Pound Cake:
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1 1/2 cups cake flour
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1 tsp baking powder
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3/4 tsp Kosher salt
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1 1/2 cups granulated sugar
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2 tbsp grated lemon zest
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2 tsp lemon juice
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4 large eggs
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1 1/2 tsps vanilla extract
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2 sticks unsalted butter, melted
Whipped Cream:
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1 cup heavy whipping cream
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2 tbsp granulated sugar
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1/2 tsp vanilla extract
Berries:
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2 tbsp balsamic vinegar
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1 tbsp granulated sugar
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8 oz fresh strawberries, stemmed and sliced
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6 oz fresh blackberries
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6 oz fresh blueberries
For the pound cake:
1
Preheat the oven to 350°F, then grease a 9x5 baking dish and dust with flour. Whisk together flour, baking powder, and salt, then set aside. Blend sugar and lemon zest in a food processor until combined, then add lemon juice, eggs, vanilla, and melted butter, and mix until smooth. Slowly add flour, whisking intermittently, and mix until combined. Pour batter into a baking pan, and bake for 15 minutes.
2
Reduce temperature to 325°F, then bake for 35 more minutes until done.
3
Remove from the oven and let cool for 10 minutes before transferring to a wire rack.
For the toppings:
1
Toss berries with balsamic vinegar and sugar until coated, then let sit for 20 minutes before serving. Place a mixing bowl and whisk in the freezer for 20 minutes. Remove from the freezer, then add cream, sugar, and vanilla, and mix on whisk vigorously until stiff peaks form.
For the grilled pound cake:
1
Cut pound cake into 1-inch thick slices, and grill 2 minutes per side. Top with whipped cream and berries, and enjoy!
