Lemon Pound Cake with Macerated Strawberries
Ingredients
  • For the lemon pound cake:
  • ½ cup melted butter
  • 1 cup sugar
  • 2 well beaten eggs
  • 1 teaspoon 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
  • ½ to 1 cup sugar
Instructions
  1. For the lemon pound cake:
  2. In a large bowl, mix together 1 cup sugar and ½ cup melted butter.
  3. Add 2 well beaten eggs and 1 tablespoon of freshly squeezed lemon juice and mix well.
  4. Add ¼ teaspoon of salt, 1½ cups all purpose flour and 1 teaspoon of baking powder to the mixture.
  5. Then add ½ cup of milk and mix until well combined.
  6. Bake at 325 degrees in a well greased loaf pan or 1 hour for until golden brown.
  7. Remove the pan from the oven and set aside to cool
  8. Mix ⅓ cup of fresh lemon juice and ¼ cup of sugar.
  9. Use a toothpick to make holes in the top of the cake and drizzle the lemon juice and sugar mixture over the top.
  10. For the macerated strawberries:
  11. Cut the stems off the strawberries. Then rinse and dry them really good.
  12. Add the dried strawberries to a large bowl and pour ½ to 1 cup of sugar on top. (You can add more or less depending on how sweet you like them).
  13. Use a potato masher and mash the strawberries and sugar together.
  14. Then, just pour the macerated strawberries on top of the cake. You can serve warm or cool.
  15. For the lemon pound cake:
  16. In a large bowl, mix together 1 cup sugar and ½ cup melted butter.
  17. Add 2 well beaten eggs and 1 tablespoon of freshly squeezed lemon juice and mix well.
  18. Add ¼ teaspoon of salt, 1½ cups all purpose flour and 1 teaspoon of baking powder to the mixture.
  19. Then add ½ cup of milk and mix until well combined.
  20. Bake at 325 degrees in a well greased loaf pan or 1 hour for until golden brown.
  21. Remove the pan from the oven and set aside to cool
  22. Mix ⅓ cup of fresh lemon juice and ¼ cup of sugar.
  23. Use a toothpick to make holes in the top of the cake and drizzle the lemon juice and sugar mixture over the top.
  24. For the macerated strawberries:
  25. Cut the stems off the strawberries. Then rinse and dry them really good.
  26. Add the dried strawberries to a large bowl and pour ½ to 1 cup of sugar on top. (You can add more or less depending on how sweet you like them).
  27. Use a potato masher and mash the strawberries and sugar together.
  28. Then, just pour the macerated strawberries on top of the cake. You can serve warm or cool.
Recipe by The Crafting Chicks at https://thecraftingchicks.com/lemon-pound-cake-with-macerated-strawberries/