Fruit-Topped Lemon Pound Cake Recipe
Filled with fresh strawberries and nectarines, this summery pound cake gets a sweet-tart finish with lemon curd and whipping cream.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Microplane
- Hand mixer
- Loaf pan
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Sifter
- Spatula
- Chef's knife
- Paring knife
- Cutting board
- Serving platter
Ingredients
- 1 1/2 cups Gold Medal™ all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup lemon curd (from 10-oz jar)
- 1 cup granulated sugar
- 3/4 cup butter, softened
- 2 teaspoons grated lemon peel
- 1/2 teaspoon vanilla or almond extract
- 3 eggs
- 1/2 cup milk
- 4 cups sliced fresh strawberries (about 1 1/2 lb)
- 3 nectarines, thinly sliced
- 1/4 cup granulated sugar
- Reserved lemon curd
- 2 cups whipping cream
- 1/4 cup powdered sugar
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