Skip to content
Advertisements

Tastes Like Spring: Lemon Pound Cake

May 19, 2014

I’m going to be honest here, after Apple Crisp you know my warped theory on fruit desserts, still I must confess I LOVE fruit (even when not mixed with butter and flour). So my confession is this: I made this to drench it in fresh strawberries!  I can eat a pint of strawberries for breakfast and another after dinner every day… but that’s expensive. So I made this pound cake for a dinner party and shared the love with my guests.  You can top it with anything really… blueberries… toast it and slather with ice cream or sherbet. Mmmm. Ok, now I need to make this again!

 

Ingredients

  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 sticks of real butter, softened
  • 1 cup sugar, plus 1/3 cup
  • 4 large room temperature eggs
  • 2 teaspoons vanilla
  • 1/4 cup lemon juice – FRESH please, see tips at the top of Lemon Ice Box Pie

 

Preheat oven to 350 degrees.

Use your butter wrappers to grease a standard size loaf pan – or if you threw them away already (doh!) you can use non-stick spray. Cut a piece of wax paper (or parchment) to fit in the pan lengthways and overlap the sides (See photo).

Line Dish With Waxed Paper

Line Dish With Waxed Paper

Cream butter and sugar. Make sure to beat until it lightens in color and looks “fluffier”. Add eggs one at a time until combined. Add vanilla.

Add salt and baking powder and mix till it disappears. Now alternate your flour and lemon juice adding about a quarter of each at a time starting and ending with four. Mix JUST until the last of the flour disappears.

Pour into your prepared loaf pan and bake in the center of the over for 65-75 minutes (until a toothpick comes out of the center clean).

Spread Batter in Pan

Spread Batter in Pan

I don’t have photos of my strawberry topping because I didn’t stop to take them when serving my guests. Here’s what I did: 1 pint of strawberries, hulled and sliced + ¼ cup of sugar – combine in a bowl and let sit in the fridge for 3 hours. The sugar starts to break down the berries and make a syrup like consistency out of the juice. It’s amazing!  I topped the pound cake with a heap of strawberries and then a dab of sweetened whipped cream.  Enjoy!

Lemon Pound Cake

Advertisements
2 Comments leave one →
  1. May 19, 2014 2:54 PM

    Hi Adrienne! Thanks for stopping by the homestead for a visit! Swing on by anytime!
    Blessings~Wendy

  2. May 20, 2014 3:54 AM

    Yum, this looks really tasty!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

%d bloggers like this: