I made this today and it is yummy. It came out moist and delicious. I reduced the sugar to 2.5 cups. And that is enough. I also used half of a tablespoon of vanilla and half of a tablespoon of almond extract. Came out just right. 76 minutes not 80 minutes for me.
Thank you for the recipe! I tried it and made some tweaks with what I got at home - cut the recipe in half, used Greek Yogurt instead of sour cream, and a regular cake pan, turned out soooooo good!
I lost my late Mamas recipe, she was renowned for this cake. It was my sons fav birthday cake with no frosting ever. I made this for him after many years. Perfect! Thanks.
i made this today and it looks and smells perfect. tomorrow's breakfast will tell, when it's sliced, toasted, and buttered, as we southerners love to do!
I made this today, thank you John for the recipe,I used 500g or 2.5 cups of sugar and it was the perfect amount, not too sweet and very fluffy. I recommend you use a really good vanilla because as he said.
Took more than 80 min to bake, turned out with sugar cookie crust crunch and heavy dense middle. Still really good. New favorite. Next time, I'll try to listen for that sizzle you talked about.
I was looking for a pound cake that had soured cream since, i had lots of soured cream sitting around.This is just a Perfect.I will definitely try this!!
I was always wondering why it is called pound cake. Maybe, I thought, the ingredients are one pound flour, one pound sugar and one pound butter, not so. It certainly does not weigh one pound. What's the mistery?
Made this yesterday for my son’s birthday. He loves pound cake. Thought I’d get me a piece this morning to go with my coffee and have a “me” moment. Guess what?! No cake left! But I did find the plate and it had some heavenly crumbs. Haha Best pound cake I’ve ever tasted (and made)!
Made it today. Sugar reduced to 2.5 cups and it was perfect. I think you didn’t mean 300gms because 2.5 cups was also much more than that. It was moist, soft and tasty. Thank you!
This was the first time I made your recipe. Added were 2 Tbs. Lemon juice with one tsp. grated lemon rind....Successful result! Your tips made a for a superb Thanksgiving bundt cake!🎉
I made your pound cake today. It’s beautiful! I think that 325 degrees is the difference. It’s cooling now, so I haven’t eaten any yet, but I know it’s good because it smells so good. I used your recipe because I didn’t have any milk, but I did have sour cream. Thanks!
Beautiful cake! In my oven it's done in 75 minutes. Only challenge is that I get a burning smell" starting around the 60-minute mark and I get nervous and want to take the cake out of the oven. But I resist the urge to do so. At 75 minutes I do take it out of the oven and a perfect cake is the result.
@ Follow the recipe exactly as John does it , I don’t do anything different, it’s perfect the way it is. Just be sure not to over mix once you add the flour and make sure you use a scale to measure the ingredients.
@@richardallen3810 i made it early this morning and the house smells wonderful. he's due here in the next ten minutes, but we'll have it for breakfast (toasted, of course) tomorrow morning!
THANK YOU, JOHN. You took a common, sour cream pound cake recipe and blessed me with knowledge and technique. And that's uncommon. I never creamed my sugar as you did. Who knew one could get such volume? Also, I may have been guilty of over-mixing, etc.
I have a banana bread recipe that calls for mixing the sour cream and bkg soda together. Let it sit for 5-10 minutes before mixing with the flour. It gives a great rise to it. You know how banana bread can be so dense...comes out awesome!!!
Just baked today, it was still a tiny bit warm when I tasted.....absolutely delicious! I really enjoy your videos, and truly appreciate your explanations on technique and ingredients, and your comments on substitutions; it all helps to make me a better cook and baker.
I dont mean to be so offtopic but does anybody know of a trick to log back into an Instagram account?? I somehow forgot the login password. I appreciate any tips you can offer me.
@Kingsley Reginald thanks so much for your reply. I got to the site on google and I'm trying it out now. Seems to take a while so I will reply here later with my results.
This is similar to one they did on America's test Kitchen when Christopher Kimball was hosting. Very moist and the texture is velvety. I am excited to try this recipe tomorrow.
Dear John, I love your vids! You are such an inspiration, you are so kind and sweet and an amazing baker! ! Pls pin this , it would be my dying wish ! You have made me grow as a baker and I just mastered cupcakes thanks to you ! I love making your cupcakes and they were SO tasty! I love your attitude towards just life! Just saying, I’m in LOVE with your kitchen . I L Y SM!!! -An intermediate Baker.
