How to Make Any Kind of Pound Cake | Off-Script with Sohla

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This month, Sohla El-Waylly is making pound cakes. Whether it's got streusel or swirls, berries or just butter, the basic technique is the same, and Sohla shares her tips for making sure your pound cake has a nice, tight crumb, a moist interior and a crisp, perfectly split top. (Hint: cream your better really, really -- REALLY -- well!) Once you've got the concept down, you can go off-script and riff on the concept however you'd like. READ MORE ►► f52.co/3pNskpM
GET THE RECIPES ►►
Go-To Vanilla Pound Cake: f52.co/3oddmJ3
Black & White Pound Cake: f52.co/3hOBCz2
Also featured in this video
KitchenAid Professional 600 Series Bowl-Lift Stand Mixer, 6QT: f52.co/3uKO3m6
Mosser Glass Cake Stand: f52.co/3LlMTV0
LOOKING FOR SOMETHING SPECIFIC?
0:00 Intro
1:02 Pick & prep your pan
3:16 Cream the butter...a LOT
10:39 First, a classic vanilla
20:32 Next: try a swirl
(20:53 Black & White Pound Cake)
27: 46 Now you're ready to riff
(29:54 Blueberry Crumb Pound Cake)
(30:29 Strawberry Swirl Pound Cake)
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
#sohla #sohlaelwaylly #poundcake

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Опубликовано:

24 июл 2024

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Комментарии : 1,1 тыс.

@TheMom2phoenix 3 года назад

I love this off script series, teaching us to cook, not just prepare a single recipe!

@food52 3 года назад

And we love that you get it :) Thanks for watching, Stormy!

@metalheadmaidenue6505 3 года назад

I couldn’t agree more. Something as simple as having your ingredients at room temperature takes the result to another level. I grew up baking with my mother and have her to thank for teaching me and inspiring me but she was a busy working woman and was more of a “getter done” baker. Now she comes to me for tips and it’s because of these kinds of in-depth videos that I’ve been able to learn so much. Very grateful to have access to the instruction of professional chefs and bakers. And Sohla is delightful. I discovered @Food52 after the BA scandal and I’ve been loving the channel.

@JungleScene 3 года назад

Agreed! Its what I love about great cooking shows like Good Eats and michael smiths shows... They teach you how to think like a cook, not just how to follow a recipe. Teaching method is more useful than teaching recipe.

@SundayswithHart 3 года назад

Yes, off script is more natural. Do you have a favorite recipe?

@SundayswithHart 3 года назад

@@metalheadmaidenue6505 Yes, room temperature and preparing ingredients ahead of time is so smart. Do you have a favorite recipe?

@khadeejaahsan4512 3 года назад

I’m a fairly good baker and make desserts and cakes often, but this is the FIRST TIME someone has ever said that “batter is an emulsion” and suddenly EVERYTHING clicked. I’ve also never heard/read the reason for adding eggs one at a time but the emulsion explanation makes so much sense. This is why Sohla is elite, she has so much knowledge and explains it in an accessible way.

@rannamaple6827 3 года назад

100%. my mind is blown

@darkale658 3 года назад

I don't even know anything about baking and this blew my mind

@truefoodsociety312 7 месяцев назад

@@darkale658”cooking is art, baking is chemistry”

@kimberlee9608 3 года назад

This isn’t just “how to make any pound cake” this is “UNDERSTAND how to bake a pound cake so you can use those skills to make ANY pound cake”! I thought I knew how to make one before but because I didn’t *understand* what was important and what wasn’t they never turned out quite right. Skipped all that creaming and scraping that’s for sure... no more needing Entenmann’s basic pound cake for cravings any more!! Because of Sohla WE can bake it! And I’ll give myself her pep talks the whole time, it WILL be fine!

@lauren-sz5ow 3 года назад

“Because of Sohla WE can bake it” is such a great saying. That’s her entire vibe. She teaches in such a wholesome way. Her approach teaches so much: patience, critical thinking, applied work ethic, the benefit of trial and error, and most importantly to just have fun. I posted it somewhere else but I’ll say it again-I wish she was around when food network was at its peak. She deserves the notoriety. Honestly an icon.

