The prettiest addition to your COVID baking (and Fourth of July celebration), this layered pound cake is easy to assemble and so delicious. This old-fashioned pound cake recipe belonged to Eunice Scott, one of the sweetest southern ladies.
This pound cake is super simple to assemble with whipped cream in between each layer and berries piled up high. Pound cake is more dense than other cakes, so it holds up and is easier to stack. I like to make and assemble the cake and keep it in the refrigerator until I’m ready to serve it. You can find the full recipe below.
I hope you have a very happy 4th of July filled with lots of pound cake!
INGREDIENTS:
For the Cake
- 3 cups sugar
- 2 sticks salted butter, softened
- 5 large eggs
- 3 cups cake flour
- ⅛ teaspoon baking powder
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the Whipped Cream
- 2 ½ cups heavy whipping cream
- 1 ¼ cups confectioners sugar
- 1 teaspoon vanilla extract
- Fresh Strawberries
- Fresh Blueberries
- Fresh Blackberries
INSTRUCTIONS:
For the Cake
- Preheat oven to 325°F and grease 3, 8 inch cake pans.
- In a mixing bowl fitted with a paddle attachment, beat sugar and butter together for 2-3 minutes on medium high speed until light and fluffy. Add eggs one at a time, beating after each addition.
- Stir flour and baking powder together, then add to the mixer alternating with the heavy cream, beginning and ending with flour until just combined. Do not overmix. Stir in vanilla and lemon zest.
- Bake for 20-35 minutes, or until a toothpick comes out clean and it springs back when you touch it.
For the Whipped Cream
- In a mixing bowl, beat the whipping cream and confectioners sugar on medium speed until soft peaks form and it is thickened. Do not overmix the cream or it will curdle. Stir in vanilla extract.
- Layer the cake with whipped cream and place sliced strawberries between each layer. Top with the remaining whipped cream and lots of berries!
NOTES:
Store in the refrigerator for up to 3 days
