Spring Lemon Pound Cake
This is a quick and easy Lemon Pound Cake with a delicious light buttercream frosting.
Servings 12 servings
Wilton pastry tip 2F
- 1 16.5 oz Krustez Lemon Pound Cake Mix
- ¾ cup water
- 10 tbsp melted butter
- 3 egg yolks whisked lightly
- 1/4 cup milk
- 1 cup sugar
- 1 cup unsalted butter room temperature
- 1 bag Cadbury Easter eggs
Whisk the egg yolks in a medium-size saucepan.
Add sugar and milk to the yolks.
Place your saucepan over medium to low heat.
Stir frequently with a rubber spatula. To test if the filling is done, there is a little trick. Take your finger and run it on the spatula, and the mixture should not run into the line.
Take off the stove and let filling cool. It should settle into two layers.
Transfer the filling to a mixing bowl and while it is cooling mix the two layers. Then add in small chunks the room temperature butter.
The filling should thicken like buttercream. If it is runny, keep mixing for 8-10 minutes. As the butter cools, it thickens.
Use a pastry bag with a pastry tip of either 2F. Place buttercream in a pastry bag with the tip.
Building the Cake
Once the two cakes are baked and you have the buttercream made you'll cut a small circle in one of the cake layers.
The bottom layer cake will not have a hole in the center.
Pipe frosting on the bottom cake layer.
Place the second cake layer with the hole on top of the buttercream.
Place candies in the center hole of the cake.
Pipe the top of the cake with the buttercream.
Serving: 12servings | Calories: 218kcal | Carbohydrates: 17g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 7mg | Potassium: 16mg | Sugar: 17g | Vitamin A: 546IU | Calcium: 16mg | Iron: 1mg