Lemon Blackberry Pound Cake

A sunshine-sweet twist on a classic, this Lemon Blackberry Pound Cake is rich, buttery, and bursting with bright citrus and juicy berries. Perfect with a cup of tea, a spring brunch, or simply to treat yourself to something delicious and homemade.

Why You’ll Love This Recipe

• Bright Citrus Flavor: The combination of lemon zest and juice infuses the cake with a refreshing tang.

• Juicy Blackberries: Fresh blackberries add bursts of sweetness and a beautiful contrast in texture.

• Moist and Buttery Texture: Sour cream ensures a tender crumb, making each slice melt in your mouth.

• Versatile Presentation: Ideal for loaf pans or bundt pans, allowing for elegant or rustic serving styles.

• Perfect for Any Occasion: Whether it’s a casual tea time or a festive gathering, this cake fits the bill.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 1 cup unsalted butter, softened

• 1¾ cups granulated sugar

• 4 large eggs

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ cup sour cream

• 1½ cups fresh blackberries (tossed in 1 tablespoon flour to prevent sinking)

For the Lemon Glaze:

• 1 cup powdered sugar

• 2–3 tablespoons lemon juice

• Extra blackberries and lemon zest for garnish (optional)

Directions

1. Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.

2. Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3–4 minutes.

3. Add Eggs and Flavorings: Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.

4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.

5. Incorporate Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with the dry ingredients. Mix until just combined.

6. Fold in Blackberries: Gently fold the floured blackberries into the batter.

7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

9. Prepare Lemon Glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.

10. Glaze and Serve: Drizzle the glaze over the cooled cake. Garnish with extra blackberries and lemon zest if desired. Slice and serve.

Servings and Timing

• Servings: 12 slices

• Preparation Time: 15 minutes

• Baking Time: 55–65 minutes

• Cooling Time: 1 hour

• Total Time: Approximately 2 hours 20 minutes

• Calories: Approximately 350 kcal per slice

Variations

• Berry Variations: Substitute blackberries with raspberries, blueberries, or a mix of berries.

• Citrus Twist: Add orange zest and juice for a different citrus flavor.

• Gluten-Free Option: Use a gluten-free all-purpose flour blend suitable for baking.

• Mini Loaves: Divide the batter into mini loaf pans for individual servings; adjust baking time accordingly.

• Bundt Cake: Use a bundt pan for a more decorative presentation; ensure proper greasing and adjust baking time as needed.

Storage/Reheating

• Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

• Freezing: Wrap the cake tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

• Reheating: Serve at room temperature or warm individual slices in the microwave for 10–15 seconds.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, you can use frozen blackberries. Do not thaw them before adding to the batter to prevent excess moisture.

How do I prevent the blackberries from sinking?

Tossing the blackberries in a tablespoon of flour before folding them into the batter helps suspend them evenly throughout the cake.

Can I make this cake ahead of time?

Absolutely. This cake can be baked a day in advance. Store it covered at room temperature and glaze it before serving.

What can I use instead of sour cream?

You can substitute sour cream with plain Greek yogurt or buttermilk in equal amounts.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.

Can I omit the glaze?

Yes, the cake is delicious on its own, but the lemon glaze adds an extra layer of flavor and moisture.

Lemon Blackberry Pound Cake

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (8–10 slices)
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Bright, buttery, and berry-packed—Lemon Blackberry Pound Cake is a luscious citrus loaf loaded with fresh blackberries and topped with a zesty lemon glaze. A perfect spring or summer treat for brunch, tea time, or dessert.

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Ingredients

For the Cake:

• 1 cup unsalted butter, softened

• 1 3/4 cups granulated sugar

• 4 large eggs

• 1 tbsp lemon zest

• 2 tbsp lemon juice

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 cup sour cream

• 1 1/2 cups fresh blackberries (tossed in 1 tbsp flour)

For the Lemon Glaze:

• 1 cup powdered sugar

• 2-3 tbsp lemon juice

• Extra blackberries and lemon zest for garnish (optional)

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Instructions

• Preheat and prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.

• Cream butter and sugar: Beat butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, beating well. Stir in lemon zest, lemon juice, and vanilla.

• Add dry and wet ingredients: In a bowl, whisk flour, baking powder, and salt. Add to the wet mixture alternately with sour cream, mixing until just combined.

• Fold in blackberries: Gently fold in floured blackberries. Pour batter into the loaf pan and smooth the top.

• Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack.

• Glaze and garnish: Whisk powdered sugar with lemon juice to make glaze. Drizzle over the cooled cake. Garnish with blackberries and lemon zest if desired.

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Notes

• Use room-temperature ingredients for the best texture.

• Tossing berries in flour prevents them from sinking to the bottom.

• Cake keeps well covered at room temperature for 2–3 days or refrigerate for longer freshness.