Blackberry and Lemon Poundcake

Time & Yield

Time: 2 Hours
Yield: 1 Pound Cake (serves 8-10)

Ingredients

• ¾ Cup (6oz) unsalted butter (room temperature)

• 1 ¼ Cups granulated sugar

• 1 ½ Tsp grated lemon zest

• 3 Eggs

• 1 Tsp vanilla extract

• 2 Cups + 1 Tbsp AP Flour

• ½ Tsp Baking Soda

• 1 Tsp Baking Powder

• ½ Tsp Salt

• ¾ Cup Sour Cream

• 2 Cups Fresh Blackberries

Recipe

1. Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then, using ¼ Cups of Butter, grease the loaf pan and lightly flour it with 1 Tbsp of flour.

2. Using an electric mixer, cream together the butter (1/2 Cup) and sugar (1 ¼ Cups) until light.

3. Mix in the lemon zest (1 ½ Tsp) and add the eggs (3), one at a time, mixing until light and fluffy. Mix in the vanilla (1 Tsp).

4. Sift together the flour (2 Cups), baking soda (½ Tsp), baking powder (1 Tsp) and salt (½ Tsp). Add the dry ingredients to the batter alternately with the sour cream (¾ Cup), mixing just to combine. Spread half of the batter in the prepared pan. Cover with the blackberries. Top with the remaining batter, smoothing out the top.

5. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool.

6. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.

Source: NYT