Lemon Pound Cake

By Addie

“This delicious cake with fresh strawberries was a family favorite to make in the good old summertime.”

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup milk
• 1/3 cup granulated sugar
• 1/4 cup vegetable oil
• 1 large egg, beaten
• 2 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 3 pints strawberries

Preparation

Step 1

Preheat the oven to 350°F. Coat 8 x 4-inch loaf pan with nonstick cooking spray.


Combine flour, baking powder, baking soda and salt in large bowl.


Combine sour cream, milk, sugar, oil, beaten egg, lemon juice and lemon zest in medium bowl.


Stir sour cream mixture into flour mixture until well combined; pour batter into prepared loaf pan. Bake until toothpick inserted in center comes out clean, about 45 to 50 minutes.


Let cake cool in pan on wire rack 20 to 25 minutes before removing from pan; cool completely on wire rack. Slice cake and serve with washed strawberries. Cover any leftover cake with plastic wrap and store tightly sealed in the refrigerator.
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Grandma's Secret Tips!

In the summer months when berries were in season, Grandma would serve this pound cake with blueberries, raspberries and blackberries. For an extra sweet taste, she would garnish the cake with sweetened whipped cream. To make sweetened whipped cream, Grandma would beat 1 cup whipping cream, 3 tablespoons confectioners' sugar, 1/2 teaspoon almond extract and 1/4 teaspoon vanilla extract in a medium bowl until stiff.