Dessert: Vanilla Bean Pound Cake with Sour Cream Ice Cream and Strawberries

This recipe includes superfoods such as:

Lemon

Health benefits of Vanilla Bean Pound Cake with Sour Cream Ice Cream and Strawberries

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 cups (4 sticks) unsalted butter, room temperature
5 teaspoons grated lemon peel
1 vanilla bean, split lengthwise
2 1/3 cups sugar
6 large eggs
4 large egg yolks
1 teaspoon vanilla extract
1 teaspoon salt
3 1/4 cups all purpose flour
4 1-pint baskets strawberries, hulled, halved
1 cup powdered sugar
Sour Cream Ice Cream

Instructions

Preheat oven to 350 °F. Butter and flour 10-inch diameter angel good cake pan. Place butter and 1 teaspoon lemon peel in large bowl. Scrape in seeds from vanilla bean and beat until smooth. Gradually beat in 2 1/3 cups sugar. Whisk eggs and yolks in medium bowl to blend. Beat egg mixture into butter mixture in 4 additions. Beat in vanilla extract and salt. Sift flour over in 3 additions, mixing just to blend after each
Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 15 minutes. Cool cake in pan on rack 15 minutes. Cut around pan sides. Turn cake out; turn right side up on rack and cool completely. (Can be made 2 days ahead. Wrap in plastic; let stand at room temperature.)
Toss berries, powdered sugar and remaining 4 teaspoons lemon peel in large bowl to blend. Let stand at least 30 minutes, or cover and chill up to 3 hours.
Serve cake with strawberries and Sour Cream Ice Cream.