Brits Try [POUND CAKE] for the first time (Whats POUND CAKE) ?
Get ready for a delicious adventure as the H Family dives into the world of classic American desserts! In this episode, we’re making traditional American Pound Cake entirely from scratch for the first time. Using simple ingredients, we’ll show you step-by-step how to whip up this buttery, dense, and oh-so-delicious cake that has become a staple in American baking.
What to Expect in This Video:
A quick history of pound cake and its origins in the USA.
The full recipe and process to bake a perfectly moist pound cake from scratch.
Our honest first taste test reactions—will it become a family favorite?
Fun moments and commentary throughout the baking process.
Perfect for fans of American culture, food enthusiasts, and anyone looking to learn how to make a classic dessert!
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Share Your Thoughts:
Have you ever tried pound cake? What’s your favorite way to enjoy it—with a drizzle of glaze, a dollop of whipped cream, or maybe fresh berries? Let us know in the comments below!
Join the H Family as we bring a taste of America to the UK, one delicious recipe at a time!
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Share Your Thoughts:
Have you ever tried pound cake? What’s your favorite way to enjoy it—with a drizzle of glaze, a dollop of whipped cream, or maybe fresh berries? Let us know in the comments below!
Join the H Family as we bring a taste of America to the UK, one delicious recipe at a time!
#poundcake #desserts #foodreactions #MrHAndFriends #bakingfromscratch #britstryamericanfood #foodie #foodieadventures #brits #tastetest
Thank you!
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I've never made a pound cake, but I have eaten them…. and they were usually taller that this one. Check the date on your leavening agent to make sure it has not expired. And perhaps if you used a narrower loaf pan it would be taller. This one seemed to be very wide to me. Just thinking. Love this little British family. Glad to hear your first names for the first time, too!!
A pound cake is a easy british cake where all the ingredients weighed a pound
It definitely seems off wrong. The batter looked separated when you put it in. My darlings try, try again. ❤
A simple chocolate or sugar sauce to drizzle over it works great over pound/white cake.
That looks delicious!!
Whipped cream pound cake is my very favorite cake EVER! I’ll take it over any other cake.
Here's a foolproof method if you feel like trying again (not trying to be rude but you're right something doesn't look right). And I have thoughts on what went wrong that I'll add after that.
Your ingredients will be: 225g of sugar, 225g of room temp butter, 225g of flour, and 3 room temp beaten eggs plus however much liquid (milk, sour cream, single cream, double cream, coffee creamer, pretty much whatever you want) is needed to reach 225g. Optionally if you want a lighter, more spongey cakey pound cake you can add a teaspoon or so of baking powder, but the classic doesn't use it.
Start by creaming the butter and sugar together either in a bowl with a wooden spoon, or in a mixer with the paddle attachment. Avoid using a whisk. Once the butter and sugar mixture is very pale yellow, almost white and looks like cake icing, mix in the liquid ingredients. If the liquids were cold the mixture may start to look curdled. Keep mixing until all the lumps are gone. Gently mix in the flour just barely until no dry flour is left and no large lumps remain. This is the only step where the batter is delicate at all but overmixing can really ruin things at this step. Once mixed, pour into whatever kind of baking pan you want. Cake pan, loaf pan, muffin pan, bundt pan, you name it. If it's oven safe you can bake pound cake in it. Loaf and bundt are the classics. Bake in a medium oven (180C/350F ish) until the center is cooked and a toothpick comes out clean. For a single cake it'll be about half an hour, maybe a bit more. For muffins/cupcakes it'll be about half that. Once out of the oven let the cake cool in the pan before removing.
