The farmers market is bursting at the seams with berries. Last weekend I was obsessing over every single berry basket, thinking, what can I do with these blueberries and these cherries and these lingonberries.
And then I had to stop myself because I had a pound of cherries, a giant watermelon, nectarines and plums all at home. And there’s only SO much fruit one can eat. Now I understand why people can fruits and veggies, make jam and preserves all summer long.
But because the abundance is finally here, I’ve gotten over eating all the berries in their natural state. “Who wants to ruin a berry so perfect?” I said, a few weeks ago. Now I am ready to wrap them up in pie crust, layer them in cakes, add them to salads, smoothies and anywhere else.
This cake is so darn simple, and really, really delicious, especially eaten with a scoop of homemade vanilla ice cream while watching Game of Thrones with the AC on blast.
The strawberries are chopped small and folded into the batter. They really compliment the dense cake. You know when you eat a piece of poundcake and your mouth is begging for a little surprise and delight (and something with juice in it)? Well that’s the point of these juicy little strawberries.
And the lemon icing isn’t quite necessary but it’s an homage to my favorite lemon loaf that I eat at almost every airport (when there’s a Starbucks). I know, blasphemy, right? Well, I love that lemon loaf, and my favorite part about it is the cold, dense, lemony icing on top. So I figured, why not? If you don’t want it, you can skip it.
BUT this frosting, on this cake, with summer’s sweetest strawberries is bound to make you a believer. So forget that it’s 100 degrees outside, go turn on your oven, and get baking! The good news is, your butter will be soft in 10 minutes flat.
Strawberry Buttermilk Pound Cake with Lemon Icing
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
1 cup sugar
3 large eggs
1/2 teaspoon pure vanilla extract
Zest from 1/2 lemon
1/2 cup melted butter, cooled
1/2 cup chopped strawberries
3 tbsp softened butter
3 tbsp lemon juice
1 1/2 cups powdered sugar
Zest from 1/2 lemon
Preheat oven to 350.
Add flour, baking powder, salt into a small bowl. Whisk to combine.
In larger bowl, add buttermilk, eggs, lemon zest, sugar, vanilla and whisk well.
Add dry mixture to wet mixture slowly, whisking consistently. Fold in cooled butter until incorporated, fold in strawberries.
Grease loaf pan and line with parchment paper. Add batter and bake for 50-55 minutes, until a toothpick comes out clean.
For frosting, cream softened butter and lemon juice together. Add powdered sugar 1/4 cup at a time, scraping down bowl well in between.
Let cake cool completely. Smooth icing on top, sprinkle with remaining lemon zest and let icing set in fridge for a few hours. Slice and enjoy.