Delicious Lemon Pound cake filled with vanilla buttercream.
This cake gave me a bit of a headache, It’s been really humid here these few past days and when I made swiss buttercream, it ended up being really runny, so I had to compensate and I added some crisco, powdered sugar and 1tbl of corn starch to stabilize the filling, and thankfully it worked.
Haniela’s Lemon Pound Cake
1cup room temperature butter
2 3/4 cup sugar
3 cups cake flour *
3/4 tsp baking powder
3/4 cup full fat sour cream
1/4cup freshly squeezed lemon juice
lemon zest from 3 large lemons
1tbl Bakery Lemon Emulsion
fills 10 inch round cake pan (baked cake is high, make sure you line the sides of the cake pan with parchment paper)
Additional Cake Pan Info
Batter fills 9 + 6 inch cake pan
two 8ich cake pans
* I always use cake flour, I tried using substitutions but I doesn’t work for me. Preheat oven to 325F
Butter, line with parchment paper and butter and flour cake pan.
In a large bowl, sift together, flour, baking powder and salt.
Using your stand mixer or hand mixer, beat butter with sugar for 5 minutes or so, add lemon zest. In a small dish combine together sour cream and lemon juice until uniformed and gradually add sour cream to the butter mixture, beat until smooth.
On medium speed alternatively add flour and one egg at a time. Beat until smooth. Add lemon emulsion and . Beat just until combined, don’t over beat or your batter will fall flat.
Pour the cake batter into a prepared pan.
Bake at 325F, 10inch pan takes about 1hour 25 minutes, or until golden brown and toothpick inserted in the center comes out clean.
Cool on wire rack.
Additional Baking Info
9inch round cake bakes in about 1 hour and 10 minutes
1 1/2 cup Water
1/2 cup sugar
Bring to boil, until sugar dissolves. Let boil for 5 minutes. Let cool
Add 1tsp vanilla and 11/2 tsp lemon extract, stir until combined.