How I developed the ultimate butter loaf cake recipe (it's customizable)

[@AddictedToMayer]

As an analyst, I try to regard the science of recipes in my kitchen -- your videos harmonize the love of cooking with the practical acknowledgment of how things work. Your explanations are refreshing and educating. I deeply appreciate the way your videos seem to be made for my brain type 😊

[@AkosuaOfewaaOpoku]

You took the words right out of my mouth! Her videos are great and the analysis therein are simply exceptional.

[@LDHBees]

I just made this cake - exactly as described - except I left off the frosting. I have to say this is one of THE BEST cakes ever. It's soft inside with a nice texture and the flavor is amazing. The soaking syrup makes this cake special and gives it a nice sticky, slightly sweet and tangy flavor. I absolutely will make this again and again. What a great recipe! thank you for sharing.

[@Sugarologie]

💕💕💕

[@snortlaugh5990]

I've been watching your videos for a little while now, and just wanted to say that I really appreciate them. I've always loved the chemistry of baking, and you've reignited my want to bake and experiment. The fact that you put all this effort for trial and error in then post your findings is just really wonderful. I hope you have an amazing day!

[@Sugarologie]

🥰🥰🥰

[@AlthaeaMedea]

I love recipe templates/mother recipes. Makes it so much easier to branch out into new ideas, particularly when you're inexperienced or nervous!

[@TheSwauzz]

Honestly, it's amazing how you come through with something I've thought about many times and have really wanted, but I just don't have the time or physical health to make it happen myself. Oh, btw! I used your cakeulator to make a dozen cupcakes for Easter. First time trying your karo syrup buttercream method and oh my. Everyone LOVED it! It's one of the smoothest, most lovely formulas to pipe I've ever tried, plus it's waaaay simpler than any of the meringue frostings. It will definitely be my new go to.

[@Sugarologie]

Aww, I'm glad you liked the frosting :)

[@MorikoKitsune]

I love all the science you put into baking. Alton brown is my favorite celebrity chef and your videos remind me of his main show Good Eats. Thank you for all the work you put into your videos and the recipes.

[@mungbean345]

You've quickly risen to being one of my favorite channels, which is especially noteworthy because these days I'm allergic to almost all your standard baking ingredients (and even most of the not-so-standard-but-more-or-less-readily-available baking ingredients.) So while my really exciting baking days are behind me, it's very cool to see how you arrive at your conclusions. And thank you for that book recommendation. It's going on my list! 🎉

[@RhubarbKetchup]

Did you come across boiled orange cakes? A whole orange is boiled and blended, then incorporated into the batter. Boiling breaks down the bitter compounds, meaning all parts of the orange are used for a very intense and well-rounded flavour. (And you don't need to manually juice the orange)

[@Sugarologie]

So I've read about a traditional Jewish cake that kind of follows that method - is it more custardy than cakey? But yeah, the bitter compounds are water soluble, so boiling effectively would remove those flavors and leave behind the oil-soluble zest compounds.

[@williamsshar]

I've made these cakes with lemon, clementine and orange. They are cakey. Thank you for this recipe and the book recommendation.

[@sarahmchugh4169]

I've made that before. It turned out great and it's gluten free too!

[@taeyeonsnose7003]

First time viewer. Rly impressed by your channel - you strike a great balance btwn delivering great instructions/information and doing so in a well organized manner. I love the thoughtfulness of offering different flavor profiles too. This is like ten baking vids all in one

[@Magicwaterz]

I would love try this out with our local Calamansi fruits. Can't wait for you to continue on with this cake series because I wanted to flavor cakes with our local fruits.

[@dopex89]

I just made this with cherries and almond extract since it's my fave combo and even skipped the glaze but it is still so good. Love the crunchier outside and super fluffy moist inside. Thank you this will definitely be a staple recipe for me.

[@aircastlearchitect]

I made the blueberry loaf and I have to say....mind blown. It was light but not too light. Tender. Delicate crumb. Not sure these are technical terms ;-) THANK YOU! Delicious. Will make on repeat. PS I added a bit of almond flavoring to the batter and it was awesome.

[@allisbe]

You have one of my favorite channels. I just love how you approach these experiments and how you share it with all of us. ❤ I laughed at the cornbread note. 😂 I might put shortbread there. The name itself definitely implies density (short = crumbly vs long = stretchy). Also, the term shortcake was first used to describe something closer to what we now call shortbread. Basically a dry, dense cake! 😊

[@margaretannlillard3546]

Your recipes are super easy to follow and helpful. I pointed my daughter towards your KZbin for her first buttercream frosting. She made a delicious frosting with minimal frustration. Thank you for your recipes.

