Description
Delicious, Sweet, Moist, vanilla pound cake covered in a delicious homemade lemon frosting. A crowd pleasing cake perfect for parties, and social gatherings.
Ingredients
Dry Ingredients
- 3 Cups Cake Flour
- 3 1/2 Cups White Sugar
- 1 Tbs Baking Powder
- 1 Tsp Salt
Wet Ingredients
- 1 Cup Buttermilk
- 1 Cup Sour Cream
- 1 Cup Vegetable Oil
- 1/2 Cup Melted Unsalted Butter
- 4 Large Eggs
- 1 Tbs Vanilla
Cake Pan Ingredients
- 2 Tbs Vegetable Oil
- Pam Baking Spray
- 1/4 Cup All-Purpose Flour
Frosting Ingredients
- 3 Cups Confectioner’s Sugar
- 3 Tbs Simple Syrup
- 2 Tbs Butter
- 2 to 3 Tbs Fresh Lemon Juice
- 2 Tsps Vanilla
Instructions
- Â Add dry ingredients to a large mixing bowl, pouring everything through a strainer, then wisk well.
-  Add in all the wet ingredients, except the vanilla and eggs, and blend well with a hand mixer on medium speed.
*Make sure to scrape flour at the bottom and sides into the batter with a spatula* - Â Melt the butter, then add it to the batter along with the vanilla, and blend well with the mixer again.
- Â Preheat oven to 350 degrees.
- Â Rub the bundt pan down well with oil, then spray each part well with Pam spray.
- Â Add all purpose flour, shake around so all parts are coated, then turn upside down and hit the back of the pan to remove the excess flour.Â
- Â Pour the cake batter into the pan.
- Â Lift one end of the pan about 1 inch from the surface and let it go. Do this 3 to 4 times to release excessive air in the batter.
- Â Place in the oven and bake for 1 hour and 10 mins.
- Â Meanwhile create the frosting by adding the powdered sugar to a small mixing bowl with the lemon juice.
- Â Add in the butter and vanilla, then stir well with a fork.
- Â Stir in the simple syrup to soften it, then set aside.
- Â When the cake is done, remove it from the oven and let it chill for 30 mins.
- Â After 30 minutes, place a plate or cooling rack with parchment paper under it, turn it upside down, then coat with frosting.
- Â Create a lot of lemon zest with lemon peelings and a grater, then garnish the cake with the lemon zest, and place the cake on a cake holder covered under a lid.
