Lemon Pound Cake with Berries and Whipped Cream - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/michael-shrader
Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicil
Ingredients
- 3 cups sifted all purpose flour (sifted, then measured)
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3 1/3 cups sugar, divided
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup solid vegetable shortening, room temperature
- 5 large eggs
- 1 cup whole milk
- 6 tablespoons fresh lemon juice
- 2 tablespoons grated lemon peel
- 4 cups halved hulled strawberries
- 2 1/2-pint containers fresh blackberries
- Whipped cream
Instructions
- Preheat oven to 325 °F. Butter and flour two 9x5x2 3/4-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter, and shortening in large bowl until well blended. Add eggs 1 at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
- Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours.
- Cut 1 cake crosswise into slices. Serve with berries and whipped cream.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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