Lemon Blackberry Pound Cake

by 46 Comments

Lemon Blackberry Pound Cake

LEMON BLACKBERRY POUND CAKE

You don’t have to cook fancy or complicated masterpieces — just good food from fresh ingredients. ~ Julia Childs

Lemon Blackberry Pound Cake I love Julia Childs. She is quite the inspiration. Never were her words truer than when applied to the humble Pound Cake. I don’t understand why anyone would go for a premixed box to make up this simple and delicious dessert when all that is needed is the most basic of ingredients. Fancy it up just a bit with lemon and fresh blackberries and voila; Lemon Blackberry Pound Cake. A simple dessert fit for a king. 

Lemon Blackberry Pound Cake made from scratch with simple ingredients. #poundcake #blackberries…

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5.0 from 3 reviews
Lemon Blackberry Pound Cake
 
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Ingredients
  • Blackberry Glaze:
  • 8 oz fresh Blackberries (about 1⅔ cups)
  • ⅓ cup raw sugar
  • 1 tbsp Chambord (blackberry Liqueur) - Optional
  • Pound Cake Batter:
  • 1½ cups butter, softened
  • 3 cups sugar
  • 1 (8-oz.) package cream cheese, softened
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1 tbsp fresh lemon juice
  • 1 tsp Lemon Zest
Instructions
  1. Blackberry Glaze:
  2. Place rinsed blackberries in a small non- reactive saucepan along with ⅓ cup raw sugar. Mash berries slightly and mix well with sugar. Allow berries to sit for 15 minutes to soften and bring out the juices.
  3. Place pan over medium high heat and bring the berries to a light boil. Reduce heat and simmer berries for 10 minutes, stirring occasionally.
  4. Remove berries from heat and cool for 5 minutes.
  5. Process berries through food mill to remove seeds.
  6. Return puree to pan, add lemon zest and Chambord.
  7. Simmer berries for 5 minutes. Remove from heat and set aside to cool.
  8. Pound Cake:
  9. Preheat oven to 350°
  10. Grease and flour a 10 inch (14 cup) tube pan.
  11. Beat butter at medium speed with a heavy-duty electric mixer until creamy.
  12. Gradually add sugar, beating at medium speed until light and fluffy.
  13. Add cream cheese, beating until creamy.
  14. Place eggs in medium sized bowl, whisk slightly.
  15. Add fresh lemon juice, lemon zest and ¼ tsp salt. Whisk all ingredients together.
  16. Remove bowl from mixer and add whisked ingredients to cream cheese mixture. Stirring by hand, mix all ingredients together until just combined.
  17. Add flour, one cup at a time and stir until ingredients are all combined.
  18. Spoon ½ of the batter into greased and floured tube pan. Gently tap pan on counter to evenly distribute batter. Spoon cooled Blackberry glaze onto pound cake batter. Lightly run the end of a knife through the glaze and batter for a swirling effect.
  19. Spoon remaining batter on top of blackberry swirled pound cake batter.
  20. Lightly tap pan to distribute batter evenly.
  21. Place in pre-heated 350 degree oven.
  22. Bake for 1 hour 10 minutes or until toothpick inserted comes out clean.
  23. Allow pound cake to cool in pan for 15 minutes.
  24. Remove pound cake from tube pan and allow to cool completely before cutting.
  25. Serve with fresh blackberries and whip cream if desired.

Recipe adapted from Strawberry Swirl Cream Cheese Pound Cake by Southern Living

Lemon Blackberry Pound Cake shared with:

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Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comments

  1. Sharon says

    The cake looks amazing!
    What could i replace instead of cream cheese? Will plain yogurt be good?

    Reply

    • says

      Hi Sharon. Yes, you could replace the cream cheese with yogurt. The batter will be a bit more runny and the texture of the cake will be less dense. Would love to hear how it turns out.

      Blessings,
      Shari

      Reply

    • says

      With all Julia’s fancy French cooking and techniques she was incredibly grounded and down to earth. I think that is why I enjoy her so much. Thanks for the kind comments.
      Blessings,
      Shari

      Reply

  6. says

    I wholeheartedly agree with you, why use a box mix when making it from scratch is so easy and more satisfying. This pound cake looks delicious. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

    Reply

  10. says

    This cake looks beautiful. I love blackberries but we don’t have them in Alaska. I bet this cake would be tasty and pretty with blueberries too. Thank you for sharing…pinned!

    Reply

    • says

      Thanks Kathi. I am surprised you have no blackberries in Alaska.I thought just about everything grew up there during the long summer months. I learned something today :) Blueberries would work too! Thanks for stopping in and taking a moment to share.
      Blessings,
      Shari

      Reply

  11. Paula Parker says

    What a wonderful cake. I love pound cakes. This is an elegant dessert for your nice dinner or party! Glad I found this recipe on Wonderful Wednesday Link party!

    Reply

    • says

      Thanks Emily. I took these pictures in my backyard right as a rain storm was coming in. I missed the downpour by seconds but the wind was kicking up mighty fierce. The things we do :)
      Blessings,
      Shari

      Reply

  18. says

    A wonderful pound cake. I would very much enjoy this cake with a nice cup of coffee in the morning.
    Have a beautiful weekend. Blessings, Catherine

    Reply

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