[@janl1589]

Truly one of THE best baking sites I’ve ever come across! (And I’ve been baking for 40+ years!!) You are SO smart and talented! My goodness! Thank you so much for your posts. I can’t wait to try more of your recipes!❤

[@EmorettaRobinson]

I'm really like the thought, focus and intentionality behind your recipes. Your attention to detail is next level and greatly appreciated.

[@shadow_of_the_spirit]

I love how you breakdown the construction of the cake. Your chocolate frosting is my favorite now. Definitely going to try out this cake.

[@tessamarie8698]

The way you have gone through so many trail and errors to find exactly how make your baking a science is unreal and true dedication. Thank you so much for taking the time to share this with us. I have severely struggled with finding a way to balance how to make my cakes more soft and spongey while obtaining strong citrus flavors. I had an event I needed to bake just over 60 cupcakes for recently. The recipes consisted of 3 different fruity based flavors and I they actually had them online. I followed them to a T and I was mortified with how dense they came out and it was too late to go back. I was really upset at the outcome and have been searching for ways to improve my baking and texture. Every video I find that helps me improve I am so grateful for and all the knowledge I come across. Thank you again and I cannot wait to try your idea's.

[@breathebeloved]

I absolutely adore your recipes, your videos, and your methods. I tell everyone who will listen to me rave about your content. I'm just so grateful for your work. Thank you so, so much.

[@aimeegudgel1668]

Made the lemon cake this weekend, very good, icing is amazing. Used a marinade injection needle to put in lemon simple syrup. 👍

[@Sugarologie]

Hahaha I love it. I almost used a needle too but I worried not many people would have one too. Brilliant minds think alike …💕💕💕

[@br0dy32]

I love your methodical approach to this recipe - customizable recipes are the best!

[@GregCurtin45]

This was brilliant. An absolute perfect education for a layperson. Love the suggestions like coconut and coconut oil. Thank you for taking the time to film, edit, script, and post for all of us. #subscribed

[@SeanQuinn4]

Boy oh boy, a raspberry lime loaf is definitely happening in my house this weekend 👌

[@SeanQuinn4]

My wife won't stop talking about how well it came out. Recipe definitely delivered 👍 we deemed 7 grams of zest close enough after zesting 5 limes 🤣 it was plenty 👌

[@madhupachatterjee6585]

I just love the way you breakdown the science of baking. Loved your buttercream analysis too and finally found a smoother texture buttercream that I have been craving for. For your next analysis can I request you to tackle egg free pound or vanilla cakes that give similar texture to the egg ones. Not sure whether you have already done it though. Thanks again for the lovely series. Keep making plz❤

[@esef1948]

I love how you explain the science. I am learning a whole lot from you.I just wanted to say thank you and your cakeulator is indeed a game changer. You are a brilliant teacher. Thank you. 🙏🏽

[@marcdegat9775]

Very well presented. Your narration is lucid and compelling and I truly appreciated the inclusion of technical aspects. The reference to the book "The Art and Science of Food Pairing" really took it to the next level. Kudos

[@Fenryk]

2:25 made me laugh hard! Thanks for such an informative video as always~

[@Sugarologie]

;)

[@chickennugget6233]

JUST as I was considering making one

[@Sugarologie]

You can do it Chicken Nugget

[@TheSoulsearcher24]

Such an informative video, it certainly makes more sense when you start looking at the texture etc of a cake and how to obtain that perfect texture, flavour combo

[@ryandoyle3413]

This channel is a really good reference as I begin to build out my recipes and as someone with a food science back, I appreciate the testing of everything!

[@marsfeathers]

I'm so in love with your videos! They're so informative and clear and eloquent and they really just lay out all the steps in such a friendly way!! Absolutely wonderful what you do and I'm so happy for the resources you're providing for so many people me definitely included haha

[@Tif-ww5lr]

I love loaf cakes! You're awesome! Thank you!

[@lxonaa]

absolutely love loaf cakes! this would be a fun video to tune in. Thanks!

[@juliajohnson4080]

I love customizable recipes!

