Lemon Blackberry Pound Cake

Does anyone know why pound cake is actually called pound cake? let me give you a hint, or better yet an explanation. Back in the day one pound of each ingredient was used to make it. One pound of butter, sugar, eggs, and flour. This produces a dense cake with very little leavening (rising). This week I decided to make a traditional style pound cake with lemon and blackberry flavoring! For a delicious glaze on the top I used Limoncello that came straight from my cousin in Italy!

Lemon Blackberry Pound Cake


1 pound of softened butter

1 Pound sugar

1 pound eggs

8 oz AP flour

8oz Self-rising flour

Zest of 2 lemons

2 tsp lemon extract

1 pint of muddled blackberries


Cream softened butter and sugar together. Gradually add in eggs and then zest and extract. Sift flour and add in. Fold in muddled blackberries for a swirled effect. Grease loaf pans and bake at 350 degrees until golden and a toothpick can be inserted, and comes out clean. Once cake comes out of the oven let cool on a cooling rack. While warm drizzle with Limoncello glaze ¼ cup Limoncello and 3 cups of powdered sugar for desired consistency add more or less of ingredients. For additional fresh lemon flavor you may also add some zest.

Slice and enjoy!pound cake

Hello fellow bloggers. My name is Bailey, but you can call me Bae. I am a 22 year old college graduate, and an aspiring pastry chef. I have recently been released into the real, wild, culinary world, and I am slowly finding my way. In the midst of it all I plan on exploring restaurants, pursuing food photography, critiquing recipes as well as creating my own, as well as reading as many chef biographies as my free time allows. I think it is important to know about the chefs that have paved the way for us fellow culinarians. It also allows you to sound educated when conversing with others in the field. I am very excited to see where this adventure takes me; I hope you will come along for the ride!

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