Lemon Blackberry Pound Cake: A Perfect Balance of Tart and Sweet

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Why You’ll Love This Lemon Blackberry Pound Cake

This recipe combines the timeless elegance of pound cake with the vibrant flavors of fresh lemon and blackberries. It’s perfect for:

Celebrations and casual gatherings.

A morning coffee companion or a dessert centerpiece.

Easy adaptability with seasonal variations.

Ingredients for Lemon Blackberry Pound Cake

Here’s what you’ll need to make this delicious cake:

For the Cake:

1 cup (227g) unsalted European-style butter, softened

2 cups (400g) granulated sugar

4 large eggs, room temperature

3 cups (375g) cake flour

1 teaspoon baking powder

½ teaspoon salt

1 cup (240ml) full-fat sour cream

Zest of 2 lemons

2 tablespoons freshly squeezed lemon juice

1 teaspoon pure vanilla extract

1½ cups (200g) fresh blackberries, lightly dusted with flour

For the Lemon Glaze:

1 cup (120g) powdered sugar

2-3 tablespoons freshly squeezed lemon juice

How to make Lemon Blackberry Pound Cake: Step-by-Step

1. Prepare Your Ingredients:

Preheat the oven to 325°F (163°C).

Grease and flour a 10-inch Bundt or loaf pan.

2. Cream the Butter and Sugar:

In a large bowl, beat the butter and sugar on medium-high speed until light and fluffy (about 5 minutes). This step ensures a tender crumb.

3. Add the Eggs:

Add eggs one at a time, mixing well after each addition.

4. Combine Dry Ingredients:

In a separate bowl, whisk together cake flour, baking powder, and salt.

5. Alternate Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Start and end with the dry ingredients.

6. Incorporate Lemon and Blackberries:

Gently fold in lemon zest, juice, and vanilla extract. Carefully add blackberries, ensuring even distribution.

7. Bake to Perfection:

Pour batter into the prepared pan and bake for 60-75 minutes, or until a skewer inserted into the center comes out with just a few crumbs.

8. Glaze the Cake:

Let the cake cool completely before drizzling with the lemon glaze. Garnish with fresh blackberries and lemon zest if desired.

Lemon Blackberry Pound Cake (FAQs)

1. Can I use frozen blackberries?

Yes! Use frozen blackberries straight from the freezer. Dust them with flour before folding into the batter to prevent sinking.

2. How do I store the pound cake?

Wrap the cake tightly and store at room temperature for up to 3 days. You can also freeze slices for up to 3 months.

3. What can I use instead of sour cream?

Full-fat Greek yogurt is an excellent substitute for sour cream.

4. My cake cracked on top. Is this normal?

Yes, cracks are common in pound cakes and add to their rustic charm.

5. Can I make this recipe gluten-free?

Yes, substitute cake flour with a 1:1 gluten-free baking flour.

Tips for Perfect Lemon Blackberry Pound Cake

Always use room-temperature ingredients for even mixing.

Avoid overmixing the batter to prevent a dense cake.

For a moist cake, don’t overbake. Start checking at 60 minutes.

Delicious Variations

Berry Mix: Replace blackberries with blueberries, raspberries, or a mix.

Citrus Twist: Use lime or orange zest for a different citrus flavor.

Chocolate Lovers: Add ½ cup of white chocolate chips for a sweet surprise.

Herbal Elegance: Infuse the glaze with fresh thyme or lavender.

Lemon Blackberry Pound Cake Serving Suggestions

Serve plain for a light afternoon treat.

Pair with whipped cream or vanilla ice cream for a decadent dessert.

Dress it up with fresh berries and edible flowers for special occasions.

Lemon Blackberry Pound Cake: Final Thoughts

This lemon blackberry pound cake offers a perfect balance of buttery richness, tangy lemon, and sweet blackberries. Whether for a casual family gathering or an elegant tea party, it’s a recipe worth mastering.

With the tips, FAQs, and variations above, you’ll have everything you need to bake a show-stopping cake that impresses every time. Enjoy!

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