Make sure all dairy products are room temperature, even left out over night. If you have hand mixer you have to whip this LONG TIME to make it fluffy. Sift the flour. There's so much he doesn't tell us for great cake making. Mix flour and liquid - some flour, some liquid because the liquid keeps gluten from going whacky and keeps a fluffier or lighter cake. A tube pan can be used.
Hey! I've been binge watching and baking thanks to you! Literally, I've cooked at least 4 recipes every week of 2021! Thank you so much for all your amazing content! I was just curious, what's the difference between this recipe and your pound cake recipe? Both have sour cream. Is it the amount of sour cream?
His videos are so playful and fun. He’s definitely allowed me to rediscover my love for baking. Happy you have a love for this too. Keep up the great work
I made this, prayed to the bundt gods and the pan came off without issue! It's too good though. And I didn't even have the fancy vanilla! Thanks for the tecipe.
Good evening John thanks for the recipe i use biscuick flour for my baking and the soda is already on it, it came out good thanks again have a Bless day take care.
Yea...like that idea! Lemon Bundt cake ...want to try that and practice it before Easter. Please John ....can you post a video for lemon Bundt cake? I send your videos to my children so they can contribute to Sunday Family dinners .... time they stop coming with their empty bellies and hands swinging with nothing in hands . 😁
Made this wonderful cake, added cinnamon & brown sugar layers between layers of cake. It turns out that John’s Bundt cake pan is larger than mine so part of the cake ended up on the floor of the oven. Still very delicious!
My cake came out delicious John. BUT it was way too sweet. I love sweet things, especially cake but it was a bit painful using 3 cups. I'm using 1-3/4 to 2 cups of sugar today plus I add a bit of my homemade caramel to the batter which elevates this cake SO WONDERFULLY.
@@juliedeseckso4640 yes, just last night. It has the sweetness of any pound cake ive ever had and creaminess of sour cream. Not cloyingly sweet at all.. but my wife also prefers things less sweet than usual so i'll try to dial down too but only to accomodate her
It’s such a perfect recipe…. The outcome was amazing when I tried it out…and I must say …I’m in love with your kitchen😍😍😍 your kitchen is going to be an inspiration for me when I redo my kitchen ❤️
This looks amazing. I can imagine this cake topped with strawberries and whipped cream. YUM! I love your channel not only for the yummy recipes but you always make me smile!❤️😃
Using flour to dust your pans can make the outside tough. Use powdered sugar instead. If you have a chocolate cake use Cocoa powder to dust. Learned this from a culinary baking School. Also for rolling out cookies use powdered sugar instead of flour. No more tough cookies 😁
This looks great. Thank you. Q. I've been experimenting with a classic Pound Cake Recipe - Adding along with Madagascan Vanilla - Apples, Sultanas, Cinnamon + touch of Mixed Spice, oh and substituting half the White Sugar with Demerara, great taste combo, but Apples and Sultanas always sink to the bottom? Any tips? Best wishes and thanks again from the UK.
1:41 "3 cups or 300 grams of granulated sugar" Um, each cup of sugar weighs 200 grams. So either the sugar is supposed to be 1.5 cups or the weight is supposed to be 600 grams. Which is correct?
I baked this today before your video was premiered 😊 Recipe said sugar quantity 3cups(which is not 300grams) and I used 3cups 😔. Cake was super moist,no doubt,but very very sweet
You are right! Is just 1 1/2 cup, that's what I am reading comments, because I don't know now If I should use 3 cups or the 300 g, but If you say is so sweet, then I gonna go with the grams. Thank you!!!
IT'S DEFINITELY TOO SWEET.. I MADE THIS CAKE WHILE READING THE RECIPE ONLINE AND IT SAID THREE CUPS BUT NO QUANTITY IN GRAMS SO I JUST ADDED 600GR OF SUGAR 😮😮😮
I followed the online recipe and used 3 cups and it was a disaster. Too, too sweet. Sad because the recipe had potential. I might make it again with the correct weights.
