With no time for experimenting, I needed a reliable recipe. I simply added fresh lemon juice and zest to one of my favorite pound cakes...my versatile evaporated milk pound cake. This produced a wonderful moist, dense and lemony cake, which easily sliced into three layers. Using my trusted butter cream frosting as a basis, I developed a creamy strawberry frosting.
This cake actually improves with flavor after a couple of days. You can make it ahead and refrigerate or freeze, then decorate and garnish with strawberry slices the day you serve it.
Hey, Watch Those Fingers There...
