Bright and refreshing, this is not your ordinary strawberry shortcake. The lemon pound cake is sweeter than a biscuit with just a hint of citrus. Topped with fresh strawberries and tangy, sweetened yogurt, this dessert is truly addictive!
Ingredients
- cake flour: 2 cups
- salt: 0.5 tsp
- unsalted butter: 1 cup
- ⅓ cups white sugar: 1 piece
- lemon zest: 1 Tbsp
- lemon juice: 3 Tbsp (fresh)
- vanilla extract: 1 tsp
- eggs: 5 piece
- quart fresh strawberries, cleaned, hulled and: 1 piece (sliced)
- white sugar: 0.33333 cup
- ½ cups yogurt: 1 piece
- heavy cream: 0.5 cup
- white sugar: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5 inch loaf pan.
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Sift the cake flour and salt into a bowl. Cream the butter with 1 1/3 cups sugar in a large mixing bowl until light colored and fluffy. Stir in the lemon zest, lemon juice, and vanilla until well blended. Mix in the eggs, one at a time, alternating with the flour mixture. Pour batter into prepared pan.
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Bake cake in preheated oven until top springs back when lightly touched, or a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Cool cake 15 minutes before turning out of pan.
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Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
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Combine the yogurt, heavy cream, and 2 tablespoons sugar in a bowl, and stir until well blended. To serve, top slices of cake with strawberries and a dollop of the cream mixture.
