Lemon Pound Cake | Collab " Flavas By Dame Dash" | DameDash Recipe
Hello and welcome to the Views Club. I'm so excited to present to you guys with this amazing recipe.
This recipe was gifted to us from Flavas by Dame Dash. Not only did we get a delicious recipe,
we're also doing a collaboration. So if you guys would do me a favor after you watch this
recipe video, if you head over to his channel because he picked one of my recipes that he's
making. I know which one it is but I'm not telling you guys. I want you guys to go and check it out.
One of the reasons I decided to collaborate with Flavas by Dame Dash is that we have a lot in
common you guys. You guys know I'm like I'm a sweetheart, goody two-shoe-ish and he's just
plain like sugar. The sweetest gentleman in the whole world. He's a family guy and
I think that's one of the things that or one of the reasons I gravitated towards his channel
because when I watch him and his little niece Aria, they're little bungs together. I could be
having like my downs of my day and I watch it and just to watch his little niece say like ew
uncle like she's the cutest thing in the whole world. So Views Club, please do me a huge favor.
Go to Flavas by Dame Dash's channel. Show him some love. Tell him Views sent you and let me know which
one of you guys is going to try this recipe because I'm about I'm about to taste into it.
Like no joke, I've been waiting. I'm excited for this. Okay Views Club, here are the ingredients
for our delicious lemon pound cake. We're going to need four cups of all-purpose flour,
three and a half cups of sugar. I'll be using cane sugar, four sticks of butter,
and you can use salted or unsalted. You should be good either way. Whatever you have at hand
should work. I have one packet of cream cheese. I know my packet looks a little bit off but I'm
using these. The total is eight ounces of cream cheese. I have six room temperature eggs.
I have four tablespoons, one-fourth of lemon juice and what I did I just squeezed
the juice out of one lemon and my lemons were really thick and juicy. Oh yeah.
We have one-fourth cup of milk okay and one tablespoon of vanilla. So let's go ahead and
get started on our batter for our pound cake. Before I begin anything, I like having everything
set up and handy for me to just go go go. So I'm going to crack all my eggs that way I don't have
to worry about getting an egg shell or any complications that I might have throughout my eggs.
In a big bowl, you're going to pour your sugar and you're going to add your butter and I want
to let you guys know that this recipe is followed exactly how Dane did it. I really enjoy his
content. I think he just has a beautiful way of communicating with his audience and he's a great
family man so I appreciate his hard work and his generosity. You can use your
kitchen aid for this but you guys know that I love this thing. I should have waited a little longer
for my butter to get really soft but I didn't so now I'm gonna have to be here a little bit extra.
If we learned anything right now it's to let our butter get soft. What we're gonna do next is we're
add the cream cheese to our blend. Okay you guys my kitchen is really cold. I mentioned to you guys
it gets really cold in my kitchen in the past videos and I think we're having colder weather
that's why it's I'm having a little bit of complications when I thought this was already
room temperature. So what I'm gonna do is I'm gonna put this in my oven with the light on
for about five to ten minutes just so that it can kind of get warmed up for me so that I can
continue the blend because Flava's recipe had this really really smooth and that's what I'm going for
so I'm gonna have to take a little bit of a time out and put it in my oven. So if you guys make
this and you're having you're using your hand mixer or your kitchen's too cold that usually
works out for me so that's that's what I'm gonna go do right now. Okay I just took it out of the
of the oven no temperature just to warm up a little bit let me get back to mixing it.