@robinlillian9471 2 года назад

@@lauren-sz5ow That's insulting. There are plenty of people who can bake who never heard of her. If anything, all of this BS makes baking more intimidating for people.

@ashleybernstein7786 3 года назад

When Sohla says “yeah, we nailed it” and I smile even though I didn’t help at all

@epiccollision 3 года назад

But you are very important too, without you Sohla is just some cray cray baker talking to a camera.

@metalheadmaidenue6505 3 года назад

😂 Struck me funny bone

@Ladderphobia 3 года назад

Things that make this series the best: • Ham cam - always has those tight shots of the bowl or container so we can see the details • Sohla’s tips on what can be swapped safely and what’s truly key • Constant reassurance that it’s going to be okay! 🤣

@camilamontalvan6735 3 года назад

Dont forget Clementine! :D

@crystaledwards9878 3 года назад

And the bare feet.

@kelzbelz313 3 года назад

•Clementine’s occasional interruptions

@vsmmax9797 3 года назад

I really appreciate that she always says everything is going to be okay. She’s the only person who says that and I actually believe it .

@TheStalitha 3 года назад

I really like Sohla because she doesn't condescend, she goes into the science behind the food in a way that's easy to understand and interesting.

@jalexander2802 3 года назад

This is show is such a perfect place for Sohla. She is so smart and wise and she wants to share that with us and has the platform to do it. She says ‘here’s how to do it and here’s how to make it your own’ and ‘you can do it’ every video and it’s really a refreshing point of view

@armanke13 3 года назад

Until you try it yourself.. 😅 Yeah, easy for her.. (even she had one underbaked, damn oven.. the producer should replace her oven 😅)

@mandocool 3 года назад

i like her too. I'm glad the days of Bon Appetit are gone... the men on that show had some of the most annoying attitudes.

@gammaray3694 3 года назад

She really embodies the phrase "now explain it to me like I'm five"

@sixeightguy6723 3 года назад

The women were just as annoying.

@andreagonzalezmacedo8453 3 года назад

Love it when she explains the science behind all the baking steps instead of being “just do it because it says to”

@lynnwilhoite6194 3 года назад

Right! I’ve been baking pounds cakes for years and years, but didn’t know why the recipe said to alternate the wet and dry ingredients, so sometimes I skipped it. I’m glad to know the science behind it. I also never thought to let my sour cream come to room temperature. Great tips! 😁

@metalheadmaidenue6505 3 года назад

I think it was Samin that said “Once you understand the ‘why’ the ‘how’ becomes is easy”. So true!

@delirium129 3 года назад

"I have no more feeling in my hands or my heart..." "Cocoa is black as my soul..." Sohla, you're not fooling anyone, we know you're a total sweetheart. 💜🥰

@TS-eo9uf 3 года назад

Quarantine has done this to me as well 🤣😭🤣😭

@kristinnelson-patel442 3 года назад

IDK, did you see her “Sad Birthday” Stump Sohla episode on Babish’s channel?? She has some legit happy darkness . That episode made my day, I was laughing so hard.

@diyamukesharora 3 года назад

@@kristinnelson-patel442 choosing banana cake was stone cold, and so hilarious.

@delirium129 3 года назад

@@kristinnelson-patel442 hahaha, yes, I love her deadpan sense of humor

@paulwagner688 3 года назад

@@kristinnelson-patel442 And when she told the story of no one coming to her party Jess was ready to cry, but she told it with a smile on her face.

@__hayaaaat 3 года назад

I swear the amount I learn from one of Sohla's off-script videos is more than what I have learned in all my RU-vid cooking video watching.

@ThaoNguyen-oq4vo 3 года назад

Only Sohla would come up with a jingle for baking to Britney’s “Work B****.” We must stan.

@katekramer7679 3 года назад

I need that version. We all need it.

@epiccollision 3 года назад

“You better Pound Cake!”...”now eat it!”

@lynnwilhoite6194 3 года назад

@@epiccollision Hahahahaha 🤣

@spiderbeef23 3 года назад

You gotta scrape

@hesperheart6622 3 года назад

I'm sitting in my bed cracking up

@Salightress 3 года назад

My grandma passed away this spring, and she was a countryside woman, the kind of grandma that always happened to have a homemade pound cake around when you visited, and another one waiting in the freezer. I've been meaning to learn to make them, because she was the only person I've ever known who liked to bake pound cakes, and I want to honour that memory. It'll be fun to try out the special varieties, with swirls and added flavors.

