Name: レモンパウンドケーキの作り方｜レモンパウンドケーキのレシピ｜Hilah Cooking (How to Make Lemon Pound Cake | Lemon Pound Cake Recipe | Hilah Cooking)
Uploaded: 2021-01-14T10:04:36.000Z
Duration: 8 min 47 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

程度の副詞

Hey, dudes, I'm pilot and two down highly cooking.

We're doing one of my grandma's very favorite desserts of all time.

This was also a request from Maggie Monkey on Instagram.

It's a moist and delicious cake, perfect for all of your bridge club meetings and card games and stuff that old ladies do like my grandma or also, you know, just like for the youngsters to wait.

We're gonna start with creaming some soft butter like most cakes, and a lot of people ask whenever I use this mixer, if they can do whatever I'm making without a mixer.

People have been making pound cakes and cookies for hundreds of years, and they didn't always have one of these, so you could totally use a hand mixer.

It's gonna take a little bit more time and patience and elbow grease, but you can do it.

So now I want to start adding in some sugar and we'll get that nice and cream together just, you know, take it slow.

Everyone's in a good mood because you're about to have cake.

And remember, printable recipes are always at highly cooking dot com.

So you don't have to, like, write anything down while I'm doing this.

You could just feel print it or write it down later.

I just want to scrape the sides down to make sure that all of that butter is getting incorporated.

And what we're doing here is just getting some air into the butter, breaking up the fat molecules, getting them separated by sugar.

And that's gonna help make the case cake nice and fluffy just a little bit longer.

So when it looks like, kind of like wet sand, then you are good to go.

So now we're gonna work on our lemon juice and milk mixture, So I've got some milk here.

Actually, this is a little bit more than I need.

I don't know who measured that, but they did a terrible job and they're fired.

That's a movement use already here, and I would say, definitely use fresh lemon juice.

Don't try to cheat it and use bottled stuff.

Okay, but that's only half of our lemon flavor.

The other half is gonna come from the zest.

You don't have a Microplane like I'm using or a zester.

You can just peel the yellow part off of it and mince it.

Finally, which is probably what they did back in the Pioneer days.

But I'm gonna use technology to my benefit.

And whenever you're suggesting, you just wanna be really careful to stop whenever you're really just trying to get the color off of lime or lemon or orange or whatever you're resisting, you don't want this white part that's called the Piff.

And it's very, very bitter, Only the color part, what we wanted.

And they're called essential because they're essential to this cake.

But they are essential to give it like a really, really good limited flavor.

Okay, well, whatever that much is looks good to me, Norman.

I'm gonna add some eggs one at a time and get them incorporated.

Well, as each egg is next in, you'll add the next day.

All right, last egg and I forgot to mention earlier.

Whenever you're making a cake of any kind, it's always gonna work out a little bit better.

All of your ingredients are at room temperature, so, like your eggs and your milk, and obviously your butter is usually softened.

But just get the eggs in the milk out like an hour, or even like half an hour before you start making the cake.

Give you a good texture and the manila and I just think vanilla goes well with all kinds of baked goods.

So I like to just sneak a little bit in there, a little bit of love from the exotic islands.

Okay, now what we're gonna do is sort of alternate, dry and wet.

So I've got Here is my flour, baking soda and baking powder and salt all mixed together.

Put a little bit of this, a little bit of that little bit of this.

And the reason that these were called pound cakes is because originally they were made with £1 of butter, £1 of eggs, £1 of sugar and £1 of flour.

And you can imagine that would make a cake that would feed, like, 50 people.

So you can see that my milk has curdled from the lemon juice with basically made buttermilk here and the last bit of the flower.

All right, we're gonna put these into our pants now.

I should you had to do that in the trace lecherous video?

You only just do your best, Do your best, and it will be good enough.

And my grandma will smile upon you from heaven, okay?

Smooth out the tops, and these make a really great gift.

I think you could do him in those disposable aluminum pans and take it to somebody's house as like, a hostess, president or your boss.

That's a really good way to show yourself that you appreciate yourself on bosses Appreciation Day.

Okay, then I'm gonna give these a little tap is gonna be allowed.

Seems counterintuitive, but it's just gonna help any, like, large bubbles.

Get out of there now so we don't have tunnels in our cake.

So these cakes have been cooling for about an hour.

They're still slightly warm, but you can tell they're done because the edges have kind of started to come away from the sides of the pan.

So just to facilitate removal, both lactate removal.