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Lemon Poundcake with Strawberries & Lemon Cream

Lemon Poundcake with Strawberries & Lemon Cream

Course Dessert
Author Simply Kierste Design Co.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.