Lemon pound cake makes a refreshing stand-in for basic biscuits in this strawberry shortcake recipe using a blend of sweetened heavy cream and yogurt as a tangy topping.
Preparation Time
30 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 40 mins
Calories
659 Calories
Recipe Instructions
Step 1
Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light colored and fluffy. Stir in the lemon zest, lemon juice, and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.
Step 2
Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan.
Step 3
Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
Step 4
Combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.
Step 5
Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5-inch loaf pan.
Ingredients
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons white sugar
2 cups cake flour
5 eggs
1 cup unsalted butter
3 tablespoons fresh lemon juice
1 quart fresh strawberries, cleaned, hulled and sliced
