Description

There’s something about the combination of juicy blackberries and tangy lemon that just screams spring. Whether you’re hosting a tea party, enjoying an afternoon snack, or looking for a simple yet delightful dessert to serve at a family gathering, this Blackberry Lemon Pound Cake is the answer. It’s a perfect blend of sweet and tart, with a soft, tender crumb that will melt in your mouth.

Ingredients

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For the Cake:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 tsp lemon zest (about 1 lemon)
½ cup greek yogurt (sour cream)
½ cup fresh blackberries (plus a few extra for topping)

For the Lemon Glaze:

1 cup powdered sugar
2 tbsp lemon juice (freshly squeezed)
1 tsp lemon zest

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Instructions

For the cake:

Preheat the oven to 350°F. Butter a 9×5-inch loaf pan or line it with parchment paper. Set aside.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes).
Beat in the eggs until fully incorporated. Then, add the vanilla extract, lemon zest, and Greek yogurt, and beat till combined.
Gradually add the dry ingredients to the wet ingredients and mix with a wooden spatula until just combined.
Gently fold in the blackberries using a spatula. Be careful not to crush them too much.
Pour the batter into the prepared loaf pan and smooth the top. Add additional blackberries to the top if you’d like. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the glaze:

Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. Enjoy!

Notes

If you plan to eat the cake within a few days, you can store it at room temperature for up to 3 days. To keep your cake fresh for a little longer (about a week), refrigerate it. Wrap the cake tightly in plastic wrap, or store it in an airtight container.
If you prefer a warm slice of cake, pop it in the microwave for about 15-20 seconds. If it’s frozen, thaw the slice first before warming it up. A quick reheat will bring back that soft, tender texture and melt the glaze for that perfect bite.

Prep Time: 10 minutes
Cook Time: 1 hour