Lemon Berry Pound Cake
Serves: 24 slices
Ingredients
- 2 3⁄4 cups all-purpose flour
- 1 1⁄2 tsp low sodium baking powder
- 1⁄4 tsp baking soda
- 1 cup unsalted butter, room temperature
- 1 3⁄4 cups sugar
- 4 eggs, room temperature
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk, room temperature (If you don’t have buttermilk, pour 1 Tbsp white vinegar in a measuring cup and add enough milk to make 1 cup. Any milk will do. I always use skim milk.)
- 1 cup to 1 1⁄4 cups fresh or frozen berries (blueberries, blackberries, raspberries, and/or strawberries). If you use frozen berries, don’t thaw them before use in this recipe.
- 1 Tbsp all-purpose flour
Instructions
- Set the butter, eggs, and buttermilk out on the counter for 15-20 minutes to bring them to room temperature. (The cake will rise better if these ingredients aren’t cold)
- Heat oven to 350°F. Grease and flour a 12-cup bundt pan.
- In a large bowl, whisk together flour, baking powder, and baking soda. Set aside.
- In another large bowl, beat butter until smooth.
- Add sugar and beat for 2 to 3 minutes until fluffy.
- Beat in eggs, one at a time, beating well after each addition.
- Add lemon juice and vanilla and beat until combined.
- Beat in flour in three additions, alternating with buttermilk.
- Beat for 2 more minutes.
- In a small bowl, gently toss the berries with the 1 Tbsp flour. Then fold the berries into the cake batter.
- Pour the batter into prepared pan.
- Bake at 350F for 50 minutes or until a toothpick inserted into center of cake comes out clean.
- Cool on a wire rack for 20 minutes. Then run a sharp knife around edges of the pan, turn the cake out of the pan onto a plate and cool completely before serving.
Nutrition Information
Serving size: 1 slice Sodium: 49mg Note that sodium percentages depend on which daily reference you use. The estimated 49 mg of sodium per serving implies that one serving of this recipe provides:
- 2% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
- 3% of the American Heart Association recommendation of 1,500 mg sodium per day, or
- 5% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
