Lemon-Elderflower Pound Cake

I love to cook! I took cake decorating in 7th grade and have a degree in restaurant management. My husband and I opened and owned a bakery for 9 years. We live at 5000 ft so I can adjust most recipes for high altitude. Succumbed to the instant pot craze after loving my stovetop pressure cooker & am a convert. Love to ski, bike, garden & cook.

STRAWBERRIES

1 lb. strawberries, halved, quartered if large

2 Tbsp. sugar

1 Tbsp. St-Germain (elderflower liqueur)

CAKE

¾ cup (1½ sticks) unsalted butter, room temperature, plus more for pan

1½ cups (188 g) all-purpose flour, plus more for pan

½ tsp. baking powder

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

3 large eggs, room temperature

1¼ cups (250 g) sugar

3 Tbsp. St-Germain (elderflower liqueur)

2 tsp. finely grated lemon zest

2 tsp. vanilla extract

½ cup heavy cream, room temperature

GLAZE AND ASSEMBLY

4 Tbsp. unsalted butter

6 Tbsp. sugar

⅓ cup fresh lemon juice

Pinch of kosher salt

2 Tbsp. St-Germain (elderflower liqueur)

½ tsp. vanilla extract

Directions at bonappetit.com

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