Lemon Pound Cake with Strawberries – Secret Recipe Club

It’s time again for the Secret Recipe Club! This month, I was matched up with Feast on The Cheap. This mother-daughter combo serve up tasty meals on the cheap. They include the price per serving for each recipe they post.

I set out to find a recipe to make. As I was reading through their blog, I added stars to multiple recipes. I was very excited to be matched up with another blog I had never read before.

Ever since I made these freezable lemon bars, Hubby has been requesting lemon desserts. (He actually specifically requested lemon meringue pie).

Since I have never made a pound cake (weird, right?), and I was hosting a little get together in honor of Hubby’s birthday, I decided this Lemon Pound Cake with Strawberries would be perfect. I especially liked the part of the recipe that said it tastes better after a day or two.

I made the cake on Friday night and served it Saturday night. I don’t have a bundt pan, so I just used my tube pan and it worked out just fine. Here is more information about joining the Secret Recipe Club.

One Year Ago: Chickpea and Roasted Red Pepper Salad

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Lemon Pound Cake with Strawberries

Yield: 20

Ingredients:

For the Cake
3 cups cake flour
2 tsp baking powder
1 tsp salt
2 Tbsp freshly grated lemon zest
8 ounces unsalted butter (or 1 cup, or 2 sticks), softened
2 cups sugar
5 eggs
1 teaspoon vanilla
½ cup buttermilk
2 Tablespoons fresh lemon juice
Fresh strawberries

For the Glaze
2 cups powdered sugar
3-4 Tbsp fresh lemon juice
2 tsp grated lemon zest (or more, to taste)

Directions:

Preheat the oven to 325 degrees. Butter and flour a 12-cup non-stick Bundt pan, tapping out excess flour.

In a medium bowl, sift together the flour, baking powder, and salt.

In the large bowl of your electric mixer, combine the softened butter with sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. On low speed, mix in half the flour mixture. Add all of the buttermilk, lemon zest, lemon juice, and vanilla. Mix in the remaining flour, beating only just enough to combine.

Transfer the batter to the prepared pan, smoothing the top with a rubber spatula. Bake for 45 to 55 minutes until top is golden and puffed and a cake tester or toothpick inserted in the middles comes out clean. Cool on a wire rack for 15 minutes. Gently, loosen the sides of the cake from the pan with a narrow spatula and invert it onto a cake stand or platter to cool completely.

Once cooled, combine the glaze ingredients in a medium bowl. Using a wire whisk, combine thoroughly. Pour the glaze over the top of the cake. It will cascade down the sides, and will set nicely once refrigerated. The cake should be refrigerated at least four hours before serving. During the initial fridge time, I periodically spoon what icing has puddled at the bottom of the plate back onto the top of the cake. This creates a very pretty, almost batik-like effect.

Wash, hull and slice the strawberries about an hour or so before serving. Sprinkle with just enough confectioners’ sugar to cover, and then give it a good stir. The berries create their own lovely syrup with the assistance of the sugar. Serve alongside the sliced cake.

Recipe from Feast on The Cheap

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11 Responses to “Massaged Kale Salad”

  1. #
    1
    Lauren — August 30, 2010 at 11:23 am

    I’m so glad you posted this! Aarti’s kale salad is on my list of dishes to make, and it’s good to know that you guys enjoyed it.

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    2
    Fun and Fearless in Beantown — August 30, 2010 at 12:49 pm

    I saw this on the first episode of Aarti Party and it looked so good to me! Kale is something I’ve also never worked with in our kitchen so I definitely want to give this recipe a try!

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    3
    Josie — August 30, 2010 at 1:20 pm

    I love kale, and I was intrigued by this as well – I really want to try it now! Great picture!

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    4
    Lauren — August 30, 2010 at 2:12 pm

    I picked up all of the ingredients this morning to make the salad, and it is now sitting in my fridge waiting to be devoured for lunch. It’s GREAT! Who knew raw kale could be so good?!

  5. #
    5
    Lizzy — August 30, 2010 at 3:54 pm

    Kale is one of my favorite foods but I haven’t had it raw yet. I am bookmarking this!

  6. #
    6
    Kate — August 30, 2010 at 4:00 pm

    Wow sounds interesting! I’m very curious to try it myself. I love kale.

  7. #
    7
    Christine — August 30, 2010 at 9:48 pm

    I saw this on Aarti Party too – looks good – glad you tried it!

  8. #
    8
    We Are Not Martha — August 31, 2010 at 1:51 am

    I love kale and am on a new-found mango kick, so I’m sure this is absolutely wonderful 🙂

    Sues

  9. #
    9
    Sherry G — August 31, 2010 at 3:33 pm

    I don’t know if I could get anyone in my family to try this, but it looks so interesting! I have never tried kale, but I would like to!

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    10
    Cara — August 31, 2010 at 5:09 pm

    I made a massaged kale salad once but it was just “eh”. I don’t think I massaged enough. But I might have to try it again, and do it the right way, since you both loved it!

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    11
    Elina — September 2, 2010 at 6:48 pm

    I LOVE massaged kale – love, love, love it. It tastes completely different than “regular” – not as “green” if that makes sense. 🙂
    I also love the next food network star. I should check out Aarti’s show since this recipe sounds like it’s right up my alley. 🙂

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