@undercoverblk 3 года назад

So sorry for your loss. May your grandma's love and memory ever be a blessing. My last surviving grandma has been gone 5 years now, and I still think of her fondly EVERYday.

@26Ruby26 3 года назад

I love how Sohla describes everything that could possibly go wrong with her recipes. Seriously, I've had a couple 'aha!' moments just picturing what she's describing and realizing I've done it before. And now I know why!

@Redsammeh 3 года назад

Sohla dropping a whole baking book worth of tips!

@BlackVoidsRevenge 3 года назад

I really appreciate that well loved rubber spatula. I feel like so many of these shows are over produced, and it's nice to see her working in her real kitchen with her real tools, whether they're pretty or not.

@jp8649 3 года назад

I freaking love that this woman was brave enough to stand up for herself, taking a HUGE potentially career-damaging risk, and has been able to THRIVE because of it. I liked her before, but I'm mad I don't have anyone like her in my life the more we get to see of her. She's just so sweet. I'm so glad to see people taking a second look into how things are unfair for bipoc (and other marginalized groups - although, I'd like to see more disability representation) and making the move to change it. It seems like such a huge victory with everything else that is going on in the world.

@motionsculptor 3 года назад

I have officially stopped caring about what is happening at Bon Appetit Test Kitchen and just stuck with Sohla, Claire and Rick.

@amy3971 3 года назад

Same, but also Priya. I think a lot of people have done that. For a start they’re the only people who wrote recipes that were worth a damn.

@zz7254 3 года назад

Carla released a video last week as well in case you missed it!

@EmilyStory 3 года назад

I have been absolutely LIVING for Rick's instagram stories! watching his Reno/ seeing him adopt a dog/ eating so many delicious things

@TheSongwritingCat 3 года назад

Same, but subtract Claire. I lost all faith in her recipes.

@ashton1860 3 года назад

@@TheSongwritingCat ??? why?

@Brainhoneywalker 3 года назад

This was like attending a workshop. I’m an absolutely better than average baker and Sohla really upped my cake game. She’s DELIGHTFUL. Thank you FOOD52.

@shockingheaven 3 года назад

To see Sohla scraping all the way feels so refreshing after watching a Tasty video where they waste half of the ingredients because they don't scrape

@nancycollins5172 3 года назад

Yes, the waste is maddening!

@alexismuermann9603 3 года назад

I was having a crappy day until now. Thank you Sohla, Clem, and Food52.

@food52 3 года назад

Thank YOU, Alexis! Hope your day's going better....

@elizabethyost5225 3 года назад

Another tip for softening butter- microwave power levels! It differs on your microwave, but you can make your microwave less powerful so it softens the butter more evenly rather than melting the middle of the stick while the outside is still solid.

@Darkwindturbulence 3 года назад

That’s what I do! Just don’t pull a me and accidentally do it with butter wrapped in foil 👍

@nodezsh 3 года назад

@@Darkwindturbulence Wrapped in foil!? We're always taught that putting metal in the microwave results in an explosion that kills everyone in a two kilometer radius. Or something like that. Come to think of it, we aren't ever taught what happens, we're just told not to do it…

@Darkwindturbulence 3 года назад

@@nodezsh you have a bit before it explodes but it did spark once. It's a little funny but I was mortified at the time.

@qwertyTRiG 3 года назад

@@nodezsh My parents' microwave (industrial model) comes with a metal shelf. Perfectly safe, so long as there are no sharp edges. Everything's very rounded. (It also spins the magnet rather than the food, so it's effectively bigger.)

@abigailgraf6455 3 года назад

Sohla distracting Clementine with the oven mitt is me throwing toys behind me to keep the cat off my keyboard in Zoom meetings

@alexnoman1498 3 года назад

I'm imagining this as a fully unconscious action that gets so routine that you may even do it in video calls and that picture is just too funny xD

@roseyli1 3 года назад

Wanting to acknowledge the simple yet awesome tip of putting a sheet pan in the top shelf of the oven to limit browning. More of Sohla’s genius.

