Poundcake and Strawberries

• 1 pound unsalted, softened butter (4 sticks), cubed, plus extra for greasing the cake pan
• 1 pound granulated sugar (2 cups)
• 8 large eggs
• 1 pound all-purpose flour (4 cups), plus extra for flouring the cake pan
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• Zest of 1 large lemon
• Juice of 1 large lemon
• 1 quart strawberries, rinsed and sliced
• 1/2 cup white sugar

1. Preheat oven to 325 degrees.
2. In a bowl or a standing mixer, beat the butter until it is creamed, then add the sugar, beating until it is well mixed.
3. Beat the eggs in a bowl and add them to the mixture.
4. Add the salt.
5. Add the flour, a little bit at a time, and then the vanilla, the lemon zest and juice, mixing to incorporate.
6. Grease and flour a Bundt pan or two cake pans.
7. Pour in the batter.
8. Bake for approximately 1 1/4 hours, or until a knife inserted into the center of the cake comes out clean.
9. Turn the cake out and allow to cool on a rack.
10. Cut the cake into large cubes.
11. Combine strawberries with sugar in a bowl and allow to sit for 20 to 30 minutes.
12. Put strawberries on top of cake.
13. Top with whipped cream.

butter, sugar, eggs, flour, salt, vanilla, lemon, lemon, strawberries, white sugar

Taken from cooking.nytimes.com/recipes/1014856 (may not work)