Lemon + Mint Poundcake with Preserved Lemon Whipped Cream

LEMON & MINT POUNDCAKE WITH PRESERVED LEMON WHIPPED CREAM and FRESH BERRIES IN SEASON

A classic Bella Cucina recipe, we get requests for it all the time. A delicious and simple cake for dessert, tea, or breakfast.

4 large eggs
1 1/3 cups sugar
1/8 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 wedgesBella Cucina Preserved Lemons, diced , OPTIONAL
(remove the pulp and rinse the lemons before dicing)
1 ¾ cups all-purpose flour, sifted
½ teaspoon baking powder
2 Tbsp. chopped fresh mint, OPTIONAL {we decided to add this in to the cake to incorporate herbs from the garden. It was a delicious new addition to the recipe!}
½ cup heavy cream at room temperature
5 ½ tablespoons unsalted butter, melted then cooled
1 Jar Bella Cucina Preserved Lemon Cream
1 cup fresh berries in season {we used fresh blueberries from the garden}

Preheat oven 350°

Butter a 9-by-5-inch loaf pan and dust with flour, shaking off the excess.

In a large mixing bowl, whisk the eggs, sugar, salt, and vanilla extract until blended. Stir in the lemons until combined. Fold in the sifted flour and baking powder. Add the heavy cream, stirring until incorporated. Gently fold in the melted butter and oil. Once combined, pour into the pan and bake in center of the oven until golden brown and a toothpick placed in the center comes out clean, about 60 minutes.

Remove from the oven and set on a wire rack to cool.
Serve with 1 cup Bella’s Preserved Lemon Cream folded in with 1 cup whipped fresh heavy cream. Garnish with fresh berries and a sprig of mint.

Serves eight

Buon appetito! copyright 2011 Alisa Barry