Bee Happy Cake
Don't worry, BEE happy. Spring of 2020 will remain in our memory for decades to come. I never would have imagined using the term “Quarantine Baking”, but here we are. I decided to “quarantine bake” a pound cake because it's a delicious cake that can easily be made with common ingredients most people have in their home kitchens.
Why are they called Pound Cakes? The name of the cake originates from the ingredients used in the batter: pound of butter, a pound of sugar, and a pound of flour. This lemon butter pound cake is made in a Nordic Ware bundt pan from William Sonoma. Grab the printable lemon pound cake recipe at the bottom of this post.
After the cake is baked, you turn it out, let it cool, and trim the edges . Then, you place both sides of the cakes together with buttercream icing to form the beehive. I created the sugar bees myself with royal icing (they can also be created with other types of icing). The vanilla glaze, made to look like honey, is tasty and dusted with edible gold luster dust.
Bee cookies, beecause, it's not a party at my house unless you have cake and cookies. The cookies are dusted with confectioner sugar and topped with sweet little sugar bees.
I look forward to the day I can visit with family and friends. Given the amount of time at home, I will continue to bake, cook, and create with my family. Sending peace and love to each of y'all. Don't worry, bee happy and enjoy Quarantine Baking!
-XOXO-
Sally
P.S. Thank you Nancy for all the bee themed items and inspiration!
Lemon Poundcake (Bee Happy Cake)
Ingredients
- 2 3/4C AP flour
- 1.5t baking powder
- 1C salted butter (two sticks), at room temp.
- 1 2/3C granulated sugar
- 1T lemon zest
- 4 eggs, at room temp.
- 1t vanilla extract
- 2/3C milk, at room temp.
- 2T fresh lemon juice
- 2C powdered sugar, sifted
- 1.5T meringue powder
- 1T vanilla extract
- 5T water, plus extra
- 4T butter (1/2 stick), at room temp.
- 1.5C powdered sugar, sifted
- 1T milk
- 1/2t vanilla extract
Instructions
- Preheat oven to 325°F. Generously coat the inside of the Bundt pan with baking spray, set aside. In a medium bowl, whisk together flour and baking powder, set aside.
- In the bowl of an electric mixer fitted with paddle attachment, beat the butter on medium speed until creamy and smooth. Add the granulated sugar and lemon zest and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add eggs one at a time, beating well after each addition. Beat in the vanilla just until incorporated.
- Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Add the lemon juice and beat for 30 seconds.
- Spoon batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool for 10 minutes. While the cake is cooling prepare the glaze and the quick buttercream.
- To make the buttercream, in a small bowl, using a handheld mixer, beat the butter on medium speed until smooth and creamy, about 1 minute. Add the powdered sugar, milk, and vanilla and continue beating until light and fluffy.
- In a medium bowl, whisk together powdered sugar, meringue powder, and vanilla extract. Add water 1T at a time until a smooth glaze forms.
- Stand one half of the cooled cake vertically on its base. Using a serrated knife, level the flat side of the cake by trimming off 1/8 to 1/4 inch from the edge. Repeat with the other cake half.
- Using an offset spatula, spread a thin layer of buttercream, about 1/2 cup, on the cut side of one of the cake halves. Place the cut side of the other cake half against the frosted side and gently press to secure the two halves; using the spatula, smooth the buttercream at the seam.
- Using a large spatula, carefully transfer the cake to a serving platter. Glaze the top and sides of the cake with the royal icing glaze, making sure to cover the frosted seams of the beehive.
- Optional, decorate with sugar bees and flowers.
Notes
Recipe Notes: If you don’t have a beehive Bundt pan, the recipe for this lemon pound cake will work in a 10 cup Bundt pan. An optional step is to tint your glaze with gel food colorings. If you have leftover glaze, you can create sugar bees and flowers as cake toppers.