Martha Stewart Makes Pound Cake 3 Ways | Martha Bakes S1E4 "Pound Cake"

today i'm going to show you three recipes for pound cake first the typical american pound cake which uses a pound of flour a pound of sugar a pound of eggs and a pound of butter and turns out a cake that's beautifully textured a very nice tender crust and this cake is a variation only because it has the addition of lemon zest in the batter and a rich lemon glaze on top so good you're going to love it the cream cheese pound cake this one incorporates cream cheese into the batter it gives you a crust that's unlike any other cake it is really good and this cake is made slightly differently incorporating blanched ground almonds and semolina flour a tasty alternative to the american pound cake all this on martha bakes today [Music] this is the typical american pound cake it's delicious fine textured moist really good pound cake i love it this is a traditional bakery pound cake pan and i have a dish of softened butter and a soft bristled brush and i find that this really works very effectively to get into the corners and the cracks of any cake pan okay that one's done preheat your oven by the way to 325 when you start mixing up the cake you want that oven very well heated now flour oh a tablespoon or so in the pan this is just all-purpose flour and shake it all over the whole pan now to get out the excess you don't want to leave any big puddles of flour in there so shake it out like that and that is what the pan should look like now we're using cake flour for this cake i prefer to find the cake flour that does not have any leavening in it i want to measure sifted cake flour so i'm sifting four cups that's why you sift look at all those lumps you don't want those in your cake and now put that in another bowl now we're going to measure the flour so you just dip in use the back of a knife and cut that's one cup of cake flour sifted there's just no shortcuts i mean you cannot not sift four now we're going to add our baking powder again fresh baking powder and you can use a knife to measure and this we're going to have four teaspoons so it's four and four so far two three four and one teaspoon of salt oops we have it right here and i use coarse salt you can use fine salt but i find the kosher salt works really well okay so now sift this so that's one and then we're gonna sift again and now the next step is creaming the butter and we have in this recipe three sticks of butter that are at room temperature and we have to add two and three quarters cups of sugar your vanilla two teaspoons of vanilla extract i can add that right now to the butter and sugar so the butter and sugar have become smoother softer the sugar granules have started to get soft not so crunchy what you are now trim it on one and start adding your eggs one at a time we want eight eggs each good eggs and now we're going to add the flour slowly with the cup of milk and we don't want to over beat so we're going to do this rather quickly and these powerful mixers enable you to do this kind of mixing very quickly at one point my daughter and i we were baking a lot together and we decided we would use no machines i get kind of tired mixing this by hand but our grandmas didn't have machines there done okay so now release your bowl and proceed with the filling of the cake pans this cake actually does crack down the center which looks pretty and we don't mind the crack in a pound cake as we mine the crack in a cheesecake so just gently spread the batter so that it gets down into the corners looks good so that'll be ready and now this one is going to get the zest so these are meyer lemons very fragrant and if you have a great grater like this it simplifies the whole process so well you just move the grater like this and i'll do it right over the bowl taking just the yellow rind off the lemon don't go down and take too much of that white pith that's not what really has all the flavor now see that see how beautiful and yellow it is goes nicely with the batter and again stir that in and pour this into your pan and this with the lemon inside can also be glazed with a simple confectioner's sugar and lemon juice glaze that'd be pretty there okay and now these go right into the oven at 3 25 for approximately one and a half hours and i am going to set my timer and check this pound cake incorporates butter and cream cheese making a slightly richer batter and a more crumbly thicker crust is a great pound cake and i think you'll love it your family is going to gobble it up this is my daughter's favorite alexis makes this pound cake time and time again and she begged me to include it in the show it is a cream cheese pound cake and something about that cream cheese in addition to the butter really makes this a delectable really fine tasting uh pound cake so we have one and a half cups of butter that's three sticks at room temperature and one package eight ounces of philadelphia cream cheese and now cream this on sort of medium low and add to that three cups of sugar when you're making a cake like this the most beating should take place in the beginning when you're doing the creaming and when you're adding the eggs and then incorporating the flour and the rest of it and the wet ingredients if there's milk or something else should happen rather quickly and three [Music] and into this goes two teaspoons of vanilla extract six large eggs one at a time [Music] while that's mixing up i'm going to stir three cups of all-purpose flour with one teaspoon of coarse salt whisking like this is almost as good as sifting and now add your dry ingredients and you can do that with a cup measure like this turn down your speed if you have to you don't want your flower to go flying all over your kitchen and as with all dry ingredients you don't want to over be [Music] there i think we've incorporated all the ingredients very nicely remove the bowl oh heavy i think this is a four pound cake no idea how heavy this is but it is dense and it is creamy and it is beautiful and smells really good too and then half into this pan is a little wetter batter than the typical american pound cake and these cakes will bake on the cookie sheet just as they are placed uh at 3 25 for 45 to 50 minutes very similar to our meyer lemon pound cake and again with your offset spatula just mound this and this goes right into the oven with the other pound cakes oh they're just starting to rise in the pan and these cakes will bake at 3 25 for 45 to 50 minutes this pound cake incorporates not only flour but also semolina gives it a crunchy texture to the batter your family is gonna gobble it up so in a bowl of a mixer put eight egg whites and beat these with one and a half cups of caster sugar that's a super fine sugar until they are light and fluffy and glistening so you have to break up the egg whites first while these are mixing i'm going to butter and you don't have to flour butter a tube pan this is a like an angel food cake pan and this is used also for sponge cakes this is kind of a cross between a pound cake and a sponge cake so i'm generously buttering with softened butter this cake gets baked in an oven of 350 degrees so make sure your oven is preheated when you start making this cake so there we have that all buttered so the eight egg whites now sprinkle the sugar not all at once this will prevent the egg whites from drying out the sugar really does make them glistening and keeps their volume so that's one cup and another half a cup we're going to add one teaspoon of baking powder and then 12 egg yolks add them one at a time so you have this is your volume this is what is going to really keep that cake light and fluffy so it's kind of fun to make a cake that's differently composed that's four so 12 egg yolks i think i can keep this going on low speed just to keep the volume up just like that okay so now you're gonna cream the butter two and a half sticks so we'll beat up the butter add your condensed milk and it is four tablespoons of condensed milk go all the way down to the bottom of the can because it's thicker down on the bottom so you want four tablespoons of this beaten into your butter i have a confession to make i love condensed milk and one reason i don't like to use it very much is because i will put this can in the refrigerator and then as my little sinful snack i'll take a spoon of it out of the can it's so delicious it's not a carrot stick and one teaspoon of vanilla powder and vanilla powder is really finely ground vanilla bean seeds and look what i'm adding the zest of one bright skinned orange [Music] now we're going to add the egg white and egg yolk mixture to this part of the batter and these have maintained their volume very nicely these are beautiful so they got quite voluminous when you beat the egg whites first i like that technique so we're just going to pour this in i love these pouring spouts they are very useful so you don't want to over mix this so i'm going to take this off and do the rest of the folding in by hand i want you to see how this is done don't want to over beat this cake don't want to lose the volume now you can see how dark the bottom is all that butter and vanilla orange zest that's what you want to incorporate into the egg mixture and then we're going to fold in the rest of the egg batter so creamy so delicious so now we'll fold in the flour and i'm going to just sift it right over the batter that's our half cup plus two tablespoons of one sifted flour and sift it again now folding in you go from the center and are all the way around down to the bottom of the bowl you want to incorporate the dry into the wet without deflating what you have in the bowl already and now we're going to add one cup of blanched and finely chopped almonds sprinkle those on top and then you finish with one and a quarter cups finely ground semolina and fold and a quarter of a cup it's great to have plenty of measuring cups when you're baking plenty of spatulas this looks good looks like it's very well mixed but not over mixed and we're going to put this into our prepared tube pan now this goes into your oven and it will bake for 30 to 35 minutes you may then cover the top with a piece of foil and continue to bake for an additional 10 to 20 minutes here are two easy garnishes for these pound cakes for the semolina cake i like to do sugar baked orange slices and it's hard to slice them very thinly i like to use this japanese cleaver but you can use a chef's knife a slicing knife what you really want is a good orange slice and we can just put these on a parchment lined baking sheet like this and put them in the bottom of the oven in which the cakes are baking now in a strainer like this put about a half a cup of powdered sugar and very generously sugar these oranges a good thick coating of this powdered sugar this melts that you do not see it so you can put quite a bit on so those go right into the oven watch them of an oven of about 325 degrees is perfect now here are two of the pound cakes this one has the meyer lemon in it and this is the plain one this has been out of the oven for 10 minutes just go around the entire cake with an offset spatula like this and we can now turn this over so i'm going to slide this right onto a rack and i'll show you how easily it comes out look how beautiful that is you can gently turn it over and the beauty of a well-made pound cake it doesn't fall apart it is very very nicely shaped now the glaze is made out of lemon rind this is a meyer lemon and again we want the zest from one two and three quarters cups of confectioners sugar and a quarter of a cup of meyer lemon juice so here's your zest and just cut that lemon in half [Music] and squeeze it the fragrance is amazing meyer lemons tend to have a lot of seeds so they're not a great candidate for candying the lemon slices okay so that goes into our bowl and two almost three cups of confectioners sugar use a whisk now this is looking almost thick enough so i'm going to add maybe a half a cup more looks very good and now you can just pour a little bit of this onto the top of your cake while it's still warm and it will gently drip down the sides and then every bite you have of the cake will have a little bit of that sour lemon tastes very good and now the semolina cake this has been cooled i want to decorate this with those candied orange slices you can do it on the cake pedestal or serve those beautiful slices with each slice of cake i think that's what i'm going to do doesn't that look beautiful now you can serve this with a dollop of whipped cream a spoonful of creme fraiche or even a scoop of buttermilk ice cream wouldn't that be good here you have it three really really good pound cakes all different all delicious from martha bakes

Channel: Martha Stewart

Views: 828,103

Keywords: martha, stewart, martha stewart, recipe, recipes, how to, how to make, full episode, martha bakes full episode, martha stewart recipe, martha bakes recipe, cooking, food, pound cake, cake, dessert, pound cake recipe, pound cake dessert, lemon pound cake, lemon glaze, lemon pound cake glaze, pound cake loaf, classic pound cake, cream cheese pound cake, cream cheese cake, semolina pound cake, baked orange slices, orange slice garnish, sugar baked orange slices

Id: uwSHwD4HvP8

Length: 20min 23sec (1223 seconds)

Published: Mon Jun 14 2021