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I love your informative deep dive into this!! Thank you so much! Now, I can’t wait to learn about the origins of King cakes!!❤❤❤

So cool that you did this! I’ve always wondered what cakes tasted like back then! It’s actually amazing that pound cakes survived given everything you just had to do & the saltiness of it! Thank you for this incredible video of the history of our beloved pound cake!!

I would love to know the actual recipe of the top three

Thank you for the great information in this video 🙂

What was the complete recipe?

My 10 year old daughter just made a pound cake and entered it in a competition. I thought it was perfect but she wants to win next time. I’m looking for tips. Should she have used cake flour? Or a mixture?

Is there a video on the different types of leaveners effects on pound cakes

Today i tried a few different pound cakes, store and bakery and none of them have vanilla (extract?) listed in the ingredients, no vanilla anything whatsoever, too bad huh? why not? another dimension of good taste is being totally ignored.

And whoever broke their tooth or choked to death on the bean or pea was the loser. What a lost world, thats all it took to entertain a party, can you bake me a time machine? When was vanilla extract created?

Wow, near 300 year old pound cake, but without vanilla extract flavoring its always gona be taste undermined.

Lets say we use one pound each of sugar eggs flour and butter, how much vanilla isnt enough and how much vanilla is too much? but any way i taste it, pound cake blows away regular cake, especially with vanilla and lots of powdered sugar sprinkled all over it 😊 Now i like really wana see and hear and taste a pound cake thats made with butter, oil, sour cream, yogurt, cream cheese and vanilla ice cream all baked together with vanilla extract and powdered sugar on top of course 😊

What tastes better for me doesnt tastes better for someone else, so like anything and everything else its all relevant, in this case the tongue of the beholder 😂 my favorite pound cake so far is Mini Pound Cake by Drakes, though ive never had a bakery pound cake. The first bite taste is always gona be biased against the second third fourth ect ect ect because the more we eat of anything the less appealing its gona seem to be, as with any food when we're hungry, the first mouthful is awesome, the last one is kinda forced and gross, thats why taste test comparisons are biased in my now im hungry again opinion 😂

Great video. Most likely they would have used unsalted fresh butter for that cake. There is no reason to make a savory cake instead of a regular bread. That would be a vaste of some very expensive sugar back then. It is probably a thing than any housewife would have known, so was not in the recipe.

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Have you ever tried Ricotta cheese in a pound cake?

The best pound cake is a sour cream cake with cream cheese icing.

Interesting test. I've never heard of the ice cream pound cake. I made a cream cheese PC today😊

Thank you 💕

Look like cornbread😂😂😂😂😂

Yeah wouldn’t make a cake with vegetable oil . You can find a recipe without vegetable oil . Some use coca it outlet cream cheese or sour cream

I just found your channel I loves it do you have vintage recipes.thanks for showing.

This isxa beautiful cake! It looks so delicious. I am a new subscriber. Questions. Do i use salted or unsalted butter? Also, did u say I could use a 12 cup bundt pan?

How long do you cream the butter and sugar?

Thanks for the video. If you are going to give them cakes to people you should have your hair pulled back and not touch or scratch your head.

Is there the recipe for the ice cream pound cacke?

appreciate the rigorous analysis.

Great information! Am on the quest also to find the perfect pound cake ~ tried one once at wedding, unmatched in creaminess! Need suggestions if anything new has surfaced :) Thank you!

Great job explaining and showing us the cakes difference. Your camera person failed because they didn’t zoom in so the cakes can be seen up close. Thank you

Hello Friends, back in the 1970s I tried one of these old recipes but from the 19th century not the 18th. The recipe was pretty much the same in every respect, including the final dense and outside burned result. to avoid a dome I later learned to push the raw dough from the center to the edges, it helps a bit to keep it flat. also some baking pans (like for bread dough, pan de mie have a tight fiting lid) to save it I'd make a trifle or a bread pudding out of the final cake. (it will ameliorate but not solve the salt problem...) Enjoyed the show, thanks for this trip down the what I'll never make again memory lane. Jim Mexico

I love your video ❤ could you please show us eggless cake recipes I have tried many but not satisfied.

Great video

I just discovered this video..I absolutely love it..very,very helpful..thank you. 😋

Your face when you took the bite 😂 made my day. Thanks for this entertaining video

Wow

I thought she would've put the one made with the oil last.

When I first started selling pound cakes, I'd sometimes get cakes that had gummy streaks in the middle. I was always shocked because It would look evenly baked, be springy to the touch, and the toothpick was clean. I researched and found out it was due to over creaming the fat or eggs. Never happened again.....

I honestly prefer, in order, heavy cream (which you didn't test here), Greek yogurt, and cream cheese. I believe the type of flour used is key....

Interesting. Thanks for sharing.

Thanks for all your effort.

This is fun to watch.

I grew up in Brooklyn near a Entenmann's store in Crown Heights they were great then. Sarah Lee & Entenmann's taste like chemicals. I make my own from scratch!

Your face says it all!🤣🤣🤣 Wow and you said it was salty too!!!!!

Very nice

Hi Sara you are doing a great job . To me Sara Lee pound cake is the perfection in pound cake baking can you do a video/comparison in how they achieve that velvety crumb please. Thank you😊

I a copy

Great content. Is there a way to maintain crispy top on poundcake? Everyone likes that part, but as soon as you cover or wrap it the cake becomes soft :(

Great informative video! Thanks a lot for breaking down all the ingredients and how they impact the outcome.

Interesting! Thanks for the comparisons. That's a lot of cakes by the way hopefully you had people to share it with!

when did you add the cream cheese?

WoW! This was an expensive test. Thank you for the information