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Recipes

Lemon Pound Cake with Berries and Whipped Cream

Photography by Scott Peterson

3.8

(6)

Image may contain Food Creme Dessert Cream Bread Toast and French Toast

Recipe information

  • Yield

    Makes 8 to 10 Servings

Ingredients

3

cups sifted all purpose flour (sifted, then measured)

1

tablespoon baking powder

3

/4 teaspoon salt

3

1/3 cups sugar, divided

1

cup (2 sticks) unsalted butter, room temperature

1

/2 cup solid vegetable shortening, room temperature

5

large eggs

1

cup whole milk

6

tablespoons fresh lemon juice

2

tablespoons grated lemon peel

4

cups halved hulled strawberries

2

1/2-pint containers fresh blackberries

Whipped cream

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 325°F. Butter and flour two 9x5x2 3/4-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter, and shortening in large bowl until well blended. Add eggs 1 at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans.

    Step 2

    Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely.

    Step 3

    Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours.

    Step 4

    Cut 1 cake crosswise into slices. Serve with berries and whipped cream.

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