Buttery Pound Cake w/ Fresh Berries & Cream
A perfect dessert that goes with anything. If using for pound cake ingredient to Trifle recipe, simply make the Pound Cake and refrain from adding the Glaze and the Sauce.
Ingredients
Cake
- 1 lb Butter
- 2 cups Sugar
- 2 tbsp Vanilla
- 1 tbsp Lemon Juice
- Zest of one Lemon
- 4 Eggs
- 3 cups Flour
- 1 tbsp Baking Powder
- 1 tbsp Baking Soda
- 1 pinc Salt
- 1 cup Sour Cream
Glaze
- 2 cups Confectioners' Sugar
- ¼ cup Milk
Optional Sauce
- 1 Large Bag of Frozen Berries
- ¼ cup Water
- 2 tbsp Sugar
Instructions
Cake
- Cream together Butter, Sugar, Vanilla, Lemon Juice and Lemon Zest.
- When butter and sugar are smooth and pale yellow in color add Eggs one at a time and beat 5-7 minutes until a lovely batter is formed.
- Sift together then slowly add Flour, Baking Powder, Baking Soda and Salt. When incorporated into batter add Sour Cream and blend well.
- Pour batter into well buttered and floured loaf pans. Bake in a 350℉ oven for approximately 75 minutes or until golden brown and an inserted toothpick comes out clean and dry. Let cool before removing from pans.
Glaze
- Make a thick but slightly runny glaze to hold berries for decoration. Mix together Confectioners' sugar and Milk using a little milk at a time until desired consistency is reached.
Optional Sauce
- If it's Winter, mixed frozen berries are perfectly fine for this dessert unless you can get good fresh berries.
- In a saucepan warm Frozen Berries, Water and Sugar and drizzle over cake.
- Serve with fresh whipped cream.