Thanks John for 3 cups of flour in this cake. Will enjoy with the whole family. Tired of recipes that call for 1 1/2 cups flour and everything gets finished in 2 hours
I really want to make this but it seems like there’s a lot of confusion in the comments with the sugar amount 😅 in the video he really does use 3 cups (not 300g) since you can see the markings on the cup. Is it very sweet? Curious if anyone has made this recently. 🙂 looks yummy
what is so weird about your recipes/videos is how timely they are to our lives. Due to some misunderstandings with our shopping list, I just noticed yesterday morning that we had accumulated a surfeit of sour cream. Two hours later, I'm watching this video. Coincidence? I think not. ;P Last night we were eating this delicious cake (and again this morning... yum!). As usual, this was a great easy tasty recipe that we will definitely add as a permanent fixture in our recipe arsenal!
I made this today and it is yummy. It came out moist and delicious. I reduced the sugar to 2.5 cups. And that is enough. I also used half of a tablespoon of vanilla and half of a tablespoon of almond extract. Came out just right. 76 minutes not 80 minutes for me.
Thank you for the recipe! I tried it and made some tweaks with what I got at home - cut the recipe in half, used Greek Yogurt instead of sour cream, and a regular cake pan, turned out soooooo good!
I lost my late Mamas recipe, she was renowned for this cake. It was my sons fav birthday cake with no frosting ever. I made this for him after many years. Perfect! Thanks.
i made this today and it looks and smells perfect. tomorrow's breakfast will tell, when it's sliced, toasted, and buttered, as we southerners love to do!
Brian always answering John's question on why he likes a certain dish sometimes by saying "Because it's good." is honestly such a mood.
I made this today, thank you John for the recipe,I used 500g or 2.5 cups of sugar and it was the perfect amount, not too sweet and very fluffy. I recommend you use a really good vanilla because as he said.
Just 49 seconds since publishing. I really came to the speed of light. This looks so good
Isn’t it a beautiful feeling making something you know your spouse loves? I love baking for others, but particularly my husband ❤️
Took more than 80 min to bake, turned out with sugar cookie crust crunch and heavy dense middle. Still really good. New favorite. Next time, I'll try to listen for that sizzle you talked about.
I made this today and omg it’s absolutely delicious!!!! Preppy kitchen you never disappoint me it’s delicious!!!!
I’m glad you suggested the whisk attachment. I’m sure it does the best job of combining everything without over mixing. Thank you, John! 😃
I was looking for a pound cake that had soured cream since, i had lots of soured cream sitting around.This is just a Perfect.I will definitely try this!!
I made this for a family party yesterday. Quickly, easy and delicious! I made a chocolate sauce and a blackberry on the side. It was a big hit!
What do scientists call a pound cake?
*A 454g cake.*
LOL
🤣
Lol 😂😂😂
I was always wondering why it is called pound cake. Maybe, I thought, the ingredients are one pound flour, one pound sugar and one pound butter, not so. It certainly does not weigh one pound. What's the mistery?
@@Veva0005 I googled it and it says the original recipe consisted of one pound each of butter, egg, flour and sugar
Made this yesterday for my son’s birthday. He loves pound cake. Thought I’d get me a piece this morning to go with my coffee and have a “me” moment. Guess what?! No cake left! But I did find the plate and it had some heavenly crumbs. Haha Best pound cake I’ve ever tasted (and made)!
Made it today. Sugar reduced to 2.5 cups and it was perfect. I think you didn’t mean 300gms because 2.5 cups was also much more than that. It was moist, soft and tasty. Thank you!
I appreciate that you shared these measurements. Plz help me with eggless version of this recipe.
This was the first time I made your recipe. Added were 2 Tbs. Lemon juice with one tsp. grated lemon rind....Successful result! Your tips made a for a superb Thanksgiving bundt cake!🎉
I made your pound cake today. It’s beautiful! I think that 325 degrees is the difference. It’s cooling now, so I haven’t eaten any yet, but I know it’s good because it smells so good. I used your recipe because I didn’t have any milk, but I did have sour cream. Thanks!
Beautiful cake! In my oven it's done in 75 minutes. Only challenge is that I get a burning smell" starting around the 60-minute mark and I get nervous and want to take the cake out of the oven. But I resist the urge to do so. At 75 minutes I do take it out of the oven and a perfect cake is the result.
I loved how you talked about this recipe being one of Brian's favorites, followed by your delightful little chuckle: so cute!
