Easy Strawberry Lemon Pound Cake Ring Recipe
INGREDIENTS
CAKE
- 2 cups all purpose flour
- 1 tsp baking powder
- 0.33 tsp kosher salt
- 1.5 sticks unsalted butter (1 cup + 2 tbsp) room temperature, divided
- 0.67 cup sugar plus extra for coating the pan
- 1 tsp almond extract (or vanilla extract)
- 2.67 large eggs room temperature
- 1.67 cups fresh strawberries sliced (if large, halve before slicing)
- 0.67 lemon zest + juice, used separately
- 2 cups all purpose flour
- 1 tsp baking powder
- 0.33 tsp kosher salt
- 1.5 sticks unsalted butter (1 cup + 2 tbsp) room temperature, divided
- 0.67 cup sugar plus extra for coating the pan
- 1 tsp almond extract (or vanilla extract)
- 2.67 large eggs room temperature
- 1.67 cups fresh strawberries sliced (if large, halve before slicing)
- 0.67 lemon zest + juice, used separately
ICING
- 1.33 oz cream cheese room temperature
- 1 cups confectioner's sugar
- 0.33 tsp almond extract (or vanilla extract)
- 1.33 oz cream cheese room temperature
- 1 cups confectioner's sugar
- 0.33 tsp almond extract (or vanilla extract)
INSTRUCTIONS
- Preheat oven to 325°F.
- Reserve 1/4 cup of flour for later. In a bowl, whisk together remaining flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, cream together the two sticks of butter and sugar until light and fluffy. Stir in almond extract and lemon zest. Beat in eggs one at a time, incorporating well after each addition. Scrape down sides of bowl if necessary with a silicone spatula.
- Stir in flour mixture, a little at a time, on low speed, until just combined. Remove bowl from mixer.
- Gently toss the strawberries with the reserved 1/4 cup of flour until well coated. Fold them into the cake batter with a spatula.
- Grease (I used butter) and sugar (not flour) your cake pan. Pour the batter evenly into the pan. Bake for 60 minutes or until a pick inserted in the center comes out clean.
- Cool on a rack for 10 minutes. Before turning, gently use clean fingers to loosen the edge of the cake from the sides of the pan. Place the cooling rack on top and flip the cake over to release it. Let it cool completely before frosting.
- To make the frosting, in a medium bowl, beat the remaining 2 tablespoons of butter and the cream cheese until smooth. Add confectioners' sugar, extract and 2 tablespoons lemon juice. Mix until the sugar is well combined. If it becomes too stiff, add more lemon juice, one teaspoon at a time. Drizzle over cooled cake and garnish with fresh berries, if desired.
- Preheat oven to 325°F.
- Reserve 1/4 cup of flour for later. In a bowl, whisk together remaining flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, cream together the two sticks of butter and sugar until light and fluffy. Stir in almond extract and lemon zest. Beat in eggs one at a time, incorporating well after each addition. Scrape down sides of bowl if necessary with a silicone spatula.
- Stir in flour mixture, a little at a time, on low speed, until just combined. Remove bowl from mixer.
- Gently toss the strawberries with the reserved 1/4 cup of flour until well coated. Fold them into the cake batter with a spatula.
- Grease (I used butter) and sugar (not flour) your cake pan. Pour the batter evenly into the pan. Bake for 60 minutes or until a pick inserted in the center comes out clean.
- Cool on a rack for 10 minutes. Before turning, gently use clean fingers to loosen the edge of the cake from the sides of the pan. Place the cooling rack on top and flip the cake over to release it. Let it cool completely before frosting.
- To make the frosting, in a medium bowl, beat the remaining 2 tablespoons of butter and the cream cheese until smooth. Add confectioners' sugar, extract and 2 tablespoons lemon juice. Mix until the sugar is well combined. If it becomes too stiff, add more lemon juice, one teaspoon at a time. Drizzle over cooled cake and garnish with fresh berries, if desired.
