Summer Blackberry Pound Cake
By: Jennifer, Singl...
Published: Tuesday, June 22, 2010 - 7:25am

Ingredients




2 tablespoons cups, plus 8  cake flour
1 2/3 cups sugar
1 teaspoon baking powder
1/2 teaspoon salt
5 eggs
1 1/4 cups (2 ½ sticks) unsalted butter, room temperature and cubed
2 cups fresh blackberries
1 teaspoon orange zest
1 teaspoon lemon zest

Preparation

1 Preheat oven to 350 degrees. Butter and flour a 9-cup bundt pan, or if using non-stick, spray with cooking spray. 2 In a large mixing bowl, blend together with an electric mixer the eggs and sugar until smooth and thick, about 1 minute. Add the butter and blend until fluffy, about an additional 1 minutes. 3 In a separate bowl, whisk together the cake flour, baking powder, salt, and orange and lemon zest. 4 Add the dry ingredients to the sugar, eggs and butter, and blend until just combined. Do not over mix. 5 Add the fresh blackberries and fold into cake batter gently using a spatula. 6 Pour cake batter into bundt pan and spread evenly. Bake in the oven for 1 to 1 1/4 hours.

About


Serve with a dollop of whipped cream or scoop of vanilla ice cream.