Blackberry Pound Cake with a Lemon Glaze

Introduction

History

The pound cake has its origins in Europe, dating back to the early 1700s. It was named for its simple formula: a pound each of flour, butter, eggs, and sugar. Over time, bakers began to experiment with the basic recipe, adding various flavors and ingredients. The addition of blackberry jam and a lemon glaze to the traditional pound cake is a relatively modern twist, showcasing the versatility of this classic dessert.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure your Blackberry Pound Cake with Lemon Glaze turns out perfectly, follow these tips:

- Ensure all ingredients are at room temperature before starting. This helps them blend more smoothly.

- When creaming the butter and sugar, beat them until the mixture is light and fluffy to incorporate air into the batter.

- Sift the dry ingredients to prevent lumps and ensure an even distribution throughout the batter.

- Gently fold in the blackberry jam and nuts to maintain the batter's structure.

- Do not overmix the batter after adding the flour to keep the cake tender.

- Test the cake for doneness by inserting a wooden pick into the center. If it comes out clean, the cake is ready.

Serving Suggestions

Serve the Blackberry Pound Cake with Lemon Glaze as a delightful dessert after a meal or enjoy it as a special treat with afternoon tea. It pairs wonderfully with a cup of coffee or a glass of milk.

Cooking Techniques

The creaming method is crucial in this recipe, where butter and sugar are beaten until light and fluffy. This technique incorporates air into the batter, resulting in a lighter cake.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Greek yogurt can replace sour cream for a slightly tangier taste and lower fat content.

- Almond flour can be used in place of all-purpose flour for a gluten-free version, though this will alter the texture.

Make Ahead Tips

The cake can be baked a day in advance and kept wrapped at room temperature. Prepare the lemon glaze just before serving to ensure it's fresh and zesty.

Presentation Ideas

Serve slices of the cake on plates drizzled with extra lemon glaze and garnish with fresh blackberries and mint leaves for an elegant presentation.

Pairing Recommendations

This cake pairs beautifully with a light, fruity wine such as Riesling or a sparkling Prosecco to complement its sweet and tangy flavors.

Storage and Reheating Instructions

Store the cake in an airtight container at room temperature for up to 3 days. The cake can also be frozen without the glaze for up to a month. Thaw at room temperature and add the glaze before serving.

Nutrition Information

Calories per serving

A serving of this delicious cake contains approximately 450 calories. The calories mainly come from the fats, carbohydrates, and sugars in the recipe.

Carbohydrates

A single serving of Blackberry Pound Cake with Lemon Glaze contains approximately 60 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the granulated sugar and flour, providing energy for the body.

Fats

This recipe contains about 20 grams of fat per serving, with the main sources being margarine and sour cream. These fats contribute to the cake's moist and tender texture.

Proteins

Each serving of the cake offers around 6 grams of protein, coming from the eggs and nuts. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

The Blackberry Pound Cake with Lemon Glaze provides various vitamins and minerals, including vitamin C from the lemon juice and blackberry jam, calcium from the sour cream, and iron from the flour.

Alergens

Common allergens in this recipe include eggs, nuts, and dairy. Those with allergies to these ingredients should exercise caution.

Summary

Overall, the Blackberry Pound Cake with Lemon Glaze is a rich dessert that provides energy and nutrients. While it is high in calories and fats, it also offers proteins and essential vitamins and minerals.

Summary

The Blackberry Pound Cake with Lemon Glaze is a delightful twist on the classic pound cake, offering a perfect balance of sweet and tangy flavors. With its rich history and versatile recipe, it's a wonderful dessert for any baker to master and enjoy on various occasions.

How did I get this recipe?

I can still picture the first time I came across this recipe for Blackberry Pound Cake with a Lemon Glaze. It was a warm summer day, and I was visiting my dear friend Emily in her cozy little cottage by the lake. Emily was known for her delicious baked goods, and that day she was busy in the kitchen, preparing this mouth-watering dessert.

As I watched her work her magic in the kitchen, I couldn't help but be fascinated by the way she effortlessly mixed the ingredients together, creating a heavenly aroma that filled the entire cottage. I asked her where she had learned to make such a delectable treat, and she smiled and told me that it was a recipe passed down to her from her grandmother.

Emily graciously shared the recipe with me, and I made a mental note to try it out for myself once I returned home. The next day, I bid farewell to Emily and headed back to my own kitchen, eager to recreate the delicious Blackberry Pound Cake with a Lemon Glaze.

I gathered all the ingredients I needed – fresh blackberries, butter, sugar, flour, eggs, and lemons – and set to work following Emily's instructions. The scent of the cake baking in the oven filled my kitchen, bringing back memories of that wonderful day spent with my friend by the lake.

When the cake was finally done, I eagerly drizzled the lemon glaze over the top and took my first bite. The combination of the sweet berries and tangy lemon was absolutely divine, and I knew that this recipe would become a cherished favorite in my own collection.

Over the years, I have made this Blackberry Pound Cake with a Lemon Glaze countless times, each time enjoying the process of creating something so delicious and special. I have shared the recipe with friends and family, passing on the tradition just as Emily did with me.

One particularly memorable occasion was when my granddaughter, Sarah, came to visit me for the summer. Like me, Sarah had a passion for baking, and I knew she would appreciate the recipe for Blackberry Pound Cake with a Lemon Glaze.

Together, we gathered all the ingredients and set to work in the kitchen, just as I had done with Emily so many years ago. Sarah's eyes lit up as she mixed the batter and filled the pan with fresh blackberries, excited to see the final result.

As the cake baked in the oven, Sarah and I sat at the kitchen table, sharing stories and laughter, just as Emily and I had done all those years ago. When the cake was finally done and the lemon glaze drizzled over the top, Sarah took a bite and her face lit up with joy.

"Grandma, this is amazing!" she exclaimed, reaching for another slice. I smiled, knowing that I had passed down a recipe that would bring joy and delicious memories for generations to come.

As I look back on that day with Sarah, I am reminded of the power of food to bring people together, to create bonds and memories that last a lifetime. The recipe for Blackberry Pound Cake with a Lemon Glaze will always hold a special place in my heart, a reminder of the love and friendship that has enriched my life in so many ways.

So, as I sit here in my kitchen, preparing to bake another batch of this beloved dessert, I am filled with gratitude for the friends and family who have shared their recipes and traditions with me. I may have learned how to make Blackberry Pound Cake with a Lemon Glaze from Emily, but the true magic lies in the memories and connections that it has brought into my life.

Categories

| Blackberry Recipes | Cake Recipes | Cathy's Recipes | Egg Recipes | Lemon Juice Recipes | Nut Recipes | Preserves And Jam Recipes | Sour Cream Recipes |

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