Lemon Blackberry Swirl Pound Cake

08/08/2011 by Lara • 10 Comments Pin It

Recipe: Kitchen Confidante's Lemon Raspberry Cake
Total time: 1.5 hours
Ease: easy
Unusual ingredients: buttermilk, lemon zest, lemon juice, blackberries

I purchased a loaf pan last week knowing I had the perfect recipe to use in it. This lemon pound cake with swirls of berries felt like the perfect summer treat.

My swirls didn’t come out as pretty as the original recipe poster’s did, but they were equally delicious! I opted to use blackberries instead of raspberries, as that’s what I had on hand. It meant for extra straining and some coring of the blackberries beforehand, but was well worth it. Read on for the recipe, which was adapted from Kitchen Confidante’s Lemon Raspberry Cake! It makes one loaf.

1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon kosher salt
1 cup low-fat buttermilk
1 ¼ cups sugar
3 large eggs
2 teaspoons grated lemon zest (from 1 large lemon)
½ teaspoon vanilla extract
½ cup vegetable oil
juice of 1 large lemon
1 cup fresh blackberries
2 tablespoons water
2 tablespoons sugar
1/3 cup sugar (for sauce)

Preheat the oven 350°F. Butter and line a loaf pan with parchment paper.

Sift together the flour, baking powder, and salt in a mixing bowl. In a separate bowl, whisk and combine the buttermilk, sugar, eggs, lemon zest, and vanilla extract. (I like using dried buttermilk, so I put the buttermilk powder in with the dry ingredients and the necessary water with the wet ingredients.) Mix the buttermilk mixture with the dry ingredients until just combined. Fold in the vegetable oil until evenly incorporated. Pour into prepared loaf pan. Allow batter to rest.

Core and wash the blackberries as necessary. In a blender, blend the lemon juice, blackberries, water, and sugar. Blend until smooth. Take one ounce of the blackberry mixture, strain it, and drizzle lightly on top of the cake batter. Use a toothpick to swirl into the batter.

Place the loaf pan into the oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

Strain the remaining blackberry mixture into a sauce pan. Add 1/3 cup sugar, and cook over medium-low heat until the sugar dissolves.

Cool and set aside. When the cake is done, let it cool on a wire rack. Serve the slices with the blackberry sauce.

Related Posts:

Tags: , , ,

10 Comments

  1. I think this bread is beautiful even if the swirls didnt come out quite as planned! And more importantly it looks like it tastes absolutely heavenly :)

  2. Elizabeth Harris says:

    So how much lemon juice did you end up using (for those of us with lemon juice in the fridge)?

  3. jeannette says:

    YUM!!! Too bad that blackberry season is over, but I can always use frozen ones!! Yay!

  4. [...] Lemon Blackberry Swirl Pound Cake (from semisweetie) [...]

  5. Simply Tia says:

    This is a gorgeous pound cake. I love the flavor combination! Very inviting and enticing. Yum.

  6. Briana says:

    Just made this and it was amazing! I didnt have any fresh lemons and ended up just using lemon juice from a bottle, but it was still great. Thanks for the recipe.

  7. Jaimie says:

    This was fantastic. My husband loved it. I just made it and I think there may be 1 piece left…

  8. Kendra says:

    Made this today, but I used dewberries instead of blackberries. It was simple, yet very delicious! Thank you for the recipe! :)

  9. Jennifer says:

    This dessert was a little piece of heaven! The texture and crunch on top of the cake was perfect and it went amazingly well with the blackberry sauce! I will make this again, especially since my family devoured it and there is none left over :)

Leave a Reply