It tastes even better than it looks!
Lemon Pound Berry Trifle
By Lindsey Joy Smith, aka the Chipper Chef
Trifle
Assembly
Pastry
Cream*
Lemon
Pound Cake**, cubed
2
lbs of strawberries, sliced and steeped in sugar
sliced
bananas
Whipped
Cream (optional for topping)
To
assemble the trifle, layer the ingredients into a clear trifle container (or
bowl, or clear cup, etc) as follows: pastry cream first, then the cake, more
pastry cream, then the strawberries and bananas, pastry cream, cake, etc. The
key to trifle success is to use the pastry cream to shield the cake from the
fruit, ensuring that the cake doesn’t become soggy and the color of the fruit
doesn’t bleed into another layer. Top with whipped cream and sliced berries.
This will be almost too
pretty to eat. Eat it anyways.
Pastry
Cream*
4
1/2 c milk
1
c sugar
½
c butter
5
large eggs
2/3
c flour
1
T cornstarch
½
t salt
1 T
vanilla
1
1/2 t almond extract
2 c. whipped cream
Bring
milk, sugar, and butter to a boil. In a separate bowl (or in a blender)
combine the eggs, flour and cornstarch until smooth. Temper the egg
mixture by adding 1 ½ c of the boiled milk mixture to the eggs. Then pour
the egg mixture back in with the remaining milk mixture and heat to medium high
until it boils. Remove from the heat. Add vanilla, almond, and
salt. After the pastry cream has cooled, fold it together with two cups of
whipped cream.
This is what pudding is
trying to taste like. It is absolutely divine and could be served all by
itself… for breakfast, lunch and dinner.
Lovely
Lemon Pound Cake**
Ingredients
1 c softened butter
2 c granulated sugar
4 eggs
1/3 c grated lemon zest
3 c flour
1 t baking soda
1 t salt
1/2 c freshly squeezed lemon juice
3/4 c buttermilk, at room temperature
1 t vanilla extract
Preheat the oven to 350 degrees F.
Grease 2 (8 x 4 x 2 inch) loaf pans, then line the bottom and sides with parchment
paper. Cream the butter and sugar in the bowl until light and fluffy. Add the
eggs, 1 at a time, and then the lemon zest.
Sift the flour, baking soda, and salt in a bowl. In a separate bowl,
combine 1/2 cup lemon juice, the buttermilk, and vanilla. Add the flour and
buttermilk mixtures to the batter.
Divide the batter evenly between the two pans, smooth the tops, and bake
for about 45 min, or until a toothpick comes out clean. Let the cakes cool for
10 min, then remove them from the pan to finish cooling.
My father absolutely loves lemon cake, and every time I make this cake, my
heart is warmed by the though that I am blessed to be his daughter.
