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–+ servings

Blackberry Lemon Pound Cake

Nothing beats a classic pound cake loaded with juicy blackberries and fresh lemon flavor. This recipe uses sour cream for extra moisture and takes just 15 minutes to prep, perfect for when you want something homemade but simple.
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes

Equipment

  • 1 loaf pan (8.5 x 4.5 or 9 x 5 inches)
  • 1 stand mixer or hand mixer

Ingredients

For the Cake

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup sour cream room temperature
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1½ cups blackberries fresh or frozen, cut in half if large

For the Glaze

  • 1 cup powdered sugar for glaze
  • 1½ tablespoons lemon juice for glaze
  • 1 tablespoon heavy cream for glaze
  • lemon zest

Instructions

  • Prep. Preheat oven to 350°F. Line a loaf pan with parchment paper.
  • Beat butter and sugar, then add eggs. Beat butter and sugar on medium-high for 3-5 minutes until light and fluffy. Add eggs one at a time, mixing well after each.
  • Mix dry ingredients. In a separate bowl, whisk flour, baking powder, and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
  • Combine wet and dry. Add dry ingredients to the butter mixture alternately with sour cream, beginning and ending with flour mixture.
  • Add fruits and vanilla. Stir in lemon zest, lemon juice, and vanilla. Gently fold in blackberries by hand.
  • Fill pan and bake. Pour into prepared pan and bake 60 minutes or until toothpick comes out clean.
  • Cool. Cool in pan 15 minutes, then remove and cool completely on wire rack.
  • Make glaze and pour on top. Whisk together powdered sugar, lemon juice, and cream for glaze. If you have any lemon zest leftover, throw it in there. Pour over cooled cake. Pour in the center and let it drip. down the sides. Let it set for an hour or so, then slice.

Notes

If all you have is salted butter, use that and leave the salt out.
 
Servings: 8 slices
Author: Katie Shaw