What I think went wrong:
By chance did you do the conversion from cups to grams yourself with online resources? In particular with flour those estimates can vary wildly and it seems like something might have gone wrong there. The typical recipe has at least equal parts flour to the sugar and butter. Meanwhile from what we saw you had about 10% less flour. And on top of that the recipe adds on another liquid ingredient with sour cream, where typically you would want to reduce the eggs so that the overall liquid content stays the same. The other thing I noticed is that you were using the whisk attachment on the mixer. Doing so can be deceiving when creaming butter and sugar because you end up whipping the butter, which looks light and fluffy like it should, but it doesn't allow the sugar to break up the fat globules in the butter, which is the purpose of creaming. If you use the paddle attachment it'll take quite a bit longer to get to that light and fluffy look but it'll properly smear and crunch through the butter fat before whipping up which will end up giving you a much better result for what is ultimately a very heavy batter for a cake. The last thing is it looks like you might have overmixed the batter after the flour went in. That's usually what ends up causing a "gummy" dense cake which sounds like what you got. It happens because overmixing releases all the air that was trapped when the butter was creamed and that air is basically the only form of lift the cake has.
There really is not a lot to plain pound cake. My dad loved to take a pat of butter to smear across the piece. It is a good base for strawberry short cake or to put a scoop of ice cream on and your favorite sundae topping.
Hello David, Nikita and Elena, pound cake 🎂 🥮 🍥 is amazing 👏 ❤😊
Pretty sure the recipe meant to say 2 teaspoons of vanilla not 2 tablespoons.
Personally, I'm not a fan of pound cake… I definitely need some fruit in syrup to get soaked into the cake w/ whipped topping or custard to eat… thus I opt for something else. (And thanks for the comment in the video – because I also thought pound cake was a European thing.)
I do enjoy watching you cook and try several new things. Great family fun! Good job!
My favorite is a marbled (chocolate) pound cake
Pound cake is an awesome Van Halen song!
I think your egg sizes are different than ours. Probably use 3 eggs, a tablespoon on extra flour, minus some sour cream and soften the butter next time. Baking is tricky depending on the weather especially humidity.
Interesting, I'm 73, from the US and I've baked since I was a teen. I've never weighed ingredients. Always used cup measurements. Ive never had a ingredient scale in my kitchen. Guess everybody is different.
It's great with a lemon glaze icing
Personally I love orange or lemon pound cake. I don't think you nailed this one. I fear you may have really over beat the mixture and created too much gluten. There is a different attachment for the kitchenaide that acts more like a spatula than a whisk, If you want to try it again using that instead and keep the setting on low instead of ramping it up to high.
Pound cake is best had with a topping. Some frozen strawberries (1:1 strawberries and sugar put in the refrigerator for a few days) and whipped cream is good. Lemon flavored with a lemon glaze is good too. Maybe it needed a bit of baking soda. It is a pretty heavy cake, almost like a corn bread.
My favorite is a Bundt cake recipe my grandmother used to make, Chocolate Pound Cake. You didn't ask, but my second favorite is Lemon Pound Cake.
So, let me say, I've had pound cakes that turned out exactly like yours did. I don't know why, either. Could be anything from the butter to the humidity, to you needed to sift the flour more to get more air in the batter. It doesn't change the taste or the doneness of the cake, but it does change the texture.
It doesn’t look right. Your measurements are wrong. I would try a different recipe.
For Heaven😇 on the tongue, try a toasted slice of pound cake slathered with butter! The butter will soak beyond the crisped, warm surface and soak into the dense, sweet sponge. 😋At first taste, you will melt faster than the butter melted.! Your soul will groan in pleasure with each and every bite you take, and you will NEVER be the same. Trust me.
🥰❤❤❤
For toasting, I favor a simple vanilla pound cake with some fresh orange juice and 🍊zest added. Without toasting, a simple pound cake is perfect, naturally, for soaking with ripe, juicy 🍓strawberries macerated with sugar, for a version of strawberry shortcake that you'd top with a dollop of sweetened whipped cream or a scoop of ice cream.
I also adore hazelnut pound cake made with vanilla extract, vanilla bean seeds, and finely grated hazelnuts. Splendid on its own without toasting. You can even try a slice spread with a thin coating of homemade Nutella! 🤎
DO make another try at making a pound cake, please. Make sure the butter is soft enough and that the eggs are at room temp. Definitely try a lower mixer speed and beat longer. The batter should not be lumpy. And bake in the main oven with the rack in the slightly lower than mid position. Test your oven's temperature, too, so you'll know if you might have to adjust a bit the oven's temperature setting for the recipe or the length of time for the baking.
