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This Wonderful Lightened Up Pound Cake With Berries and Cream is so easy and delicious for any occasion. It is even make-ahead and freezes well!
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One thing I love about summer are all the different berries that are in season. Strawberries, blueberries, raspberries–we love them all! So when I was looking for a dessert to share at a family this summer, I thought pound cake and berries seemed especially fitting just like this Wonderful Lightened Up Pound Cake with Berries and Cream.
But I had never made a pound cake! And so many of the recipes I found were loaded with butter and sugar. I guess that’s what makes it a pound cake–the pound of butter.
So I turned to my classic Better Homes & Gardens cookbook and found this Wonderful Pound Cake recipe that would do just the trick. The cookbook was originally my grandmother’s, so you know those recipes are the ones our family used to make over and over again.
My family loved it and I’ve made it many other times since that first time I went searching for the perfect pound cake. This cake really does deserve it’s name Wonderful Pound Cake. It is so easy to make, can be made ahead and even freezes well. It’s flavored with lemon juice and lemon zest although you don’t even really notice a lemon flavor at all.
Easy to Make Pound Cake
What I love about this recipe is that it’s so super simple and uses only a few ingredients. The original recipe does call for cake flour, which I rarely have on hand. So you can substitute some corn starch for the flour to lighten it up a bit. More details on that in the recipe card. You can see in the pictures that the cake batter is light and airy—a preview of what’s to come in the finished product.
In just minutes, you’ll have this pound cake in the oven baking up to it’s light and golden goodness.
Light Texture and Flavor
The texture of this pound cake is kind of difficult to describe. It’s like a traditional pound cake and a bit denser than some other cakes but it also light and airy too. It complements any topping you want to add. I chose to top it with fresh strawberries and blueberries.
When my kids were younger, one of our summer traditions was to pick fresh blueberries at local pick-your-own farm but any fresh berries will do. We also love getting strawberries when they’re in season. If you love strawberries too, be sure to check out my 5 Ingredient Strawberry Fudge Truffles for an indulgent treat!
Versatile Pound Cake
Back to the pound cake… I think I might try a chocolate fudge sauce or lemon curd sauce next time for the topping! I made homemade whipped cream topping to go along with the berries and oh my, so yummy! It is light and refreshing and perfect for just about any get together. Or just for your own family to enjoy anytime!
This Orange, Vanilla and Cinnamon Pound Cake is a delicious, lightened up alternative that you might like also when you’re in the mood for cake. If you want another easy, summery cake recipe, check out this Banana Pudding Poke Cake or this Key Lime Pound Cake. Gosh, I think I need to get back into the kitchen and make some cake now!
Make Ahead Recipe
One extra great thing about this Wonderful Lightened Up Pound Cake With Berries and Cream is that it can be made ahead! Simply prepare as instructed and let it come to room temperature. Then wrap in foil or store in a resealable zip top freezer bag in a cool, dry place for up to three days.
Or, you can freeze it! Just prepare and wrap it as if you would the day before but instead, date and label it and store in your freezer for up to three months. To serve, remove from the freezer and thaw at room temperature for a few hours before serving. So easy! I like to use these freezer labels because they are reusable and stay on through the freezer to the dishwasher over and over again.
I hope you’ll give this Wonderful Lightened Up Pound Cake with Berries and Cream a try!
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Wonderful Lightened Up Pound Cake with Berries and Cream
- 2/3 cup butter softened
- 1 1/4 cups sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup low-fat milk
- 2 1/4 cups cake flour sifted (optional!) *see Recipe Notes for substitution for cake flour
- 1 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs
- 1 1/2 cups fresh strawberries washed, stems removed and sliced
- 1 1/2 cups fresh blueberries washed
- 1 pint heavy whipping cream
- 3 tablespoons sugar Note: you may use granulated or powdered sugar--your preference
- Preheat oven to 300 degrees.
- Grease 9 x 5 x 3-inch loaf pan and set aside.
- In a large mixing bowl, cream butter on low speed of mixer. Gradually add sugar and cream together until light and fluffy, about two minutes.
- Add lemon zest and lemon juice. Add milk and mix enough to break up the creamed mixture. It will look like it has separated a bit.
- Sift together flour, salt and baking powder; add to creamed mixture and mix on medium speed of mixer until smooth, about two minutes. Scrape sides of bowl frequently.
- One at a time, add eggs, beating for on low speed of mixer one minute after each egg is added. Beat an additional one minute, scraping sides and bottom of mixing bowl.
- Spread mixture in prepared pan and bake at 300 degrees for about 1 hour and 20 minutes until light golden brown. Let cool in pan for 15 or so minutes then remove from pan to rack to cool completely.
FOR WHIPPING CREAM
- In large bowl, add cold whipping cream. Using the whisk attachment for electric mixer, whip cream on high.
- As soft peaks begin to form, gradually add the sugar while mixer is mixing.
- Fresh whipped cream is best served immediately but you can also make it up to an hour before serving. Just realize that some of it may settle and not be as fluffy.
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