okay I think this will be good so you want it horrible not horrible but horrible but still fairly thick so it doesn’t just all like run off the cake this one’s a little bit prettier so maybe I’ll put some glaze on this little ugly guy over here okay I don’t want to overdo it but kind of like push it around and get it to like drip down the sides that’ll look real nice real Purdy it’s like a snowy mountain top look at that super cute alrighty so there we go there’s a beautiful women pound cake y’all I will attach the link to the tres leches cake which you might be interested in over there you can click on it watch that video and please subscribe so you get notified whenever I release a new video and thank you so much for watching I hope you like this cake let’s cut it open and see what it looks like inside and they’ve heard it oh shoot that is damn fine hmm luscious wonderful and I hope you make this badge up show them your tricks that you learned at reform school dangerous it to a good white ninja way down way down okay that’s a good one good boy banjo good boy good boy everybody clap for banjo you like cake that’s all you get then you’ll get cavities