This month, Sohla ElWaylly 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 offscript and riff on the concept however you'd like. READ MORE ►► https://f52.co/3pNskpM

GET THE RECIPES ►►
GoTo Vanilla Pound Cake: http://f52.co/3oddmJ3
Black & White Pound Cake: http://f52.co/3hOBCz2

Also featured in this video
KitchenAid Professional 600 Series BowlLift Stand Mixer, 6QT: https://f52.co/3uKO3m6
Mosser Glass Cake Stand: https://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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