Okay now what we're gonna do is we're gonna add one egg at a time
and as soon as that yolk comes out that's your one egg or that one's trying to come out let me
vanilla so let's go ahead and give it another scrape to make sure all of our ingredients
are combining and marrying with each other well. If at this point your batter isn't luxurious
because that's the one thing that I'm going to say is as soon as we added those eggs this
batter became luxurious it came it became very fancy so if you have a tough batter after adding
your eggs or something that is not going on right this is very very soft. Now I'm going to add my
lemon juice. Whoo that's my favorite one thing about me I would have to say lemons have always
been one of my favorite fruits if not my favorite I love lemon I love the color yellow I just happy
that way so let's go ahead and incorporate this. Here's where the love starts happening
when we start getting excited for it oh yeah we're gonna start adding one cup of flour
to our batter and mixing it at a time okay
if you're using a hand mixer you're gonna get tired because this this batter this batter wants
you to be up in it so you better get into it I don't want you being shy about it I want you to
really get acquainted with your with your batter right now it's thick but really soft let me bring
it up so you guys can kind of get a feel for it it's really smooth very soft it's thick but it's
not heavy it's very light so if you blend it all the ingredients properly you should get a very
very light and soft thick batter. Now let's go ahead and get to our next step okay so my pans
I have this really cool pan that I can either make it a baking little one or I can make it a
bundt cake so I'm hoping this gives me the shape okay here's what I'm gonna do I've already started
my oven and I've already placed my oven at 325 and what I did I got some parchment paper because
I really don't want to run the risk of burning my bundt cake and even if I don't get the exact
design I know I'm going to get the good flavor because Dane's recipe is going to be on hit so
I'm taking extra precaution and I'm doing it this way okay because I felt like I was going to do the
the powder but I just don't want to risk burning anything so I have an idea how I'm going to do
this because I don't have the cast iron one that he used which was lovely I'll put it on my wish
list so let me go ahead and start slowly adding this batter okay
it's like once you have your pans your baking stuff that you use you kind of already know
what to expect from them and for me that's why I'm taking that extra precaution also if it sticks to
to the bottom of my pan at least I can with the parchment paper at the bottom it'll be easier
for me to just lift it out I'm hoping that since this is a dense a more of a dense uh cake the
pound cake it's so soft and moist and just perfect um we don't have any baking powder in here so I
know that the rise is not going to be too wild and I should be able to contain it all in this
bundt cake pan hopefully the way that I poured it doesn't give it too many air bubbles but we're
damn you're watching this part I hope you're impressed with me right now
a lot of you guys bake like me use every last little drop of items that we used I think those
are the the things that used to drive me nuts from watching cooking shows on how much
they cut vegetables and just things out um just to make it perfect for to attract you guys to cook
but normal world we don't let those things go to waste okay so what I'm going to do is I'm going
to drop it like it's hot drop it like it's hot drop it like it's hot you guys know that song
put it in my comment section you guys did really good on our last one let me know what you think
of this one I'm going to smooth this out as good as I can and I'm probably going to let it drop
again since I did my pouring wasn't consistent it was a little bit splotchy
for those of you that are new to my channel just know that I have a tremendous love for
home cooking I think all recipes started in a home somewhere at some point and
I love cooking for my family and my friends all right views club let's drop it one more time like
it's hot as I mentioned I really I'm trying to impress Dame on this recipe and my views club
so what I'm going to do I'm going to put this on the bottom rack and then I'm going to put the
pound cake on the top part of the oven just in case anything goes over and I think when the heat
comes from the bottom of the oven it's what causes most of our things to burn so hopefully this will
catch most of that heat I'll let you guys know how it goes after I'm done Dame said you can bake
it at 325 or 350 I'm going to go ahead and go for 325 because this is a dense cake and to be on the
safe side I'm going to keep it in for two hours but I'm going to keep checking it every 30 minutes
okay so let's go ahead and do that oh my goodness views club you don't even know I'm like I'm
enamored by this cake I'm like next to it flirting my whole house smells like um like those sweet
sugar cookies oh my goodness if you guys are ever trying to impress anybody you're gonna have to
make this so that your house smells like so warm and kind I kept it in at 325 exactly two hours and
let me show you guys clean clean clean what I'm gonna do is I have to go run a few errands I'm