I’ve made this cake 4 times already. It is so delicious. It’s my boyfriend’s favorite cake.
i'm making it wednesday for my special thxg (vegetarian) guest. i hope it passes muster! do you have any hints or suggestions?
@ Follow the recipe exactly as John does it , I don’t do anything different, it’s perfect the way it is. Just be sure not to over mix once you add the flour and make sure you use a scale to measure the ingredients.
@@richardallen3810 i made it early this morning and the house smells wonderful. he's due here in the next ten minutes, but we'll have it for breakfast (toasted, of course) tomorrow morning!
My first cake ever and it came out PERFECT! Thank you, John!
Do any changes need to be made if I am baking this in a convection oven?
THANK YOU, JOHN.
You took a common, sour cream pound cake recipe and blessed me with knowledge and technique. And that's uncommon.
I never creamed my sugar as you did. Who knew one could get such volume? Also, I may have been guilty of over-mixing, etc.
I have a banana bread recipe that calls for mixing the sour cream and bkg soda together. Let it sit for 5-10 minutes before mixing with the flour. It gives a great rise to it. You know how banana bread can be so dense...comes out awesome!!!
Just baked today, it was still a tiny bit warm when I tasted.....absolutely delicious! I really enjoy your videos, and truly appreciate your explanations on technique and ingredients, and your comments on substitutions; it all helps to make me a better cook and baker.
John will you give us another tour of your and Brian's place: the orchard, the animals etc?
I’d love this! Especially seeing those precious animals.
John said he wanted to make chevre with the goat milk. I hope there's a future video on that too
I dont mean to be so offtopic but does anybody know of a trick to log back into an Instagram account??
I somehow forgot the login password. I appreciate any tips you can offer me.
@Rey Salvador instablaster :)
@Kingsley Reginald thanks so much for your reply. I got to the site on google and I'm trying it out now.
Seems to take a while so I will reply here later with my results.
I made this cake today. My kids loved it!! Outside is crusty and inside it’s moist. Thanks for sharing wonderful recipes 🙏🏻
I love pound cake and sour cream .Together they will be life tysm
We LOVE to put a sugar cinnamon mixture in the middle of the cake, so good!!!
This is similar to one they did on America's test Kitchen when Christopher Kimball was hosting.
Very moist and the texture is velvety.
I am excited to try this recipe tomorrow.
better than AKT
Turned out beautiful! Made a fresh raspberry icing to go with it.
look really delicious, I will try it. who agrees with me?
🤚🏼
Yummy 🤤
Yea, looking good. Will try this cake for sure 😊
Not until the correct amount of sugar is clarified. Does look worth trying, once that happens
@@flossiefootsteps5753
I think sugar may be as desired. Experience is the best proof
Dear John,
I love your vids! You are such an inspiration, you are so kind and sweet and an amazing baker! ! Pls pin this , it would be my dying wish ! You have made me grow as a baker and I just mastered cupcakes thanks to you ! I love making your cupcakes and they were SO tasty! I love your attitude towards just life! Just saying, I’m in LOVE with your kitchen . I L Y SM!!!
-An intermediate Baker.
Make sure all dairy products are room temperature, even left out over night. If you have hand mixer you have to whip this LONG TIME to make it fluffy. Sift the flour. There's so much he doesn't tell us for great cake making. Mix flour and liquid - some flour, some liquid because the liquid keeps gluten from going whacky and keeps a fluffier or lighter cake. A tube pan can be used.
Hey! I've been binge watching and baking thanks to you! Literally, I've cooked at least 4 recipes every week of 2021! Thank you so much for all your amazing content! I was just curious, what's the difference between this recipe and your pound cake recipe? Both have sour cream. Is it the amount of sour cream?
His videos are so playful and fun. He’s definitely allowed me to rediscover my love for baking. Happy you have a love for this too. Keep up the great work
I made this, prayed to the bundt gods and the pan came off without issue! It's too good though. And I didn't even have the fancy vanilla! Thanks for the tecipe.
Good evening John thanks for the recipe i use biscuick flour for my baking and the soda is already on it, it came out good thanks again have a Bless day take care.
Can u make a lemon bund't cake now?? Please 😃 I also get happy when my cake comes out in the first try!
Great idea!!
Ohhhh I second a lemon Bundt! I absolutely love lemon and am so lucky to have access to an amazing Meyer lemon tree with delicious lemons.
