Cake, mousse, berries sure to please - Tucson Local Media: El Sol

Cake, mousse, berries sure to please

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Posted: Tuesday, August 10, 2010 11:00 pm

Are you enjoying the abundance of inexpensive berries this summer — nature's own multivitamin and mineral pills? I can't think of a food that tops berries for color, flavor, and visual appeal.

They're great on their own, but this dish is a way to dress them up as part of a special dessert – one sure to garner rave reviews. How much time this involves is up to you; the pound cake, as well as the lemon curd, can be purchased, making this very quick and easy – mainly just assembling.

As much as I love this dense, buttery pound cake recipe, in the end, it does become just a medium for conveying the fluffy lemon mousse and berries to your mouth.

Northwest resident Lois Britton also writes about her culinary adventures at"> Have a question or a food related story to share? Contact her at

Pound cake, mousse, berries


Pound cake (recipe below)

2 cups heavy cream

1 jar lemon curd (8 to 12 ounces)

limoncello liqueur (or lemon syrup, recipe below)

Seasonal berries


Slice pound cake, allowing slices to dry out a bit. Whip cream until stiff peaks form; fold in lemon curd (you'll have better results if you whip the lemon curd a bit with a fork or a whisk before folding. It just makes the curd a little smoother and prevents lumps).

To assemble, plate a slice of cake. Lightly sprinkle or brush the cake with limoncello, add a layer of the cream mixture, then top with berries. Chill until ready to serve.

Note: For a grand presentation, the layers of cake, lemon mousse, and fruit could be layered in a trifle dish rather than plated individually.

Serves 8-10

For pound cake:


1/2 cup butter, softened

1 cup sugar

2 eggs

1 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup buttermilk

1 teaspoon vanilla


Cream butter and sugar, add eggs one at a time. Combine dry ingredients and add to batter alternating with buttermilk and vanilla. Pour batter into a lightly buttered 9 x 5 loaf pan. Bake for approximately one hour at 325 degrees.

For lemon syrup:


½ cup sugar

¾ cup water

1/3 cup lemon juice


In a small saucepan, bring the sugar and water to a rolling boil, stirring constantly. Cool. Stir in lemon juice.

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