Lemon Pound Cake with Macerated Strawberries

Hello friends of The Crafting Chicks! My name is Katie and I’m the blogger and creator of The Casual Craftlete. Today, I’m here to share one of my favorite summertime sweets treats, Lemon Pound Cake with Macerated Strawberries. I live in a tiny town in Southern Illinois where we are surrounded by corn fields, orchards and berry patches. I recently went with my 3 year old daughter to pick strawberries and came home with a flat of red beauties. So, I immediately went to mashing away.

I knew I wanted to make an easy lemon pound cake to pour the macerated strawberries over. So often when you think of strawberries you quickly think shortcake, so I wanted to change things up a bit. I just love the lemon and strawberry flavor combo. They work so well together. Plus, my husband’s a huge lemon fan and I knew he would be happy.

First I started by making this easy lemon pound cake. In a large bowl, mix together 1 cup sugar and 1/2 cup melted butter. Add 2 well beaten eggs and 1 tablespoon of freshly squeezed lemon juice and mix well. Add 1/4 teaspoon of salt, 1 1/2 cups all purpose flour and 1 teaspoon of baking powder to the mixture. Then add 1/2 cup of milk and mix until well combined. Bake at 325 degrees in a well greased loaf pan or 1 hour for until golden brown. Remove the pan from the oven at set aside to cool. Mix 1/3 cup of fresh lemon juice and 1/4 cup of sugar. Use a toothpick to make holes in the top of the cake and drizzle the lemon juice and sugar mixture over the top. This cake is so good on its own but I decided to make it even better with strawberries.

I used two quarts of fresh strawberries for the deliciously sweet topping for the lemon pound cake. Of course, you want to cut the stems off the strawberries. Then rinse and dry them really good. There’s nothing worse than waterlogged strawberries. Add the dried strawberries to a large bowl and pour 1/2 to 1 cup of sugar on top. You can add more or less depending on how sweet you like them. Then just mash away. I used a potato masher. I like to leave small pieces of strawberries for texture. Then just pour the macerated strawberries on top of the cake. You can serve warm or cool.

Lemon Pound Cake with Macerated Strawberries

 

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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.

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