Summer Blackberry Pound Cake – a delicious recipe with cake flour, sugar, baking powder, salt, eggs, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
1039
kcal
Calories
70
g
Fat
92
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons cake flour cups, plus 8, 1 2/3 cups sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and more.
Yes, Summer Blackberry Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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