Pound Cake With Cream and Strawberry Lemon Sauce

Pound Cake

2 sticks butter

3 cups sugar

6 eggs

1 tablespoons vanilla

1 cup cake flour

1 ¾ cup all purpose flour

1/8 teaspoon salt

1 cup 40 percent cream

Spray tube pan very well. Set aside.

Cream butter and sugar until light and fluffy. Add eggs, 3 at a time along with vanilla.  

Sift the flours and salt together. Add alternately with cream, starting and ending with flour.

Pour into tube pan. Place in a COLD oven. Set the oven for 275 degrees. Bake 1 hour and 15 minutes to 1 hour and 30 minutes until golden brown on top or until tester comes out clean.  Cool 15 to 20 minutes. Release from pan.

Strawberry Lemon Sauce

3 cups sliced strawberries

2 tablespoonslemon juice

Grated lemon rind from ½ lemon

1/3 to ½ cup sugar

½ teaspoon pepper, optional

Combine all together in a mixing bowl about 1 hour before serving. Let rest at room temperature.  

By Helen Fletcher, The Ardent Cook

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