LEMON BLACKBERRY POUND CAKE
You don’t have to cook fancy or complicated masterpieces — just good food from fresh ingredients. ~ Julia Childs
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.
- 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
- Blackberry Glaze:
- 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.
- Place pan over medium high heat and bring the berries to a light boil. Reduce heat and simmer berries for 10 minutes, stirring occasionally.
- Remove berries from heat and cool for 5 minutes.
- Process berries through food mill to remove seeds.
- Return puree to pan, add lemon zest and Chambord.
- Simmer berries for 5 minutes. Remove from heat and set aside to cool.
- Pound Cake:
- Preheat oven to 350°
- Grease and flour a 10 inch (14 cup) tube pan.
- Beat butter at medium speed with a heavy-duty electric mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add cream cheese, beating until creamy.
- Place eggs in medium sized bowl, whisk slightly.
- Add fresh lemon juice, lemon zest and ¼ tsp salt. Whisk all ingredients together.
- Remove bowl from mixer and add whisked ingredients to cream cheese mixture. Stirring by hand, mix all ingredients together until just combined.
- Add flour, one cup at a time and stir until ingredients are all combined.
- 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.
- Spoon remaining batter on top of blackberry swirled pound cake batter.
- Lightly tap pan to distribute batter evenly.
- Place in pre-heated 350 degree oven.
- Bake for 1 hour 10 minutes or until toothpick inserted comes out clean.
- Allow pound cake to cool in pan for 15 minutes.
- Remove pound cake from tube pan and allow to cool completely before cutting.
- 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:
Colorado Springs Tour and Review: Friday Favorite *The Sitz Girls: Sitz Sharefest *Sondra Lyn at Home: Share it Sunday*2 Crochet Hooks: Snickerdoodle Sunday *Baking in Pyjamas: Sweet and Savoury *Mrs Tee Love Life Laughter: The Mommy Monday Blog Hop *Create With Joy: Inspire Me Monday * Bloggers Brags: Pinterest Party *Plucky’s Second Thoughts *21st Century Housewife: Hearth and Soul Hop *It’s a Ginger Snap: Motivate Me Monday *Yesterfood: Treasure Box Tuesday *Craving Some Creativity: Turn It Up Tuesday * An Extraordinary Day: Craft Room Makeover *Lou Lou Girls: Lou Lou Girls *Our Table For Seven: Share Your Stuff Tuesday’s * Mandy’s Recipe Box: Totally Talented Tuesday’s *Designed by BH:Twirl and Take a Bow *Creative K Kids: Tasty Tuesday’s *Thank you Honey: Whatever Wednesday *Crafty Allie: Worthwhile Wednesday’s *Smart Schoolhouse: Whimsy Wednesday * My Paper Craze: Creative Spark *Ducks n’ a Row:Wonderful Wednesday Blog Hop *The Crafty Wife: Wednesday Roundup *Love Bakes Good Cakes: Freedom Friday’s *Captain America and His English Rose: The Pretty Pintastic Party *Pebbles and Piggytails: Saturday Dishes
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.”