In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.
Strawberry Lemonade Pound Cake: A Refreshing Twist on a Classic
If you’re looking for a delightful dessert that captures the essence of summer, look no further than this Strawberry Lemonade Pound Cake. With its zesty lemon flavor and juicy bursts of fresh strawberries, this cake offers a refreshing twist on the classic pound cake. Perfect for brunch, tea time, or as a sweet treat to end a meal, this cake is sure to please both kids and adults alike.
Ingredients:
- 1 cup butter, softened (2 sticks unsalted): Butter is the foundation of this cake, providing a rich and creamy texture.
- 2 cups granulated sugar: Sugar sweetens the cake and helps create a tender crumb.
- 4 large eggs: Eggs provide structure and richness.
- 2 teaspoons vanilla extract: Adds a warm and inviting aroma that complements the lemon and strawberry flavors.
- 3 cups all-purpose flour: The main structure of the cake, giving it its dense, pound cake texture.
- 1 teaspoon baking powder: Helps the cake rise and become light and fluffy.
- ¼ teaspoon salt: Enhances the flavors and balances the sweetness.
- ½ cup fresh strawberries, diced: Adds natural sweetness and a pop of color.
- ½ cup freshly squeezed lemon juice: Infuses the cake with bright, citrusy flavor.
- ½ cup buttermilk: Ensures a moist crumb and adds a slight tang.
- Zest of 2 lemons: Intensifies the lemon flavor without adding extra liquid.
Instructions:
Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent the cake from sticking.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is essential for a tender cake.
Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract for added flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder is evenly distributed.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing to keep the cake tender.
Fold in Flavors: Gently fold in the diced strawberries, lemon juice, buttermilk, and lemon zest. Ensure these ingredients are evenly distributed throughout the batter.
Bake the Cake: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely before slicing and serving.
Equipment Needed:
- Loaf Pan: Essential for shaping the pound cake.
- Mixing Bowls: For combining the wet and dry ingredients.
- Whisk and Spatula: For mixing and folding ingredients.
Nutritional Information (Per Serving):
- Calories: 414kcal
- Carbohydrates: 59g
- Protein: 6g
- Fat: 17g
- Cholesterol: 41mg
- Sodium: 226mg
- Fiber: 1g
- Sugar: 34g
- Vitamin C: 7mg
Tips for Success:
- Freshness Matters: Use fresh strawberries and freshly squeezed lemon juice for the best flavor.
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature before starting. This helps them combine more smoothly.
- Check for Doneness: Because oven temperatures can vary, start checking your cake at the 55-minute mark.
This Strawberry Lemonade Pound Cake is a celebration of flavor that combines the sweetness of strawberries with the tanginess of lemons, offering a perfect balance in every bite. Whether you’re hosting a garden party or enjoying a quiet afternoon, this cake is sure to be a hit. Enjoy!
Strawberry Lemonade Pound Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Cream the butter and sugar together in a large mixing bowl, until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced strawberries, lemon juice, buttermilk, and lemon zest, until evenly distributed throughout the batter.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely before slicing and serving.
Notes
