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.
Mama's Pound Cake with Lemon Cream
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.