Ooooh La La... (Mother's Day Part 2)
This delicious treat was made from scratch using the fresh strawberries I got from Springs Farm here in Fort Mill, SC.
Lemon Pound Cake
3 c AP Flour
1/2 tsp Baking Powder
1/4tsp Baking Soda
1c (2 sticks) unsalted butter, at room temperature
6 Large Eggs, at room temperature
1tsp Vanilla Extract
Grated Zest of 2 Lemons
1c Sour Cream, at room temperature
1/4 c Cornstarch
1/4c Strawberry Gelatin (I used Jello Brand)
3c Roughly Diced Strawberries
Cream Cheese Frosting
2c Powdered Sugar
1/4c Butter, Softned
4oz Cream Cheese, Softened
1tbls Meringue Powder (Makes frosting a little stiff)
1/4c Whole Milk (More or less depending on how thick/thin you want your frosting)
Cake-Method of Preparation
Position a rack in the center of the oven and preheat to 325°F. Butter and flour a 10-inch fluted tube (Bundt) pan, and tap out the excess flour. Sift the flour, baking powder, baking soda and salt together; set aside. Beat the butter and sugar in a stand mixer on high speed with the paddle attachment until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the vanilla and zest. On low speed, add the flour in 3 additions, alternating with 2 additions of the sour cream, beginning and ending with the flour. Beat until smooth, scraping down the sides of the bowl often with a rubber spatula. Spread evenly in the pan. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 1 1/4 hours.
Strawberry Glaze- Method of Preparation
Add water in a pan over medium heat. Next, add your sugar and stir until dissolved. Then add the strawberry gelatin and stir until dissolved. Finally add the cornstarch and stir until all the clumps are gone and top off with the strawberries. Cook until thick and berries are cooked down. 5-7 minutes. Cool and set aside. Should be thick but kind of runny.
Cream Cheese Frosting-Method of Preparation
Add powdered sugar and butter to stand mixer. I used the whisk attachment for this process. Mix on high speed until creamy. Then add the cream cheese and whisk until well incorporated and no lumps. Next, add your meringue powder,vanilla and milk. I used exactly 1/4c for the cake you see posted. Make and set aside.
Decorating The Cake
Dump Cake upside down within 5-7 minutes out of the oven. Let stand for another 10 minutes then pour the cream mixture on top of the warm cake and it will run down the cake. Do this one or two times depending on what you like. Let it sit for 5-10 minutes then spoon the strawberry glaze over the cake. Again as much as you would like. Then refrigerate until ready to serve.
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