This recipe started when I came home from the grocery store with some beautiful strawberries and lemons and made a few changes to an old pound cake recipe. This time, omitting vanilla, adding lemon juice, zest and the strawberries.
1c 2 sticks butter
2½c sugar
4 eggs
*3c flour
*1t baking powder
*½t salt
(–or *2c regular flour +
1c self-rising flour)
¾c milk
1 lemon – juice
1 lemon – juice
1c fresh strawberries
zest from the lemon
Beat room temperature butter and sugar together. Add eggs, one at a time, beating in between. Stir together flour, salt and baking powder in a separate bowl. Add dry ingredients alternately with the milk until all are combined. Add lemon juice and beat a while longer, until smooth. Chop strawberries into another bowl, add 1/2 of the cake batter and stir. Add the lemon zest to the batter in the original mixing bowl. Optional – a few drops of food coloring added to each bowl. Spread alternating layers in a greased-floured angel food cake pan.
Bake in preheated 300° oven for about 90 minutes. Cool to room temperature before turning out of pan. Drizzle with a powdered sugar, half & half glaze, or make a glaze of soft butter, powdered sugar, half & half and a little lemon juice. . .Lin
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