Strawberry Lemonade Pound Cake - Heavenly Recipes

Strawberry Lemonade Pound Cake

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Welcome again to “Heavenly Recipes” the home of meal receipts & list of dishes, Today i will guide you how to make “Orange Chocolate Mousse”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful. Before post it here i send via Our Pinterest Account the full recipe to some of our great followers to try it and this was their opinions
Kathi : This is perfect for Mothers Day. I’d serve mine with a glass of Prossecco and more strawberries! Love that bundt pan too!.
Tamara : Gorgeous dessert Felesha! Strawberry lemonade is so good, and I know it has to be awesome in this cake. I love the scripture references… My Mom left me too soon after battling ovarian cancer, and is with Jesus, but I carry her in my heart Mother’s Day (and every day)! Happy Mother’s Day!
Amy : My jaw literally dropped on this one. You’ve done such a great job with this cake. The photos, the flavors, everything about it is just superb! I love it.
Sue : I love the idea of this cake, and the way you present it is just stunning!
Willow : It’s so true that strawberries go with Mother’s Day! My mom loves strawberries, and I know she would love this! Her favorite thing would probably be chocolate covered strawberries.
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Strawberry Lemonade Pound Cake
INGREDIENTS
1 stick salted Challenge butter, slightly softened
1 1/4 cup granulated sugar, divided
2 large eggs
3 TBS lemon zest
1 1/2 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup lemon juice
1/4 cup heavy cream
Glaze:
1/2 cup frozen strawberries, thawed
2 2/3 cups powdered sugar

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INSTRUCTIONS
Heat oven to 350. Butter and flour one 8.5 x 4.5 inch loaf pan and set aside.
Cream Challenge butter and 1 cup of granulated sugar in the bowl of your mixer on medium speed for about 5 minutes, until light and fluffy. Beat in the eggs, one at a time, then mix in the lemon zest.
In a large bowl, mix together the flour, baking powder, and baking soda. In another bowl, combine the 2 TBS of the lemon juice and the heavy cream. With the mixer on medium, add the flour and cream mixtures alternately to the batter, starting and ending with flour mixture. Pour into the loaf pan, smooth, and bake for about 45 minutes or until browned and a toothpick inserted in the center comes out clean or with moist crumbs but no batter.
Let cake cook in the pan for about 15 minutes before removing to wire rack to cool completely.
Prepare glaze: In a blender or food processor, blend strawberries until smooth. Pour into a bowl and whisk in powdered sugar until smooth. Drizzle over cake and serve.
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