Yea...like that idea! Lemon Bundt cake ...want to try that and practice it before Easter. Please John ....can you post a video for lemon Bundt cake?
I send your videos to my children so they can contribute to Sunday Family dinners .... time they stop coming with their empty bellies and hands swinging with nothing in hands . 😁
I'm actually remaking this today, but adding lemon instead of vanilla with a lemon glaze topping!!
I made this yesterday and I just had to let you know it’s a delicious cake. Soft and moist and yummy ❤️
I made this cake last night. It's absolutely delicious. Thanks, John!
Made this wonderful cake, added cinnamon & brown sugar layers between layers of cake. It turns out that John’s Bundt cake pan is larger than mine so part of the cake ended up on the floor of the oven. Still very delicious!
You are the KING!!!!
I Love this cake.
Thank you for sharing this lovely recipe very nice 🌹👏
Much awaited recipe
I tried so many of your recipes
They come out perrrrfect
My favourite go to baker
Thank you
That kitchen is my dream 🌹✨🥧💕💕💕 Imagine to be in that kitchen and baking all day ✨✨✨
Remember to allow your cake to cool between 10-20 minutes before inverting it.
Hi my family love all of your baking keep the baking and cooking going we all are enjoying it
Thank you, I made it and it was delicious 😋
Correction: 3 cups of sugar (600g)
You make it look so easy John.
Hello to my favorite RUclipsr Guy you’re so fun to see you cooking n you have the most lovely sense of humor blessings Cioa Caro 🇮🇹🇮🇹🇮🇹🇺🇸🇺🇸🇺🇸🇺🇸❤️💚
I have tried this recipe, it's good, fabulous
Just tried your Boston Cream Cake, and this is next on my list. Bless you you beautiful soul.
I'm baking this delicious cake RIGHT NOW!!!
I can't wait to have a piece
Thanks for sharing this recipe
I enjoy the descriptive language you use; it’s like you’re telling a delicious story;)
Oh thank you!
My cake came out delicious John. BUT it was way too sweet. I love sweet things, especially cake but it was a bit painful using 3 cups. I'm using 1-3/4 to 2 cups of sugar today plus I add a bit of my homemade caramel to the batter which elevates this cake SO WONDERFULLY.
Cake was too sweet?
@@armenosipian3418 indeed. 3 cups flour to 3 cups sugar was way too sweet for me. Have you tried to make this cake?
@@juliedeseckso4640 yes, just last night. It has the sweetness of any pound cake ive ever had and creaminess of sour cream. Not cloyingly sweet at all.. but my wife also prefers things less sweet than usual so i'll try to dial down too but only to accomodate her
the best cake i’ve ever made🥰
Wow! What a nice recipe. Big like. Have a good time
Such an amazing chef 👨🍳
Wow, he had me actually attending to the entire 7 minute video! Very good presentation. I need a fancy mixer.
MERCY love the stove and oven green yes Thanks for sharing BLESSINGS
The best and fluffy cake I have ever baked. I down the ingredients have as I wanted to make a small one. It turned out amazing. Thank you so much 💓
I just made this and it's devine. Thank you kindly for sharing John.
I am afraid to eat the entire cake😉
Have you thought about making a playlist called “Brian’s favorites”?
It’s such a perfect recipe…. The outcome was amazing when I tried it out…and I must say …I’m in love with your kitchen😍😍😍 your kitchen is going to be an inspiration for me when I redo my kitchen ❤️
This looks amazing. I can imagine this cake topped with strawberries and whipped cream. YUM! I love your channel not only for the yummy recipes but you always make me smile!❤️😃
Aloha! Granulated sugar is incorrect on title: 1 cup = 200g. Total 3 cups = 600 grams.
It was driving me bonkers :)
Thanks John for sharing amazing recipes and as usual you’re a treat to listen to.. please consider creating egg-free sponge recipes sometime 😊
Yummy nice recipe. Will make tomorrow. Thanks so much.
Using flour to dust your pans can make the outside tough. Use powdered sugar instead. If you have a chocolate cake use Cocoa powder to dust.
Learned this from a culinary baking School.
Also for rolling out cookies use powdered sugar instead of flour. No more tough cookies 😁
Yummy 😋👌🏼
I just made this cake this weekend. It was absolutely scrumptious! Will definitely be making it again and again!
