STRAWBERRY LEMON POUND CAKE – Chasing MY Life WHEREVER it Leads ME

STRAWBERRY LEMON POUND CAKE

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon sea salt

1 cup (2 sticks) butter, softened at room temperature

1 cup sugar, plus 1/3 cup

4 eggs

2 teaspoons pure vanilla extract

Juice from 3 lemons to equal 1/4 cup lemon juice, plus 1/3 cup

Preheat the oven to 350˚.

Butter a 6-cup loaf pan and line it with parchment or waxed paper.

In a medium bowl, combine the flour, baking powder, and salt.

Using a hand mixer, cream the butter.

Add 1 cup of the sugar and mix until well blended.

Add the eggs one at a time.

Add the vanilla.

Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture.

Mix until just smooth.

Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes

Meanwhile, make the glaze:

In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.

When the cake is done, let cool in the pan 15 minutes (it will still be warm).

Run a knife around the sides of the pan.
Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack.
Peel off the waxed paper.
Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan.
Let cool at room temperature. Store in refrigerator.

1-2 large box(es) strawberries, washed and sliced

1 cup sugar

3 tablespoons cornstarch

3/4 cup water

Mash 1 cup strawberries; set aside.

In a saucepan, combine sugar & cornstarch; stir in water & mashed berries.

Bring to a boil, stirring constantly. Stir in food coloring if desired.

Cook and stir 3 minutes more. Cool for 10 minutes.