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Family Recipes, Made Simple!

Print Recipe

Lemon Pound Cake

Servings : 8 to 10

Equipment needed : 3 x 8 inch round cake pans, stand mixer or hand beater, blender.

Ingredients

3 Tbsp lemon zest

3 Tbsp lemon juice

4 1/2 Cups all purpose flour

3/4 tsp Baking soda

1/2 tsp Salt

1 1/2 Cups buttermilk

1 1 /2 Cups unsalted butter, softened

2 1/2 Cups sugar

4 Large eggs

Method

Raspberry Mousse Pudding Filling

  1. Puree 3/4 cup frozen raspberries and 2 tablespoons of water in a blender, set aside.
  2. Next, using a stand mixer with a bowl attachment or with a hand beater, beat 1 package of cream cheese until smooth.
  3. Add 1 teaspoon vanilla extract and mix.
  4. Add 1/2 cup icing sugar a little at a time to the cream cheese and mix, scraping down the sides of the bowl with a spatula as you go along.
  5. Add raspberry puree mixture and mix.
  6. Add 1 ½  cups of heavy whipping cream and mix until combined.
  7. Add 1 package vanilla instant pudding and mix.
  8. Use immediately or place in the refrigerator for 1 hour.

Lemon Mousse Pudding Filling

  1. In a stand mixer with a bowl attachment or with a hand beater, beat 1 package cream cheese until smooth.
  2. Gradually add 1/2 cup icing sugar, scraping down the sides as you go along.
  3. Add 2 cups of heavy whipping cream and mix to combine.
  4. Add 1 package instant lemon pudding, and mix again until well combined.
  5. Use immediately or place in the refrigerator for 1 hour.

Complete Cake Instructions

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Prepare the 3 round baking tins by spraying the base and sides with a non-stick baking spray and line the base with parchment paper, then give one quick spray over the parchment paper.
  3. Zest the lemons and set aside the 3 tablespoons of lemon zest, then using the same lemons, squeeze out 3 tablespoons of lemon juice and set aside.
  4. In a large bowl combine the flour, baking soda and salt and whisk to mix together.
  5. In another bowl whisk together the buttermilk, lemon zest and lemon juice.
  6. Using a stand mixer or a hand blender, mix the softened, unsalted butter for 3-4 minutes until creamy, then add in the sugar and mix until fluffy.
  7. Add the eggs one at a time and continue beating.
  8. Next, alternately add the dry ingredients and the wet ingredients to the butter mixture and continue mixing until well combined.
  9. Evenly distribute the batter into the prepared cake tins, approximately 3-4 cups of batter per pan. Spread the batter evenly all around.
  10. Place in the oven for approximately 40 minutes, however check at 30 minutes to see how it is baking by poking it with a toothpick to check for doneness.
  11. When the cakes are done baking, remove from the oven and allow to cool completely.
  12. When cool, carefully slice off the tops of the cake so that the icing can stick easier to the cake.
  13. Carefully spread the lemon mousse filling over the top of each cake with a spatula, or you can use a piping bag if you choose and line the outer edge then fill in the centre. Then using the raspberry filling repeat this process.
  14. Next, place on the next layer of pound cake and repeat the process in (m) until all the pound cake layers are done but don’t ice the top layer yet.
  15. To ice the top layer, spread a little raspberry filling in the centre using a spatula.
  16. Using a piping bag filled with the lemon filling, create 4 swirls evenly on the outer edges, in between the swirls, do little dots so that fresh raspberries can stick there.
  17. Place sliced up lemons on top of the 4 swirls, and fresh raspberries on the dots.
  18. Place some extra lemon slices and raspberries in the middle for decoration.

Here's the video on how to do it!

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