6/20/10

Lemon Pound Cake with Berry Sauce - updated

Happy Father's Day! Earlier this week I found 2 pound cake recipes that sounded so good at the time I have been craving them ever since. Today I'm in the mood to bake so using both recipes I 'mixed' them and this is what I get.

I'm currently baking this with my laptop on the counter next to me. I'll let you know what I think!


Lemon Pound Cake with Berry Sauce

1 cup butter
1 cup sugar
4 eggs
1 tsp vanilla
2 lemons (for zest and juice)
1 1/2 cup flour
1 t baking powder

Berry Sauce:
1 pint strawberries or mix of berries
1 tsp sugar
1 tsp lemon juice


Cream the butter. Add sugar and mix. On medium speed beat in the eggs one by one. Combine the flour and baking powder as well as combine the lemon juice, lemon zest, and vanilla.

On medium speed alternate dry and wet until all ingredients are incorporated. Do not over mix. Be sure to scrape down the sides a couple of times during the process.

Coat a loaf pan with butter and dust with flour.

Place the batter in the loaf pan and bake at 350ºF for about an hour until done. Insert a wire, skewer or knife in center to test.

While the pound cake is cooking, combine the strawberries, lemon juice, and sugar. Allow to marinate and create syrup.

Once the pound cake is finished allow to cool until warm. Remove from the loaf pan and slice about 3/4 of an inch thick. Serve with berries and whipped cream or vanilla ice cream.

*Update*

My regular readers know me too well to think I would follow this recipe - even if it's already two recipes blended.

My first change was to use 3/4 sugar and 1/4 Splenda. Not much of a reduction in sugar but every little bit is good.

When it came time to add the lemon juice and lemon zest I couldn't do it. I really wanted almond instead. So in went a mixture of vanilla and almond extract with a bit of milk instead of lemon juice.

I used a triple berry mixture of marion berries, blackberries and blueberries as well as two leftover strawberries I sliced up as well.

Instead of ice cream I used Rich's RichWhip sweetened with about 2 T instant vanilla pudding instead of sugar or vanilla.

End result?

Scrumptious! However next time I will feel perfectly comfortable using just 3 1/2 sticks of butter instead of 4. Even though it calls for a full pound, I think the edges of the cake are too greasy and crisp from the amount of butter and I know it won't suffer by cutting down a tad.
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