The BEST Million Dollar Pound Cake | Easy, Moist, and Buttery Southern Dessert

All right, folks. Listen. I got a little energy right now because we finn to close. Right now, you got to have desserts along with your proteins, you know, and all of that. So, this one I think you guys are going to like. Today, I'm going to show you how to make a millionoll pound cake. And when I say a million dollar, man, I mean million dollar/th Thanksgiving/ Christmas/make this every week. I'm out, y'all. Not for real. Let's get it. All right. So, look, we kind of like going to go over some of these ingredients. I'm going just tell you guys a few key things that you know when you're baking, you know, you want to make sure your butter is at room temperature. Look, see how soft this is. You want it to be at room temperature. Ain't no way in the world you going to be able to put this in no mixer or use no uh hand mixer or anything like that. You know what I mean? It'll just be beating it up. It'll just it trust me folks, I didn't learn that the hard way. Now, look, I got a half a lemon right here. And I got some milk. This was whole milk, but because I like to use buttermilk, I went ahead and took this. A little pro tip, I took this and a half of this little small lemon, strained it out, dropped the lemon juice in there, let it sit up for 5 minutes, and guess what, folks? Look inside there right now. Now we got buttermilk. If you guys didn't know that, let me know down there down in the comment section below. You didn't know that you could take whole milk and lemon juice and make buttermilk, but now you do. All right, so put that over there. Then right here, we got six eggs. We got vanilla extract. Don't forget, I made my own vanilla extract. I don't use that no more. I started using this after I had learned how to do it. You know what I You know, this is the way you want to go, folks. And there's a link on my website, which is smoking grillingwithab.com and at witab.com. Now, over here, looking like it's water in there. That's almond extract, right? You know that next coming to the website. Listen, making stuff, you know, they cool, you know, things that you can do with your spouse, love one, side piece, whoever you with, you can just make that, right? Now, obviously, if you look over here, I'm going to be using my, you know, my stand mixer. You know what I mean? I got my paddle. We got our whisk. You going to need both of these, folks. All right. Then over here, I went ahead and saved some time right now. This is my flour, obviously. But check it out. I already pre-sifted this. This is ready to go. Don't want to like drop it cuz it's nice and airy and ready to go. And over here, what is this? Ding, ding, ding. Pay y'all down in the comment section below. Yes, that right there. Just granulated sugar. Now, I'm going to be using a butt cake. Excuse me. A butt pan. You see this right here? This is going to be your best friend. Now, I grew up when my grandmama not doing this, she would take soft butter, take it and take it around the pan, get it nice and buttery, then drop some flour in there. Just listen to that. It's timeconuming. Drop that in there. And you're doing this, making sure that the butter stick I mean the flour sticks to the butter so you don't have no nothing to stick, right? This right here is everything you need all in one spray. Trust me, simple is better, folks. Hey, with that being said, let's go ahead and make this. And don't forget this that million-dollar ooi. All right. So, look. I'mma show you how this works. Just like does that little spray flour, right? So, we take it. Make sure you shake it. You see that right there? Look how it is. Like that little like a spray flour/ butter, right? You want to get it everywhere. You don't want nothing to stick. All right. So, look. The first thing we're going to do is we going to work with that softened butter. Right? If you guys didn't soften your butter, you might as well just wait a minute. This right here is key, right? So, we get that in there. I'm not going to bore you guys. Let me get all of these in here. So, look, you just want to get yourself four of these inside of here. They all soft. And you want to get all that butter. That's why I'm using my spatula. All right. Now, we come with our almond extract. And then we come with our vanilla extract. I feel like I got a little residue, you know, in there and it didn't all get in there. It's just that I like this so much. And I made it and it's like aged just right. Oh, there you go, folks. This right here is that premium. If I was going to sell this, this whole thing right here is This went almost four months, you guys. I would probably say I'd be asking like about $50 for this. You guys make it yourself, man. You'll see the difference. All right. Now, look. Obviously, you can see that I just put on my, you know, my whisk attachment, right? I'm going to do this at a medium high. We going to do this for about 5 minutes, right? So, I'm going to let this work. So, let me go ahead and just get this going. I started off like this first, you know, and now I ease up to it. All right. So, while we having that working, look, we just