Moist Blackberry Lemon Pound Cake with Fresh Citrus Flavor
Discover how to make a moist Blackberry Lemon Pound Cake with fresh citrus flavor. Perfect for any occasion, this recipe is a must-try!
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1/2 cup milk
Additions
- 1 cup fresh blackberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream together the butter and granulated sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.
- In a separate bowl, whisk together the all-purpose flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
- Gently fold in the fresh blackberries, being careful not to crush them.
Serving
- Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, dust with powdered sugar or drizzle with lemon glaze. Slice and serve with whipped cream or ice cream.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Use fresh blackberries for the best flavor. Ensure the butter is at room temperature for easy mixing. Gently fold in the blackberries to keep them whole. Avoid overbaking to maintain moisture.
Ingredient Substitutions: Substitute blackberries with raspberries or blueberries. Use gluten-free flour for a gluten-free version. Lime or orange zest can replace lemon zest.
How to Serve: Serve with whipped cream or vanilla ice cream. Garnish with fresh berries and lemon slices.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week for extended freshness.
Make-Ahead Tips: Bake the cake a day in advance and store it in the refrigerator. Bring to room temperature before serving or warm slightly in the oven.
Ingredient Substitutions: Substitute blackberries with raspberries or blueberries. Use gluten-free flour for a gluten-free version. Lime or orange zest can replace lemon zest.
How to Serve: Serve with whipped cream or vanilla ice cream. Garnish with fresh berries and lemon slices.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week for extended freshness.
Make-Ahead Tips: Bake the cake a day in advance and store it in the refrigerator. Bring to room temperature before serving or warm slightly in the oven.