Yesterday’s recipe was also a lemon cake, but when I spotted this one in my recipe box, I had to share it because I am still in a lemon mood. The cake looks so lovely for springtime with the garnishes of fresh mint, lemon twists, and fresh strawberries.
Lemon-Glazed Pound Cake with Strawberries
1-1/4 cups unsalted butter, room temperature
2-3/4 cups granulated sugar
5 eggs, room temperature
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon freshly grated lemon rind
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup evaporated milk
1/3 cup unsalted butter
2 cups powdered sugar
3 Tablespoons fresh lemon juice
Twists of fresh lemon peel
Fresh mint sprigs
Fresh strawberries, whole or sliced
1. Heat oven to 350 degrees. Grease and flour a 10-inch tube pan.
2. For cake: Cream butter with electric mixer until light. Gradually beat in sugar until light and fluffy. Beat in eggs, one at a time. Beat in lemon juice and rind; beat 5 minutes, scraping bowl occasionally. Sift flour with baking powder and salt. Add alternately with evaporated milk, beating until blended. Pour into prepared tube pan and bake for 1 hour 10 minutes, or until a tester inserted near the center comes out clean. Cool cake in pan for 10 minutes. Turn cake out onto wire rack to cool completely before glazing.
3. For glaze: Melt butter in a small saucepan over low heat. Stir powdered sugar and lemon juice into pan, keeping on low heat. Beat until glaze is smooth and of good spreading consistency. Place cake on a decorative serving platter. Drizzle glaze evenly over top of cake.
4. Decorate top of cake with lemon twists and mint sprigs. Garnish platter with fresh strawberries.