Lemon-Elderflower Pound Cake

I owe this recipe to my mother, Grace Bell. When I was a child, she taught me how to make her caramel pound cake, and throughout the years I’ve adapted it numerous times to make it my own. This version is bright, sweet, and a little floral thanks to lots of lemon, elderflower liqueur, and roasted strawberries—a more delicious preparation of the out-of-season berries that are a Valentine’s Day staple. —Danielle Bell, recipe developer and cofounder of de Porres Dinner Series