@hiwakoo 3 года назад

Another way to not use tinfoil!! That's always a win for me.

@user-yk2gr8ep4i 3 года назад

Off Script is such a great premise for a cooking show, I love all the customisable options for everything- it's exactly why I got into cooking in the first place! And Sohla is such a relatable and fun presenter. Long live Off Script With Sohla!

@matildebruneel7867 3 года назад

I spent an hour looking up pound cake recipes today but now I don't have to anymore because Sohla is here!!

@shockingheaven 3 года назад

Sometimes I just think about Sohla's voice telling me that everything's gonna be okay and it helps me a lot to control my anxiety

@TheCratsky 3 года назад

100% agree with the under creaming! I've always been taught to whip it until it is 'pale white and fluffy' or 'looks like over whipped cream'.

@bobaron 3 года назад

I learned so much in this video! Everyone tells you to use room temp ingredients, cream the ingredients, alternate dry and wet, etc., but Sohla actually explains why! Sohla is truly the best.

@chrisb_1753 3 года назад

Every time I watch an episode of Off-Script with Sohla I'm consistently amazed by the genius of Sohla El-Waylly.

@ChristopherTate 3 года назад

We need merch. T-shirts that say "SCRAPE THE PADDLE / SCRAPE THE BOWL"

@kirenireves 3 года назад

Part of the crew, part of the ship

@AphroditeBella 3 года назад

YES!!! I was so thinking that! I want it on an apron & matching oven mitts! Clem can even get some of her own😉

@robertdair5594 3 года назад

when sohla says, "it'll be okay", i believe her and feel reassured

@Kelly_KC 3 года назад

I honestly feel like I'm in a culinary class. You go into such detail I feel like I should be paying but instead, it's free on RU-vid. I love the way you explain things. I can't wait to try this at home.

@felicitymoorcross198 3 года назад

Every one of these episodes is a masterclass. We don’t deserve Sohla.

@chloehawes4917 3 года назад

This is so much fun! My birthday is today, and my absolute favorite cake is lemon pound cake! I can't wait to apply this tonight!

@uwcb1 3 года назад

Happy birthday!!🎈🎁🎉

@marybell2753 3 года назад

🥳🎂

@thatsalt1560 3 года назад

Happy birthday!

@food52 3 года назад

Happy Birthday, Chloe! Enjoy -- and thanks for watching!

@alexnoman1498 3 года назад

I came here hoping that there will be actual teaching. There is, I'm so happy I found you! I try to find the essence of recipes to then make variation happen, this is perfect. Thank you very much.

@lightbulb84 3 года назад

I want to try this with ube/purple yam. Thanks Sohla!

@kristinnelson-patel442 3 года назад

Ok ok Sohla you convinced me I’ve been lazy and need to no kidding let the ingredients come to room temp and scrape and cream more. Thanks for making it crystal clear how important those techniques are. It’s usually glossed or not even mentioned in books.

@bonnafide2606 3 года назад

Every episode just reminds me of how much I just love Sohla.

@franziskafreiermuth1030 3 года назад

Aaaaand tomorrow‘s baking with a toddler activity is set! Thanks Sohla, you had some really great tipps in there! 🙏🏼

@m1ssb0ba 3 года назад

Thank you for going into the details and explanation of the different step!! The side by side was also helpful. Love your videos and your personality that comes through it!

@karl_calv 3 года назад

"I have no more feeling in my hands, or in my heart." And this is why I find Sohla so relatable.

@justineg.1400 3 года назад

It’s so interesting I always thought that bc I have to scrape and adjust my batter that I was doing something wrong! So awesome seeing a professional really showing us the work, patience and process.

@vanessaskinner2901 3 года назад

love Sohla the most. I hope Ham is being compensated for his Ham Cam work (not joking)

@valf156115 3 года назад

I really love this series and it makes me so amazed as so many of the tricks sohla says my mum taught them to me and i feel so blessed to have this knowledge from her. 🥰🥰 the mixing, the scraping, the ingredients at room temp! My mum is eastern european and the baking style is so different yet she has these base skills

@Brenda_with_an_ie 3 года назад

Just so everyone knows I made this recipe. I scraped the bowl like it was my job.... it is WONDERFUL. Absolutely wonderful. It’s tender, it’s got a tight crumb, and it takes no time at all to make 😍

@ViolentOrchid 3 года назад

If you're scared of room temperature eggs, your mind is going to be blown when I tell you how hens store them.

