Sweet Berries and Pound Cake

Sweet Berries and Pound Cake

I have the biggest sweet tooth!! Last night I decided to whip up some fresh sweet berries and pound cake! This is one of my favorite desserts. It is light and fresh, and its a great spring/summer time treat! I add a scoop or two of ice cream, but you can also add whip cream or just go big and add both!

Recipe below

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Sweet Berries and Pound Cake

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8
Author christenash

Ingredients

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • .5 tsp salt
  • 1 cup butter softened at room temperature
  • 1 cup sugar plus 1/3 cup
  • 4 eggs
  • 2 tsp vanilla extract
  • 1/4 cup lemon juice plus 1/3 cup

Sweet Berries

  • 2 cups strawberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup sugar

Instructions

  1. Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.

    In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.

    Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.

    Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.

    Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.

    When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.

    Using a pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

Sweet Berries

  1. Rinse all fresh fruit. Add blueberries and blackberries into a large bowl. Cut strawberries into halves and add to bowl. Fold in sugar to mix. Stir every hour until juice forms. Add to the top of the pound cake, and serve with ice cream, whipped cream, or both! 

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