[@SevenBates]

My lord, I have only seen three videos of your videos and I am already so incredibly excited to binge your entire collection of content. I'm one of those kitchen people who doesn't bake. Extensive experience, both professional and personal - and I just avoid baking because success requires understanding clearly complicated variables that I don't have the time to test out, before I feel comfortable enough baking for others. Any cooking that requires a systematic approach, based on quantifiable, repeatable criteria that I've reached a meta-analytic level of familiarity with, would require me getting so fat 🤣 Seriously, just this video alone, breaking down the crumb and moisture with a mother recipe? This is fucking brilliant! You not only explain why these approaches lead to these textures, densities, moisture levels, flavors, etc - you casually provide technique explanations that unlock your methodology. I'm literally checking my cabinets now to see if I have enough bakeware to begin. I have not felt any desire to bake anything other than pot brownies, until now. From the bottom of my empirical nerdy heart, thank you. Thank you. ❤

[@Nikki0417]

I found myself rewinding to certain points so I could memorize what you were doing, like blending the zest with sugar and fats. I'm also interested in learning more about those adventurous flavor pairings.

[@jean-francoisdaignault9612]

Beautifully researched and presented. Also I’m drooling right now 😂 👌

[@mistedpine]

I just wish that when you look up recipes, instead of a long wall of text explaining the author's life story, they just went into detail of the science behind each step, complete with relationship trees and eisenhower matrices just like you did! That would be so cool

[@Sugarologie]

Oh gosh you scared me for a second… I was like oh no what did I ramble about this time on my blog post … phew 😌

[@mistedpine]

@@Sugarologie No I would 100% read any science ramblings you write! They're so interesting and I love the attention to detail!

[@janicetyp]

love the different experiments and breakdown of the basics of recipes!

[@nazarenesupriya5655]

Appreciative for going by scienctificaly to get the crumb and sharing your recipes, I gonna apply your method.

[@cweaver6792]

I wish I could give 100 thumbs ups for your research and great delivery!

[@thepropheticcall]

Wooooooooowwwwwww this is what I always hope to be able to do when baking so I don't always feel the need to rely on the recipes! Your baking videos.... by farrrrr.....is some of the best on KZbin!!!!!

[@rumbleinthekitchen_Amy]

If any ofvmy high school science teachers had approached science like this I have zero doubt that I've had paid a lot more attention. 😂 In all seriousness, I do wonder if I'd have looked more seriously at a career in food science.

[@isabellacullen1349]

Yummy loaf cake! I like the oranges and lemons from your garden. I need to try making that glaze.

[@Sugarologie]

Thanks so much... growing citrus is one my other hobbies 😊

[@isabellacullen1349]

@@Sugarologie you’re welcome 😊❤️

[@susangarland6869]

Subscribed! This was amazing.

[@janineruth4844]

Can't wait to see what sort of base recipe you next come up with

[@ohleander02]

This is so cool. Such an in depth and legit and lovely video. Makes me want to make loaf cakes!

[@AA-ld5zh]

This is why I love this channel so much. It inspires every time!

[@Viddough]

To get syrup in the center,use a thin meat injector syringe,works amazing.

[@etsprout]

These all look amazing!! I feel like this is a recipe I could tackle, and I need that glaze ASAP lol

[@Sugarologie]

You can do it!

[@hammerrox]

I just recently came across your channel, and I have to say that your scientific approach to baking is quite intriguing and it gives your videos an edge that just can't be paralleled. I can't wait to try this recipe and see how it turns out!

[@tarras3292]

I sure have missed seeing your videos I’m glad you’re back 😊😊😊

[@Sugarologie]

😊 thank you

[@aimee1177]

Can’t wait to try this.

[@lauraellen189]

My husband would love me to make these! He loves lemon and lime desserts!

[@betsychavez2914]

Thanks for sharing your investigation & insipration. I have alwayd thought there is a simpler way to bake loaf cakes. 😊❤. Good for beginning bakers.

[@betsychavez2914]

What about incorporating lemon curd into lemon loaf cake by using same yechnique for grapefruit/cherry loaf cake ?

[@lukasplatz]

I just found your channel and I love it! Thank you for making these - highly pedagogical - videos and sharing the fruits of your work and skill 😊

[@buddyholly4672]

First, your videos are amazing. I love your scientific method that you use to approach baking. Second, it looks delicious. I think the first cake you made with the lemon juice looked good, but you strive for perfection, and what do i know about baking (not much).

[@MsLori1973]

I use lemon pie filling to get the tart sweet n soft texture. I love it n I can add other fruits n just cut back on rhe amount of lemon pie fill I use. N I sue the dry lemon pie filling not the can

[@priya-jeevithaaram9045]

This is baking with contious....well scientific methods...Thanks a lot...❤

[@egomaniac7230]

Omg what a gem of a channel!!!

[@N0V4K5]

Omg! How is this possible! Just yesterday I made a failed load cake and here you’ve blessed my feed with exactly what I needed!

