Cake & Cheesecake | May 4, 2010

Mother’s Day Menu 2010 -Part 4 Mama’s Pound Cake with Berries and Lemon Cream

Mother's Day Menu 2010 -Part 4 Mama's Pound Cake with Berries and Lemon Cream

Mother's Day Menu 2010 -Part 4 Mama's Pound Cake with Berries and Lemon Cream

Mother's Day Menu 2010 -Part 4 Mama's Pound Cake with Berries and Lemon Cream

I  know you are thinking, really, you want my family to make a pound cake from scratch and serve it to me as part of my Mo Day dinner this Sunday??

Have you heard of Good, Better, Best? Totally applies here.

Good: Buy some fresh berries and ice cream. Wash and cut up the berries, serve over vanilla ice cream. Preferably Haagen Daz.
Better: Buy a package of Costco Pound cakes, sold in the 3 pack for $6. About 8 slices per cake, times three, makes 24 servings. Foolproof. The extra loaves freeze well. Add some fresh whipped cream. Note: Costco’s Pound Cakes are remarkably good. I mean, better.
Best: Make this incredibly delish, easy pound cake. Cut up fresh berries, top with lemon cream.
Mother's Day Menu 2010 -Part 4 Mama's Pound Cake with Berries and Lemon Cream

Mama's Pound Cake with Lemon Cream

adapted from Paula Dean

Ingredients

For pound cake:

  • 1/2 pound 2 sticks or 1 cup butter, plus more for pan
  • 1/2 cup vegetable shortening
  • 2 1/2 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour plus more for pan
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 1 teaspoon vanilla extract

For Lemon Cream:

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 -6 oz container Yoplait or other good quality lemon yogurt
  • grated lemon zest optional

Instructions

  1. Preheat oven to 350 degrees F.
  2. With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan or two 9 inch loaf pans and bake for 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool completely before topping with berries and cream.
  3. Whip cream until stiff in a large bowl. Add about 1/2 cup powdered sugar, gradually. Refrigerate until ready to use.
  4. Just before serving, fold in the lemon yogurt. Top cake and berries with lemon cream sprinkle with lemon zest, serve.

2 thoughts on “Mother’s Day Menu 2010 -Part 4 Mama’s Pound Cake with Berries and Lemon Cream

Leave a Reply

Your email address will not be published. Required fields are marked *