Luscious Lemon Pound Cake with Swirls of berries for a perfect summer treat:
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon kosher salt
1 cup low-fat buttermilk
1 ¼ cups sugar
3 large eggs
2 teaspoons grated lemon zest (from 1 large lemon)
½ teaspoon vanilla extract
½ cup vegetable oil
Juice of 1 large lemon
1 cup fresh blackberries
2 tablespoons water
2 tablespoons sugar
1/3 cup sugar (for sauce)
Preheat the oven to 350 degrees. Butter and line a loaf pan with parchment paper.
Sift together the flour, baking powder, and salt in a mixing bowl. In a separate bowl, whisk and combine the buttermilk, sugar, eggs, lemon zest, and vanilla extract. Mix the buttermilk mixture with the dry ingredients until just combined. Fold in the vegetable oil until evenly incorporated. Pour into prepared loaf pan. Allow batter to rest.
Core and wash the blackberries as necessary. In a blender, blend the lemon juice, blackberries, water, and sugar. Blend until smooth. Take one ounce of the blackberry mixture, strain it, and drizzle lightly on top of the cake batter. Use a toothpick to swirl into the batter.
Place the loaf pan into the oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Strain the remaining blackberry mixture into a sauce pan. Add 1/3 cup sugar, and cook over medium-low heat until the sugar dissolves.
Cool and set aside. When the cake is done, let it cool on a wire rack. Serve the slices with the blackberry sauce.
Recipe and Picture by Linda