Name: Lemon Pound Cake with Berries and Whipped Cream
Yield: Makes 8 to 10 servings
Ingredients: 3 cups sifted all purpose flour (sifted, then measured); 1 tablespoon baking powder; 3/4 teaspoon salt; 3 1/3 cups sugar, divided; 1 cup (2 sticks) unsalted butter, room temperature; 1/2 cup solid vegetable shortening, room temperature; 5 large eggs; 1 cup whole milk; 6 tablespoons fresh lemon juice; 2 tablespoons grated lemon peel; 4 cups halved hulled strawberries; 2 1/2-pint containers fresh blackberries; Whipped cream

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Photo by Scott Peterson

Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti—before they became fashionable. My dad is part German, and he was known for his talents working the grill. Now that I'm a professional chef, my entire family is paranoid about cooking for me. I find that funny because I still love their food and look forward to it."

This recipe makes two cakes, so freeze one to enjoy at another time.

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