Lemon Blackberry Pound Cake

This Lemon Blackberry Pound Cake really reminds me of the Strawberry Crunch Pound Cake, even though the two desserts are quite different. I think it’s the ingredients that make them similar in that way. This Lemon Blackberry Pound Cake could become your next favorite dessert if you make it right, of course.

The cake is full of blackberry and lemon flavors, with a sweet, fruity taste that’s delicious. It pairs well with so many other desserts and drinks, as I did when I served it with some Key Lime Ice Cream Sandwiches. My wife and I adore this dessert and call it the “tangy dessert.”

This Lemon Blackberry Pound Cake is not complicated at all, and I even made mine in just one hour. I used lemon zest and lemon juice to bring out the tangy lemon flavor, plus only 2 cups of blackberries. The other ingredients are typical for making a cake.

I also made a glaze, which made the cake even more delicious. The glaze is optional, but believe me, it adds a nice sweet flavor on top and makes the cake look even tastier. The glaze only needs three ingredients that you’ve already used in the cake preparation, such as lemon juice and zest, and I also used 1 cup of powdered sugar.

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 2 cups fresh blackberries
• 1 tablespoon all-purpose flour (for coating the blackberries)

Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• ½ teaspoon lemon zest

How to Make Lemon Blackberry Pound Cake?

Step 1:

Turn the oven to 350°F (175°C). Grease a loaf pan and put parchment paper inside.

Step 2:

In a bowl, stir the flour, baking powder, and salt together. Set it aside.

Step 3:

In a big bowl, beat the butter and sugar. This takes about 3 minutes.

Step 4:

Crack in one egg at a time, mixing after each one. Add lemon zest, lemon juice, and vanilla, then mix again.

Step 5:

Stir in the sour cream, then slowly add the dry mix. And Stir.

Step 6:

Toss the blackberries with a little flour and Gently mix them in.

Step 7:

Pour the batter into the pan and spread it evenly. Bake for 60–70 minutes.

Step 8:

Now, While the cake cools, mix powdered sugar, lemon juice, and lemon zest until smooth.

Step 9:

Let the cake cool in the pan for 15 minutes. Take it out, then drizzle the glaze on top. Slice and enjoy.

Kitchen Equipment Needed

• 9×5-inch loaf pan
• Mixing bowls
• Hand or stand mixer
• Whisk
• Measuring cups and spoons
• Spatula
• Wire rack
• Toothpick

What to Serve with Lemon Blackberry Pound Cake?

I love this kind of cake like Lemon Blackberry Pound Cake, and always serve it with other desserts like cupcakes, Pandan cookies, or refreshing drinks like an Apple Carrot and Peach Smoothie. You can serve it alongside a scoop of vanilla ice cream if you have kids, I’m sure they will love it. And if you are a chocolate lover, try pairing it with a chocolate mousse or a few pieces of dark chocolate. and don’t forget a hot tea to make it a great afternoon snack to enjoy with the family.

FAQ

Can I use frozen blackberries?

Yes.

How do I store leftover pound cake?

Wrap it in plastic wrap for up to 2 days or refrigerate for up to a week.

Can I make this cake without the glaze?

Yes, the cake is still delicious without the glaze, but the lemon drizzle makes it more tasty.

Why did my cake sink in the middle?

This can happen if the batter is overmixed, or the oven temperature is too low.

Can I substitute the sour cream?

Yes, you can use Greek yogurt instead.

How do I prevent blackberries from sinking?

Coating them in a tablespoon of flour before adding them to the batter.

Can I make this into muffins?

Yes, I do that sometimes, Just, Divide the batter into a muffin tin and bake at 350°F for about 18-22 minutes.

What other fruit can I use?

Raspberries, blueberries, or chopped strawberries can be great alternatives to blackberries.

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