For your content, your charismatic and honest personalities, your enthusiasm, and the unabashed fun in your food explorations, I give you an Alana rating of 2 out of 10. I love you and your channel! Sending a virtual hug🤗 and a high five🖐️from just below the historic Mason-Dixon line in southern New Jersey, USA.
Make strawberry shortcakes next time
STATE: Ohio! Metro Area: Cincinnati! BLYA 🙂 When thinking of pound cake, ever think about Van Halen 😉?!
Never have seen a pound cake made from scratch before like this til now. I've always just bought one from the grocery store. I suppose the most famous brand store pound cake would be a Sara Lee brand.
Missing baking powder
Loving the chef hat on her. She is so adorable. Love you channel guys. It makes my day better.
My favorite pound cake to make is 7Up cream cheese pound cake. It's very good with a glaze over top.
I’ve mastered brisket,ribs,butts,chicken and even cold smoking cheeses, all through trial and error on my stick burner.
Competent on many main and side dishes.
But as of 58 years old I’ve yet to turn out a decent pound cake. Baking is a whole different beast! 🥴
I noticed that your batter was very loose and thin, watery. I make different pound cakes all the time (bourbon, apricot, peaches, cherries, sour cream) and my batter is not thin like yours. I also noticed a lot of little lumps in the batter, which if butter, maybe melted while baking and made the texture inside looking uncooked. A poundcake should rise almost to the top of the pan and I use a bundt pan (sprinkle with powdered sugar when cool). I am not sure what happened to yours. Use a different recipe and try again.
I like to make pound cake and then slice it like bread and eat it with butter. Delicious!
I don't do it very often because the whole thing will be gone in a day!
You need to use the beater attachment to cream the butter and sugar and basically mix the entire cake. The whisk attachment should mostly be used to only whip cream.
Think of it this way, would you use a hand whisk to cream butter and sugar? Probably not, so you shouldn't use the whisk for that in a mixer either.
Great video
I love pound cake, your crumb doesn’t look right. You should cream the butter and sugar for a couple of minutes it should be light and fluffy. I like my pound cake with strawberries and whipped cream.
Try putting butter on it.
my wief make a sour cream pound cake , its YUMMY , really good with a cup of coffee
Pound cake is like a cake for all seasons. It’s loaf shaped, medium density, buttery and versatile. It’s fine as is as a basic cake, served in slices usually. Sometimes used as the shortcake with strawberries, pierced and lightly drenched in rum, lightly frosted, etc. The main flavor is butter. Should not really taste like egg unless you’re really focusing on egg. And yes it should have been at least a third taller.
It was over mixed. But it is your first try…😊😊
I love pound cake, I eat mine with strawberries and whipped cream.
Pound cake is great with a lemon drizzle ( basically lemon juice and powdered sugar mixed and drizzled on top, btw Mr H that lemon cake looked incredible, would love to see you make that
Like to see you make your sisters lemon cake.
As someone whose family is from the South, I consider pound cake to be part of my culture. We eat it at happy occasions, sad gatherings and just because. There are tons of varieties. My favorites are 7up cake, cream cheese, and chocolate.
Your cake looks off.
Tip – ALWAYS sift the flour. ALWAYS let the ingredients like butter, eggs, or cream cheese if you use it get to room temperature.
Don’t overmix the batter.
I'm afraid it isn't correctly made – you've many comments to help you with that.
I love Lemon Pound Cake. Yum yum 😁
Sorry it doesn't look right it's too flat and you overworked the batter
Pound cake tastes great sliced, toasted and buttered.
The best poundcake I’ve ever had is called a five flavored pound cake. I would try that one.
LOVE pound cake! 😋
Pound cake is great with fresh strawberries and cream fresh