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
- 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
- 1 pint heavy cream
- 1/2 c. powdered sugar
- 1 T. lemon extract or to taste..I like it strong
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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