The gift of good taste.

Lemon Pound Cake with Balsamic Strawberries

Cake: Yield: 2 loaves

Balsamic Strawberries: Yield: 2 cups

Lemon Pound Cake with Balsamic Strawberries


3 c. All Purpose flour
1 Tbsp. baking powder
¾ lb. unsalted butter, room temperature
1 ½ c. sugar
1/3 c. sour cream
Zest of 2 limes
1/3 c. Olio Meyer Lemon Olive Oil
1 tsp. Olio Himalayan Pink Sea Salt
6 eggs, room temperature

Balsamic Strawberries

1 pt. strawberries, stemmed, washed and dried
4 Tbsp. Olio Bergamot Lemon Balsamic
2 tsp. sugar
Black pepper (optional)


  1.         Preheat oven to 350 degrees F. Grease with butter and dust two 9”x 5” loaf pans.
  2.         Sift flour and baking powder.
  3.         Beat the butter and sour cream until creamy. Add sugar and beat on high for 8 minutes.
  4.         Add lime zest, Olio Meyer Lemon Olive Oil, and Olio Himalayan Pink Sea Salt.
  5.         Add in eggs, one at a time. After the third egg, add a little of the flour. At low speed, or by hand, add the eggs and flour alternating until all ingredients are combined. Do not over mix.
  6.         Divide the batter between the two pans. Bake for 20 minutes.
  7.         Reduce oven heat to 325 degrees F and bake for another 20 minutes. Test the cake with a toothpick- if it does not come out clean, reduce heat again to 300 degrees F and bake until the “toothpick test” is clean.
  8.         Serve with macerated balsamic strawberries
  9. Balsamic Strawberries
  1.         Slice the strawberries. In a medium bowl, combine all ingredients.
  2.         Mix well. Allow to sit at room temperature for at least 30 minutes.
  3.          Spoon strawberries over sliced pound cake and serve.

Recipe by Beth Scanlon, CC, Food Fare Carterers, adapted from Midpress Olive Oil