Cook Simply

 By Susan MYKRANTZ

  If you are looking for a way to celebrate a special occasion with a simple yet, classic dessert, what better way to do it than with a side of fresh summer fruit over a pound cake, angel food cake or a custard. Summer fruits such as strawberries or raspberries add color and flavor to these desserts and they are sure to earn rave reviews from family and friends.

My sister shared the Ritz Carlton Lemon Pound Cake with us during our family Easter dinner. It is moist, tasty and the tang of the lemon balances nicely with strawberries or raspberries. The shortcake recipe is simple and yummy by itself, but adding fresh fruit takes it to the next level. Angel Food cake is actually a healthy dessert for people who are watching their cholesterol and it can be topped with so many different toppings. And finally if you are looking for something a little different, Sour Cream Custard with Strawberries is a tasty treat that will please even the picky people at your table. 

Ritz Carlton Lemon Pound Cake (Best tasting pound cake ever)

3 cups all purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

3 cups sugar

1 cup unsalted butter, room temperature

1/2 cup shortening, room temperature

5 large eggs

1 cup whole milk

6 tablespoons lemon juice

Zest of 1 lemon

 Preheat oven to 350 degrees. Spray or butter and flour a 15 cup Bundt pan or tube pan. (If you use a 10 cup or 12 cup Bundt pan, make sure to leave at least 1 inch to 1 1/2 inch from the top. Stir flour, baking powder and salt in a medium bowl. Set aside. Using an electric mixer, cream together butter, shortening and sugar. Add eggs, one at a time, beating until well blended after each one. Add dry ingredients in three additions to butter mixture, alternating with milk, beginning and ending with flour mixture. Beat at low speed until well blended after each addition. Mix in lemon juice and zest. Pour batter into prepared Bundt pan. Bake cake about 55 minutes or until cake tester or toothpick comes out clean. Cool cake for about 15 minutes. Turn out onto a cooling rack and cool completely.  Serve with a  side of strawberries

Shortcake

2 cups all-purpose flour

4 teaspoons baking powder

3 teaspoons sugar

1/4 teaspoon salt

1/2 cup butter

2/3 cup light cream or half and half

Sift flour, baking powder, 2 teaspoons of sugar and salt. Cut in butter until the mixture resembles small peas. Stir in cream, until dry ingredients are moistened and cling together. Pat the dough into a circle about 1 inch thick. using a circle cutter, cut the dough into six 2 1/2-3 inch circles. Shape the remaining scraps into additional biscuits. Sprinkle the biscuits with the remaining sugar. Place the biscuits on an ungreased cookie sheet and bake in a 400 degree preheated oven for 15-18 minutes or until golden brown.

1 1/2 cup fresh strawberries, cleaned, hulled and sugared to taste

 Fruit-wash strawberries and reserve six for garnish, Slice berries and sugar to taste. 

To assemble-Split and butter warm shortcake biscuits. Distribute half of the strawberries over the bottoms. Cover with the top half of the shortcakes. Spoon on remaining strawberries. Top with whipped cream and garnish with strawberries. 

Angel Food Cake

1 1/2 cup powdered sugar

1 cup cake flour

1 1/2 cup egg whites (about 12 large eggs)

1 1/2 teaspoon cream of tarter

1 cup granulated sugar

1 1/2 teaspoon vanilla

1/2 teaspoon almond extract

1/4 teaspoon salt

Preheat oven to 375 degrees and move baking rack to the lowest position. Mix powdered sugar and flour. Set aside. Beat egg whites and cream of tarter in a large bowl with an electric mixer on medium speed until foamy. Gradually beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt, with the last addition of sugar. Continue beating until stiff and a glossy meringue forms. Do not underbeat. Sprinkle sugar and flour mixture, 1/4 cup at a time over meringue. Folding in until sugar and flour disappears. Push batter into an ungreased 10 x 4 angel food cake pan (tube pan). Cut gently through the batter with a metal spatula. Bake 30 to 35 minutes or until cracks feel dry and sponge springs back when touched lightly. Immediately turn the pan upside down on a heat proof bottle or funnel. Let hang about 2 hours or until completely cooled. Loosen the sides of the cake with a knife or metal spatula and remove from the pan.

Sour Cream Custard with Strawberries. 

1/2 cup sugar

2 1/2 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cup half and half

4 eggs, beaten

1/2 cup sour cream

1 1/2 teaspoon vanilla

1 to 2 pints fresh strawberries, cleaned, hulled, sliced and sugared

Combine  sugar, cornstarch and salt. Gradually stir in half and half. Cook over medium heat, stirring constantly until mixture boils. Boil and stir for 1 minute. Remove from heat. Blend small amount of mixture into beaten eggs. Blend egg mixture into milk mixture. Add sour cream and vanilla, beat with wire whisk until well blended. Cover and chill thoroughly. To serve, spoon custard over strawberries.