Somehow – I’m not sure how – it became almost the middle of June. How did that happen? That means the July 4th Holiday is just around the corner….so, I thought maybe we should have something patriotic lined up. Pound cake is American, right? Sugar Dish Me dressed up little lemon pound cakes with whipped cream, strawberries and blueberries for a patriotic look. Oh, and they taste delish, too!
Red, White & Blue Lemon Poundcakes
Ingredients
- 1½ cups sifted cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup + ⅓ cup unsalted butter, softened
- 3 eggs, AT ROOM TEMPERATURE
- 3 tablespoons milk, AT ROOM TEMPERATURE
- 1 teaspoon lemon extract
- 1½ teaspoons lemon zest (the zest of one medium lemon)
- ½ tablespoon lemon juice
- 2 cups chopped fresh strawberries
- 1½ cups fresh blueberries
- 8 ounces whipped topping or fresh sweetened whipped cream
Instructions
- Butter a muffin tin and pre-heat the oven to 350.
- Whisk together the dry ingredients in a large bowl (cake flour, baking powder, salt, and granulated sugar).
- Beat in the butter until coarse crumbs form. Start on a low speed to keep the flour from flying everywhere.
- In a smaller bowl whisk together the eggs, milk, extract, zest, and juice.
- Add half of the egg mixture. Beat until JUST BARELY combined.
- Scrape down the sides of the bowl, add the remaining egg mixture, beat until JUST BARELY combined, and then divide the batter into the prepared pan, filling each well about 2/3 full.
- Bake for 20 minutes or until a pick inserted into the center comes out clean (Check them at 15 minutes to be safe– dry poundcake is NO GOOD!)
- Let the cakes cool before turning them out of the pan.
- To serve, remove a portion of the center of each cake and top each one with the whipped topping and fresh berries.