Thursday, August 20, 2015

Lemon Strawberry Pound Cake

My favorite flavors of summer are lemon and any kind of berry. Raspberries, blueberries, strawberries - you name it. I love the blend of tart lemon with a sweet juicy berry.

If you're partial to lemon and strawberry, this is a recipe for you. It's super easy! I woke up on a Sunday morning and while waiting for Cody to come home from whatever adventure he was on that day, I whipped this together in no time. It was going to be a hot day (no surprise there!) so I did not want to spend more time than I had to in the kitchen.

I nearly fell in love with the batter on its own. Once ready for baking, it became this velvety soft batter that poured oh so easily into the pan. I was mesmerized and nearly forgot to stop halfway through to add my sliced strawberries.

Luckily for you, I snapped out of it and got my strawberry on.

The best part of this cake? After it comes out of the oven, you poke it to death with a toothpick and pour beautiful sweet sugar and lemon juice on top. The cake drinks it all up and is left with a sticky sweet glaze on top.

Lay it on me!

The lemony sugary pour makes the cake a bit gooey and crumbly but it's all one magical bite after another when you get it on your plate. Tart, sweet, and perfectly fresh for summer!

If I made one every Sunday, would that be a problem? I think not!

Lemon Strawberry Pound Cake

Adapted from The Casual Craftlete

  • 1/2 cup (1 stick) melted butter
  • 1 cup sugar
  • 2 eggs (beaten)
  • Juice of medium lemon
  • 1/4 teaspoon salt
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • 8-10 ripe strawberries, sliced
  • 1/4 cup sugar
  • 1/3 cup lemon juice
  1. Preheat oven to 325 and grease a loaf pan thoroughly.
  2. In a large bowl or mixer, mix together 1 cup sugar and ½ cup melted butter.
  3. Add 2 well beaten eggs and the juice from your lemon and mix well.
  4. Add ¼ teaspoon of salt, 1½ cups flour, and 1 teaspoon of baking powder to the mixture.
  5. Add ½ cup of milk and mix until combined.
  6. Pour half of your batter into your loaf pan.
  7. Layer your strawberries to cover the surface of the batter.
  8. Gently pour remaining batter and spread to cover your strawberries.
  9. Bake for 50 minutes to an hour or until golden brown and toothpick comes out clean.
  10. In a small bowl, whisk ⅓ cup of fresh lemon juice and ¼ cup of sugar.
  11. Using a toothpick, poke holes liberally in the top of the cake and drizzle the lemon juice and sugar mixture over the top.