Nothing says Spring quite like a pound cake with fresh berries…. Oh, pure heaven! California is rich with abundant farmlands – you can pick up strawberries still warm from the day’s sun on almost any given street corner. Plus, I’m fortunate to have a neighbor with an enormous lemon tree that produces mammoth lemons most of the year. So, I have an endless supply of lemons and I naturally gravitate towards recipes with that happy, sunshiny flavor. Lemon + berries = cake…. Well, everything equals cake, right?
the freshest lemons
INGREDIENTS:(taken from About.com Southern Food)
- 1 cup butter, softened
- 1/4 cup vegetable oil
- 3 cups sugar
- 5 eggs
- 3 cups all-purpose flour
- 1 cup milk
- 1 teaspoon lemon extract
- 1 teaspoon grated lemon rind
NOTES: I realized after I poured the batter & there was A LOT extra that there is a special cake pan specifically for pound cakes…. It’s taller, slightly tapered with a hole in the middle. Ooops! I poured the extra batter into mini-loaf pans & gave them a to my son’s swim coaches – it’s always nice to share.
topped with homemade whipped cream!
This is a super-easy recipe with such a delicate taste. Alfredo had few servings AND had it for breakfast until we ran out…. which didn’t take long. I look forward to making this again soon.