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Pound Cake and Strawberries

Source of Recipe

From "See You on Sunday" by Sam Sifton


Recipe Introduction

"If you are jammed for time, this is a recipe that works extremely well with a store-bought pound cake cut into cubes. But it is markedly more delicious when the cake is homemade, and the recipe is simple enough that it can be handed off to interested children to make, should you have any of those standing by. Enlisting another generation to help with the preparation of a Sunday supper is a smart way to ensure the continuation of the franchise for years to come. If strawberries are out of season, omit the topping and serve with ice cream."

List of Ingredients

â—¦ 1 pound (4 sticks) unsalted butter, softened and cubed, plus more for greasing the pan(s)
â—¦ 2 ½ cups sugar
â—¦ 8 large eggs
â—¦ ½ teaspoon salt
â—¦ 1 pound (4 cups) all-purpose flour, plus more for flouring the pan(s)
â—¦ 1 ½ teaspoons pure vanilla extract
â—¦ Zest of 1 large lemon
â—¦ Juice of 1 large lemon
â—¦ 1 quart strawberries, rinsed, hulled, and sliced


Recipe

Heat the oven to 325° F. In a large bowl or the bowl of a stand mixer, beat the butter until it is creamed, then add 2 cups of the sugar, beating until it is well mixed. Beat the eggs in a bowl and add them to the mixture. Add the salt. Add the flour, a little bit at a time, then the vanilla, lemon zest, and lemon juice, mixing to incorporate.

Grease and flour a Bundt pan or two 8-inch loaf pans. Pour in the batter. Bake for about 1 ¼ hours, until a knife inserted into the center of the cake comes out clean. Take the cake out of the oven, allow to cool for a few minutes, then turn it out of the pan onto a rack.

Combine the strawberries with the remaining ½ cup sugar in a bowl and allow to sit for 20 to 30 minutes. Cut the cake into large cubes and place on a serving platter or in a bowl. Put the strawberries on top of the cake. Top with whipped cream.