Help! Need Lemon Poundcake, For Stackable Wedding Cake!

Baking By CiNoRi Updated 20 Apr 2011 , 1:33am by loml001

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CiNoRi Posted 19 Apr 2011 , 1:33pm
post #1 of 6

Hi all!

I can really use your help ASAP! I need to find a Lemon pound cake recipe suitable for a stacked (Possible carved) wedding cake. If your recipe is built from a cake mix, it's a plus!


5 replies
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hvanaalst Posted 19 Apr 2011 , 3:29pm
post #2 of 6

Does it need to be pound cake? I use a WASC recipe, sub in lemon cake mix for the white and lemon extract for the almond and is also nice with some grated lemon peel in it. It is by far one of the favorites of my family and often requested by them.

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CiNoRi Posted 19 Apr 2011 , 5:05pm
post #3 of 6

I love the WASC Recipes but they specifically asked for pound cake. WASC Just isn't as dense as a pound cake, so I would like to try to find a good recipe

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CiNoRi Posted 20 Apr 2011 , 1:03am
post #4 of 6

Any suggestions?

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FrenchCakes Posted 20 Apr 2011 , 1:32am
post #5 of 6

Never used this recipe but found this on America's Test Kitchen. You'll have to adjust the recipe to make in another pan size as you need.
Good Luck!

This is copied from the website:
Lemon Pound Cake
Makes one 9 by 5-inch cake, serving 8

You can use a blender instead of a food processor to mix the batter. To add the butter, remove the center cap of the lid so it can be drizzled into the whirling blender with minimal splattering. This batter looks almost like a thick pancake batter and is very fluid.

16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan
1 1/2 cups cake flour (6 ounces), plus 1 tablespoon for dusting pan
1 teaspoon baking powder 1/2 teaspoon table salt 1 1/4 cups granulated sugar (8 3/4 ounces)
2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons
4 large eggs 1 1/2 teaspoons vanilla extract Lemon Glaze (Optional)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 cup lemon juice , from 1 or 2 medium lemons

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside.

2. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids.

3. In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.

4. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack.

5. If using lemon glaze, while cake is cooling in pan, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes.

6. After turning cake onto wire rack, poke the cake's top and sides with a toothpick and brush on Lemon Glaze (see illustrations below). Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)

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loml001 Posted 20 Apr 2011 , 1:33am
post #6 of 6

This was a recipe provided by my instructor (who was a pastry chef) in my baking class at culinary arts school - and is still my all time favorite cake. To make lemon, simply sub out the almond for as much lemon extract (so you'll have total 2 tsp lemon extract, 1 tsp vanilla) - the vanilla helps to mellow out the lemon and give a rounder overall flavor (but some lemon zest would add some nice color flecks & flavor to the cake - if you feel it must be yellow to further the lemon theme, a small bit of food coloring could be added to the batter. I prefer it au naturel!).

One of the things I like about this recipe is the texture - very firm but moist, and stays that way for quite a while even without being iced with BC. Hope this helps you out! (don't take the yield quoted as gospel - I always just eyeball the pan size & filling quantity. You'll definitely want to measure out your batter into your pans to ensure they are properly filled). Make sure you let the cakes cool well, wrap and refrigerate for a few hours before attempting to ice/carve - letting the cakes settle reduces quite a bit any loose crumbs and also makes the cakes more stable for stacking and/or carving.

Pound Cake
Yield 2 10 layers

1 cup unsalted butter, softened
3 cups sugar
6 eggs
1 cup sour cream
1/4 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
3 cups sifted flour
1 tsp. almond extract
1 tsp. lemon extract
1 tsp. vanilla extract

Preheat oven to 300 degrees. Cream butter. Add sugar, 1 cup at a time. Beat at high speed after each addition. Add whole eggs, 1 at a time, beating well at medium speed. Add sour cream, beating well. Add baking soda, baking powder and salt to flour. Then add dry ingredients, 1 cup at a time, mixing well after each addition. Add flavorings. Pour into well-greased pans. Bake for 1 ½ hours. Let stand 10 minutes before removing from pan.

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