Lemon Pound Cake with Mixed Berry Sauce
Recipe type: Dessert
Total time: 
Serves: 26
A fluffy, moist lemon pound cake with a perfect tender crumb. Makes 2 loaves - one for now and freeze one for later!
  • 2⅓ cups all-purpose flour
  • 1 tbsp baking powder
  • 4 eggs, separated
  • 2 cups granulated sugar
  • ¾ cup + 2 tbsp butter, softened
  • Zest of 2 lemons
  • ½ cup freshly squeezed lemon juice
  • 1 cup milk
  • 2 cups mixed berries (fresh or frozen)
  • ⅓ cup sugar
  • 1 Tbsp lemon juice
  • 1 Tbsp cornstarch
  1. Butter and flour 2 8x4" or 9x5" loaf pans and set aside (SEE NOTE). Preheat oven to 350 degrees F.
  2. In small bowl, combine flour and baking powder and set aside.
  3. In a large bowl, with an electric mixer, beat egg yolks, sugar, and butter until very creamy. Beat in lemon zest and lemon juice.
  4. Using a wooden spoon, alternately stir flour and milk into butter mixture, making 3 additions of flour and two of milk, until just blended.
  5. In another bowl, using clean beaters or a whisk, beat egg whites until they hold stiff peaks. Fold gently into batter just until blended.
  6. Pour evenly into prepared loaf pans.
  7. Bake at 350 for 10 minutes, then reduce oven temperature to 325 degrees and bake another 45-50 minutes, until a tester comes out clean or with a few moist crumbs (cakes will be fairly flat).
  8. Let cool in pan on wire rack for 20 minutes before removing from pan to cool completely.
  10. Heat berries with sugar and lemon juice in small saucepan over medium heat until juices come out.and sugar is dissolved. Add cornstarch, stirring in very quickly. Stir and simmer until desired thickness is reached, then remove from heat and serve. (This will keep in the fridge for up to a week.)
I originally made this recipe in ONE 9x5" loaf pan and baked it for an additional 60 minutes at 325 degrees, instead of 45-50 minutes. However, some feedback has indicated that the very full pan this results in causes it to spill over when it rises. Mine didn't do that, but making it in one pan does result in a very full pan, so you may want to put it on a cookie sheet prior to baking in case it overflows a bit. I have since also made it divided over 2 pans, which also works, and results in 2 smaller, but equally delicious, loaves.
Recipe by Hidden Ponies at https://hiddenponies.com/2012/12/lemon-pound-cake-with-mixed-berry-sauce-cookbook-review/