lemon pound cake with fresh strawberry icing

Name: Lemon Pound Cake With Fresh Strawberry Icing
Cook time: 55 min
Cuisine: American
Ingredients: FOR THE LEMON POUND CAKE; 3 cup(s) all-purpose flour; 1 tablespoon(s) baking powder; 3/4 teaspoon(s) salt; 3 cup(s) granulated sugar; 1 cup(s) unsalted butter, room temperature; 1/2 cup(s) shortening, room temperature; 5 large eggs; 1 cup(s) whole milk; 6 tablespoon(s) lemon juice; 1 - extra large lemon, zested; FOR THE FRESH STRAWBERRY ICING; 1 cup(s) strawberries, at room temperature; 1/2 teaspoon(s) freshly grated lemon zest; 4 cup(s) powdered sugar, divided; 2 tablespoon(s) unsalted butter, very soft but not melted; 1 1/2 tablespoon(s) light corn syrup; 1/2 teaspoon(s) vanilla extract

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://americanheritagecooking.com/2013/07/lemon-pound-cake-strawberry-icing/

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cook time 55 Min

method Bake

Ingredients For lemon pound cake with fresh strawberry icing

FOR THE LEMON POUND CAKE
3 c

all-purpose flour
1 Tbsp

baking powder
3/4 tsp

salt
3 c

granulated sugar
1 c

unsalted butter, room temperature
1/2 c

shortening, room temperature
5 lg

eggs
1 c

whole milk
6 Tbsp

lemon juice
1

extra large lemon, zested
FOR THE FRESH STRAWBERRY ICING
1 c

strawberries, at room temperature
1/2 tsp

freshly grated lemon zest
4 c

powdered sugar, divided
2 Tbsp

unsalted butter, very soft but not melted
1 1/2 Tbsp

light corn syrup
1/2 tsp

vanilla extract

How To Make lemon pound cake with fresh strawberry icing

1
Preheat the oven to 350°. Butter and flour your pans. This recipe makes either one large Bundt pan or two large loaf pans. Sift Flour, baking powder, and salt. Set aside. Cream butter, shortening and sugar until the mixture comes together and it is not longer lumpy or clumpy. Add eggs one at a time, beating just until incorporated. Add flour mixture in three additions alternating with milk, starting and ending with flour (yes, this is important). Don’t worry if your batter appears curdled after adding the milk. It’s all good. Mix after each addition only until just blended. Add the lemon juice and zest. Mix well. It might look curdled. Don’t worry here either. Working quickly, pour batter into prepared pans until they are a little more than ¾ full.

2
Bake cakes until tester comes out with only a few crumbs attached. Approximately 55 minutes for a large Bundt pan and 35 minutes for small pans.
3
Sift your powdered sugar after measuring and set it aside. Coarsely chop the hulled strawberries. Add strawberries, ¼ cup powdered sugar, and lemon zest to a food processor. Process until the strawberries are completely pureed. Using a wooden spoon, press as much of the strawberry mixture through a fine sieve as possible. Discard seeds. Stir the butter, corn syrup and vanilla extract into the strawberry juice. If you can’t quite figure out how to incorporate softened butter into the juice, don’t fret. I stuck mine in the microwave on level 2 and nuked it in 10 second increments until I could stir it all together and I didn’t see any butter pieces. No one wants those. Stir the remaining powdered sugar into the strawberry mixture. If it is too thin, add more powdered sugar. If it’s too thick, add a tablespoon of water.
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