The lemon poundcake is a delicious tender cake bursting with fresh lemon flavor, but you can just buy your favorite brand frozen or fresh in your local markets.
Our family loves this cake served with fresh berries and fruits all summer long plus this cake freezes perfectly so you can make it ahead of time and take it out and assemble for unexpected company!
Decorated with a garnish of freshly whipped cream or whipped topping, this dessert is pretty enough to serve to guests when hosting a dinner party.
Shopping List to Make this Cake Store-Bought
1 1lb poundcake homemade see recipe below or store-bought
1 container of strawberries cleaned and sliced
1 cup blueberries
1 cup red raspberries
1 container of strawberry glaze was found in the produce department
1 container of whipped topping
Optional: adult version: drizzle a spoonful of rum on the cake layers
Mix cleaned, washed and blotted dry fruits with 1 cup of store bought glaze.
Place cake on a cutting board, slice in half if using rum drizzle on the bottom (inner layer). Fill cake layer in the middle then place the top half of the poundcake over the fruit, top with more fruit.
Garnish with whipped cream when ready to serve.
1 1/2 cups butter
3 cups sugar
2 teaspoons pure lemon extract
1 tablespoon fresh lemon or orange juice
2 tablespoons of freshly grated lemon or orange rind
6 eggs
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup evaporated milk or buttermilk
Heat oven to 325 degrees.
Grease and flour two loaf pans.
Beat butter in a large mixing bowl until light and fluffy. Add sugar 1/2 cup at a time, creaming well after each addition. Stir in vanilla, juice, and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder, and salt; add to the creamed mixture alternately with milk.
Stir thoroughly after each addition. Pour into prepared pan.
Bake until the wooden pick inserted in the center comes out clean; about 70 to 80 minutes.
Cool for 10 minutes before inverting cake.
1 container of strawberry glaze was found in the produce department
1 container of whipped topping
Optional: adult version: drizzle a spoonful of rum on the cake layers
Mix cleaned, washed and blotted dry fruits with 1 cup of store bought glaze.
Place cake on a cutting board, slice in half if using rum drizzle on the bottom (inner layer). Fill cake layer in the middle then place the top half of the poundcake over the fruit, top with more fruit.
Garnish with whipped cream when ready to serve.
Or Make Grandma's Old Fashioned Poundcake Recipe From Scratch Cake
1 1/2 cups butter
3 cups sugar
2 teaspoons pure lemon extract
1 tablespoon fresh lemon or orange juice
2 tablespoons of freshly grated lemon or orange rind
6 eggs
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup evaporated milk or buttermilk
Heat oven to 325 degrees.
Grease and flour two loaf pans.
Beat butter in a large mixing bowl until light and fluffy. Add sugar 1/2 cup at a time, creaming well after each addition. Stir in vanilla, juice, and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder, and salt; add to the creamed mixture alternately with milk.
Stir thoroughly after each addition. Pour into prepared pan.
Bake until the wooden pick inserted in the center comes out clean; about 70 to 80 minutes.
Cool for 10 minutes before inverting cake.
