Are these not adorable? My best friend gave me this cute flower silicone pan for making cupcakes. I love how there are three different shapes. Even though, the cakes lose some of the pan’s details, I still think they are really cute and fun. I made a lemon pound cake, which was lighter than other pound cakes and had a great consistency and lovely taste. I made these for my sister’s graduation and I’m planning on making them again for her grad party. I frosted them with a lemon glaze and some simple sprinkles. Let me know if you have any suggestions about how to decorate or frost cakes from decorative pans such as this one. It was my first experience and as you can see, I just dripped some glaze over the top and sprinkled them.
Powdered Sugar Pound Cakes
Adapted from the Pampered Chef
If you are looking to making more a lemon cake, you can feel free to add some from fresh squeezed lemon to the batter. You can also add mix powdered sugar with lemon juice for a lemony glaze.
- ¾ cup butter, softened
- 1 ¼ cups powdered sugar
- 2 eggs
- ¼ cup sour cream
- ¾ tsp vanilla
- 1 cup all-purpose flour
- 1/8 tsp salt
- Preheat oven to 350 degrees F. Lightly spray cupcake or loaf pan with nonstick spray.
- Combine butter and powdered sugar. Beat on high speed of electic mixer until mixture is fluffy, about 2 minutes. On medium speed, add eggs, one at a time, mixing well after each addition. Fold in sour cream and vanilla.
- In small bowl, combine four, baking soda, and salt. Stir flour mixture into sour cream mixture just until incorporated.
- Place one level scoop of batter into each cupcake mold or fill a loaf pan until ¾ full. Bake 18-22 mins or until light golden brown for the cupcakes. Remove from the oven, cool 5 mins in the pan. Then cool completely on a cooling rack. Glaze cakes, if desired, with a mixture of lemon juice and powdered sugar.