TODAY Food Club

Moist and tender sour cream pound cake made into individual desserts, topped with fresh strawberries and whipped topping!

Lemon Pound Cake Cups with Strawberries

• Yield: 16
• Prep Time: 10 min
• Cooking Time: 23 min

Ingredients

• 1 stick country crock
• 1 ½ cup sugar
• 2 eggs
• 1 ½ cup all purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• ½ cup sour cream
• 4 tablespoons lemon juice
• For the strawberries:
• 2 teaspoon lemon juice
• 4 teaspoon sugar
• 2 pounds strawberries, hulled and diced
• whipped topping; optional

Preparation

1. Preheat oven to 325. Spray 2 12 cup muffin pan with non stick cooking spray or line with cupcake liners.
2. Cream butter and sugar together in mixer.
3. Add one egg at a time, mixing well between each one.
4. Sift flour, soda and salt together.
5. Add about ½ cup of flour to mixer. Then alternate with about 1 tablespoon of sour cream till all is incorporated.
6. Add lemon juice.
7. Using ¼ cup evenly distribute in muffin pan.
8. Bake for 23 minutes. Cool for about 5 before you release your cake from your pan.
9. For strawberries: mix with 2 teaspoons lemon juice and 2 teaspoons of sugar. Top cake with 1 tablespoon of strawberries.
10. Add whipped topping and ENJOY!

Recipe Tags

• Easy
• Spring
• Summer
• Dessert