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Fruit-Topped Lemon Pound Cake
Fruit-Topped Lemon Pound Cake
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Prep Time:
45 minutes
Total Time:
3 hours 45 minutes
Summery pound cake bursting with strawberries and nectarines, topped with zesty lemon curd and fluffy whipped cream.
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup lemon curd (from 10-oz jar)
  • 1 cup granulated sugar
  • 3/4 cup butter, softened
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon vanilla or almond extract
  • 3 eggs
  • 1/2 cup milk
  • 4 cups sliced fresh strawberries (about 1 1/2 lb)
  • 3 nectarines, thinly sliced
  • 1/4 cup granulated sugar
  • Reserved lemon curd
  • 2 cups whipping cream
  • 1/4 cup powdered sugar
Instructions:
  • Preheat oven to 350°F. Grease the 9x5-inch loaf pan generously with shortening and lightly dust with flour. Combine flour, baking powder, and salt in a medium bowl; set aside.
  • Transfer 1/3 cup of lemon curd into a small microwavable bowl and heat in the microwave on High for 10 to 15 seconds until softened. Set aside 1 teaspoon in a large bowl; save the rest of the lemon curd for later. In the same large bowl, use an electric mixer on low speed to blend 1 cup granulated sugar, butter, lemon peel, vanilla, and eggs for 30 seconds. Increase the speed to high and beat for 5 minutes, scraping the bowl occasionally. Gently mix in the flour mixture with the sugar mixture, alternating with milk on low speed until smooth after each addition. Pour the mixture into the pan.
  • Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean. Let it cool for 20 minutes and then transfer from the pan to a cooling rack. Allow to cool completely for about 2 hours.
  • Combine strawberries, nectarines, and 1/4 cup of granulated sugar in a large bowl. Chill in the refrigerator, if preferred.
  • In a small microwave-safe bowl, heat lemon curd in the microwave on High for 10 to 15 seconds to soften. Allow it to cool for 5 minutes. Transfer the lemon curd to a large bowl. In a chilled medium bowl, use an electric mixer on high speed to beat whipping cream and powdered sugar until stiff peaks form. Gently fold the whipped cream mixture into the lemon curd until well combined. Cover and refrigerate until ready to serve.
  • Enjoy layers of deliciousness by assembling your dessert in the following way: Place a slice of cake on a dessert plate, spoon 1/4 cup fruit and 2 heaping tablespoons topping over it. Next, layer another slice of cake followed by 1/4 cup fruit and 2 heaping tablespoons topping.

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