My big sister and her sweetheart got married over the weekend! It was a beautiful event and I was honored to help them out with creative direction + styling, day-of coordination, photography, and even got to bake some goodies for the occasion. They had requested a pound cake, which I hadn't really attempted before, so I borrowed a fancy bundt pan from one of my clients, and got to work on recipe testing. What resulted was an incredibly flavorful and moist sour cream-based cake, with TONS of vanilla bean, drizzled with an irresistible and easy-as-heck Meyer lemon icing.
1 1/2 sticks organic unsalted butter
4 tablespoons coconut oil (always choose an extra-virgin unrefined brand, like this).
2 cups sugar
1 cup + 1 tablespoon full-fat organic sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
5 extra-large eggs OR 6 large organic eggs
2 tablespoons vanilla paste (Yes, you read that right. It's a lot, and it's worth it. I use this brand).
1 tsp fresh lemon zest
1 cup confectioners sugar, sifted
1 1/2 tablespoons freshly squeezed Meyer lemon juice
1 tsp vanilla paste OR 1 scraped vanilla bean
Preheat oven to 325 degrees F.
- Let all ingredients come to room temperature. This may seem annoying, but it's a key step for success in this recipe!
- In a large mixing bowl or Kitchen Aid stand mixer, cream the butter, coconut oil, and sugar together. Note: This would be a good place to tell you that using 2 full sticks of butter and omitting the coconut oil completely also works well. I just really like the slight coconut flavor and healthful benefits of including it when I can.
- Add the sour cream and mix until incorporated.
- Sift the baking soda and flour together in a separate bowl.
- Add dry ingredients into the creamed mixture alternating with eggs, beating each egg in one at a time.
- Add the vanilla paste and lemon zest, until just mixed.
- Pour the mixture into a greased 10-inch bundt or tube pan (I use Coconut Oil Spray, which imparts a mild and crazy delicious nutty flavor on the crispy outer layer!).
- Bake for about 1 hour 20 minutes.
- Let cool in pan completely (Sometimes 1-2 hours. Not gonna lie — this part is torture. But if you don't wait it out, you could end up with a messy, utter fail...)
- Whisk your icing ingredients together in a small bowl and set aside.
- Once cake is fully cooled, carefully turn the pan upside-down onto desired plate.
- Using a fork or whisk, drizzle icing all over the cake. Sometimes I do two rounds!
- Serve immediately, or store in an air-tight container for up to four days.
I also made chocolate chip cookie dough bites dipped in dark-chocolate which I prepare gluten-free most times, as an option for wheat-free guests. Recipe for those coming soon. Plus, our lovely friend Jessie baked a killer coconut lemon cake and made chocolate truffles. We may have gone overboard!? I had so much fun collecting props for the dessert table and making placards for the goodies...
Oh, and lets talk about the flowers Jaime at Monkey Flower Group arranged! She's amazingly talented, and the color palette (and variety) was spot-on.
Next up, lots of wedding photos!