Lemon Blackberry Pound Cake Recipe
This Lemon Blackberry Pound Cake is the kind of homemade treat that instantly feels like a celebration. Moist, bursting with juicy blackberries, and kissed with fragrant lemon zest, every slice is a little ray of sunshine. Whether you’re baking for a brunch, a picnic, or just to sweeten up a weekday, this cake brings together all the best flavors of spring in one easy-to-love loaf.
Ingredients You’ll Need
You only need a handful of staple ingredients to whip up this Lemon Blackberry Pound Cake, but each one plays a starring role. From the richness of butter to the vibrant pop of lemon, here’s why these simple components can create bakery-level magic right at home:
- All-purpose flour: The trusty base that gives the pound cake its classic structure and tender crumb.
- Sugar: Essential for sweetness and ensuring that beautiful golden crust on top.
- Unsalted butter: Brings rich flavor and makes the cake luxuriously moist when creamed with sugar.
- Large eggs: Bind everything together and add richness, ensuring your pound cake stays fluffy yet dense.
- Lemon zest: The oil in the zest is the secret to a truly aromatic Lemon Blackberry Pound Cake—don’t skip it!
- Lemon juice: Adds a bright, tart note that perfectly balances the sweetness of the cake.
- Blackberries: Fresh or frozen, these add juicy bites and beautiful color ribbons throughout the loaf.
- Baking powder: Gives the cake just the right amount of lift so it’s light without being crumbly.
- Pinch of salt: Enhances all the flavors and prevents the cake from tasting flat.
How to Make Lemon Blackberry Pound Cake
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and sugar together until the mixture becomes light and airy. This step is key for that signature pound cake texture, so don’t rush it—let the mixer run for a few minutes until it’s truly fluffy. The sugar helps aerate the butter, setting the stage for a melt-in-your-mouth crumb.
Step 2: Add the Eggs and Lemon
Crack the eggs in one at a time, mixing well after each addition. You’ll see the batter get glossy and luscious with each egg. Fold in the lemon zest and juice at this stage—the zest will infuse the cake with fragrance, and the juice brings brightness without making the batter too thin.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this mixture into your wet batter to avoid lumps and to keep everything tender, not tough. Take your time; gentle mixing means a perfectly even pound cake.
Step 4: Fold in the Blackberries
Toss the blackberries in a spoonful of flour before gently folding them into the batter. This keeps them from sinking straight to the bottom while baking, ensuring every slice boasts beautiful blackberry gems. Use a light hand—squished berries will tint the entire cake purple!
Step 5: Bake
Pour the batter into a greased loaf pan and smooth the top. Slide it into a 350°F (175°C) oven and bake for 45 to 55 minutes. It’s ready when the top turns a gorgeous golden color and a toothpick poked into the center comes out clean. Let it cool in the pan for a few minutes before turning out onto a rack.
Step 6: Cool and Serve
Let your Lemon Blackberry Pound Cake cool completely so it sets up perfectly for slicing. Cut thick slices and serve as-is, or make it extra special with a dusting of powdered sugar or a drizzle of homemade lemon glaze. Each piece looks as inviting as it tastes!
How to Serve Lemon Blackberry Pound Cake
Garnishes
Dress your Lemon Blackberry Pound Cake with a simple sprinkle of powdered sugar for a classic touch. If you want to dial up the wow factor, mix up a tangy lemon glaze or pile on some extra fresh blackberries and curls of lemon zest. A dollop of whipped cream on the side never hurts either!
Side Dishes
This cake pairs beautifully with all sorts of light, fresh sides—think homemade lemon curd, a fruit salad with more berries, or even a scoop of vanilla ice cream. For brunch, serve it alongside a creamy yogurt parfait or a cup of bright, herbal tea.
Creative Ways to Present
If you’re looking to impress, slice your Lemon Blackberry Pound Cake and arrange it on a platter with edible flowers, fresh mint, and extra citrus slices. Or cube it for a dessert trifle with layers of whipped cream and more blackberries. Don’t be afraid to add your own flair—this loaf is made for sharing and showing off!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover slices tightly in plastic wrap or pop them into an airtight container. The Lemon Blackberry Pound Cake will stay fresh and moist at room temperature for up to three days—if it lasts that long!
Freezing
To freeze, wrap the whole (cooled) loaf or individual slices in plastic wrap, then foil, and tuck them into a freezer bag. It keeps beautifully for up to two months. Thaw at room temp or in the fridge overnight when you’re ready for a treat.
Reheating
If you love warm pound cake, gently reheat a slice in the microwave for about 10 to 15 seconds, or warm it in the oven (covered in foil) at 300°F for a few minutes. This brings back that fresh-from-the-oven softness and makes any drizzle on top a little gooey—delicious!
FAQs
Can I use frozen blackberries instead of fresh?
Absolutely! Both fresh or frozen blackberries work well. If using frozen, don’t thaw them first—just toss them in a bit of flour and fold them gently into the batter to avoid streaks and sinking.
How do I prevent the blackberries from sinking to the bottom?
Tossing the blackberries in a tablespoon of flour before folding them into the batter helps distribute them evenly and suspends them throughout the cake.
Can I make this Lemon Blackberry Pound Cake gluten-free?
Yes, you can substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. Just make sure it’s formulated for baking, and check the texture as some blends may absorb liquid differently.
What kind of loaf pan should I use?
A standard 9×5-inch loaf pan works best for this Lemon Blackberry Pound Cake. Make sure to grease it well, or line with parchment for easy removal and less cleanup.
How can I tell when the cake is done?
The cake is ready when the top is golden, it springs back lightly when pressed, and a toothpick inserted into the center comes out clean or with just a few crumbs. Don’t let it overbake, or you’ll lose that lovely moist texture!
Final Thoughts
This Lemon Blackberry Pound Cake is truly a bake-anytime, share-with-everyone kind of recipe. It’s bright, buttery, and full of summery flavor in every slice. If you’re looking for a simple treat that feels a little bit special, give it a try—you might just find it becomes your new go-to cake, too!