multitask a little bit. So, now we come over here and check this out. We going to hit bake. We going to go 300°. When you see low temperatures like that, that should tell you off the back. We going to go a little longer, right? So, now we going to start it. All right. So, I had a timer set. It's right at 5 minutes. Look at how airy that is down there. Right. So, this is what you want to make sure that you see I'm getting ready to change my attachment. Now, I can still see butter on here. We going to get all of that out of there anyway. What you want to do is just clean this and get as much as your, you know, your vanilla extract and almond extract and your butter. Right? You just want to get as much as this back into the pan as I mean your bowl as possible. Now, I'm getting ready to put on a paddle. All right. As you can see, I changed I got my paddle on. All right. Now, now that I have this in here, I kind of like scraped it the side to get any butter or anything else that didn't quite mix. I'm getting ready to bring this up to high and we going to start adding our sugar high and then reduce. I reduce it back down to a medium high. Now, we get our granulated sugar and we just add it in slowly. Look at that. That's super airy. This is what you want when making this pound cake. You want it to look just like that, folks. And that right there happen to be good cuz we didn't hit it with a little bit of that sugar. Right now, I'm going to turn this back on. But I want to show you that I got a bowl right here. I'm going to crack my egg. Make sure it doesn't have no eggshell. And then I'm going to put them in here. We're going to do that one at a time. Right. And we going back to the same medium high speed. Let's get it. All right. So, look, I just turned it off cuz I had it on, you know, like a medium high, right? I just scrape the sides. Let's do it again so you guys can see. You scrape these sides, right? And then you just wipe it on your paddle. Clean your, you know, your spatula up. Right now, I'm going to put this back on high for maybe like one, I mean, medium high. Maybe like 1 minute. Then we going to reduce it down to low. That's when we going to start adding the last few ingredients. Actually, it's not a few. It's just two. Listen, we going to go flour, milk, flour, milk, flour. But you got to have it on low. If you don't, you going to look like that episode of Lucy when she was working at that uh one of them places or whatever when she had that flour all over the place. That's why we drop it down on low. All right, we up. Turn it on high for one minute. Medium high. All right, so listen. Listen. Right now, I just reduce it down to low. Right on my mixer, it only go up to 10. Instead of me using two, that's like super low. Look, look at that. Listen at the hum. I use three. This part going to be a little bit I don't want to say it's tricky, but it's it is, but it's not. I shifted through this. And this is all perfect flour. Check me out. Now, I'mma add a little bit of this. And I'm going to give you the cadence. It's flour, milk, a little bit more flour, then a little bit more milk, and then we going to end with the flour. But check. I want you to notice this. We only got 3/4 cup of this buttermilk right here. So when we say milk, we mean flour, splash, flour, splash, flour, I guess, you know, the remainder and then boom. Got it? Let's get it. All right. So, here we go. A little bit at a time. Ready? Flour. Now we corn just just a little bit of milk. Just enough to get it a little bit on the wet side. I can see the way it chunk all up like that. Don't forget we made this folks. So if it's been sitting up a minute, buttermilk, right, let's go ahead and loosen it up. Come back with a little bit more flour. Here we go again with the milk. I let that work. You see it coming together now. Look at that. Now we going to come with a little bit more flour. Remember, I want to end with flour. So, I'm looking at what I'm doing now. I'm going to let this run for about maybe like one more minute. Then, if you guys look around here, look, you can see all of the flour over there. You know what I'm going to do? I'm going to lower it down. I'm going to work my spatula. Work all of that off. We don't want to see no flour. Get everything in the middle, you know, so we can remix, put it in there, continue that. And then after that, it's time to hit that grease fun pan. All right. Now, look, I just scraped the sides, right? Make sure we don't have no more flour, you know, kind of like cleaned up around, you know, my work area. Put this back on low. Uh, three is good. But look at it that way. If you guys ever made a pound cake, that should look real familiar to you. You know what I mean? But listen, if you use the numbers I'm giving you, I promise you something spectacular is going to come out of here. Now, I'm going to let this run. I'm going to give it about another 30 more seconds and we going to take this out and then we going to go ahead and fill this up. We've already sprayed it. It's sat up. I'm double checking, making sure I don't have no dry spots. That mean it's all done. AB, you finally did it right. All right. All right. Let's