Thursday, November 06, 2014

Lemon Pound Cake with Lemon Buttercream

Bought a tad too many lemons the other day, so I adapted this recipe from Joy the Baker to clear the lemons! I hate hate hate grating lemons to get lemon zest, so I'm pretty relieved that I'm finally free of the lemons...haha!

This pound cake is light, fluffy and the citrus tang makes it an absolute sweet treat! :-)

My buttercream turned out a bit too runny/wet, though, so I would suggest using less milk (or none at all) when preparing the buttercream to ensure a thicker consistency.

What you will need:
(makes a 9-inch cake)

1 cup of unsalted butter, at room temperature
a cup of sugar
the zest of a large lemon
four large eggs, at room temperature
two teaspoons of vanilla essence
two cups of all-purpose flour
two teaspoons of baking powder
a quarter teaspoon of salt
a quarter of a cup of fresh lemon juice

half a cup of unsalted butter, at room temperature
two cups of icing sugar
two tablespoons of fresh lemon juice
a teaspoon of vanilla essence
a splash of milk (as needed for consistency)


1. Pre-heat your oven to 176°C

2. Grease a 9-inch cake pan that has high sides (3-inches or so) and set aside.

3. In a small bowl, toss together sugar and lemon zest using the back of a small spoon.  The sugar will become moist and super fragrant.

4. Beat the butter in a large bowl until pliable and soft.

5. Add the sugar mixture to the butter, and beat until light and fluffy.

6. Beat in the eggs, one at a time, beating between each addition.

7. Beat in the vanilla extract once all of the eggs are mixed in. It's totally fine if the batter looks curdled!

8. Add the flour, baking powder, and salt, beating until almost incorporated.

9. Add the lemon juice and beat to combine.

10. Spread the batter into the prepared pan and smoothen.

11. Bake for 30 minutes, or until a skewer inserted in the center of the cake comes out clean.

12. Allow to cool in the pan for 10 minutes before removing from the pan to cool completely on a wire rack.

1. Mix together the butter, 2 cups of powdered sugar, lemon juice, and vanilla extract until smooth and creamy.

2. Add up to a cup more powdered sugar to thicken the consistency. Add a splash of milk for a thinner consistency.

(Combining them together...)

Spoon and spread the buttercream over the completely cooled cake.
Don’t worry about frosting the sides! You may leave them bare.

Allow the cake the rest in the fridge for at least an hour before serving. The cake will last, well wrapped at room temperature, for up to 4 days.

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