Description
A delightful blend of tart blackberries and zesty lemon in a moist pound cake, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 tablespoon lemon zest
- 1 cup fresh blackberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and lemon extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream, starting and ending with the flour mixture. Mix until just combined.
- Fold in the lemon zest and blackberries gently to avoid breaking them.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For extra lemon flavor, consider drizzling a lemon glaze over the cooled pound cake.
- This cake can be stored at room temperature for up to 3 days, or refrigerated for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 3
- Cholesterol: 75
Keywords: blackberry lemon pound cake, lemon pound cake, blackberry dessert, easy pound cake recipe, homemade pound cake