drop this down. Let me get this set up. All we getting ready to do now is, you know what? Let me do this part. I'm going to get me a little bit of this batter. I don't know about y'all. So, let me go ahead and get my setup right now. All right. So, this is done right now. I'm not f to be that guy. You know what I mean? That took it all. But I'm going to go ahead and give me just a little bit. Talk to me down in the comment section below. How many times do y'all remember, you know, back in the day, you know, cooking with your mama, your grandpa, your grandmama or your grandpops, you know what I mean? However that went. You remember doing this? Your granny years until you get out the kitchen. Now go on. You see that? That's all me. Now, let's get around these sides. to get everything towards the middle. And now we just want to take this, transfer it into that, and then let it settle a little bit. Right. So, first I'm going to start doing this only cuz I don't want it to be like super sloppy. Right. I try to get it on the on the sides. Yes, I could have got myself a spoon, but when it's thick like this, this is how you know it's going to come out, right? All right. All right. So, once you got it in here like this, right, I like to just tap it a couple of times. Get it to like settle and I do a little shake, little shimmy right here. And we good. Now, listen. My oven is already up to temp. It's been up for a minute. Now, we just going to stick this in there. Now, this right here going to be key. We going to put this in the oven, right, for an hour and 30 minutes. It probably take about an hour and 45, but I want to see where I'm at, right? I put this right here in the center. Notice where I got my, you know, my my shelving at. It's right there. Those where my racks are. Put this over the top. Set my timer for an hour and a half and I'll see y'all then. Okay. So, look. As you can see, let me move this out the way. Here we go. I got it out. I done made a couple of these to be honest with you. You know what I mean? Uh, so we have it right here. Now, we going to go ahead and, you know, conquer this uh what am I going to say? We going to conquer this icing. Now, you guys can do a caramel icing if that's what you want. You know, like just make some caramel. You know, I got plenty of videos on how to do that. you know, check any of them cheesecakes. I always put one in there. You know what I mean? Just go ahead and do whatever you want to do. But if you're looking for something that's going to hit them in the face, this is it right here. Right. So, you want to do is start by melting your butter. I'm going to add a little bit of this vanilla extract. Don't forget, this is on my website, folks. You just put this in here like that. Just mix this together. Now, what I'm getting ready to do is I'm getting ready to add Now, this is powder sugar. Some of you guys call it convectionist sugar. You know what I mean? We going to go ahead and put a couple of tablespoon. Excuse me. We going to put a cup and a half. That'll do it. Man, this stuff light and airy. Be careful. They get all over your place. Right now, I really don't have to have nothing measured out really. We ain't got to run nothing over the top. I'm going to tell you why. Let me show you why. Now I'mma just get this going. Now we ready to turn this off. Right now keep going like that. Then we going to add a couple tablespoons. You know what I mean? A milk to it. Then we going to get the consistency that we want. Right. Look at that right there. Watch how this come together. You want to keep whisking. You don't want no lumps obviously, right? Just work all this in here together like this. We just keep moving it back and forth. You'll see how like it was a little lumpy as I wish it goes away. Then we just want to reach the consistency that we want. Now, let's just say it was too it was too like liqufied for you. You can always add yourself like a tablespoon at a time of the convectionist, you know, sugar and that'll thicken it up. All right, so here we are. Okay. So, you just saw me go ahead and hit it with the icing. You know what I mean? When it's warm and you just made it, you know, you had it already on your stove. You pour it over top, you'll see it drape and drip just like what you see right here. Now, this one right here, I'm not going to cut it. I went ahead to make a couple of these. As you can see, look at what it look like right there. Hey, listen. And it's super moist. You guys try it. Let me know if you ain't ever made pound cake. When you eat this one right here, you be like, "Man, I didn't know." It's the same thing with that peach cobbler. Super easy. Now, with that being said, listen, if you're new to my channel, let me just take the time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there, there's a channel out here that's simplifying these recipes and taking a mystery out of cooking. And look, don't leave yet. I want you guys to pat yourselves on the back cuz listen, we almost done with Vlog Feast, right? So, with that being said, you know how I leave all my videos. I don't know why I got these in my hand, but guess what? I'm out. Peace. My heart.