LEMON POUND CAKE WITH STRAWBERRIES AND CREAM

Strawberry season is here and I can’t get enough of these luscious farm- fresh- melt- in- your- mouth berries. I have 6 quarts of berries and I am not afraid to use them! Marinated berries in delicious Chambord ( Raspberry ) Liqueur brings out the fabulous flavors of the cake and berries.

Hubs loves strawberry shortcake, he has mentioned this to me many times….

I got an idea…how about a lemon pound cake with drunken strawberries?? Oh yeah…it’s so good…

We eat these so fast so I cut a quart up and added Chambord for a delicious treat!

My daughter’s friend brought me a freshly picked container of raspberries from her farm, I threw a couple in there for deliciousness!

LEMON POUND CAKE WITH STRAWBERRIES AND CREAM

CAKE!

Want MOORE Strawberry recipes?

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Yield: 12 pieces

LEMON POUND CAKE WITH STRAWBERRIES AND CREAM

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Moist and delicious Lemon Pound Cake

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Ingredients

• CAKE:
• 1 package Lemon Cake Mix
• 1 (3.4 oz.) package instant lemon pudding and pie filling
• 4 large eggs
• 1 cup water
• ⅓ cup vegetable oil
• Strawberry Topping
• 1 1/2- 2 cups sliced fresh strawberries
• 1 Tablespoon sugar
• 2 Tablespoons Chambord ( Raspberry Liqueur)

Instructions

1. Baking Directions for Lemon Pound Cake
2. Preheat oven to 350°F. Grease and flour 10" tube pan.
3. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
4. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
5. Directions for strawberries:
6. In a bowl, combine strawberries, sugar and Chambord. Place in refrigerator while cake bakes.
7. Slice cake, spoon strawberries on top of cake, add whipped topping or whipped cream, serve.
8. Makes 12-14 servings

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