Moist, zesty, and bursting with fresh blackberries—this lemon blackberry pound cake is the perfect dessert for spring and summer gatherings!
A Slice of Sunshine in Every Bite
There’s something magical about the combination of tart lemon and juicy blackberries. It’s like sunshine and a breeze wrapped into one sweet, satisfying dessert. This Lemon Blackberry Pound Cake isn’t just a treat—it’s an experience. Whether you’re baking for a brunch, tea party, or just a self-care weekend, this recipe hits the sweet spot between tangy and sweet.
Plus, it’s incredibly easy to make and impresses every single time. Let’s dive into how to make this moist, tender, and flavor-packed cake that everyone will rave about.
Why You’ll Love This Recipe
• Fresh & Fruity – The natural sweetness of blackberries pairs beautifully with the brightness of lemon.
• Moist & Buttery Texture – Thanks to the classic pound cake base.
• Easy to Make – No fancy equipment or rare ingredients needed.
• Great for Any Occasion – Serve it as breakfast, dessert, or an afternoon snack with tea.
Ingredients You’ll Need
Here’s what you need to bring this delicious pound cake to life:
Dry Ingredients:
• 2 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
Wet Ingredients:
• 1 cup unsalted butter (softened)
• 1 ½ cups granulated sugar
• 4 large eggs
• ¼ cup sour cream or Greek yogurt (for moisture)
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
Fruits:
• 1 ½ cups fresh blackberries (tossed lightly in 1 tbsp flour)
Step-by-Step Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy—this takes about 3–5 minutes.
3. Add Eggs One at a Time
Mix in the eggs one by one, ensuring each is fully incorporated before adding the next. Then stir in the sour cream, lemon zest, lemon juice, and vanilla extract.
4. Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
5. Fold in the Berries
Gently fold in the floured blackberries. This helps prevent them from sinking to the bottom while baking.
6. Bake
Pour the batter into your prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Glaze (Optional)
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. For an extra zing, drizzle a simple lemon glaze over the top once cooled.
Optional Lemon Glaze Recipe
• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
Mix until smooth and pour over cooled cake. Let it set for 10 minutes before serving.
Tips for Perfect Pound Cake Every Time
• Use Room Temperature Ingredients – Ensures a smooth batter.
• Don’t Overmix – Overworking the batter can make the cake dense.
• Toss Berries in Flour – Prevents them from sinking during baking.
• Let it Cool – It slices best once fully cooled.
How to Store Lemon Blackberry Pound Cake
Wrap the cake tightly and store it at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze it (wrapped in plastic and foil) for up to 2 months. Just thaw at room temp before enjoying!
Serving Suggestions
This cake shines on its own, but you can also:
• Serve it warm with vanilla ice cream
• Pair it with a cup of earl grey or iced tea
• Add whipped cream and fresh berries for a brunch table wow factor
Final Thoughts
This Lemon Blackberry Pound Cake is the kind of recipe that becomes a signature dish. It’s nostalgic, it’s refreshing, and it never fails to make people smile. Make it once and you’ll be asked to bring it to every event from now on.
Try it, tag your photos, and let the sunshine in
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