Million Dollar Pound Cake That Melts in Your Mouth

All right, folks, listen, I got a little energy right now because we finna close, right? Now, you gotta have desserts along with your proteins, you know, and all of that. So this one, I think you guys are gonna like. Today, I'm finna show you how to make a million-dollar pound cake. And when I say a million-dollar, man, I mean million-dollar slash Thanksgiving slash Christmas slash make this every week. I'm out, y'all. Not for real. Let's get it. All right, so look, we kinda like gonna go over some of these ingredients. I'm gonna just tell you guys a few key things, 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're gonna be able to put this in no mixer or use no hand mixer or anything like that. You know what I mean? It'll just be beating it up. It'll just... Trust me, folks. I done learned 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 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 five 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 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 mean? This is the way you want to go, folks. And there's a link on my website, which is smokingandgrillingwithab.com, and that's w-i-t-a-b.com. Now, over here, looking like there's water in there, that's almond extract. Right? You know that's next coming to the website. Listen, mega stuff, you know, they cool, you know, things that you can do with your spouse, loved 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. All right. Then over here, I went ahead and saved some time right now. This is my flour, We got our whisk. You're going obviously. But check it out. I already pre-sifted this. This is ready to go. to need both of these folks. Don't want to drop it because 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 is just granulated sugar. Now, I'm going to be using the Bundt cake. Excuse me, a Bundt pan. You see this right here? This is going to be your best friend. Now, I grew up when my grandma was 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 time consuming. Drop that in there and you're doing this, making sure that the butter sticks, I mean the flour sticks to the butter so you don't have 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, just that million-dollar oo-wee. All right, so look, I'm going to 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 a spray flour slash 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're 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 gonna 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're all soft. Then 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 gonna 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 fifty dollars 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're going to do this for about five minutes right so i'm gonna let this work so let me go and just get this going i started off like this first you know not ease up to it All right, so while we're having that working, look, we just multitask a little bit. So now we come over here and then check this out. We're gonna hit bake. We're gonna go 300 degrees. When you see low temperatures like that, that should tell you off the back, we're gonna go a little longer, right? So now we're gonna start it. All right, so I got a timer set. It's right at five minutes. Look at how airy that is down there. So this is what you wanna make sure that you see. I'm getting ready to change my attachment now. I can still see butter on here, but we're gonna get all of that out of there anyway. What you wanna do is just clean this This will get as much as your... you know your vanilla extract and almond extract and your butter right you just want to get as much of this back into the pan as how many of 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 right now now that i have this in here i kind of like scraped 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're going to start adding our sugar high and then redo i'll 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 happened to be good because 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 Then I'm going to put them in here. We're going to do that one at a time, right? And we're going back to the same medium-high speed. Let's get it. All right, so look, I just turned it off cause I had it on, you know, like a medium high, right? I just scraped 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 gonna put this back on high for maybe like one, I mean, medium high, maybe like one minute, and then we gonna reduce it down below. That's when we gonna start adding the last few ingredients. Actually, it's not a few, it's just two. Listen, we gonna go flour, milk, flour, milk. Flour, but you got to have it on low. If you don't, you're going to look like that episode of Lucy when she was working at one of them places or whatever, when she had that flour all over the place. That's why we drop it down to low. All right, we up, turn it on high for one minute, medium high. All right, so listen right now. I just reduced 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 at that, listen at the hum. I use three. This part is going to be a little bit, I don't want to say it's tricky, but it is, but it's not. I sifted through this and this is all-purpose flour, check me out. Now I'm gonna add a little bit of this and I'm gonna give you the cadence. There's flour, milk, a little bit more flour, then a little bit more milk, and then we're gonna end with the flour. But check, I want you to notice this. We only got three quarter cup of this buttermilk right here. So when we say milk, we mean flour, splash, flour, splash, flour, splash. 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 call it just a little bit of milk, just enough to get a little bit on the wet side. I can see the weird chunk all up like that. Don't forget, we made this, folks. So, if it's been sitting up a minute, buttermilk. All 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'll let that work. You see it coming together now? Look at that. Now we're gonna come with a little more flour Remember I want to end with flour so I'm looking at what I'm doing. Now I'm gonna 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 gonna do I'm gonna lower it down I'm gonna work my spatula work all of that 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 front 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. Three's 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, then we're going to take this out, and then we're going to go ahead and fill this up. We've already sprayed it. It's set 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, let's drop this down. Let me get this set up. All we're getting ready to do now is, you know what? Let me do this part. I'm going to give 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 ooh, this is done right. I'm not going 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 used to tell you, get out of the kitchen. Now go on. You see that? That's all me. Get around each side. 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. All right? So first, I'm going to start doing this. Only because I don't want it to be like super sloppy, right? I try to get it on the sides. Yes, I could have gotten myself a spoon, but when it's thick like this, this is how you know it's going to come out 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 settle, and I do a little shake, a 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're just going to stick this in here, and this right here is going to be key. We're going to put this in the oven, right, for an hour and 30 minutes. It'll probably take about an hour and 45, but I want to see where I'm at, right? I'll put this right here in the center. Notice where I got my, you know, my shelving at is right there. Those are where my racks are. Put this over the top, set my timer for an hour and a half, and I'll see you all then. Okay, so look, as you can see, let me move this out of 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? So we have it right here. Now we're going to go ahead and, you know, conquer this. What am I going to say? We're 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. 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 a 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 powdered sugar. Some of you guys call it confectioner's sugar. You know what I mean? Now, we're going to go ahead and put a couple of tablespoons, excuse me. We're going to put a cup and a half. That'll do it. Man, this stuff light and airy. Be careful to get it 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'm going to just get this going. Now, I'm getting ready to turn this off, right? Keep going like that. Then we're going to add a couple of tablespoons. You know what I mean? A milk to it. Then we're going to get the consistency that we want. All right? Look at that right there. Watch how this come together. You want to keep whisking. You don't want no lumps, obviously. All right? Let's 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 whisk, 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 liquefied for you. You can always add yourself like a tablespoon at a time, or the confectioners, you know, sugar and that'll thicken it up. All right, so here we go. 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'll drape and drip just like what you see right here. Now, this one right here, I'm not finna cut it. I went ahead and make a couple of these. As you can see, look at what it look like right there. Hey, listen, it's super moist. You guys try and let me know. If you ain't ever made a pound cake, when you eat this one right here, you'll 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 the mystery out of cooking. And look, don't leave yet. I want you guys to pat yourselves on the back because, 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?