The perfect summer dessert combining a luscious lemon pound cake with fresh berries and whipped cream.
Course Cakes, Cupcakes & Cheesecake
Cook Time 1hour15minutes
Additional Time 20minutes
Total Time 1hour35minutes
Servings 10-12 Servings
Author Creative Culinary
1poundsoftened butter4 sticks, cubed
1poundgranulated sugar2 cups
1poundall-purpose flour4 cups
1 ½teaspoonsvanilla extract
Zest of 1 large lemon
Juice of 1 large lemon
1quartstrawberriesrinsed and slice
Sweetened Whipped Cream
Preheat oven to 325 degrees. Grease and flour a Bundt pan.
In a bowl or a standing mixer, beat the butter until it is creamed, then add the sugar, beating until it is well mixed.
Beat the eggs in a bowl and add them to the mixture.
Add the salt. Add the flour, a little bit at a time, and then the vanilla, the lemon zest and juice, mixing to incorporate.
Pour the batter into the prepared pans. Bake for approximately 1 1/4 hours, or until a knife inserted into the center of the cake comes out clean.
Turn the cake out and allow to cool on a rack. Dust with powdered sugar.
Set aside 1/2 cup of strawberries. Combine remaining sliced strawberries with sugar in a bowl and allow to sit for 20 to 30 minutes; add blueberries.
Gently warm the 1/2 cup of sliced berries with a Tablespoon of sugar and 2 Tablespoons of water. Once softened, remove from heat and blend to a smooth consistency. Add more water if necessary to make the consistency of a thick sauce. Let cool. Add to the bowl of sugared berries.
Slice cake into thin slices; use 2 per serving and layer with whipped cream and berries.
I make a strawberry sauce to combine with the berries; it's not necessary but it does mean everyone gets a bit more on their serving!