Strawberry Lemonade Pound Cake
Spring has pretty much sprung here in the Pacific Northwest, and that has me craving STRAWBERRIES and all kinds of summery flavors that I’ve been missing this winter. I can’t even believe how awesome our winter has been, and I’m so sorry for those of you currently buried in snow and cold. I hope spring hurries up and get to you where ever you are.
I had a busy week last week. All FOUR of my boys are starting baseball. That’s four boys, on three different teams, that all will be practicing on three different fields. I have a feeling there’s going to be no rest for the weary until baseball season ends…and it just started. I’m so excited to see them playing though! This is our first foray into any kind of sports for them.
This Strawberry Lemonade Pound Cake is awesome all on its own, or you can top it with some whipped cream and call it good. Call it great, actually, because I really dug it.
Make sure you cream your butter and sugar well. It should be light and fluffy and that can take a while, even in a stand mixer.
Also – gently fold in the berries at the very end. This batter is thick enough so that they all won’t sink to the bottom when you bake it, but you still need to be gentle with it.
Bake until a toothpick comes out with moist crumbs, and let cool for 10 minutes before turning out of the pan.
Serve this with whipped cream.
- 1 cup butter softened
- 2 3/4 cups granulated sugar
- 4 large eggs
- 3 cups flour
- 4 tablespoons buttermilk powder
- 1/4 teaspoon baking soda
- 1 cup whole milk
- 2 teaspoons vanilla
- 1 lemon freshly juiced
- 2 cups diced strawberries
- Cream together the butter and sugar until the mixture is light and fluffy. Add eggs, one at a time, mixing well between each.
- In a separate bowl, combine the flour, buttermilk powder, and baking soda. Add in the milk and flour mixture to the batter alternately, mixing gently between each. Slowly stir in the lemon juice and strawberries.
- Place into a large bundt pan that's been well sprayed with baking spray. Bake at 350 for about 1 hour and 15 minutes, or until golden brown and a toothpick comes out with moist crumbs.
- Let cool for 10 minutes, and then remove to fully cool.
Adapted from: http://www.tasteofhome.com/recipes/buttermilk-pound-cake