Upon seeing her wedding cake, we immediately reached out to the bride, Maruscka, for the recipe she used. Nicely done!
WEDDING CAKE RECIPE
Makes one 10-inch Sour Cream Pound Cake
2 teaspoons unsalted butter, melted but not hot
6 large eggs
2 cups granulated sugar
1 cup grapeseed or vegetable oil
1 cup sour cream, room temperature
1 teaspoon freshly squeezed lemon juice
½ teaspoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1. Preheat the oven to 300 °F. Using a 10-by-3-inch round cake pan with a removable bottom, grease the bottom and sides with the melted butter and line the bottom with a 10-inch-diameter parchment paper round.
2. In the bowl of a stand mixer fitted with the whisk attachment, whip together the eggs and sugar at a medium-high speed until the mixture is very thick and lightens in colour, about 7 minutes.
3. In a separate mixing bowl, whisk together the oil, sour cream, lemon juice and vanilla. Add the sour cream mixture to the eggs and sugar, and whip until just blended.
4. Sift together the flour and baking powder. Add the sifted ingredients to the batter, mixing until just incorporated, scraping down the sides of the mixing bowl as needed. Do not over mix. If necessary, finish folding in the sifted ingredients by hand.
5. Pour the batter into the prepared cake pan and place on a rack in the centre of the oven. Bake the cake until golden brown, about 90 minutes. The top of the cake might crack while baking. The cake is done when a knife blade inserted into the centre comes out clean, and when the top of the cake springs back lightly when touched.
6. Remove the cake from the oven and allow to cool completely. Once cooled, remove the cake from the pan and peel the parchment paper from the bottom of the cake. Wrap the cake tightly in plastic wrap until ready to use. This Sour Cream Pound Cake can be stored up to 1 day in the refrigerator or up to 1 week in the freezer.
Photos by Erwin Leyros Photography