We love eating this lemon pound cake all year long; the addition of strawberries and sweet cream gives it that perfect summer touch.I prefer to bake this cake in a smaller pan (about 8 inches in diameter) with higher sides, so it is tall and elegant.
- 4 eggs -
- 1 1/2 cups sugar -
- 2 1/2 cups all-purpose flour -
- 1 Tbsp baking powder -
- 3/4 cup orange juice -
- 1 cup canola or vegetable oil -
- 2 tsp lemon extract -
- Zest of 1 lemon -
- Strawberry Cream
- 1 lb frozen strawberries -
- 2 8-oz containers non-dairy whipped topping -
- 1/2 cup confectioner’s sugar -
- 1 Tbsp vanilla sugar -
1. Preheat the oven to 325ºF.
2. In the bowl of an electric mixer, beat the eggs with the sugar until they become light colored.
3. Add the remaining ingredients and mix until a smooth batter forms. Pour into a well-greased spring-form pan (see KItchen Tip) and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
4. Let the cake rest for a few minutes, and then run a sharp knife around the inside of the pan. Open the ring of the pan to allow the cake to cool.
1. Thaw the strawberries slightly in a strainer and let most of the juices drip out.
2. Meanwhile, beat the whip into stiff peaks, adding the confectioner’s sugar and vanilla sugar as it stiffens. Fold in the strained strawberries and chill until ready to use.
3. Using a long, serrated bread knife, cut horizontally through the center of the cake. Spread a thin layer of cream on the bottom layer of the cake and then replace the top half of the cake.
4. Spoon dollops of cream over the cake and top with fresh strawberries and blueberries, if desired. Chill until 30 minutes before serving.
This recipe appeared in Kosher Inspired, Issue 5. Kosher Inspired is a product of Mishpacha Magazine.