Instead of buying those highly processed shortcake cups from the grocery store, make this lovely lemony pound cake. Made with clean-eating whole food ingredients like: whole wheat flour, butter and fresh squeezed lemon. This recipe makes two loafs or 1 loaf and 6-8 cupcakes. These would also be adorable made as mini muffins and topped with whipped cream and strawberries for a summer party. Add some blueberries and you’ve got a red, white and blue dessert for the Fourth of July!
- 1 cup (2 sticks) unsalted butter, softened, plus more to prepare loaf pan
- 3 cups whole wheat pastry flour
- 3/4 cup milk (buttermilk or non-dairy can be substituted)
- Zest of 2 lemons, finely grated
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups sugar (organic or sucanat)
- 5 large eggs
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar (or 1/4 cup maple syrup)
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two loaf pans or put liners in muffin pan for cupcakes.
- In a small bowl, combine milk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
- With an electric mixer, cream butter and sugar until light (in color) and fluffy (in texture). Add eggs, one at a time, beating well after each addition.
- With mixer on low, add flour mixture in three parts alternately with the milk mixture, beginning and ending with flour; beat just until smooth. Be careful not to overmix or the cake will be tough instead of light and fluffy.
- Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Cool completely before topping with whipped cream and strawberries.
- To make homemade whipped cream: add whipping cream and sugar/syrup and extract to an electric mixer and beat on high until stiff peaks form.