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The following content is intended for readers who are 21 or older.

 

 

Well, lets talk about summer entertaining and how pound cake will jazz up any plans. My favorite thing about summer is vacationing with family at the beach house in the Florida Keys. Now, pound cake I know it sounds old but let me tell you it’s a basic cake that can be made into a delightful dessert. Pound cake got its name because traditionally the basic pound cake recipe is simply 1 pound sugar, butter, flour, & eggs.  However, because it’s basic pantry items you can make pound cake while at the beach house this summer. It’s the perfect pairing with Chardonnay for an evening delight.

Today, I am going to share with you a tropical inspired pound cake recipe with lemon zest topped with fresh fruit and a medjool berry sauce infused with Estancia Pinot Nior. Yes, wine added to any fruit makes an excellent sauce it helps with re-hydrating the fruit if it’s dried. Together, the pound cake, fresh fruit and sauce pair perfectly with Estancia Chardonnay.

I love to vacation with family and typically we rent a beach house and grocery shop once we arrive. I usually gravitate toward food items that can be made quickly and doesn’t involve buying ingredients that can’t be sourced locally. That is why I always whip up a pound cake or two while on vacation it’s straightforward and easy.

The pairing of fruit, wine and pound cake is what Estancia brand wine is all about. It’s a brand that has quality but the price is just right. It’s the very best that doesn’t lose quality because you can pick it up at your local grocery store.

Cheers to Summer Fun!

Step 1 – Combine Sugar and butter and mix well

Step 2 – Add eggs one at a time to mixture

Step 3 – Gradually add flour to mixture

Step 4 – Add Lemon Zest, Salt & Vanilla Extract

Step 5 – Butter and Flour loaf pan and line with parchment paper

Pound Cake Recipe Completed!

Medjool Sauce

Step 1 – Remove pits from Medjool dates and cut in quarters

Step 2 – Combine water and Estancia Pinot Noir

Step 3 – Combine wine mixture and dates in a pan. Bring to a simmer.

Step 4 – Slice Strawberries & puree in blender

Step 5 – Add Strawberry puree, sugar, and cornstarch. Let simmer until thick.

The final Sauce should be thick & dark in color

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