Taste the Air-Chilled Difference®

Lemon Pound Cake With Honey-Berry Compote

by , Chef , Lucia’s Restaurant, Minneapolis, Minn.

Lemon Pound Cake With Honey-Berry Compote

Serves 8 to 10

    • Lemon Pound Cake
    • 2 cups all-purpose flour
    • ¾ teaspoon baking powder
    • ¼ teaspoon salt
    • 2 sticks butter
    • Zest of 1 lemon
    • 1½ teaspoons vanilla extract
    • 1 cup sugar
    • 4 eggs

    Preheat the oven to 325°F.

    Into a large bowl, sift together the flour, baking powder, and salt. In a mixing bowl, cream the butter and beat in the lemon zest and vanilla. Beat in the sugar until the mixture looks light and fluffy, then beat in the eggs. The mixture will look separated. Fold in the dry ingredients quickly and gently. The batter will be thick. Pour the batter into a greased and lightly floured 9-inch by 3-inch loaf pan. Bake for about 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Let cool about 10 minutes in the pan, then remove and let cool on a wire rack.

      • Honey-Berry Compote
      • ½ teaspoon cinnamon
      • ¼ teaspoon nutmeg
      • ½ cup honey
      • 4 tablespoons butter
      • 4 cups mixed berries (such as blueberries, strawberries, blackberries, and raspberries)

      In a saucepan, combine cinnamon, nutmeg, honey, and butter. Bring to a boil and cook for about 5 minutes, stirring occasionally. Stir in the berries. Serve warm over slices of pound cake.

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