This looks great. Thank you.
Q. I've been experimenting with a classic Pound Cake Recipe - Adding along with Madagascan Vanilla - Apples, Sultanas, Cinnamon + touch of Mixed Spice, oh and substituting half the White Sugar with Demerara, great taste combo, but Apples and Sultanas always sink to the bottom? Any tips?
Best wishes and thanks again from the UK.
I made this and it was GORGEOUS! So moist and light. Yumo!🇳🇿🙏😊
Everytime I watch your videos I always learn something. I can't wait to make this recipe. I love pound cake an I know this one will be amazing.
1:41 "3 cups or 300 grams of granulated sugar" Um, each cup of sugar weighs 200 grams. So either the sugar is supposed to be 1.5 cups or the weight is supposed to be 600 grams. Which is correct?
I baked this today before your video was premiered 😊 Recipe said sugar quantity 3cups(which is not 300grams) and I used 3cups 😔. Cake was super moist,no doubt,but very very sweet
You are right! Is just 1 1/2 cup, that's what I am reading comments, because I don't know now If I should use 3 cups or the 300 g, but If you say is so sweet, then I gonna go with the grams. Thank you!!!
@@elyecheagaray6004 I should have known better, 3 cups was way toooo sweet
why are we the only ones commenting on it being too sweet ?
IT'S DEFINITELY TOO SWEET.. I MADE THIS CAKE WHILE READING THE RECIPE ONLINE AND IT SAID THREE CUPS BUT NO QUANTITY IN GRAMS SO I JUST ADDED 600GR OF SUGAR 😮😮😮
I followed the online recipe and used 3 cups and it was a disaster. Too, too sweet. Sad because the recipe had potential. I might make it again with the correct weights.
Why do I torture myself by watching amazing food videos while I wait for my lunch to be ready? Idk but I love watching these videos
Same
It’s called being a masocist🤣🤣🤣
Look sweet Will try after thanks for the recipe
Everything one of your recipes that I try is a success. Thanks!
Okay,, this is on this weekends recipe list.. looks so good. Everything I’ve tried from your recipes has come out beautifully! Thanks so much!👍😎
I like a guy that has a "vanilla playlist"! Some strawberries and whipped cream would be nice.
Fantastic cake. Great recipe ,thank you so much.
Your every recipe is awesome. Want to try but we are vegetarian. Plz upload eggless recipes.
Certainly going to try this recipe!!
That looks so good! I will try to make it! Sour Cream has become my new favorite cake ingredient thanks to your delicious chocolate cupcakes! :)
Thanks John for 3 cups of flour in this cake. Will enjoy with the whole family. Tired of recipes that call for 1 1/2 cups flour and everything gets finished in 2 hours
Yummy. I can't wait to make this.
You are so happy. You make me happy just watching you with your smiles and laughs. I love you my son😂💖💖💖
The vanilla on the neck . 🤣
Lol Brian literally gave the same answer as the bourbon chicken , because it’s good. 😂
Thank You for the recipe. The outcome is amazing 🤩
Hi John. Me encantan tus videos, love them short and well explain. Thank you so much pretty good recipes. Have an excellent week.
Wow. I just noticed you have almost 2 million subscribers. I’m not surprised. I love Kentucky Butter Cake.
Sir, wounderful cake,, very nice Gently speaking how to make. Excellent 👍
I really want to make this but it seems like there’s a lot of confusion in the comments with the sugar amount 😅 in the video he really does use 3 cups (not 300g) since you can see the markings on the cup. Is it very sweet? Curious if anyone has made this recently. 🙂 looks yummy
Yum!!! Totally making this!
what is so weird about your recipes/videos is how timely they are to our lives. Due to some misunderstandings with our shopping list, I just noticed yesterday morning that we had accumulated a surfeit of sour cream. Two hours later, I'm watching this video. Coincidence? I think not. ;P Last night we were eating this delicious cake (and again this morning... yum!). As usual, this was a great easy tasty recipe that we will definitely add as a permanent fixture in our recipe arsenal!
These aren’t really popular around here, but I’ve been wanting to trying it for a while, so I can’t wait to try it out!
Tried this and it was delicious.
Yes please and thank you 😍😍😍
LOL, my pleasure !!!
It looks so delicious