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!
One of my favorite things about living in the Pacific Northwest are all our berries. We are in the middle of berry season right now. On my trip to the farmer’s market last Saturday I was able to buy strawberries, raspberries, blueberries and blackberries. Berry heaven!
I have to admit that the majority of this load of berries got eaten as we strolled through the market and on the way home! I am also lucky to have strawberries, raspberries and blueberries growing in my own garden, one can never have too many berries! Some of my favorite ways to use berries is in a shortcake, a pavlova or ice cream! Lemon is one of my favorite flavors to pair with berries and today’s recipe for lemon pound cake with berries 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!!
Lemon Pound Cake with Berries
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! Use a wooden skewer to poke holes over the cake and then pour over the delicious lemon glaze and let it soak into the cake. It gives the cake a great flavor and texture.
This cake is quite lovely all by itself and can definitely stand on its own but when you can make something prettier and more delicious by adding whipped cream and berries, why not!? I have a great tutorial on how to make whipped cream that comes out delicious and perfect every time.
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. Not berry season? Just add whipped cream and there is still plenty of deliciousness.
Some of my other favorite berry desserts:
Some of my favorite kitchen tools I use to make LEMON POUND CAKE:
8 inch CAKE PANS -This are perfect for a layer cake or deep dish pizza. I own three of them.
6 PIECE MEASURING CUP SET – Everyone needs at least one set of measuring cups, I have 4 sets!
MAGNETIC MEASURING SPOONS – I love these things. They are magnetic so they stay together in the drawer!
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Lemon Pound Cake with Berries and Whipped Cream Dessert Recipe
Lemon Pound Cake with fresh berries and whipped cream
- 1 1/4 cup granulated sugar
- 3 lemons zested
- 1 cup butter, softened
- 3 eggs
- 2 cups all purpose flour
- 1 tsp baking powder
- 3 lemons juiced
- 1/2 cup granulated sugar
- 1 pint whipping cream, whipped
- 1 cup fresh berries
- 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.
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