Lemon Blackberry Pound Cake

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Cake:

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs

1 tbsp lemon zest

2 tbsp lemon juice

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup sour cream

1 ½ cups fresh blackberries (tossed in 1 tbsp flour to prevent sinking)

For the Lemon Glaze:

1 cup powdered sugar

2–3 tbsp lemon juice

Extra blackberries and lemon zest for garnish (optional)

 

Instructions:

Preheat and prep:
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
➤ Duration: 5 minutes

Cream butter and sugar:
In a large bowl, beat softened butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla.
➤ Duration: 5 minutes

Add dry and wet ingredients:
In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to the wet mixture, alternating with sour cream, mixing until just combined.
➤ Duration: 5 minutes

Fold in blackberries:
Gently fold floured blackberries into the batter. Pour batter into the prepared loaf pan and smooth the top.
➤ Duration: 5 minutes

Bake:
Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
➤ Duration: 65 minutes baking + 10 minutes cooling

Make the glaze:
Whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over the cooled cake and let set. Garnish with lemon zest and berries if desired. ✨
➤ Duration: 5 minutes

Prep Time: 15 minutes | Baking Time: 1 hour 5 minutes | Cooling & Glaze Time: 15 minutes
Total Time: 1 hour 35 minutes
Kcal: 420 kcal | Servings: 10 slices