Lemon Poundcake with Strawberries & Lemon Cream

Servings: 8

Author: Kierste Wade | Old Salt Farm

Prep Time:
15 minutes

Cook Time:
1 hour, 15 minutes

Dessert

strawberries Berry Dessert lemon recipes Poundcake

Instructions

1 In a large mixing bowl, cream together the sugar, shortening (I use butter
flavor), and butter. Add eggs one at a time, beating well after each addition.
Stir in vanilla and lemon extract.
2 Stir together flour and baking soda. Add to creamed mixture, alternately with
buttermilk, beating well after each addition. **You can substitute sour milk for
buttermilk, if you don’t have any on hand. Just pour 1 T. vinegar into a 1 c.
measuring cup, then fill the rest with milk. Let sit for a few minutes before
adding to batter.
3 Spray a bundt pan or 10 inch tube pan with cooking spray, then coat with
granulated sugar. Pour the batter in the pan, and bake in a 325 degree oven for
75 minutes (or until done–mine is done after 45 to 50 minutes). Cool 10 minutes
before serving. Serve with lemon cream and sliced strawberries.
4 While the cake is baking, make the lemon cream by whipping the heavy cream until
it forms soft peaks. Add the powdered sugar, and then the lemon extract once the
sugar is incorporated.