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Lemon pound cake with berries and whipped cream is the perfect summer dessert. Switch up your berries depending what is in season and then add whipped cream!
Lemon is one of my favorite flavors to pair with berries and this Lemon Pound cake with berries and whipped cream is pretty much perfection. There are lots of things to love about this dessert. But you can’t go wrong with pretty and delicious. That is the perfect combo!!
The lemon pound cake is a nice dense cake without being too heavy and it’s full of lemon flavor. Don’t skip the glaze that goes over the top once it is baked. That as it is the thing that really gives the cake it’s lemon punch!
This is the perfect dessert for all your summer time dinners, parties or cookouts. Just switch up your berries according to what is in season.
Ingredients Needed
- Sugar
- Lemons, juice and zest
- Butter
- Eggs
- All Purpose Flour
- Baking Powder
- Heavy Whipping Cream
- Fresh Berries
How To Make Lemon Pound Cake with Berries
- Combine zest to sugar in a bowl and stir. Allow to sit for about 10-15 minutes for lemon flavor to infuse sugar
- Beat sugar and butter together with a mixer until smooth.
- Add in eggs and beat until combined.
- Add in flour and baking powder and mix until batter is smooth.
- Pour batter into prepared pans.
- Bake at 350 degrees F for 35-45 minutes or until a knife comes out clean.
- Mix together lemon juice and sugar in a saucepan over medium heat. Stir until sugar is dissolved.
- Poke holes into warm cake using a bamboo skewer. Pour syrup over the top and allow to cool slightly before removing from pan and serving.
- Top with whipped cream and fresh berries.
Check our more of my other favorite berry desserts:
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Lemon Pound Cake with fresh berries and whipped cream
Ingredients
- 1 1/4 cup granulated sugar
- 3 lemons zested
- 1 cup butter, softened
- 3 eggs
- 2 cups all purpose flour
- 1 tsp baking powder
Lemon Syrup
- 3 lemons juiced
- 1/2 cup granulated sugar
- 1 pint whipping cream, whipped
- 1 cup fresh berries
Instructions
- Preheat oven to 350 degrees F and grease and line an 8 inch round cake pan.
- Add zest into sugar and stir to combine. Allow to sit for about 10-15 minutes for lemon flavor to infuse sugar
- Beat sugar and butter together with a mixer until smooth. Add in eggs and beat until combined.
- Add in flour and baking powder and mix until batter is smooth.
- Pour into prepared pans.
- Bake in preheated oven for 35-45 minutes or until a knife comes out clean.
- Mix together lemon juice an 1/2 cup sugar in a saucepan over medium heat. Stir until sugar is dissolved.
- Using a bamboo skewer, poke holes into warm cake (still in pan). Pour syrup over the top and allow to cool slightly before removing from pan and serving.
- Top with whipped cream and fresh berries.
Nutrition Facts:
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