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Ingredients
Cake
-
1 1/2
cups Gold Medal™ all-purpose flour
-
1/2
teaspoon baking powder
-
1/8
teaspoon salt
-
1/3
cup lemon curd (from 10-oz jar)
-
1
cup granulated sugar
-
3/4
cup butter, softened
-
2
teaspoons grated lemon peel
-
1/2
teaspoon vanilla or almond extract
-
3
eggs
-
1/2
cup milk
Fruit
-
4
cups sliced fresh strawberries (about 1 1/2 lb)
-
3
nectarines, thinly sliced
-
1/4
cup granulated sugar
Topping
-
Reserved lemon curd
-
2
cups whipping cream
-
1/4
cup powdered sugar
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Make With
Gold Medal Flour
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-
Heat oven to 350°F. Generously grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
-
Spoon 1/3 cup lemon curd into small microwavable bowl. Microwave on High 10 to 15 seconds or just until softened. Measure 1 teaspoon into large bowl; reserve remaining lemon curd. In same large bowl, beat 1 cup granulated sugar, butter, lemon peel, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan.
-
Bake 50 to 60 minutes, or until toothpick inserted in center crack comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
-
Meanwhile, in large bowl, mix strawberries, nectarines and 1/4 cup granulated sugar; set aside. Refrigerate, if desired.
-
In small microwavable bowl, microwave lemon curd on High 10 to 15 seconds to soften; let cool 5 minutes. Place in large bowl. In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold whipped cream mixture into lemon curd until thoroughly blended. Cover and refrigerate until serving.
-
Cut cake into 24 slices. For each serving, place 1 slice of cake on dessert plate; spoon about 1/4 cup fruit and 2 heaping tablespoons topping over slice. Top with second slice of cake, 1/4 cup fruit and 2 heaping tablespoons topping.
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490
Calories
29g
Total Fat
5g
Protein
52g
Total Carbohydrate
37g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 490
- Calories from Fat
- 260
- Total Fat
- 29g
- 44%
- Saturated Fat
- 17g
- 87%
- Trans Fat
- 1g
- Cholesterol
- 140mg
- 47%
- Sodium
- 190mg
- 8%
- Potassium
- 240mg
- 7%
- Total Carbohydrate
- 52g
- 17%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 37g
- Protein
- 5g
- Vitamin A
- 25%
- 25%
- Vitamin C
- 30%
- 30%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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var configuration = {"title":"Fruit-Topped Lemon Pound Cake","introduction":"Filled with fresh strawberries and nectarines, this summery pound cake gets a sweet-tart finish with lemon curd and whipping cream.","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/CVhtPJB5UEWc0YLy66bTnQ_webp_base.webp?v=c20e7136\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/CVhtPJB5UEWc0YLy66bTnQ_webp_base.webp?v=c20e7136\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/CVhtPJB5UEWc0YLy66bTnQ_webp_base.webp?v=c20e7136\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Fruit-Topped Lemon Pound Cake"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Mar 31, 2014"}},"ingredientGroups":[{"name":"Cake","ingredients":[{"quantity":"1 1/2","description":"cups Gold Medal™ all-purpose flour "},{"quantity":"1/2","description":"teaspoon baking powder "},{"quantity":"1/8","description":"teaspoon salt "},{"quantity":"1/3","description":"cup lemon curd (from 10-oz jar)"},{"quantity":"1","description":"cup granulated sugar "},{"quantity":"3/4","description":"cup butter, softened "},{"quantity":"2","description":"teaspoons grated lemon peel"},{"quantity":"1/2","description":"teaspoon vanilla or almond extract "},{"quantity":"3","description":"eggs "},{"quantity":"1/2","description":"cup milk"}]},{"name":"Fruit","ingredients":[{"quantity":"4","description":"cups sliced fresh strawberries (about 1 1/2 lb)"},{"quantity":"3","description":"nectarines, thinly sliced"},{"quantity":"1/4","description":"cup granulated sugar"}]},{"name":"Topping","ingredients":[{"quantity":"","description":"Reserved lemon curd"},{"quantity":"2","description":"cups whipping cream "},{"quantity":"1/4","description":"cup powdered sugar "}]}],"steps":[{"description":"Heat oven to 350°F. 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