Is This a Recipe?
You’re gonna laugh when you read this recipe. Because it’s not. Aside from the slightest, and I mean the SLIGHTEST, bit of doctoring of this amalgamation, it is scarcely a recipe. When the name of the dish is “pound cake” and the first ingredient is *cough* pound cake, you know that there ain’t much goin’ on. So why post this at all? Because it’s good. Damn good.
Recent trips to my grandmother’s house have all included a care package of countless cookbooks and photocopies of tried and true recipes. It’s been glorious and at the same time humbling – so much to cook, so few mouths to feed, and above all else, so little time. It’s as sad as the number of clichés that I used in the previous sentence. She recently gave me the recipe for “The Best Damn Lemon Cake” which upon tasting, my husband and I agreed was the only name this cake could ever have. But much like life, this good thing involved a hell of a lot of steps to mold it into majesty. So what do I do, non-baker that I am? Create a yummy lemon glaze for a Sara Lee pound cake, top with seasonal berries and garnish with whipped cream and lemon zest. Let me tell you, it was sexy through and through, all the while saving me precious time to deal with the other courses of the meal I was preparing. So maybe I should call this the gift cake. I mean, it did manage to give me precious minutes of my life back. L.O.V.E.
Lemon Pound Cake with Fresh Berries
1 pound cake
2 pints of mixed berries (I like blueberries, hulled and halved strawberries, raspberries and blackberries)
zest of 1 lemon
1/2 c. lemon juice, freshly squeezed
3/4 c. of sugar
1/4 c. of water
fresh whipped cream
In a small saucepan, heat the lemon juice, sugar and water until boiling. While it heats up, take a chopstick and poke a crapload of holes into the top of the poundcake. Pour the boiling syrup over the cake. Let cool.
Once the cake has cooled completely, pour the excess syrup over the berries and toss. Stack a piece of poundcake with whipped cream and berries. Top with another piece of poundcake, whipped cream and lemon zest. Spoon additional berries around the side and serve.