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.
Mama's Pound Cake with Lemon Cream
adapted from Paula Dean
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
Preheat oven to 350 degrees F.
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.
Whip cream until stiff in a large bowl. Add about 1/2 cup powdered sugar, gradually. Refrigerate until ready to use.
Just before serving, fold in the lemon yogurt. Top cake and berries with lemon cream sprinkle with lemon zest, serve.