Poundcake and Strawberries

Ingredients

• 1 pound unsalted
• softened butter (4 sticks)
• cubed
• plus extra for greasing the cake pan
• 1 pound granulated sugar (2 cups)
• 8 large eggs
• 1 pound all-purpose flour (4 cups)
• plus extra for flouring the cake pan
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• Zest of 1 large lemon
• Juice of 1 large lemon
• 1 quart strawberries
• rinsed and sliced
• 1/2 cup white sugar

Instructions

1. Preheat oven to 325 degrees.
2. In a bowl or a standing mixer, beat the butter until it is creamed, then add the sugar, beating until it is well mixed.
3. Beat the eggs in a bowl and add them to the mixture.
4. Add the salt.
5. Add the flour, a little bit at a time, and then the vanilla, the lemon zest and juice, mixing to incorporate.
6. Grease and flour a Bundt pan or two cake pans.
7. Pour in the batter.
8. Bake for approximately 1 1/4 hours, or until a knife inserted into the center of the cake comes out clean.
9. Turn the cake out and allow to cool on a rack.
10. Cut the cake into large cubes.
11. Combine strawberries with sugar in a bowl and allow to sit for 20 to 30 minutes.
12. Put strawberries on top of cake.
13. Top with whipped cream.