@Lady-Lilith 3 года назад

Not sure if you'll get the reference, but I immediately thought of that awful "what what, in the butt" song that was bouncing around the internet (then parodied on Southpark) years ago. God that must've been over a decade ago. Also, eggs in the US vs other parts of the world are stored differently because of the way they're cleaned in the US actually meaning they're likely to spoil faster at room temp. www.latimes.com/food/dailydish/la-dd-heres-why-we-need-to-refrigerate-eggs-20140714-story.html

@ayefo7800 3 года назад

You're right!!😂😂😂😂😂

@timgallagher4288 3 года назад

the reason you need to refrigerate eggs in the US is because they're washed (as required by the USDA). most of the rest of the world doesn't wash their eggs, and so it's not necessary to refrigerate them

@graceatbaker 3 года назад

What what? In the butt! This was just how me and my friends communicated in the late aughts. Yes, I said “aughts”...sorry.

@graceatbaker 3 года назад

As long as the eggs I buy are very fresh, I sometimes leave eggs out at room temp for multiple days before I bake with them! I’ve never had anything go off, the yolks still hold their tight round membrane. If I left eggs out intending to bake with them and then didn’t get to them for over 4 days, I do crack them in a separate bowl just in case.

@yongski195 3 года назад

Not complaining, but at this point, Ham's half body/arm cutting into frame is part of the show's aesthetic 🤣

@orginewhite-fletcher8350 2 года назад

I need a complete recipe, your Technique is beautiful, I need the recipe

@michellegoldberg8928 3 года назад

I LOVE this!!! So glad I found Sohla! I've watched SO MANY videos on baking, but this is the first one that is both informative AND enjoyable! I can actually see myself doing all these things and I've learned so many new things in just this one video. Can't wait to watch more!

@20157159 3 года назад

I’m so glad Sohla is finally getting all the recognition she’s deserved 👏🏻👏🏻👏🏻

@damoncz 3 года назад

Thanks for explaining everything so clearly in details! Now i know why my pound cakes were not fluffy! I under beat the batter

@jktjd 3 года назад

Just took my pound cake out of the oven. It smells delicious. Can’t wait to make a variation on the vanilla pound cake.

@chichef82 3 года назад

Insanely good! This is by far the best pound cake I’ve ever made. It’s tender, moist and perfectly sweetened. Thank you Sohla!

@Golfer-js3xl 2 года назад

How am I JUST finding you?!!! Been baking like 100 yrs and learned more baking tips in this one video than all that I’ve ever read and watched. Continued success to you, Sohla 🙌🏽 #FanForLife

@clarebeelman9691 3 года назад

So much good baking info. Great tip about how to get the crack down the middle.

@sumidas8076 3 года назад

Love the way she explains stuff....and she does know what she's talking about.

@bhanugopal7132 3 года назад

I made the vanilla pound cake and Black and white pound cake and they both came out pretty good. Thank you for the detailed explanation on the entire process.

@georgiasw7512 3 года назад

"Black as night, black as my soul"...Only Sohla could say that and make it charming. Unique, endearing and so knowledgeable, you are my favorite and I will watch anything you make.

@Lorna1111 3 года назад

It’s so comforting to know that you have a system on how you incorporate everything like I do! 😊 I love your videos!

@autumnlawley9461 3 года назад

I'm so happy Sohla got her own show on here!!!! Love her

@mabdub 3 года назад

A very delightful, fast paced and no nonsense presentation. I'll be back for more. Yup, I'm subscribing. Thank you

@filsh8546 3 года назад

I’ve been watching cooking/baking shows for YEARS and Sohla single-handedly taught me SO much in this video. Lots of *helpful* details that was easy to understand.

@mb.7105 3 года назад

can't believe this masterclass is available to us all for free

@rushdila 3 года назад

o m g a fresh Sohla video just made my Monday!

@Happyhippy70 3 года назад

My Friday, she easy to understand. She seemed friendly and helpful, Excellent teaching skills.

