There are certain desserts that I think are perfect for spring because they share a range of temperatures, texture and flavors akin to the season. This particular dessert combines a heavy, filling cake with bright flavors from seasonal citrus and fresh strawberries making their spring debut, however slight. Served with a glass of cold milk, or a dallop of sweetened whipped cream or crème fraîche, it’s a lovely dessert for watching a spring rain or snow storm. Or if you’re lucky, while sitting in the sun.
honey lemon pound cake with fresh strawberries
adapted from Ina May Garten
dry ingredients:
zest of one or more lemons
1 1/2 cups cake flour
1/2 cup white whole wheat flour
1 teaspoon kosher salt
1 teaspoon baking powder
wet ingredients:
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/4 cups natural cane sugar
4 eggs, at room temperature
2 tablespoons honey
1 Tablespoon vanilla extract
fresh strawberries, rinsed and sliced into bite size pieces.
Preheat oven to 350 degrees fahrenheit. Butter and flour a loaf pan, or butter and line with parchment paper.
Sift together the dry ingredients, set aside. Cream together the butter and sugar until fluffy, add the eggs one at a time, followed by the honey and vanilla extract. Spoon the flour mixture into the wet ingredients, mixing until just combined. Do not overmix.
Spoon into prepared loaf pan, smooth the top, then bake for about an hour or until an inserted toothpick comes out clean. If the top begins to get too brown for comfort, you can cover the loaf with a bit of foil. Allow to cool until easily manageable and remove from the pan. Slice and top with fresh strawberries, serve with a glass of milk or sweetened whipped cream or crème fraîche.
