Lemon Pound Cake and Strawberries

I am continuing my strawberry preserving! Well, actually all I am doing is hulling and freezing for now. But these will be usable for deserts, yogurt, smoothies and jams whenever I feel the urge. The strawberry season won't be for much longer, so I am stocking up.

And, because it has been such a big hit, I thought I would share the Lemon Pound Cake recipe. I have adapted a recipe from Allrecipes to make it more local and a little better for you.

Lemon Pound Cake:

1 cup whole wheat flour, preferably local (Four Star Farms)

1 cup bread flour

2 tsp baking powder

pinch of baking soda

1 tsp salt

1/2 cup honey (Shelburne Honey Company)

1/2 cup raw sugar

4 tbsp butter

4 tbsp EVOO

1 local egg plus enough milk to make 3/4 cup liquid

1 tsp vanilla extract

1/2 tbsp lemon juice

1. Preheat oven to 325 degrees and grease an 8 x 4 inch loaf pan.

2. Combine dry ingredients in a medium bowl. Cut in butter and olive oil until slightly crumbly.

3. In a measuring cup combine egg and milk, then add to dry mixture . In same measuring cup measure honey (this helps prevent the honey from sticking to measuring cup), and then add to mixture. Add the rest of the ingredients to bowl and stir well.

4. Pour batter into prepared loaf pan and bake for 45 minutes or until tooth pick insert comes out clean. Cool in pan for 10 minutes, then remove from pan and finish cooling on wire rack.

The lemon pound cake would probably be amazing with any type of berry, and it definitely is even better with whip cream or ice cream on top.