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Lemon Pound Cake with Macerated Strawberries

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Rate this recipe 4.6/5 (14 Votes)

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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