Lemon Blackberry Pound Cake with Glaze
Ingredients
For the Cake:
1½ cups (190g) all-purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
2 tbsp lemon zest (about 2 lemons)
¼ cup (60ml) lemon juice, fresh
½ cup (120ml) sour cream or Greek yogurt
1 tsp vanilla extract
1 cup (150g) fresh blackberries (cut in half if large)
1 tbsp flour (to coat berries)
For the Lemon Glaze:
1 cup (120g) powdered sugar
2–3 tbsp lemon juice
½ tsp lemon zest (optional)
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Instructions
1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. Prepare the batter:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream butter and sugar until light and fluffy (2–3 minutes).
Add eggs one at a time, then mix in lemon zest, lemon juice, sour cream, and vanilla.
3. Combine and fold:
Gradually mix in the dry ingredients until just combined. Toss blackberries in 1 tbsp flour and gently fold into the batter (or swirl puree for a marbled effect).
4. Bake:
Pour batter into the pan and smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean. Let cool completely before glazing.
5. Make the glaze:
Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.