gonna let this cool and I didn't anticipate mine was gonna pop up this much but I'm not worried
about it this cake is gonna be consumed by my family and then we're gonna do the next step once
this cools off I think I'm gonna try and get it out of out of this dish actually whoopsie
you guys have the metal one be careful because you know I'm prone to burning myself
whoo it's gonna tear it apart I think okay we have one of these just press it down all the
way this way and we're gonna have to take it out before this dries up all together
yeah okay whoo yes I got a little bit of a crack on that one but other than that we are
doing good these club I think I did good by putting this on here guys
the design is not so prominent on this side so once it cools I'm thinking the other side provided
me with the lumpiness that I needed um for the cake so we're gonna flip it over once it cools
so I'm gonna let leave this here on my counter I'm gonna cover it and we're gonna let it cool
okay because club this is what we're gonna need for our icing so what we're gonna do
I'm gonna use eight ounces of cream cheese you can use uh one of the packets this turns out to be
four tablespoons or one fourth of lemon juice and all I did was squeeze one whole lemon juice in
here I'm excited where are we here we go and I zested one lemon so get all that zest
and incorporate it in okay so we're gonna give this a go first and I'm gonna add a splash
of vanilla that was a big splash
similar thing that we did with the flour okay guys I'm gonna clean up real quick and then
we're gonna pour it over our pound cake and we're gonna taste it I had two options either I put it
on the perfect side which was a bottom but I really like how rustic this came out I don't
have the traditional like a bundt cake mold but I will soon guys I promise but I think this is
gonna be perfect I'm really excited so I'm gonna start pouring it little by little through that
circle okay I think that's how it goes right whatever drips drips oh oh I'm gonna be screaming
the whole time I thought that this was a perfect plate because it has a little bit of uh my mouth
it has a little bit of a of a place to hold whatever drippings come off all right I'm
gonna keep this on the side because I'm sure I'm gonna want more of that icing
let me cut into this and I got a little bit of a serrated knife I think I want to get a good piece
guys all I want to sing to this cake right now is heaven loves to save you from above
no joke not joking because you guys know I like to joke around but that is
amazing look at that you guys this is a pound cake they don't call it a pound cake for no reason
I brought my chair out I'm gonna eat my sweets with you guys if you guys don't like uh watching
people eat on camera I'm gonna taste the food and I usually taste the food that I make because
I enjoy my cooking so let's go ahead I'm gonna put it to the side for me whoopsie
I love it it's perfect
you're a lemon fan you're gonna like it and the thing is that it's not
it's not overly tart like you would think oh you add a lemon to something super tart it's not
there's a place where I purchased a lemon pound cake and I paid almost five dollars for a slice
Jane thank you and your family for sharing this recipe with us
my mind is already going to so many places I'm so excited to make this again for sure
it's soft it has a lot of moisture I mean I'm almost done with my piece but
I have extra icing that I'm going to be adding because the icing on here is amazing
okay guys I followed the recipe to the tea there is nothing else you need to add or take away from
it it's perfect the amount of sweetness the amount of tartness it's so well balanced which is
difficult to find when you find anything that you need to use lemons for you know what I mean
you guys know I always get a little bit nervous about my collaborations I want to make sure that
I impressed you guys and I always want to make sure that I collaborate with the right people
for us in our community and I really think that I collaborated with a wonderful person and I want
to take the time to thank Dame for uh reaching out to me for this collaboration I was excited
from day one I squealed when I read the message like literally my hands go like this and I get
so excited and that emoji that I use it fits perfectly so thank you Dame for reaching out
and for your friendship here on YouTube it's it's not often that you come across such wonderful
energy like yourself you have such a kind soul
you have a great hand in the kitchen so thank you so much for this collaboration
and I look forward to trying and testing more of your recipes um yeah get nervous you know
if you're new to the channel make sure to subscribe click that bell for notifications
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interacting with you guys if you're going to be making this recipe please let me know because I
know that my bakers out there you guys love baking and this is definitely a go-to I actually
he made it for his Thanksgiving leading up to Thanksgiving and I actually would serve this
for Easter it's so refreshing spring like I'm excited if you guys are done here make sure to
go over to my friend's uh channel uh Flavours by Dame Dash I'm going to put the links in the
description at the end for you guys to just click on it and go and yeah thank you guys so much for
watching and I'll see you guys on the next one bye adios