Lemon Pound Cake with Macerated Strawberries
Author: The Casual Craftlete
Recipe type: Dessert
- For the lemon pound cake:
- ½ cup melted butter
- 1 cup sugar
- 2 well beaten eggs
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon salt
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ½ cup milk
- ⅓ cup lemon juice
- ¼ cup sugar
- For the macerated strawberries:
- 2 quarts fresh strawberries
- 1 cup sugar.
- 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 tablespoon of freshly squeezed lemon juice and mix well.
- Add ¼ teaspoon of salt, 1½ cups all purpose flour and 1 teaspoon 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 or 1 hour or until golden brown.
- Removed 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 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.
Recipe by Purely Katie at https://www.purelykatie.com/lemon-pound-cake-macerated-strawberries-3/
3.2.1311