Lemon Berry Pound Cake
- 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
- 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.
Serving size: 1 slice Sodium: 49mg
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/low-sodium-dessert-recipes/lemon-berry-pound-cake/
3.5.3226