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Epicurious
Bon Appétit

Lemon-Elderflower Pound Cake

By Danielle Bell and Pablo Osorio

5.0

(1)

LemonElderflower Pound Cake recipe
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Aneta Florczyk

I owe this recipe to my mother, Grace Bell. When I was a child, she taught me how to make her caramel pound cake, and throughout the years I’ve adapted it numerous times to make it my own. This version is bright, sweet, and a little floral thanks to lots of lemon, elderflower liqueur, and roasted strawberries—a more delicious preparation of the out-of-season berries that are a Valentine’s Day staple. —Danielle Bell, recipe developer and cofounder of de Porres Dinner Series

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