The weather has been absolutely incredible this week. My windows have been thrown open, chores have been set aside to play at the park, and we're all wishing there wasn't school or work...at least for a day or two. The lovely spring temperatures also have me craving flavors like lemon and strawberry, and I bent to temptation and made one of my most favorite desserts, Strawberry Poundcake with Lemon Cream.
My roots are Southern, and my grandmother is one of the reasons I love to bake. I grew up eating her biscuits & gravy, fried catfish, grits & eggs, (and more) and I'm Southern girl at heart. When I was 8 years old, my grandmother gave me my own cookbook filled with her favorite recipes written in her own hand. She passed away when I was 17 years old, and it is one of my most treasured possessions.
This poundcake is her recipe, and it is divine. The cake is dense but moist, and because it has lemon extract in the batter, it's perfectly paired with the lemon cream and strawberries. I'm not a huge fan of angel food cake, so this is my version of strawberry shortcake. We always serve it on Easter Sunday, and many times after that through the spring and summer.