I enjoy creating desserts and this spring I decided to try an experiment. I combined a lemon pound cake with my buttercream frosting. The results were light and moist. This is a quick and easy Lemon Pound Cake with a delicious light buttercream frosting.
- 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
- Make the lemon pound cake according to the box instructions. Place the cake mixture into two 8-inch or bigger round cake pans. I greased and lined the pans with parchment paper.
- 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.