Lemon Pound Cake

We had an extremely successful wedding last Saturday and were delighted to be a part of Allison and Tyler’s beautiful day! The reception was gorgeous, the food by On the Square in Tarboro, NC was absolutely wonderful. And I don’t think these cupcakes could have been any better! This wedding project definitely required some R&D. I have experimented with many cake recipes. I have found the absolute perfect recipe to make a giant cupcake cake topper for weddings or bridal showers.  For cake molds like the Wilton 2105-5038 Giant Cupcake Pan it is best to use a denser cake like pound cake. This lemon pound cake is exquisite and perfect for weddings, bridal showers and summer parties! Using this giant cupcake mold is actually super easy. The key is adequate butter and flour. 20140603-105211.jpg 20140603-105607.jpg
This cake is insanely good on its own (or with a lemon glaze) but I frosted this with the Robicelli’s French Buttercream for the wedding. I honestly had to troubleshoot this buttercream a little bit and there were a few moments of panic. I had the buttercream in the fridge for a few hours which is what started off the trouble, I then added the mascarpone which I think broke the butter cream. Lots of whipping with the kitchenaid and one stick of thinly shaved cold butter later, and we were back in business.  Below you will find a recipe that makes two 1 pound loaf cakes. This recipe easily filled the Wilton giant cupcake pan.

Lemon Pound Cake
2 sticks unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
Zest of 6-8 large lemons
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1/4 cup lemon juice
3/4 cup buttermilk
1 tsp vanilla extract

Preheat the oven to 350 degrees. Grease and flour your two loaf pans or the giant cupcake pan. Be generous and make sure every surface is coated.

In a stand mixer fitted with the paddle attachment, cream the butter and sugar for 5 minutes. It should be very light and fluffy. Add the eggs one at a time while mixing on medium speed.

Sift together the flour, baking powder, baking soda, and kosher salt, set aside. In a measuring cup mix together 1/4 cup lemon juice, 3/4 cup butter milk, and vanilla. With the mixer running on low, add in the flour mixture and buttermilk mixture, alternating. Begin and end with the dry mixture.

Pour the batter into your prepared loaf pans or giant cupcake mold, smooth the tops with a knife. Bake for 50-60 minutes. Use a sharp knife (or your thermapen thermometer if you have one) to make sure the cake is done all the way through. You may need a few extra minutes if using the giant cupcake mold.

Recipe adapted from Smitten Kitchen.