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SMALL BATCH POUND CAKE

Servings: 16
Calories: 208kcal
Author: Virginia Willis

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup Crisco vegetable shortening room temperature
  • 1 stick unsalted butter room temperature
  • 1 1/2 cups sugar or vanilla sugar more for the strawberries
  • 1/2 cup low fat milk room temperature
  • 3 large eggs room temperature
  • 1 vanilla bean split and scraped or 1 tablespoon pure vanilla extract
  • 1 quart strawberries hulled and quartered
  • 1/2 cup heavy cream
  • 1/2 cup cup non fat yogurt
  • mint for garnish

Instructions

  • Heat the oven to 300 °. Thoroughly spray an 8-inch cake pan with baking spray. Set aside. Sift together flour, baking powder, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together the Crisco, butter, and sugar until light and fluffy.
  • In a large liquid measuring cup, combine the milk, eggs, and vanilla. Stir to combine.
  • Add the flour mixture to the butter-sugar mixture, alternating between the dry and wet ingredients in 3 parts, starting and ending with dry. Fill the prepared pan with batter.
  • Transfer to the oven and bake for 15 minutes. Increase the oven temperature to 325° and bake until the cake is warm golden brown and pulls away from the sides of the pan, about 45 minutes, depending on the pan.
  • Remove to a rack to cool for 10 minutes. Invert cake onto a rack to cool completely.
  • Place the strawberries in a bowl. (Save the hulls for strawberry water!) Add sugar to taste and let macerate at room temperature to become juicy.
  • Meanwhile, in the bowl of a mixer fitted with the whisk attachment, whip the cream until soft peaks form. Add the yogurt and whisk until combined.
  • Once the cake is cooled, spoon the cream mixture on top, leaving a rim around the edge. Place macerated strawberries on top.

Nutrition

Calories: 208kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 67mg | Potassium: 153mg | Fiber: 1g | Sugar: 23g | Vitamin A: 178IU | Vitamin C: 35mg | Calcium: 49mg | Iron: 1mg