Dessert is subjective. Sometimes you want a thick, rich piece of chocolate cake. Other times, you want a creamy, velvety custard. Today, it’s all about the times when you want a light, fruity, and a not-too-sweet dessert.
This lemon pound cake with strawberry compote is more about the natural sweetness of the strawberries that are mixed with mildly sweetened white wine syrup served over a light and tender pound cake.
I serve the strawberry compote with the pound cake because it soaks up all the extra sweetened white wine syrup. Cake flour is used in the pound cake because it has a lower protein content than all purpose flour. The lower protein content in the cake flour makes the cake lighter and more tender.
I made this dessert for an afternoon luncheon. It is the perfect light dessert to serve at the end a meal.