Lemon Pound Cake with Berries and Whipped Cream

Lemon Pound Cake with Berries and Whipped Cream
Lemon Pound Cake with Berries and Whipped Cream
Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti—before they became fashionable. My dad is part German, and he was known for his talents working the grill. Now that I'm a professional chef, my entire family is paranoid about cooking for me. I find that funny because I still love their food and look forward to it." This recipe makes two cakes, so freeze one to enjoy at another time.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 to 10 servings
American Cake Milk/Cream Mixer Fruit Dessert Bake Fourth of July Blackberry Strawberry Lemon Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup whole milk
  • whipped cream
  • 5 large eggs
  • 2 tablespoons grated lemon peel
  • 6 tablespoons fresh lemon juice
  • 1 cup (2 sticks) unsalted butter, room temperature
  • Carbohydrate 109 g(36%)
  • Cholesterol 144 mg(48%)
  • Fat 33 g(50%)
  • Fiber 6 g(25%)
  • Protein 9 g(19%)
  • Saturated Fat 16 g(78%)
  • Sodium 335 mg(14%)
  • Calories 752

Preparation Preheat oven to 325°F. Butter and flour two 9x5x2 3/4-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter, and shortening in large bowl until well blended. Add eggs 1 at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely. Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours. Cut 1 cake crosswise into slices. Serve with berries and whipped cream.

Preparation Preheat oven to 325°F. Butter and flour two 9x5x2 3/4-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter, and shortening in large bowl until well blended. Add eggs 1 at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely. Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours. Cut 1 cake crosswise into slices. Serve with berries and whipped cream.

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