Lemon Pound Cake With Strawberry Coulis

Lemon Pound Cake With Strawberry Coulis

Strawberry coulis is a simple sauce made with fresh strawberries, sugar and lemon juice. It is the perfect topping for this extra moist lemon pound cake.



In a large mixing bowl cream the sugar and butter with an electric beater.

Adding one yolk at a time, beat the eggs into the sugar and shortening.

Add the lemon extract and beat until blended.

Sift the dry ingredients.

Add the dry ingredients and the buttermilk to the batter in alternating portions. Start by adding some of the dry ingredients, beat to incorporate, then add some of the buttermilk and beat again. Continue this process until all the dry ingredients and buttermilk are gone. You want to try to start and end with the dry ingredients.

In a separate bowl, beat the egg whites until stiff peaks form.

Fold the egg whites into the batter.

Pour the batter into a greased and floured 10-inch tube pan.

Bake in a pre-heated 325 degree F oven of 1 hour and 10 minutes.

While the cake is baking you can make the strawberry coulis. Wash, stem and quarter your strawberries.

Combine the strawberries with 1/4 cup of sugar and 2 tablespoons of lemon juice. Cook over a low heat until the juice begins to simmer.

Remove from the burner and pour the berries into a food processor or blender. Process the berries just to chop them up a bit. It should still be chunky.

Cool to room temperature before serving with a slice of the lemon pound cake.


Time to prepare: 1 hour, 50 minutes.


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