Lemon Pound Cake with Berries and Whipped Cream Recipe
Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my...
Keywords
- cake
- lemon
- strawberry
- blackberry
- nut free
- vegetarian
- make ahead
- electric mixer
- bon appétit
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Cooking tools:
- Loaf pan
- Cooling rack
- Hand mixer
- Microplane
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Oven
- Chef's knife
- Cutting board
- Spatula
- Parchment paper
- Plastic wrap
- Aluminum foil
- Freezer
- Plate
Ingredients
- 3 cups sifted all purpose flour (sifted, then measured)
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3 1/3 cups sugar, divided
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup solid vegetable shortening, room temperature
- 5 large eggs
- 1 cup whole milk
- 6 tablespoons fresh lemon juice
- 2 tablespoons grated lemon peel
- 4 cups halved hulled strawberries
- 2 1/2-pint containers fresh blackberries
- Whipped cream
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