This is my second month as a member of #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is Easter and our lovely host is Tara from Noshing with the Nolands.
My first bundt was one of my grandmother’s recipes. This month’s bundt is as well.
With a theme of Easter there wasn’t any question in my mind as to what I would make. Busia would always make her pound cake and bake it in a Lamb or Chick cake mold and it would always be decorated with jelly beans. My mom has the chick cake mold but unfortunately we haven’t been able to find the lamb. I might just have to order a Spring Lamb 3-D Cake Mold off of Amazon. The first year I made this recipe we were having a group of friends over for Easter and I thought it’d be fun to serve cupcakes, and I decorated them with jelly beans to create a cute spring landscape.
As I think is the norm for pound cake I made the recipe in a loaf pan. But I always had problems with the top cracking, and I have issues when it comes to frosting cakes so it was never pretty.
Given that this blogging group is called #BundtBakers, this year I used my bundt pan to make my most beautiful Easter cake yet! Because the top of the cake becomes the bottom of the cake I didn’t need to worry about frosting uneven cake. The mold of the cake pan created a beautiful smooth surface that even my novice frosting abilities could handle. I decorated the cake in “Easter egg” style striping with jelly beans.
Easter Pound Cake
- 5 eggs, at room temperature
- 2 sticks butter, at room temperature
- 1 2/3 C sugar
- 1 tbsp lemon extract
- 1/2 tsp almond extract
- 2 C cake flour
- 1/2 tsp salt
- Preheat oven to 325 degrees F. Grease cake pan.
- In the bowl of a stand mixer beat eggs and butter until smooth. Add in eggs one at a time until incorporated. Add in the sugar. Once combined add the lemon and almond extracts. Add the salt and flour in batches until batter is smooth. Pour into greased cake pan and bake 50-55 minutes, until a knife comes out clean.
- Allow cake to cool before frosting with cream cheese frosting. (Recipe below)
Cream Cheese Frosting
- 5 tbsp butter, at room temperature
- 5 tbsp cream cheese, at room temperature
- 3 – 3 1/2 C powdered sugar
- 1 1/2 tsp vanilla extract
- milk, as needed
- In the bowl of a stand mixer beat together butter and cream cheese until combined.
- Add sugar a few tablespoons at a time. Also, add vanilla 1/2 tsp at at time. Once all vanilla and 3 C of sugar have been added taste the frosting. Add more sugar to taste. Only add milk if needed to balance flavors or smooth out the icing. (I used very little more than 3 C of sugar and needed no milk.)
If you are a food blogger and would like to join us, send an email to Stacy at firstname.lastname@example.org or ask to join our private Facebook group. This is a purely administrative group. All recipes and photographs can be found on our individual blogs or on our Pinterest board.
And don’t forget to take a peek at what other talented bakers have baked this month: