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Close-up of a blackberry lemon pound cake slice with white glaze and visible blackberry pieces, with a soft-focus background.
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Blackberry Lemon Pound Cake

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Blackberries, lemon blackberry pound cake, Lemons, Pound Cake, Summer
Servings: 8 slices
Calories: 367kcal
Author: Katie

Ingredients

Cake

  • ½ cup unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon baking powder
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup milk room temperature
  • 1 teaspoon lemon zest optional
  • 1 teaspoon lemon juice optional
  • 1 cup whole blackberries fresh or frozen,cut in half if large

Glaze

  • 1 teaspoon lemon juice
  • 1 cup powdered sugar

Instructions

  • Preheat Oven: Set your oven to 350°F with the rack in the center. Grease a loaf pan (either 8.5 x 4.5 inches or 9 x 5 inches) with shortening and dust with flour, or use non-stick cooking spray with flour.
    An empty, greased loaf pan on a wooden table with a lemon and blackberries nearby, prepping for baking.
  • Cream Butter and Sugar: Cream the butter and sugar together on medium-high for 3-5 minutes until light and fluffy. Add the eggs, one at a time, mixing on medium.
    Creamy pound cake batter in a mixing bowl with a wooden spoon, prepped for blackberries to be added
  • Mix Dry Ingredients: In a separate bowl, mix the flour, salt, and baking powder. Add this mix to the butter mixture on low speed, 1/3 at a time, alternating with the milk.
    Fluffy, creamed butter and sugar mixture in a light blue mixing bowl, with a wooden spoon, ready for other ingredients
  • Add Blackberries: Gently fold in the blackberries (and lemon juice and zest, if using) by hand. Transfer the batter to the prepared loaf pan.
    Mixing bowl with blackberry lemon pound cake batter, blackberries dusted with flour on top, ready to be folded into the mix.
  • Bake: Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs.
    Freshly baked blackberry lemon pound cake in a loaf pan, showing a golden-brown crust on a wooden countertop.
  • Cool. Allow to cool in the pan for 15 minutes, then turn out onto a cooling rack and cool for 1 hour.
  • Add glaze. Mix glaze in small bowl and pour on cake. Let set before slicing.
    A small bowl of white glaze with a whisk, ready to be drizzled over the cake, beside a whole lemon on a wooden surface.

Notes

All ingredients, especially butter and eggs, should be at room temperature for even mixing.
Don't overmix the batter to keep the cake texture light and fluffy.
Dusting the blackberries with flour prevents them from sinking to the bottom of the cake.
Allow the cake to cool completely before applying the glaze for a beautiful finish.

Nutrition

Calories: 367kcal | Carbohydrates: 59g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 222mg | Potassium: 69mg | Fiber: 1g | Sugar: 41g | Vitamin A: 439IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg