This week I’m closing with a final post that’s perfect for Mother’s Day. I’ve shared several ideas and recipes, and since “Mom” is right in my blog’s name, it feels right to celebrate mothers with something special. When I saw a photo of this cake from Cooking Light on my feed, I knew I had to make it. I brought it to our Christian Moms breakfast at church along with fresh strawberries and real whipped cream, and it was a hit.
The night before the meeting I spent time slicing about six cups of strawberries. Later, while reading bedtime stories, my daughter smelled my hands, held one to her face and sighed, asking how my hands could smell so good. It was a small, sweet moment — one of those tiny reasons I love being a mom. Happy Mother’s Day!
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Strawberry Glazed Pound Cake
Ingredients
for the cake
- 2 c. sugar
- 1/3 c. canola oil
- 6 T. unsalted butter softened
- 2 eggs
- 1/2 t. vanilla
- 2 t. lemon zest
- 2 T. fresh lemon juice
- 2 c. all-purpose flour
- 3/4 c. whole wheat pastry flour
- 1 t. baking powder
- 1/4 t. baking soda
- 1/4 t. salt
- 1 c. sour cream
- 1/4 c. milk
for the glaze
- 2 c. fresh strawberries hulled and sliced
- 1/3 c. sugar
- 1 T. corn starch
- 1 T. fresh lemon juice
Start Cooking
Instructions
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Preheat the oven to 350°F (175°C). Spray a standard bundt pan with non-stick cooking spray.
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In a large bowl, combine the sugar, softened butter and canola oil. Beat with a hand mixer on medium-high for about 2 minutes until light and fluffy. Add the eggs, vanilla, lemon zest and lemon juice. Beat on low until well combined.
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In a separate bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking powder, baking soda and salt.
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In a smaller bowl, whisk the sour cream and milk until smooth.
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Add half of the flour mixture to the butter mixture and fold gently with a spatula. Stir in the sour cream and milk mixture, then fold in the remaining flour mixture until the batter is just combined.
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Spread the batter evenly in the prepared pan and bake 50–55 minutes, or until the cake springs back when lightly pressed and a toothpick comes out clean.
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Cool the cake in the pan for 10 minutes, then invert onto a cooling rack.
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While the cake bakes, prepare the glaze: combine the sliced strawberries, sugar, cornstarch and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer 6–7 minutes, until the mixture thickens. Remove from heat and strain through a metal strainer to remove seeds and solids.
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When the cake is removed from the pan, pour about half of the glaze evenly over the top. Reserve the remaining glaze to pour over the completely cooled cake just before serving.