This isn’t your typical strawberry shortcake; it’s bright and refreshing. The lemon pound cake has a faint citrus flavor and is sweeter than a biscuit. This delicacy, which is topped with fresh strawberries and tart, sweet yogurt, is highly addicting.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups cake flour
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 ⅓ cups white sugar
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 5 eggs
- 1 quart fresh strawberries, cleaned, hulled and sliced
- ⅓ cup white sugar
- 1 ½ cups yogurt
- ½ cup heavy cream
- 2 tablespoons white sugar
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9×5 inch loaf pan.
- 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.
- 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.
- Meanwhile, place strawberries in a separate bowl. Toss gently with 1/3 cup sugar, cover, and refrigerate until needed.
- 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.
Nutrition Facts
| Calories | 659 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 200 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 20 g |
| Sodium | 392 mg |
| Sugars | 52 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
This was absolutely delicious. I decreased the sugar by 2 tablespoons, and it was just the amount of sweetness that we like. Like another review of, I had to bake it a bit longer. I ended up adding 15 minutes to the baking time. This recipe is definitely a keeper, and I plan to use it all through berry season.
I didn’t have cake flour on hand, so I just used all-purpose flour and added a bit of cornstarch. Since many reviews mentioned the dryness after baking, I decided to add some milk (about 1/3 – 1/2 cup) to the batter. I opted out of the cream topping and the cake was still delicious with the strawberries alone. Great recipe!
Excellent pound cake base for strawberries. Do use cake flour because there really is no good substitute. As to complaints about it being dry this was not a problem here. Also liked the tangy topping which, as recipe stated, just stir together. Makes a very nice change from whipped cream. Much to prefer this cake type base for fruit than the popular biscuit type. Thanks for submitting…highly recommend if made exactly as written.
This is tasty, but it is a pound cake. Be prepared for that before making it. It does state “pound cake” in the description. Therefore it is a very dense, heavy cake. Mine was a little on the dry side, though it wasn’t over-baked. The strawberries do taste great with the poundcake. I’d planned on making the yogurt cream, but found that my yogurt had expired. I made homemade whipped cream instead and it worked very well.
An excellent recipe, but as said in the other review, the “cream” is too runny. Good recipe, though.
This was a good but different shortcake. It really is more of a pound cake. If you don’t have cake flour, you can use 1 3/4 cups all-purpose mixed with 1/4 cup cornstarch. It took 1 hour 20 minutes to bake and I covered it with foil the last 20 minutes because the top was getting too brown. The cake itself was a little dry but that’s OK because you top it with the cream. I did not coat my strawberries in sugar because it’s just needless calories – they’re sweet enough! Now, the cream is really not a whipped cream. The recipe doesn’t say to, but I beat mine for about 10 minutes in hopes it would thicken. With all the yogurt in there though, it really didn’t get thick like whipped cream. I think next time I would use 1 1/2 cups of heavy cream and only 1/2 cup yogurt and make whipped cream. It doesn’t say what flavor yogurt to use, but I imagine anything would be fine. I used vanilla. Made as written the “cream” is quite runny and basically just yogurt. So for me it needs some tweeking, but still a good recipe and easy to serve.