Vanilla Pound Cake with Lemon Curd and Fresh Fruit

“Rustic” desserts—sloppy, decadent-looking desserts, if you will—are easy and classic. Simply assembled desserts are perfect for casual parties or at-home Sunday suppers. The fresh berries and lemon curd are a classic combination for summer evenings. Swap out other preserves and seasonal fruit to have a year-round recipe staple!




1 stick of butter, softened

1 cup granulated sugar

2 eggs

1½ cups flour

¼ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ cup milk

2 lemons, juiced and zested

1 teaspoon vanilla



Store-bought lemon curd

1 pint whipping cream

¼ cup sugar

Berries and fruit



Preheat oven to 350 degrees.

In a mixer, fitted with paddle attachment, cream together butter and sugar for three minutes. Add eggs. In a separate bowl, combine together milk, lemon juice, zest and vanilla. Add half of the wet ingredients to the butter and sugar mixture, mix for 5 seconds, then add half of the dry ingredients and mix for 5 seconds. Repeat with second half of ingredients, ending with dry ingredients. Pour batter into 6- or 8-inch cake pans. Bake for 30-35 minutes.

Meanwhile, whip cream with a whisk attachment until stiff peaks form. Add sugar and whip for another 30 seconds.

After cake has cooled, layer with lemon curd and whipped cream between both cakes. Top with whipped cream and berries of your choosing.


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by Redeemer School Parent Rachael Morales ( “Jesus