Moist Pound Cake Recipe with Fresh Berries and Cream
Delicious, light and moist pound cake recipe is perfect to pair with fresh seasonal berries and cream or whatever you like! An easy recipe that can also be made ahead and freezes well.
2 ¼cupscake floursifted (optional!) *see Recipe Notes for substitution for cake flour
1 ¼teaspoonsalt
1teaspoonbaking powder
3largeeggs
1 ½cupsfresh strawberrieswashed, stems removed and sliced
1 ½cupsfresh blueberrieswashed
1pintheavy whipping cream
3tablespoonssugarNote: you may use granulated or powdered sugar--your preference
Instructions
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 BERRIES
When ready to serve the cake, add berries to small bowl and add the remaining 3 tablespoons of sugar. Stir to combine and set aside while cake bakes.
FOR WHIPPING CREAM
When ready to serve the cake, add cold whipping cream to a large bowl. 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.
Video
Notes
If you don't have cake flour, you can substitute all-purpose flour and remove two tablespoons per cup and add two tablespoons of cornstarch.MAKE AHEAD TIP:This cake freezes very well! Just wrap in freezer safe wrap (foil or ziptop bag) and store in a cool, dry place at room temperature for up to three days or in freezer for up to three months. I like to use these labels because they're reusable!MONEY SAVING TIP:Purchase produce when it's in season as it's most likely to be on sale. I also like to use store brand baking good like the flour and whipping cream. Your choice!