Friday, April 24, 2015

Lemon Pound Cake (and a few strawberries!)

The strawberry patches are open and the strawberries are just wonderful; so big and juicy! We adore strawberry desserts, especially this time of year when we can get just-picked strawberries. Strawberry shortcake is a dessert I make quite often.  We love it and it's so easy to do.  I do mix up the cake selection, however. We never have the store-bought shortcakes. Instead I'll make a country cake, pound cake or angel food cake. A must for us is freshly whipped cream for the topping. It takes just a few minutes and makes all the difference!
My Hubbers loves lemon loaf cakes.  As he is headed out of town for a bike ride, I thought I would bake him a cake to take in the RV.  The recipe makes two loaves, making strawberry shortcake with the extra loaf was a no-brainer! Plus, it gave me an opportunity to use my lemon loaf pan.  I've talked about my cake pan obsession before and this one is one of my favorites!  So cute, with the cutout citrus and leaves!

The recipe comes from Martha Stewart.  It has buttermilk in it which adds a pleasant tang to the slight lemon flavor of the cake.

Lemon Pound Cake

3/4 cup buttermilk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
5 large eggs

Preheat oven to 350 degrees, with rack in lowest position. Butter and flour (or use baking spray) two 4 1/2-by-8-inch (6-cup) loaf pans.

In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice.  In a medium bowl, whisk together flour, salt, baking powder and baking soda.

With an electric mixer, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.

With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two parts, beginning and ending with flour; beat just until smooth (do not overmix).

Divide batter evenly between pans; smooth tops.  Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly).  Cool 15 minutes in pan.  Turn out cakes onto a rack; cool completely before glazing.

Lemon glaze

2 cups confectioners sugar
3-4 tablespoon lemon juice

Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency. Pour over cakes.

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