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Not Just Baked: Lemon Pound Cake with Strawberry Greek Yogurt Spread

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Chef Fabiola Donnelly shares tasty recipes in her blog, "Not Just Baked." She stopped by to teach us how to make Lemon Pound Cake with Strawberry Greek Yogurt Spread. It's a perfect cake for Easter brunch -- or any day of the week!

You'll find the recipe on "Not Just Baked" and below.

Lemon Pound Cake with Raspberry Sauce or Strawberry Greek Yogurt Spread

makes 2 loaves

Ingredients:

  • 3 cups pastry or all purpose flour
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cups buttermilk
  • 1/4 cup lemon juice, about 2 large lemons
  • zest from 2 lemons
  • 2 teaspoons lemon or vanilla extract
  • 16 tablespoons unsalted butter, room temperature
  • 2 cups sugar, I use organic sugar
  • 5 large eggs

Raspberry sauce:

  • 2 cups fresh raspberries
  • 1/4 cup water
  • 1-2 tablespoon granulated sugar or honey, taste the berries and add sugar depending on how much you need to sweeten the sauce, taste as you add sugar/honey
  • 1 tablespoon fresh lemon juice

Place all ingredients in a blender or food processor, blend until smooth. Optional: pour through a strainer to remove seeds. Place in an airtight container, and store in fridge for up to 3 days.

Honey Strawberry Greek Yogurt Spread:

Mix 1 cup small chopped strawberries with 1/2 cup Greek yogurt, mix and taste. Then add 1/2 teaspoon honey until desired sweetness.

Method:

Place oven rack in the bottom third of oven and preheat oven to 350 degrees. Line two 8×4-inch loaf pans with parchment and spray with cooking spray.

Sift flour, salt, baking powder, and baking soda into a medium bowl. Whisk together buttermilk, lemon juice, zest, and extract in a measuring cup.

Place butter and sugar in bowl of stand mixer fitted with paddle attachment or use a large bowl with hand mixer. Mix starting on medium for 30 seconds, then high for 5 minutes, or until light, fluffy, and smooth.

Add 1 egg at a time on medium low speed, waiting for the egg to incorporate between each addition. Once all eggs are incorporated turn off mixer, scrape down the sides using a spatula.

With mixer on low, alternating between the flour and buttermilk, add 1/3 of the flour first, followed by 1/3 buttermilk, ending with buttermilk. Gently scrape the side of the bowl using a spatula. Do not over mix.

Divide batter between 2 loaf pans, place pans in oven and bake for 55 minutes, or until a toothpick comes out clean from the center of the loaf.

Remove pans from oven and allow to cool 15 minutes before slicing and serving. Slice and serve with the raspberry sauce. Store loaf on counter for up to 3 days. For freezing, freeze the entire loaf wrapped in plastic wrap and in large ziplock bags for up to 3 months. To thaw, remove and thaw on counter overnight.

Sauce: Place all ingredients in a blender or food processor, blend until smooth. Optional: pour through a strainer to remove seeds. Place in an airtight container, and store in fridge for up to 3 days.