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Fruit-Topped Lemon Pound Cake

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Betty Crocker Kitchens
Updated Mar 31, 2014
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Filled with fresh strawberries and nectarines, this summery pound cake gets a sweet-tart finish with lemon curd and whipping cream.

Fruit-Topped Lemon Pound Cake

  • Prep Time 45 min
  • Total 3 hr 45 min
  • Servings 12
  • Ingredients 16
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Ingredients

Cake

  • 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

Fruit

  • 4 cups sliced fresh strawberries (about 1 1/2 lb)
  • 3 nectarines, thinly sliced
  • 1/4 cup granulated sugar

Topping

  • Reserved lemon curd
  • 2 cups whipping cream
  • 1/4 cup powdered sugar
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Generously grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
  • Step 
    2
    Spoon 1/3 cup lemon curd into small microwavable bowl. Microwave on High 10 to 15 seconds or just until softened. Measure 1 teaspoon into large bowl; reserve remaining lemon curd. In same large bowl, beat 1 cup granulated sugar, butter, lemon peel, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan.
  • Step 
    3
    Bake 50 to 60 minutes, or until toothpick inserted in center crack comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  • Step 
    4
    Meanwhile, in large bowl, mix strawberries, nectarines and 1/4 cup granulated sugar; set aside. Refrigerate, if desired.
  • Step 
    5
    In small microwavable bowl, microwave lemon curd on High 10 to 15 seconds to soften; let cool 5 minutes. Place in large bowl. In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold whipped cream mixture into lemon curd until thoroughly blended. Cover and refrigerate until serving.
  • Step 
    6
    Cut cake into 24 slices. For each serving, place 1 slice of cake on dessert plate; spoon about 1/4 cup fruit and 2 heaping tablespoons topping over slice. Top with second slice of cake, 1/4 cup fruit and 2 heaping tablespoons topping.

Nutrition

490 Calories
29g Total Fat
5g Protein
52g Total Carbohydrate
37g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
260
Total Fat
29g
44%
Saturated Fat
17g
87%
Trans Fat
1g
Cholesterol
140mg
47%
Sodium
190mg
8%
Potassium
240mg
7%
Total Carbohydrate
52g
17%
Dietary Fiber
2g
9%
Sugars
37g
Protein
5g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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