Lemon Frosted Pound Cake Recipe Demonstration - Joyofbaking.com




Classic Pound Cake with Marshmallow Frosting

Ingredients
Pound Cake:
butter
sugar
3/4 tsp. almond extract
large eggs
sifted cake flour
1/2 tsp.
1/4 tsp. baking powder
1/4 tsp. baking soda
sour cream
Marshmallow Frosting:
large egg whites
sugar
water
standard-size marshmallows
3 1/2 tbsp. fresh lemon juice
Fresh berries for garnish (optional)
Directions
  1. Prepare Pound Cake:Heat oven to 325 degrees F. Grease and flour a 10-inch springform pan. In a large bowl with electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in almond extract. Beat in egg yolks one at a time.
  2. In a medium bowl, combine the flour, salt, baking powder, and baking soda. Add flour mixture to butter mixture, alternating with sour cream.
  3. In a medium bowl with electric mixer on high speed, beat egg whites until soft peaks form; fold into batter.
  4. Pour batter evenly into pan. Bake until a cake tester inserted in center comes out clean, about 1 hour and 20 minutes. Let cake cool 10 minutes on wire rack; remove the ring from cake and let the cake cool completely.
  5. Prepare Marshmallow Frosting:In a large bowl with electric mixer on high speed, beat egg whites until soft peaks form; set aside. In a medium saucepan, combine sugar and water. Bring to a boil. Reduce heat to medium high and boil until a thin syrup forms that drops in a thin thread from spoon -- about 15 minutes.
  6. With electric mixer on medium speed, gradually pour half of the syrup into egg whites and beat until soft peaks form; keep remaining syrup at a simmer. Add marshmallows, one at a time, to frosting mixture. Gradually beat in the remaining syrup, then the lemon juice. Continue beating until the frosting reaches spreadable consistency. Frost the cooled Pound Cake with Marshmallow Frosting; garnish, if desired, with fresh berries.




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Classic Pound Cake with Marshmallow Frosting
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Date: 10.12.2018, 13:00 / Views: 31332