Hi everyone! Have I got a treat for you today! Heather, from Sugar Dish Me, is sharing a decadent dessert! Thanks again Heather, for helping out!!
I brought dessert!!!!
It's the best part.
My name is Heather-- I write and bake and sprinkle things over at Sugar Dish Me and am really excited to be able to contribute to Cindy's blog while she is on vacation. My philosophy on food is super simple: If you can read, you can cook. The End.
Sugar Dish Me is full of simple family-friendly recipes and plenty of dessert. I also put sprinkles on just about everything so count yourselves lucky that these poundcakes came out unscathed.
I turned this cute little dessert out with the 4th in mind-- so instead of sprinkles you got fresh berries and whipped cream. Acceptable substitutes I think.
The cake is sweet and buttery and full of lemon-- the flavor from extract, juice, AND zest. It balances the berries beautifully and if you make them just a little ahead of time the whipped topping sort of soaks into the cake taking an already moist dessert to another level. BUT! If you don't get them done ahead of time and are always racing the clock (like me) don't worry!! They take only 30 minutes to bake and assemble in just minutes.
I totally adore my mini loaf pan, but if you haven't got one on hand you could go a couple of ways with this. CUPCAKES. One of my own personal favorite things in the universe. And if you bake them sans the pretty liner and just butter the pan, you could still slice and stack just like I did here.
You could also bake this into a standard 8 X 4 loaf pan (bake time will increase to about 50 minutes)and pile each slice high with whipped cream and berries. The good thing about that is that for some reason it feels less like dessert and more like breakfast so you completely have my permission to eat it at 7 a.m. with coffee.
You can find a printer-friendly version of this recipe HERE. You can follow me on Facebook, Twitter, Instagram, and Pinterest -- I post 4 new recipes a week with a bonus post full of ridiculousness every Monday to help get us all through.
Little Red, White, and Blueberry Lemon Pound Cakes
- 1 1/2 cups sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup + 1/3 cup unsalted butter, softened
- 3 eggs, AT ROOM TEMPERATURE
- 3 tablespoons milk, AT ROOM TEMPERATURE
- 1 teaspoon lemon extract
- 1 1/2 teaspoons lemon zest (the zest of one medium lemon)
- 1/2 tablespoon lemon juice
- 2 cups chopped fresh strawberries
- 1 1/2 cups fresh blueberries
- 8 ounces whipped topping or fresh sweetened whipped cream
Whisk together the dry ingredients in a large bowl (cake flour, baking powder, salt, and granulated sugar).
Beat in the butter until coarse crumbs form. Start on a low speed to keep the flour from flying everywhere.
In a smaller bowl whisk together the eggs, milk, extract, zest, and juice.
Add half of the egg mixture. Beat until JUST BARELY combined.
Scrape down the sides of the bowl, add the remaining egg mixture, beat until JUST BARELY combined, and then divide the batter into the prepared pan.
Bake for 25 minutes or until a pick inserted into the center comes out clean (Check them at 20 minutes to be safe-- dry poundcake is NO GOOD!)
Let the cakes cool before turning them out of the pan.
To serve, slice them into thirds horizontally and top each layer with the whipped topping and fresh berries.
Thanks so much to Hun, What's for Dinner? for having me! Be sure to stop by Sugar Dish Me to let me know how you liked this recipe!