I baked mine in a loaf pan and after it had cooled (and after I had tried a slice) I drizzled it with a glaze made from lemon juice, powdered sugar, and a bit of whipping cream.
Since it's dense it holds up to being topped with strawberries and their syrup. The strawberries are very simple to make. They get cut in half, or fourths in they are large, mixed with sugar and (if you want) a splash of Cointreau and let overnight in a bowl or a mason jar to make their own syrup.
Another great use for the summer strawberries that are in season right now.
Pretty soon I'll be making and canning strawberry jam thanks to a gift given to me by the Fairy Hobmother. I had read this post on the blog Lay The Table and she had a wish granted by the Fairy Hobmother who scours the internet granting wishes.
It sort of sounded too good to be true, but I wrote down a wish for a big canning pot anyways so that I wouldn't have to can in such small batches.
Not too long after the Fairy Hobmother himself (yup, its a dude!) contacted me and granted my wish in the form of a Amazon.ca giftcard! *excited*
If you're wondering why he's called the Fairy Hobmother instead of Fairy Godmother its because he's from England here where a stove top is called a hob. He runs an online store for baking appliances called Appliances Online and they also have a blog about the different kitchen stuff that is available.
He's always around on the internet looking to grant wishes so if you leave a wish in the comments it could be granted like mine and other people's wishes were!!! Leave a Wish!
Lemon Pound Cake with Strawberries
(adapted from Epicurious)
- 1 cup cake flour (not self-rising)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons freshly grated lemon zest
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 3/4 teaspoon vanilla
- 2 tablespoons milk
- 2 tablespoons fresh lemon juice
- 1/2 cup plus 1 tablespoon confectioners' sugar
- 1/2 tablespoon fresh lemon juice
- 1/2 tablespoon heavy cream