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Lemon Pound Cake with Strawberry Sauce

10 Jul

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This recipe is taken from LCBO’s Food & Drink Summer 2011 issue. I had been looking out for it and was quite pleased to see it was available when I went to get some summer beers yesterday. This pound cake doesn’t require the usual creaming of butter and sugar and uses a combination of oil and butter. It produces a soft and buttery cake with slight tartness from the lemon. 

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The original recipe served the cake with a sauce made from fresh strawberries and strawberry jam but I used my own homemade strawberry sauce instead.

LEMON POUND CAKE

5 large eggs
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar, divided
1/4 to 1/2 tsp salt (use greater amount if using unsalted butter)
1/4 tsp baking soda
1 lemon
1/3 cup canola or other vegetable oil*
1/2 cup butter, 1 stick, very soft
1 1/2 tsp pure vanilla extract
1/4 tsp cream of tartar

1. Preheat oven to 325 degrees F (160C).

2. Separate eggs, placing whites in a clean mixing bowl. Place yolks in a small bowl. Using extra, very generously butter and flour a Bundt pan.

3. Place measured flour into a large mixing bowl. Stir in 3/4 cup sugar along with salt and baking soda; mix well. Finely zest lemon with a rasp; squeeze 2 tbsp juice.

4. Slowly add oil in batches to very soft butter, stirring well after each addition. Stir in yolks; then zest, juice and vanilla.

5. Beat egg whites until foamy; beat in cream of tartar. When soft peaks form, gradually beat in remaining 3/4 cup sugar until glossy stiff peaks form. A bit of whipped egg rubbed between fingers feels smooth, not gritty.

6. Make a well in the flour mixture; add butter mixture all at once. Stir until all flour is absorbed. Using a large rubber spatula, fold 1/3 of whipped whites into dough until evenly mixed. Then fold in remainder just until streaks almost disappear. Turn into prepared pan; smooth top.

7. Bake in centre of preheated oven for 45 minutes or until a cake tester inserted in cake middle comes out clean. Cool upright on a rack for 15 minutes to firm up cake. Then loosen and turn out upside down to finish cooling on rack.

8. To serve, dust cake top lightly with icing sugar in a small sieve. Serve slices with some berry sauce.

* I used sunflower oil but I may have mistakenly used half a cup!

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STRAWBERY SAUCE

1 lb strawberries, hulled and halved
2 tablespoons maple syrup
1 tablespoon sugar (or 3 tablespoons sugar if you’re not using maple syrup)
Juice of 1/4 lemon
Zest of the 1/4 lemon (optional)
2 teaspoons cornstarch

Put the strawberries, maple syrup, lemon juice and zest (if using) into a medium saucepan and cook over medium-low heat for 10 mins. Taste and add the the 1 tablespoon sugar if it’s not sweet enough. Mix the cornstarch with 2 teaspoons water and add to the saucepan. Continue to simmer for another 10 minutes or until thickened. Remove from heat and mash lightly with fork to break up the bigger pieces. If you want a smooth sauce, puree the cooled sauce in a blender.

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9 Comments

Posted by on July 10, 2011 in Baking, Food

 

Tags: , , ,

9 responses to “Lemon Pound Cake with Strawberry Sauce

  1. yummychunklet

    July 11, 2011 at 8:45 am

    Oooh, this cake looks so delicate, light and moist! A dusting of sugar is the perfect garnish!

     
    • Ker-Yng

      July 11, 2011 at 9:57 am

      Thanks! It is a recipe worth trying!

       
  2. Anne-Marie

    July 11, 2011 at 10:12 am

    Your pound cake and your photos look so summery and DELICIOUS! I will definitely try that recipe. Thank you also for visiting my blog. You are so kind to visit and comment, thank you!

     
  3. kitchen flavours

    July 11, 2011 at 11:11 am

    Wow! Both your cake and the strawberry sauce are wonderful! Your cake looks so soft and moist, I love cakes like this! Your strawberry sauce looks so yuuuumy! I bought some strawberries today for frozen yoghurt, should have bought more, aiyah…! :)

     
  4. Joyti

    July 11, 2011 at 2:11 pm

    Your pound cake looks just about perfect – light, fluffy, and the texture looks fabulous. And with a bit of lemon to flavor it and that strawberry sauce, it sounds delicious!

     
  5. Mary

    July 12, 2011 at 10:22 pm

    The cake and the sauce both look fantastic! I saw that recipe too and was wondering how it would be. I’m glad it was a hit. I was thinking of making the strawberries with cheesecake and lime curd in a glass (from the same issue), but the strawberries are mostly finished here, so maybe with another berry.

     
  6. Teresa

    July 13, 2011 at 11:46 am

    Everything looks so beautiful! I especially love your photos of the cake. I’m roasting some strawberries this morning – perhaps I should make a cake to go with them!

     
  7. kankana

    July 14, 2011 at 11:31 pm

    lemon pound cake is my fav .. i have three cakes in my blog with lemon on them :) But i loves yours more .. how you added the strawberry on the cake makes it look so much better!

     
  8. Betty @ scrambled henfruit

    July 16, 2011 at 12:36 am

    Beautiful cake! It looks so soft and light! I also love the strawberry sauce you’ve made- delicious! :)

     

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