Red, White & Blue Lemon Poundcakes

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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

  • 1½ cups sifted cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup + ⅓ cup unsalted butter, softened
  • 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
  1. Butter a muffin tin and pre-heat the oven to 350.
  2. Whisk together the dry ingredients in a large bowl (cake flour, baking powder, salt, and granulated sugar).
  3. Beat in the butter until coarse crumbs form. Start on a low speed to keep the flour from flying everywhere.
  4. In a smaller bowl whisk together the eggs, milk, extract, zest, and juice.
  5. Add half of the egg mixture. Beat until JUST BARELY combined.
  6. 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.
  7. 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!)
  8. Let the cakes cool before turning them out of the pan.
  9. To serve, remove a portion of the center of each cake and top each one with the whipped topping and fresh berries.

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