Here is another ‘better than Starbucks’ recipe, and one of the best things I’ve ever made! This past weekend we went to visit the hubby’s amazing grandparents and I made this dessert, it was so good and a perfect summer recipe. It combines a light lemon flavor paired beautifully with the strawberries and sauce. One could eat the pound cake itself for days and days and days repeatedly, it is SO good!Do you have a favorite summer recipe?
- For the Pound Cake:
- 1 cup 2 sticks unsalted butter, softened, plus more for the pan prep
- 3 cups all-purpose flour plus about 2 Tbs more for the pan prep
- 3/4 cup low-fat buttermilk
- Zest of 2 lemons finely grated
- 1/3 cup fresh lemon juice juice from 2 lemons
- 1/2 tsp vanilla extract
- 1 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups sugar
- 5 large eggs
- For the Glaze:
- Juice of 1 lemon
- 2 cups powdered sugar
- For the Strawberries:
- 1 Pint of Strawberries washed and sliced
- 1/4 cup sugar
For the Cake:
- Preheat oven to 350. Prep 2 loaf pans by coating in butter, and then sprinkling with flour-tap off excess flour (I used one bread loaf pan and one store bought loaf pan, next time I'll just use the store bought ones, they turned out a little lighter.)
- In a small bowl combine buttermilk with lemon zest and juice (zest lemons before juicing) and vanilla extract.
- In a separate bowl combine butter and sugar and use a hand mixer to cream it until light and fluffy. Next, add eggs, one at a time, beating after each egg. To the creamed butter and sugar add baking powder, baking soda and salt and 1 cup of flour and combine. Next add half of the buttermilk and lemon mixture and beat to combine, then add 1 more cup of flour and beat, then add the remaining buttermilk mixture and combine, lastly add the remaining 1 cup of flour and combine well, but don't overmix.
- Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 55 to 65 minutes. Cool 15 minutes in pan. Remove from pan to let cool; cool at least half an hour before glazing.
For the glaze:
- In a small bowl put the lemon juice first, and then add as much powdered sugar (about 2 cups) whisking in between until it is thick white in color and pourable, but not too liquidy.
For the Strawberries:
- Clean and cut strawberries. In a food processor put 1/4 cup sugar and about 3 strawberries, pulse until it becomes a liquid with only a few chunks. Pour over the other strawberries and mix and put in the refrigerator until ready to serve.