Lemon Blackberry Pound Cake
Lemon Blackberry Pound Cake is filled with fresh blueberries and lemon zest, making a gorgeous and delicious cake.
Servings: 12 slices
Calories: 394kcal
Ingredients
Cake
- 1 cup vegetable oil
- 3 large eggs
- 1 packed tablespoon lemon zest (zest of about 2 lemons)
- ¼ cup lemon juice (juice of about 1 1/2 lemons)
- 1 cup sour cream
- 1 ¾ cups granulated white sugar
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups blackberries, fresh or frozen (not thawed)
Blackberry glaze
- 1 cup blackberries, fresh or frozen (not thawed)
- 3 tablespoons granulated white sugar
- 1 tablespoon lemon juice
- 2 cups powdered sugar, sifted
- 3-4 tablespoons milk
Decoration
- 1 cup fresh blackberries
Instructions
Cake
- Preheat the oven to 325° F and grease and lightly flour a 10-12 cup bundt pan.
- In a large mixing bowl, combine the oil, eggs, lemon zest, lemon juice, sour cream and sugar. Beat until fully combined.
- Sift in the flour, baking powder, baking soda, and salt. Use a handheld spatula to fold the ingredients together until you can no longer see white streaks of flour.
- Add the blackberries and fold very gently until evenly distributed.
- Pour the cake batter into the prepared bundt pan and bake in the center of the preheated oven for 55 mins or until a toothpick inserted into the middle of the cake comes out clean.
- Remove from the oven and leave to cool in the bundt pan for 10 minutes then invert the pan and turn the cake out onto a wire cooling rack to fully cool.
Blackberry glaze
- In a saucepan set over medium heat, add the blackberries and sugar. Bring to the boil, then simmer for 7-8 minutes.
- Use a potato masher or fork to mash the blackberries and release the juices. The blackberry mixture will thicken and look syrupy. Remove from the heat and let cool for 5 minutes.
- Pass the blackberry syrup through a sieve to remove the seeds. You should be left with around 1/4 cup of blackberry syrup.
- In a large mixing bowl, add the powdered sugar and 1/4 cup of blackberry syrup. Add the milk and beat until smooth and uniform in color.
- If the glaze is too thick add more milk. If it’s too thin add more powdered sugar until you reach the desired pourable consistency.
- Pour the blackberry glaze over the cooled pound cake and top with fresh blackberries.
Notes
- This cake was made in a Nordic Ware 10-cup Heritage Pan. We use our own “cake goop” and have success turning out our bundts every time! Cake goop is made from equal measures of shortening, oil, and flour. We suggest a 1/4 cup of each - simply mix together thoroughly and use the mixture to paint the inside of your bundt pan. Any leftover cake goop can be kept in an airtight container in the refrigerator for up to two weeks.
- Another top tip for a perfect cake is to set a timer for 10 minutes as soon as the
cake is taken from the oven. After 10 minutes, invert the pan and turn the cake out to fully cool on a wire rack. - Use a neutral oil such as vegetable oil or canola oil.
- If you don’t have sour cream, you can use Greek yogurt, regular plain yogurt, or buttermilk instead.
- You can use fresh or frozen blackberries in the cake or glaze, although we don’t
recommend frozen for decoration. Be sure not to defrost the blackberries if you are using frozen. - Storage: Any leftover Lemon Blackberry Pound Cake should be wrapped well or
kept in an airtight container. Store at room temperature for 2-3 days or in the
refrigerator for 4-5 days. Bring to room temperature before serving. - To freeze, wrap the cake in plastic wrap, then aluminum foil, and freeze for up to one month. Be sure to fully thaw the cake in the refrigerator before bringing it to room temperature and serving.
