Lemon Pound Cake with Lemon Glaze and Roasted Strawberries/Raspberries #SundaySupper

On the Menu Today~
{Meyer} Lemon Pound Cake with
{Meyer} Lemon Glaze and Roasted Raspberries

Good Morning and Welcome!
It's time for Sunday Supper.
This Weeks Event:
Mom's Favorite Recipes.
Hosted by: A Kitchen Hoor's Adventures
and Wholistic Woman. Thanks Ladies~

{Meyer}Lemon Pound Cake with {Meyer} Lemon Glaze,
is a cake made in an 8 x 4-inch loaf/bread pan,
so I guess you could call it a loaf-cake.
It's made with Meyer Lemons...those small,
juicy, sweet lemons that are really delicious.
Meyer lemons are compact and packed full of flavor.

This recipe for Lemon Pound Cake makes 2 loaves.
I couldn't decide whether to top the loaves with
roasted strawberries or roasted raspberries,
so I topped one loaf with roasted strawberries and
the other loaf with roasted raspberries!
You could certainly use blackberries, blueberries or
even mulberries.

Today we are celebrating Mom
by preparing all of her favorite dishes.
Let's get started~
Get the recipe here!

Roasted Raspberries

On the Menu Today~
Roasted Raspberries~

Roasted raspberries are delicious.
A little more delicate than strawberries therefore,
raspberries need to be handled with care.

A few easy steps are all that is needed..
Roasting time is between 10-12 minutes and
remember to gently shake the baking sheet often.
Transfer the berries to a bowl after removing from the oven.
Allowing the berries to "rest" a few minutes will
allow the sweet, delicious juices to form in the bottom of the bowl.

Follow these few easy steps and
you'll be enjoying fresh roasted raspberries in no time flat.

Recipe Idea:
Spoon roasted raspberries over warm brownies,
add a dollop of whipped cream.
All you need is a fork!
Get the recipe here!