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


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