LEMON POUND CAKE
1 cup butter, softened
2 cups sugar
3 eggs, room temperature
3 cups flour
½ tsp baking soda
½ tsp salt
1 cup buttermilk
2 Tbsp lemon juice, fresh
2 Tbsp lemon zest
Cream butter, sugar, soda and salt together. Add eggs one at a time, beating until well mixed. Add flour alternately with buttermilk, beginning and ending with flour. Stir in lemon juice and zest just until combined.
Bake at 350® in a well greased and floured 9" x 13" pan or 10" tube pan. The tube pan will take approximately 45-50 minutes; the 9" x 13" will take about 30-35 minutes depending on your oven.
If using tube pan, let stand in pan 10 minutes then turn out onto cake plate. While still warm, top with Lemon Glaze.
LEMON GLAZE
1/2 c melted butter
1/3 c lemon juice, fresh
1 tsp lemon zest
3 c powdered sugar, sifted
Combine butter, half of the lemon juice and the powdered sugar. Blend until smooth. Stir in remaining lemon juice and zest.
2. LEMON TRIFLE
1/2 recipe Lemon Pound Cake, cut into bite sized cubes
1 recipe Lemon Cream
4 c mixed berries
In trifle bowl, layer cake, berries and cream to fill bowl. Refrigerate up to 6 hours prior to serving.
LEMON CREAM
(for trifle)
16 oz cream cheese, softened
2 c powdered sugar
1/3 c lemon juice, fresh
2 c heavy cream, whipped til stiff peaks form
Beat cream cheese and powdered sugar until smooth. Blend in lemon juice. Fold in whipped cream
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