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Lemon Pound Cake with Berries & Whipped Cream

Source of Recipe


From "Bon Appétit: A Year of Celebrations"



List of Ingredients



• 3 cups sifted all-purpose flour (sifted, then measured)
  
• 1 Tbsp baking powder
  
• ¾ tsp salt
  
• 3-1/3 cups sugar, divided
  
• 1 cup (2 sticks) unsalted butter, room temperature
  
• ½ cup solid vegetable shortening, room temperature
  
• 5 large eggs
  
• 1 cup whole milk
  
• 6 Tbsp fresh lemon juice
  
• 2 Tbsp grated lemon peel
  
• .
  
• 4 cups halved hulled strawberries
  
• 2 ½-pint containers fresh blackberries
  
• Whipped cream
  






Instructions



1. Preheat oven to 325° F. Butter and flour two 9- x 5- x 2¾-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter and shortening in large bowl until well blended. Add eggs, one at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans.
   
   
2. Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
   
   
3. Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours.
   
   Cut one cake crosswise into slices. Serve with berries and whipped cream.
   
   Makes 8 to 10 servings.
   
   






Final Comments


This recipe makes two cakes, so freeze one to enjoy at another time.