This weekend finally started to reflect the calendar here in Portland. The sun was shining, the air lightly breezy and the strawberries abundantly overflowing their bins at every farmer’s market (I even found a few in my own homely patch).
Who could resist the beautiful red ripeness of the strawberries? Not I, for one. Into my basket went the strawberries and some beautiful Bing cherries (the real reason I stopped at the market). Upon returning home, I was greeted by two pints of freshly picked raspberries from my husband’s nursery. I love fruit, but now I had a slight dilemma- how could we eat all of these berries before they spoiled? That’s a lot of berries and they only last a day or two. Hello, shortcake! Well, actually, I picked this great lemon pound cake recipe from our Baking Book. It was easy (oh so easy) and went perfectly with strawberries and raspberries. We topped it off with a little whip cream and enjoyed our refreshing dessert.
Lemon Pound Cake
- 2/3 cup unbleached white flour
- 1/2 cup whole wheat flour
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 3/4 cup sugar
- 2 tsp vanilla
- 2 tsp lemon zest
- 5 Tbsp unsalted butter, melted and cooled
- 1/2 cup sour cream
Make sure all of your ingredients are at room temperature.
Preheat oven to 400°F and grease a 8 x 4-inch loaf pan or line it with parchment paper.
In a large bowl, sift the flours, baking powder and salt.
Combine well (but do not beat) the eggs with the sugar, vanilla and zest in a large bowl. Gently add the flour mixture to blend and then stir in the butter and sour cream.
Pour the batter into the prepared pan and bake for 15 to 20 minutes, or until a crust forms on the top. Make a 1-inch cut down the center of the cake, reduce the heat to 350°F and continue to bake until a tester comes out clean, about 30 minutes longer. Allow to cool for 10 minutes in the pan, then remove from the pan and cool on a wire rack. Serve warm or at room temperature.