I think pound cake is my favorite base for strawberry shortcake. This cake is stand-alone good, but I just love strawberry shortcake so much, that it never does stand alone! I love the This is great for strawberry shortcake! Along with sliced strawberries, drizzle some STRAWBERRY SAUCE for an extra wow factor! (image from tastespotting.com)
Cream until fluffy:
1 c. (2 sticks) butter, at room temp.
4 eggs, at room temp.
1 3/4 c. sugar
2 tsp. vanilla
zest from 3 lemons (optional--but makes it extra good! you can also sub in 6 drops lemon oil)
Add and mix together well:
3/4 c. buttermilk
1/4 c. lemon juice
3 cups white flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
-Grease and flour bundt pan. Pour batter into prepared pan. Bake 350 for 50-60 minutes until wood skewer comes out clean. Cool 10 minutes in pan, then invert. Glaze or serve with sliced strawberries and strawberry sauce and a little whipped cream. Taste a little bit of heaven!!!
Optional glaze:
2 c. powdered sugar
3 1/2 TBS fresh lemon juice
-Combine and whisk until smooth. Drizzle over cooled cake.
NOTE: You can sub the lemon zest and lemon juice for ORANGE zest and juice (just zest from one orange) for an ORANGE pound cake version
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