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
  1. 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)
  2. Heat oven to 350°F. Grease and flour a 12-cup bundt pan.
  3. In a large bowl, whisk together flour, baking powder, and baking soda. Set aside.
  4. In another large bowl, beat butter until smooth.
  5. Add sugar and beat for 2 to 3 minutes until fluffy.
  6. Beat in eggs, one at a time, beating well after each addition.
  7. Add lemon juice and vanilla and beat until combined.
  8. Beat in flour in three additions, alternating with buttermilk.
  9. Beat for 2 more minutes.
  10. In a small bowl, gently toss the berries with the 1 Tbsp flour. Then fold the berries into the cake batter.
  11. Pour the batter into prepared pan.
  12. Bake at 350F for 50 minutes or until a toothpick inserted into center of cake comes out clean.
  13. 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
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/low-sodium-dessert-recipes/lemon-berry-pound-cake/