Lemon Pound Cake With Berries And Whipped Cream

Name: Lemon Pound Cake With Berries And Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups sifted all purpose flour (sifted, then measured); 1 tablespoon baking powder; 3/4 teaspoon salt; 3 1/3 cups sugar, divided; 1 cup (2 sticks) unsalted butter, room temperature; 1/2 cup solid vegetable shortening, room temperature; 5 large eggs; 1 cup whole milk; 6 tablespoons fresh lemon juice; 2 tablespoons grated lemon peel; 4 cups halved hulled strawberries; 2 1/2-pint containers fresh blackberries; Whipped cream

Servings: persons

3 cups sifted all purpose flour (sifted, then measured)
1 tablespoon baking powder
3/4 teaspoon salt
3 1/3 cups sugar, divided
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup solid vegetable shortening, room temperature
5 large eggs
1 cup whole milk
6 tablespoons fresh lemon juice
2 tablespoons grated lemon peel
4 cups halved hulled strawberries
2 1/2-pint containers fresh blackberries
Whipped cream

1
Preheat oven to 325u00b0F. Butter and flour two 9x5x2 3/4-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter, and shortening in large bowl until well blended. Add eggs 1 at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans.
2
Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
3
Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours.
4
Cut 1 cake crosswise into slices. Serve with berries and whipped cream.

1656

kcal

Calories

Fat

257

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups sifted all purpose flour (sifted, then measured), 1 tablespoon baking powder, 3/4 teaspoon salt, 3 1/3 cups sugar, divided, and more.

Yes, Lemon Pound Cake With Berries And Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!