Lemon Pound Cake with Macerated Strawberries
By á-10966
Ingredients
- For the lemon pound cake:
- 1/2 cup melted butter
- 1 cup sugar
- 2 well beaten eggs
- 1 Tbsp. freshly squeezed lemon juice
- 1/4 tsp. salt
- 1 1/2 cups all purpose flour
- 1 tsp. baking powder
- 1/2 cup milk
- 1/3 cup lemon juice
- 1/4 cup sugar
- For the macerated strawberries:
- 2 quarts fresh strawberries
- 1 cup sugar.
Details
Adapted from thecasualcraftlete.com
Preparation
Step 1
For the lemon pound cake:
In a large bowl, mix together 1 cup sugar and ½ cup melted butter.
Add 2 well beaten eggs and 1 Tbsp. of freshly squeezed lemon juice and mix well.
Add ¼ tsp. of salt, 1½ cups all purpose flour and 1 tsp. of baking powder to the mixture.
Then add ½ cup of milk and mix until well combined.
Bake at 325 degrees in a well greased loaf pan for 1 hour or until golden brown.
Remove the pan from the oven.
Mix ⅓ cup of fresh lemon juice and ¼ cup of sugar.
Use a toothpick to make holes in the top of the cake and drizzle the lemon juice and sugar mixture over the top.
For the macerated strawberries:
Cut the stems off the strawberries. Then rinse and dry them really good.
Add the dried strawberries to a large bowl and pour ½-1 cup of sugar on top. (You can add more or less depending on how sweet you like them).
Use a potato masher and mash the strawberries and sugar together.
Then just pour the macerated strawberries on top of the cake. You can serve warm or cool.
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