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Wednesday, May 29, 2013

Pound Cake with Strawberry Topping

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 Pound cake sometimes evokes thoughts of a dense, heavy dessert, laden with butter and sugar and eggs. Cooking Light manages to turn pound cake into something that still includes butter and sugar and eggs, but considerably less than most traditional pound cakes. Better yet, slices of it aren't going to weigh you down. The cake has a tight crumb but an overall lightness that is accentuated by the chunky strawberry glaze sitting on top.

The original recipe had you strain the strawberries from the glaze, but I felt like you were doing away with the best part that way! Yes, it was a little more messy, but definitely worth it. Alternately, you could serve the glaze on the side and spoon it over each individually cut piece, especially if you don't plan to eat it all in one day. I brought this to church, where leftovers were not a concern!
One Year Ago: Herb Roasted Chicken with Lemon and Sage
Two Years Ago: Lemony Kale Pasta
Three Years Ago: Peanut Butter Brownie Cups

Pound Cake with Strawberry Glaze
from Cooking Light May 2013

-2 cups sugar
-1/3 cup canola oil
-6 tbsp butter, softened
-2 large eggs
-1/2 tsp vanilla extract
-2 tsp grated lemon rind
-2 tbsp fresh lemon juice
-9 oz (about 2 cups) all-purpose flour
-3/4 oz (about 3/4 cup) whole wheat flour
-1 tsp baking powder
-1/4 tsp baking soda
-1/4 tsp salt
-1 cup light sour cream
-1/4 cup milk

for the topping-
-2 cups chopped strawberries
-1/3 cup sugar
-1 tbsp cornstarch
-1 tbsp lemon juice
-dash of salt

1. Preheat oven to 350F and grease a 10-cup bundt pan. Set aside.
2. Beat sugar, canola oil, and butter in a large mixing bowl until light and fluffy. Add eggs, beating until well-mixed. Stir in vanilla, lemon rind, and 2 tbsp lemon juice.
3. In a separate bowl, combine flours, baking powder, baking soda, and salt. In a third, small bowl, whisk sour cream with milk. Add sour cream mixture and flour mixture alternately to the butter mixture, beginning and ending with the flour mixture.
4. Spoon batter into prepared pan. Bake for 45-55 minutes, or until an inserted wooden toothpick comes out clean. Cool cake in pan for 15 minutes before removing from pan and cooling completely on a wire rack.
5. To make the topping, combine all ingredients in a medium-sized saucepan and bring to a boil. Reduce heat and cook for 3 minutes or until thick. Drizzle strawberry topping over cake just before serving.