[@3vermor3]

Can't believe this video is free

[@cieloolwen815]

YAY!!! LOAF CAKE!!!❤

[@antonc81]

I love your systematic approach. Subscribed.

[@auntdini]

I love your channel and the scientific approach you take.💖 Please do a Bundt cake recipe. 🥰

[@sukhvindergrewal5697]

Wonderful work. Love the science behind the cake

[@smith899]

You have NO IDEA how much I would love to cook with you! ❤

[@sandipandutta3494]

One minute into the video and I can say this is good stuff happening here!

[@flowersrusflorist1520]

Great narration, informative, educational interjections!

[@itsYourChance]

Love citrus 🍋🍊 tastes and aromas.🎉

[@rarieli77]

Amazing work !! So scientific and sophisticated ❤❤❤❤

[@littlepotato2741]

Oh, thank you for giving an actual temperature that the cake should be. My brain is a bit weird and I have trouble following all of those folksy advice of "pushing a steak" to see how done it is.... using a skewer. I understand them, but the ol' grey matter gets me second guessing everything. Having someone actually give a temperature is so refreshing. Numbers read the same regardless of random thoughts in my head. Thank you again.

[@taiha4892]

This video is amazing on so many levels!!! Thanks!

[@Fuzzi974]

Looks like I'm baking this weekend!

[@cherrycordiaI]

Green tea loaf here I come!

[@brittanylindesmith1757]

I think you would be perfect on the British Baking show ♥️

[@Sugarologie]

I have deep admiration for all the people who do! Its one of my favorite shows and I don't know if I'd make it past the tent nerves! 🥰

[@brittanylindesmith1757]

@@Sugarologie I love watching the science behind your craft! it’s been beneficial to me with my own baking.

[@flatline-timer]

gorgeous cakes! thank you for sharing your process and knowledge with us :)

[@biophile2]

More a quick bread than a cake but can you substitute other fruits for bananas in banana bread? Strawberry or raspberry or blueberry bread? Mango or pineapple bread? Apple or pear bread?

[@missgirl3410]

Made this today, and it was a hit with everyone, rave reviews!

[@JustLaugh143]

I would love to get you take on incorporating oleo saccharum into citrus loaf cakes.

[@ChefChrisDay]

I just love your channel!

[@jessstaples9758]

Love your videos and recipes!

[@theBakinNoob]

I love this channel so much

[@knives7688]

i love how you think!

[@TeresasSweets]

I made this using the orange and blueberry variation and it was AMAZING!!! Will be using this recipe every time I make a loaf cake

[@justinle1085]

I thought she was calling the juicer her minion lol 😂

[@aweishaupt5955]

I love your content! Thank you for sharing❤

[@armin_begic]

I love your channel so much. It keeps changing my approach to food in the last months. I still keep wondering how much I can substitute flour in recipes like this or in yellow an white bases with ground nuts to create for a example a pistachio or almond flavored loaf. Is there are percentage?

[@flakeycakey]

love this video. Thank you

[@esef1948]

What juicer did you use please? I love that it’s like a jug.

[@Asharra12]

Personally, I'd love a video on white cake base variations, especially the more oil base/creaming type

[@kaceynm]

I'm kinda proud of myself lol. Once you mentioned citrus juice being too inconsistent I guessed that you'd use sour cream and the rind instead!😁

[@theverbind]

Great great video! Thank you for more super awesome baking science!! I would love to see how you might explain and/or ideate on the pudding cake. It's a chiffon that gets curd on the bottom as it bakes. So delicious!! Claire Saffitz just did one on Dessert Person, and I just feel like your analytic mind might be fascinated as to how this happens.

[@bjethwa123]

I love your video & the way you explain. I love loaf cakes, I am allergic to eggs, can you suggest how to make it without the eggs? Thank you!

[@dwade1816]

Could you use a meat injector syringe to get the syrup deep into the list if one doesn't overdo the amount being injected? Maybe that might make it mushy in spots??? I LOVE your page. I've learned so many things, specifically why things haven't worked for me in some of my baking.

[@maryjustinesasu1417]

Love your recipes and your detailed explanation. For this particular recipe, can you swap the water with milk, omit it or even increase the amount of sour cream?

[@linzbelle]

PLEASE write a book with all the sciency stuff.

[@stphndrn]

Yum!!!❤❤❤😊

[@adrianaflores714]

Sooooo I had tried a recipe with an orange loaf and cranberries. And the only down fall was it wasn’t moist enough. I think partly because it didn’t contain sour cream and I sun dried cranberries. But I’m willing to try again with your recipe and hopefully it’s much better.