Lemon Rosemary Pound Cake with Lemon Buttercream

"The exquisitely crumbly yet dense texture of the rosemary-infused lemon pound cake is beautifully complemented by the light sweetness of the aromatic lemon buttercream icing. Tastes of homemade goodness!" - Beverly, mother of 2

So honoured to be the birthday cake baker for the tiny king on his first birthday (: My first try the previous month was quite disappointing (to me) - nothing extraordinary, a tad too sweet and boring. So, I completely changed the flavour for the actual birthday from vanilla to lemon rosemary (:

I used rainbow sugar balls (aka hundreds and thousands - literally, they really call them that) to spell out his name, ringed with edible navy glitter - everything can be found in Phoon Huat.

This is my biggest baking project to date - 7 hours non-stop in the kitchen, from 1030am to 530pm. I bought a wooden turntable from Ikea to do the frosting, which worked wonders.

Taste-wise, many loved the lemon rosemary combination. Texture-wise, it was slightly too dense (visible in the photo). I'm still not sure if I'm doing it right - pound cakes are meant to be dense and not like the conventional spongy cakes you eat after all! I added more milk this time since my previous try had a very viscous batter.

Alas, the presentation could have been much better; I should have made the top and bottom layers equal at the sides.

The lemon slices were a last-minute idea, to beautify the cake. They stuck well, the lemon buttercream acting as a kind of 'glue' (:

#bake #cakes #lemon #tiered