Description
This lemon pound cake features a moist texture and bright, zesty flavor, perfect for any occasion and topped with blackberry whipped cream.
Ingredients
Scale
- 1 1/4 cups granulated sugar
- Juice and zest of 2 large lemons
- 1 cup unsalted butter, softened
- 1/2 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 tablespoons Greek yogurt or sour cream, room temperature
- 1 1/2 cups all-purpose flour (180g)
- 1/2 teaspoon baking powder
- 1 cup powdered sugar
- Food coloring (optional)
- 2 packs blackberries (12oz / 340g, divided)
- 4 tablespoons granulated sugar, divided
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream, chilled
- 1/2 cup Greek yogurt or sour cream, chilled
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf or Bundt pan and, if using a loaf pan, line it with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and lemon zest until light and fluffy.
- Add the vanilla extract and then beat in the eggs and yolks one by one, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together all-purpose flour, baking powder, and sea salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt.
- Stir in the lemon juice and add food coloring if using.
- Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake for 10 minutes, then remove from the pan and let cool completely on a wire rack.
- For the glaze, whisk together powdered sugar and lemon juice until smooth and drizzle over the cooled cake.
- For the blackberry whipped cream, cook half of the blackberries with 2 tablespoons of sugar and 1 teaspoon of lemon juice until soft, cool, and strain.
- Whip the heavy cream with remaining sugar until soft peaks form, then gently fold in yogurt and blackberry puree.
- Serve the cake topped with blackberry whipped cream and remaining fresh blackberries.
Notes
Use room temperature ingredients for better mixing. Don’t overmix the batter to avoid a dense cake.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg