Pound Cake with Raspberry Filling and Lemon Cream Cheese Buttercream

Ingredients (Cake)

• 2 3/4 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2 cups butter, softened

• 1 3/4 cups granulated sugar

• 6 eggs

• 1 1/2 teaspoon vanilla

• 1 cup confectioners' sugar

• 2 tablespoons milk

Directions (Cake)

1. Preheat oven to 350º. Generously grease inside of fluted tube pan and coat with flour.

2. In medium bowl, stir together flour, baking powder and salt.

3. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat until well combined. Add flour mixture and beat on low speed for 1 minute, scraping bottom and sides of bowl as needed. Pour batter into prepared pan.

4. Bake 50-55 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on cooling grid 15 minutes. Loosen sides of cake and remove from pan; cool completely on grid.

5. In small bowl, whisk together confectioners’ sugar and milk. Drizzle over cooled cake. Serve with berries, if desired.

Recipe from https://wilton.com/classic-pound-cake/wlrecip-782/

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Ingredients (Filling)

1. Preheat oven to 350º. Generously grease inside of fluted tube pan and coat with flour.

2. In medium bowl, stir together flour, baking powder and salt.

3. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat until well combined. Add flour mixture and beat on low speed for 1 minute, scraping bottom and sides of bowl as needed. Pour batter into prepared pan.

4. Bake 50-55 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on cooling grid 15 minutes. Loosen sides of cake and remove from pan; cool completely on grid.

5. In small bowl, whisk together confectioners’ sugar and milk. Drizzle over cooled cake. Serve with berries, if desired.

Directions (Filling)

1. Whisk the cornstarch and water together until all the cornstarch has dissolved. Combine cornstarch mixture, raspberries (no need to thaw if using frozen), granulated sugar, and lemon juice in a medium saucepan set over medium heat. Using a silicone spatula, stir the mixture, mashing the raspberries as they begin to thaw and soften.

2. Bring to a boil and let it boil for 5 full minutes, stirring occasionally. Remove pan from heat and stir in vanilla extract.

3. Allow the raspberry filling to cool at room temperature for 10–15 minutes, then transfer it to a bowl or container and place it in the refrigerator for at least 4 hours and up to 1 week (the longer, the better). No need to cover it; but if refrigerating for longer than 4 hours, cover tightly. It will continue to thicken up as it chills. Raspberry filling must be completely cooled before using in your cake. If freezing, see Note below for instructions.

4. To fill cake: You can use the completely cooled and thickened raspberry filling to fill a 2-layer or 3-layer cake. You’ll have the most success with this raspberry filling if you partner it with some frosting filling; it really needs a buttercream base layer to keep the cake layers stable. Spread a thin layer of buttercream/frosting on your cake layers, to work as the sturdy base for your raspberry filling. Doesn’t need to be much; just a thin layer. You also need a buttercream “dam” around the cake layers to keep the jammy raspberry filling inside the cake layers. Spoon some buttercream into a piping bag fitted with a large round tip, such as Wilton 2A. Pipe a border around the cake. Then, spread the raspberry filling inside the buttercream border. An offset spatula is helpful for spreading. Assemble next cake layer on top, and repeat. For a 3-layer 8-inch or 9-inch cake, use a heaping 1/2 cup between each layer. For a 2-layer 8-inch or 9-inch cake, use about 3/4 cup filling; you’ll have some left over. See Note below for other cake sizes.

Recipe from https://sallysbakingaddiction.com/raspberry-cake-filling/

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Ingredients (Buttercream)

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*

• 4 and 1/2 cups (540g) confectioners’ sugar

• 2 Tablespoons (30ml) fresh lemon juice

• 1 teaspoon pure vanilla extract

• pinch salt, to taste

Directions (Buttercream)

1. In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.

2. Add the cream cheese and beat until completely smooth and combined.

3. Add confectioners’ sugar, lemon juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more lemon juice if frosting is too thick, or add a pinch of salt if frosting is too sweet.

Recipe from https://sallysbakingaddiction.com/lemon-cake/

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Giant cupcake instructions: https://blog.wilton.com/how-to-make-a-giant-cupcake/