@hamdahmunir6813 3 года назад

I LOVE SOHLA!! this series with a half hr of sohla explaining food science passionately and very humbly.. YES PLEASEEE

@johnstevencummins 3 года назад

How dare you be the best teacher as well as the most likable person on the internet?? THE AUDACITY

@Jaelobeans 3 года назад

I made the plain vanilla one following this video as close as I could. Best thing I've ever made. Hands down.

@Jaelobeans 3 года назад

Get everything to room temperature or dont bother. I totally agree now.

@lipsohlips97 3 года назад

was lookung for this sort of comment haha

@Findyozen 3 года назад

Oven companies! Sponsor our Sohla an OVEN!!! SHE'S GREAT!!

@sfowler1017 3 года назад

I love this series so much! And I've been meaning to retry pound cake after a long-ago failure, so it's perfect.

@Rebecajean 3 года назад

I really appreciate Sohla’s explanations of the how and why behind the steps. It’s so helpful when you’re learning how to bake or cook.

@happyluckygolden 3 года назад

It's so great learning from someone who obviously knows their shit, but isn't pretentious, doesn't condescend to their audience or dumb things down. Sohla is a treasure

@3ofClovers 3 года назад

Perfect. Now I can make the mugwort pound cake of my dreams.

@gauravvikalp 3 года назад

3ofClovers never knew Mugwort was edible 😳

@3ofClovers 3 года назад

@@gauravvikalp theres a place not far from my home where it grows wild. Early spring me and my mom like to pick the fresh baby leaves to put into rice cake. Can also put in soup and stuff (we're Korean). Mugwort castella is also good :D Also it can be bought in powder form.

@notAshildr 3 года назад

@@3ofClovers I only know mugwort as something you put onto a bird if you are roasting it whole. Never got an explanation as to why either. Something about fat and health if I remember correctly. Always seemed like a "do it because grandma does it" type of deal. But it sounds like I might want to find out more about mugwort. I don't even know what the stuff tastes like!

@jeanniemarie10 3 года назад

Sohla is such a beautiful soul!! The way she teaches about what she’s doing, the tone of her voice! I absolutely love her!!

@clockwoodw 3 года назад

I love that you give the reasons why you do things and it really helps with understanding. I can't wait to put these tips to use! Also love the cocoa being black like your soul and having no feeling in your hands or heart. Also I love Clementine.

@charlotteluvscats 3 года назад

i took a food science nutrition class in college and one week we were learning about the different applications of eggs in baked goods and my prof asked if anyone knew why you have to add the eggs one at a time when mixing batters and i WISH i had this video back then bc i had absolutely no idea why (and no one else in my class did either) but Sohla makes it very understandable.

@kyledrahl7965 3 года назад

Need to know if "tappa tappa" at 26:00 is a Chef John reference!! I will take it as such until alerted otherwise

@jenniferalbert910 3 года назад

I figured it was a “The Simpsons” reference to Lisa’s tap dance instructor but yours makes more sense :D

@laurencourtney3039 3 года назад

I LOVE Sohla videos... she’s just so insanely knowledgeable and gives so many tips and tricks that I’ve never heard before in years of cooking and baking.

@nikkinicole5967 3 месяца назад

WOW... Thanks for All the Tips and Tricks for making any kind of Pound Cake. I'm gonna do one in black and white and I'll make sure not to leave any of the batter on. I'll scrape every bit off because it's money! Also I'll make sure to score the center of my Pound Cake. I loved it all!!! Thank you guys so much and Bravo to your beloved camera man!!!

@pratofundo 3 года назад

I like Solha, but I always giggle when American cooks say "room temperature"… hahahah because living in a tropical country (meaning: hot as hell basically always), it doesn't mean anything. hahahah

@nathantyrrell5447 3 года назад

Vitor

@pratofundo 3 года назад

@Sophie Jones I ended up with a grease puddle, and you with a hard solid stone hahahaha XD

@OjaysReel 3 года назад

TRUE! Room temp to me is essentially oven hot.

@liangliwen4923 3 года назад

Wait so what is the American room temp?

