Guess what? It`s Hearts In My Oven`s FIRST YEAR! Actually, the anniversary of my first post was on Friday, March 29th. However, I was on spring break at home and left the recipe at my college apartment, so I couldn`t share this post until today! 🙂
I cannot believe it`s already been a year! Is it just me, or do you feel the years go by faster as you grow older? I usually don`t stick with many things for this long, so I`m really happy I continued blogging. I`ve blogged before here and there (not about food, though) and it never lasted this long. I`m incredibly thankful to this food blogging community for introducing me to my favorite hobby: baking. I`m also extremely thankful for you: my readers. Thank you for stopping by and seeing what I`ve made. I know there are better things you could be doing! Haha~ Thank you, thank you, and thank YOU!
To celebrate, I baked a cake! This may not be a big deal since I see cakes all over food blogs. But, it`s a big deal for me, because I hardly bake cakes. The task requires a lot of time and patience! For someone who`s eyes sparkle when they see the words “quick and easy”…I tend to stray away from cakes. Especially layered cakes.
I LOVE looking at all the pretty cakes on blogs and Pinterest, but I don`t have 20 people to feed the cake to. However, HIMO is turning 1!! What better way to celebrate it, than baking something I never do, to challenge myself?
I`m a huge lemon fan. Naturally, this recipe appealed to me. Before baking this cake, I watched hundreds of videos about baking and decorating cakes. Even though, I never attempted a layer cake before, I felt the videos definitely helped.
Originally, I had planned to pair the lemon pound cake with strawberry buttercream, but my buttercream was not turning out right. I tried the recipe twice, but it didn`t work out. It tasted divine, but it looked grainy? I`m not sure how to explain it. It didn`t hold up as normal buttercream would. In the end, I made lemon buttercream.
Since the strawberry buttercream tasted fine, I frosted the cake with both. As you can see from the pictures, I used the strawberry buttercream in the middle and outside. Then, I coated it with another thin layer of lemon buttercream. It was a wonderful cake, indeed.
I used to think I wasn`t a cake person, but I guess I wasn`t eating the right kind of cakes! My roommate and family loved this cake as much as I did! I`m definitely saving this lemon pound cake recipe. You don`t understand…every time I took a bite of this cake, I marveled at how delicious it was!
The recipes come from the famous Brown Betty cookbook. I was so excited to try out this cookbook, finally!
Lemon Pound Cake:
§ 4 ½ cups all purpose flour
§ 1 teaspoon salt
§ ¾ teaspoon baking powder
§ ¾ teaspoon baking soda
§ 1 ½ cups (20 tablespoons) unsalted butter, softened
§ 2 cups superfine sugar (can substitute for granulated)
§ 1 cup granulated sugar (can substitute for superfine)
§ 8 large eggs, room temperature
§ 1 ½ teaspoons vanilla extract
§ 1 tablespoon lemon juice
§ ¼ teaspoon lemon extract
§ 1 ¼ cups buttermilk
§ 2 oz cream cheese, room temperature
§ ½ cup (8 tablespoons) unsalted butter, softened
§ ¼ teaspoon lemon extract
§ 1/8 teaspoon salt
§ 2 ½ cups powdered sugar
§ 2 tablespoons lemon juice
– 2 – 9inch cake pans
– 1 large bowl
– 2 large bowls w/ electric mixer (or wash)
– 2 rubber spatula
– cake leveler
– offset spatula
Continue frosting cake and decorate as desired.