The weather has been absolutely incredible this week. My windows have been thrown open, chores have been set aside to play at the park, and we’re all wishing there wasn’t school or work…at least for a day or two. The lovely spring temperatures also have me craving flavors like lemon and strawberry, and I bent to temptation and made one of my most favorite desserts, Lemon Poundcake with Strawberries & Lemon Cream.
My roots are Southern, and my grandmother is one of the reasons I love to bake. I grew up eating her biscuits & gravy, fried catfish, grits & eggs, (and more) and I’m Southern girl at heart. When I was 8 years old, my grandmother gave me my own cookbook filled with her favorite recipes written in her own hand. She passed away when I was 17 years old, and it is one of my most treasured possessions.
DENSE & MOIST LEMON POUNDCAKE
This poundcake is her recipe, and it is divine. The cake is dense but moist, and because it has lemon extract in the batter, it’s perfectly paired with the lemon cream and strawberries. I’m not a huge fan of angel food cake, so this is my version of strawberry shortcake. We always serve it on Easter Sunday, and many times after that through the spring and summer.
YUMMY FLAVOR COMBO: LEMON & STRAWBERRIES
The combination of lemon and strawberries just has to be one of my favorite things ever. I just LOVE it, and this recipe is the perfect balance of the two. Best of all, it takes less than 15 minutes to mix together, and in about an hour, you can be serving it to rave reviews! It’s the type of dessert that works for nicer/fancier occasions, but also for backyard BBQ’s, summer parties, and for your own family.
Not to mention, it’s just plain delicious.
Lemon Poundcake with Strawberries & Lemon Cream
Ingredients
- 2 1/2 c. sugar
- 1/2 c. shortening
- 1/2 c. butter
- 4 eggs
- 1 tsp. vanilla
- 1/2 tsp. lemon extract
- 3 c. all-purpose flour
- 1/2 tsp. baking soda
- 1 c. buttermilk
Lemon Cream
- 1 pint heavy cream
- 1/2 c. powdered sugar
- 1 T. lemon extract or to taste..I like it strong
Instructions
- In a large mixing bowl, cream together the sugar, shortening (I use butter flavor), and butter. Add eggs one at a time, beating well after each addition. Stir in vanilla and lemon extract.
- Stir together flour and baking soda. Add to creamed mixture, alternately with buttermilk, beating well after each addition. **You can substitute sour milk for buttermilk, if you don't have any on hand. Just pour 1 T. vinegar into a 1 c. measuring cup, then fill the rest with milk. Let sit for a few minutes before adding to batter.
- Spray a bundt pan or 10 inch tube pan with cooking spray, then coat with granulated sugar. Pour the batter in the pan, and bake in a 325 degree oven for 75 minutes (or until done--mine is done after 45 to 50 minutes). Cool 10 minutes before serving. Serve with lemon cream and sliced strawberries.
- While the cake is baking, make the lemon cream by whipping the heavy cream until it forms soft peaks. Add the powdered sugar, and then the lemon extract once the sugar is incorporated.
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Buttermilk…..really Kierste? You are killing me with lemon recipes and i am always missing just one ingredient! Ahhhhhhh. I cannot wait to try this! Thank you for sharing your gramdmas recipe. I know i treasure my grams recipes.
it’s not exactly the same but you can make buttermilk in a pinch by pouring 1 T of white vinegar into a liquid measuring cup and then adding milk (it can be any %) till you get to the 1 Cup mark. Let it sit for 5 minutes and you’re good to go!
I just answered someone else with this same info, lol! I use this method anytime I don’t have buttermilk, and it works great!
Lol, sorry!!! The good news is that you can make sour milk to replace the buttermilk, and I’ve done it many times. Add 1 T. vinegar into a 1 c. measuring cup and fill the rest with milk. Let it sit for about 5 minutes, and then you can add it to your recipe! :)
Kierste my family and I have loved this recipe since the first time you posted it. It is the most moist delicious pound cake I have ever had and the lemon whipped cream just puts it over the top. Thank you for sharing!
I love that you have the recipe from the first time I posted it! It’s been more than four years, so I figured it was time for an updated post. :) It’s still a favorite, and always will be–I’m glad you guys love it as much as we do!!! xoxo
4 years?!?! Really?!? Where does the time go? Clearly I’m a fan keep up the good work girl!!
I just love you! Thank you so much for reading and joining me for this journey!! And yes, I can’t believe four years has passed. Crazy!!
This looks amazing!
Can you substitute more butter for the shortning? Thank you! Sounds wonderful for Easter!
Generally, you can use butter or margarine in place of shortening, but it may slightly alter the texture of the cake. (Shortening is 100 percent fat, but butter is composed of about 85 percent fat and 15 percent water.) I think definitely it’s worth a try–you’ll have to let me know how it works!! And it’s so yummy for Easter…my favorite!!