@MundusGregorius 3 года назад

@@liangliwen4923 4:12 When talking about the pastry chef who warms up his flour Sohla mentions 72 degrees. That’s Farenheit, so it will be approx 22 degrees Celsius for the rest of the world

@megankeene6168 3 года назад

My child, literally yesterday, told me that our project this week is a pound cake. I love this lady and her black cocoa heart 🖤

@jeromealday614 3 года назад

😡

@kateclysm 3 года назад

Thank you Sohla! That was amazing, I really cannot wait to give it a try. the hard part is choosing what "flavor"! So many possibilities!

@krittikae 3 года назад

I thought a lot about Sohla while I was baking Christmas cookies. I creamed my butter and sugar extra, scraped my bowl well during the mixing, and had the best cookies I’ve made in a very long time! Thanks for the tips!

@mariuseide3475 3 года назад

"Feels like nothing when I stick my finger in there. That's what she wants" Almost fell out of my chair laughing!

@Talisastory 3 года назад

The dedication that is Ham Cam - I see you. I respect that hustle.

@juliadenise8218 3 года назад

This woman is the definition of wholesome and genius I LOVE HER SO MUCH

@childofTheMostHigh4217 3 года назад

Just made the plain one today. It is DELICIOUS!😍 The only change I made was to use pure cane sugar instead of white granulated and it's perfect. Will definitely make this over and over. Thanks for the recipe!❤

@amy3971 3 года назад

Love a new Sohla video! 💕

@xingcat 3 года назад

I love pound cake, and all the variations are great ideas to make it your own. Yum!

@lisac.8349 2 года назад

So educational. Made a pound cake today and it had a dreamy batter and was droolishious! Thanks Sohla!

@TarshaNicole 3 года назад

Love her excitement and enthusiasm for baking! Learned a lot

@nateblake7422 3 года назад

Sohla El-Waylly: There is no use for glass bakeware. Chef John: *uploads the best brownie recipe the next day*

@kohakuaiko 2 года назад

Custard - based things like glass bakeware.

@monikahthehuman2365 3 года назад

😂 I thought when she was talking about room temperature and paused for a second and was like “i...” definitely thought she was gonna say ‘i am room temperature

@thesweetspotwithdeanda 3 года назад

Omgggg! Sohla I’ve just made the “black & white” pound cake and it is “absolutely delicious”. Having watched the video several times I followed your recipe to the letter. This recipe version will now be added to my repertoire. Thanks so much!!!!

@AnnaMaria-ny9hd 3 года назад

I always use Greek yogurt since we don't really have buttermilk in Greece. In order to make sure your cake is not dry, you can try different type of yogurt. We use something called στραγγιστό (straggisto) for cakes. It's thicker because they remove most of the whey and tastes almost tangy. Orange flavored pound cakes are my fav next to a cup of coffee ☕

@haleyspence 3 года назад

!!! So here for this. I need a good pound cake recipe in my life! Though I feel the shade towards my glass pan collection xD

@anitatheama 3 года назад

Now when I hear that Britany song I will always think of making a fluffy pound cake with Sohla 🤣🤣🤣🤣🤣

@lauren-sz5ow 3 года назад

Thank you Sohla btw. Curating these videos and recipes can’t be easy and you’re cranking them out. We appreciate it!!

@danielagoncalves3211 3 года назад

This video just gives me pure, unadulterated joy ❤ Sohla is absolutely awesome!

@feelslikewater 3 года назад

I just love watching her so much, she really inspires me to think outside of the box and try new things 💕

@ayshaf5505 3 года назад

Riffing a baked good always scared me because baking is supposed to be an exact science. This is wild!

@red.rose.08 2 года назад

Sohla I love you! I'm a purely beginner pound cake baker. I watch this particular show over and over to do exactly what you did. I started last week of August 2021 to make a pound cake out of a box. Now I want to be a pound cake master! I did baby steps first, from a box. Now I'm sitting in my kitchen waiting for the basic vanilla pound cake to be done and it smells good and looks good. The top crust has split at the top and I got 17mins more to go. My first ever vanilla pound cake from scratch! I took 4 hours just making sure I mix well and scrape. The final hour is into the oven to bake. Phew! I'll work faster each time I make this. Clementine is super adorable! I also watched her jump and excited hundreds of times. Just so cute. Thank you so much for this detailed video. Lots of love, from Hong Kong.