Mother's Day Menu 2010 -Part 4 Mama's Pound Cake with Berries and Lemon Cream

I know you are thinking, really, you want my family to make a pound cake from scratch and serve it to me as part of my Mo Day dinner this Sunday??

Have you heard of Good, Better, Best? Totally applies here.

Good: Buy some fresh berries and ice cream. Wash and cut up the berries, serve over vanilla ice cream. Preferably Haagen Daz.

Better: Buy a package of Costco Pound cakes, sold in the 3 pack for $6. About 8 slices per cake, times three, makes 24 servings. Foolproof. The extra loaves freeze well. Add some fresh whipped cream. Note: Costco's Pound Cakes are remarkably good. I mean, better.

Best: Make this incredibly delish, easy pound cake. Cut up fresh berries, top with lemon cream.

Mama's Pound Cake with Lemon Cream

adapted from Paula Dean

printable recipe

1/2 pound (2 sticks or 1 cup) butter, plus more for pan
1/2 cup vegetable shortening
2 1/2 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan or two 9 inch loaf pans and bake for 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool completely before topping with berries and cream.

For Lemon Cream:

2 cups heavy cream

1/2 cup powdered sugar

1 -6 oz container Yoplait or other good quality lemon yogurt

grated lemon zest, optional

Whip cream until stiff in a large bowl. Add about 1/2 cup powdered sugar, gradually. Refrigerate until ready to use.

Just before serving, fold in the lemon yogurt. Top cake and berries with lemon cream sprinkle with lemon zest, serve.

Tips:

- Many reader reviews called for using 1 1/2 cups butter. I followed this part of the recipe and used 1 cup butter and 1/2 cup Butter Flavored Crisco.

-The original recipe calls for 3 cups sugar, I cut it to 2 1/2 and felt like it was still very sweet.

-The original recipe call for baking 1 1/2 hours. Mine was done in just a little over one hour.

-I like to use Costco's Tri Berry mix frozen with a little sugar sprinkled on top, and slice fresh strawberries into the mixture.

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