Lemon pound cake is a timeless dessert that marries the tangy zest of lemon with the rich, buttery depth of a classic pound cake. When served with a fresh berry sauce, this dessert transforms into a refreshing, crowd-pleasing treat perfect for any season. The lemony aroma that fills your kitchen while baking is absolutely delightful, and the vibrant berry sauce adds a splash of color and a burst of flavor that elevates this dessert to a showstopper.

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Ingredients:

For the Lemon Pound Cake:

• All-purpose flour: 2 ¾ cups
• Baking powder: 1 teaspoon
• Salt: ½ teaspoon
• Unsalted butter: 1 cup (room temperature)
• Granulated sugar: 2 cups
• Large eggs: 4 (room temperature)
• Sour cream: ½ cup
• Whole milk: ¼ cup
• Lemon zest: Zest of 2 large lemons
• Lemon juice: 3 tablespoons (freshly squeezed)
• Vanilla extract: 2 teaspoons

For the Fresh Berry Sauce:

• Mixed fresh berries (strawberries, blueberries, raspberries): 3 cups
• Granulated sugar: ⅓ cup (adjust to taste)
• Lemon juice: 1 tablespoon
• Cornstarch: 1 tablespoon (optional, for a thicker sauce)
• Water: 2 tablespoons (if using cornstarch)

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Preparation:

Step 1: Preheat Your Oven and Prepare the Pan

1. Preheat your oven to 325°F (163°C).
2. Grease a 9×5-inch loaf pan generously with butter or non-stick spray and line the bottom with parchment paper to ensure easy release.

Step 2: Prepare the Dry Ingredients

3. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

4. In a large bowl, beat the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes. This step is crucial for creating a tender and moist texture.

Step 4: Add the Eggs

5. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated.

Step 5: Mix in the Flavorings

6. Add the lemon zest, lemon juice, and vanilla extract. Beat until well combined, and the mixture is fragrant.

Step 6: Alternate Dry and Wet Ingredients

7. Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the sour cream and whole milk. Begin and end with the flour mixture, mixing until just combined. Do not overmix to prevent a dense cake.

Step 7: Transfer to the Pan

8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8: Bake the Cake

9. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it with aluminum foil.

Step 9: Cool and Remove

10. Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

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Preparation of the Fresh Berry Sauce:

Step 10: Combine the Berries and Sugar

1. In a medium saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Stir well.

Step 11: Cook Until Berries Soften

2. Cook for 5-8 minutes, stirring occasionally, until the berries release their juices and begin to break down. If a thicker sauce is desired, dissolve the cornstarch in water and stir into the berry mixture. Simmer for an additional 2-3 minutes until thickened.

Step 12: Let the Sauce Cool

3. Remove from heat and let the sauce cool to room temperature. It will continue to thicken as it cools.

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Cooking Note:

• Parchment paper is highly recommended to ensure the cake doesn’t stick to the bottom of the pan.
• If your oven tends to run hot, check the cake at the 55-minute mark.
• The cake can be made a day in advance. Store it tightly wrapped at room temperature, and add the berry sauce just before serving.

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Serving Suggestions:

• Slice the lemon pound cake and spoon the fresh berry sauce generously over each piece.
• Garnish with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
• Fresh mint leaves make a lovely and aromatic garnish.

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Tips:

1. Room Temperature Ingredients: Ensure the butter, eggs, and sour cream are at room temperature to achieve a smooth batter and uniform texture.
2. Zest Carefully: Avoid the white pith when zesting lemons, as it can add bitterness.
3. Thicker Sauce Option: Use cornstarch to thicken the berry sauce if you prefer a less runny consistency.
4. Berry Variations: Use seasonal fruits or try blackberries for a unique twist.
5. Freezing: The pound cake freezes well. Wrap tightly in plastic wrap and store in an airtight container for up to 3 months.

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Prep Time:

• 20 minutes

Cooking Time:

• 1 hour 15 minutes

Total Time:

• 1 hour 35 minutes

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Nutritional Information (Per Slice):

• Calories: 320
• Protein: 5g
• Sodium: 180mg

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Conclusion

This moist lemon pound cake is a luxurious dessert that shines bright with citrusy freshness. Paired with a luscious fresh berry sauce, it’s a delightful blend of sweet and tart flavors. Whether you’re serving it at a holiday gathering, a summer picnic, or simply enjoying a slice with tea, this cake promises to impress.

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