Macerated Berries with Lemon Pound Cake

Macerated Berries with Lemon Pound Cake. There’s something so refreshing about pairing a soft, citrusy lemon pound cake with juicy, sweet-tart berries. The tang of lemon balances beautifully with the natural sweetness of strawberries and blueberries, especially when they are macerated to release their syrupy juices. This dessert is simple yet elegant – perfect for a summer evening treat, a brunch centerpiece, or even a make-ahead dinner party dessert.

Why You’ll Love This Recipe

• Simple but special – A classic pound cake gets a bright lemon twist.
• Seasonal flavors – Fresh berries at their best, juicy and sweet.
• Make-ahead friendly – Both the cake and the macerated berries can be prepared in advance.
• Customizable – Use any berries you love – raspberries, blackberries, or even cherries work beautifully.

Ingredients

For the Lemon Pound Cake

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• ½ cup milk (room temperature)

For the Macerated Berries

• 1 cup strawberries, hulled and sliced
• 1 cup blueberries (or mixed berries of choice)
• 2 tbsp sugar (adjust to taste)
• 1 tsp lemon juice

Instructions

Step 1: Make the Lemon Pound Cake

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until pale and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in lemon juice, lemon zest, and vanilla extract.
6. Mix in dry ingredients alternately with milk, starting and ending with the dry mixture.
7. Pour batter into prepared pan and bake for 45–55 minutes, or until a skewer inserted comes out clean.
8. Let cool before slicing.

Step 2: Macerate the Berries

1. In a mixing bowl, combine strawberries, blueberries, sugar, and lemon juice.
2. Gently stir and let sit for at least 20–30 minutes, until the berries release their juices and turn glossy.

Step 3: Serve

Slice the lemon pound cake and top with a generous spoonful of macerated berries and their syrup. Enjoy as-is, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence!

Tips & Variations

• For extra lemony flavor – drizzle a lemon glaze over the cake.
• Healthier twist – reduce sugar in the macerated berries or replace with honey.
• Fancy serving – layer cake slices, whipped cream, and berries into glasses for a parfait-style dessert.

This Macerated Berries with Lemon Pound Cake recipe is proof that simple ingredients can create something truly delightful. Light, fresh, and bursting with flavor, it’s the perfect way to enjoy seasonal fruits with a touch of homemade comfort.

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