07 April 2013
Blackberry Studded Lemon Pound Cake with Lemony DrizzleIn: blackberry, lemon, PoundCake April 07, 2013 By: Jemma@athomewithjemma
This is a cake to bake!
I promise it is exceptional!
I follow this wonderful Blog and Chris is the woman behind this recipe.
Cafe` Sucre` Farine
Blackberry Studded Lemon Pound Cake is a cake for all occasions and especially
great as we are going into Spring and Summer. So many events to celebrate
this time of the year. It could be Mother's Day, Bridal and Baby Showers,
Graduations, Church functions, Ladies Luncheon , Afternoon Teas. This cake will
be the showstopper for any of these occasions.
When this cake came out of the pan looking like this I knew it was going to be
a keeper. Now, when you head on over to Chris's blog and see her cake
please, please don't judge my decorating! I am not a professional-just a fun
loving, cake baking Momma and Grammy!
A couple of things-Chris said to "follow her directions exactly!" So I did-probably
the first time in my life!! Maybe there is a real message here-follow
directions and things will work out like they are supposed to!
So here we go- Chris's recipe-
Blackberry Studded Lemon Pound Cake with Lemony Drizzle
1 1/2 cups frozen blackberries
3 cups all-purpose flour
3 cups sugar
2 sticks butter softened
1/2 cup solid shortening (Chris likes Crisco-do not substitute more butter for shortening - this is what makes the pound cake so moist!)
1 cup milk (Chris uses skim-I did too because that is what I had!)
2 teaspoons vanilla
Zest of 2 lemons
5 large eggs
1/2 tsp salt
1/2 tsp baking powder
1. Place frozen blackberries (do not unthaw) in a medium size zipper bag. They should fit in a single layer. With a meat mallet, rolling pin, or heavy pan, smash berries into small pieces. Place bag into freezer while preparing batter.(If you let
berries unthaw batter will become purple-you want dots-so keep them frozen.)
2. Preheat oven to 325 degrees Fahrenheit. Grease your bundt or tube pan very well. I used Pam-Chris uses Bakers Joy. Rub it into all the grooves of the pan with a paper towel and spray lightly one more time-This works wonderfully-my cake slid right out with absolutely no sticking! Yippee!
3. Place in this order (remember how I followed directions for success!)flour, sugar, butter, shortening, milk, vanilla, zest, eggs, salt, baking powder in a bowl of a stand mixer. Beat at low speed(#1 on kitchen aid mixer)for exactly 1 minute.(Use a timer.) Scrape down sides of bowl and then beat on medium speed for 2 minutes(#6 on kitchen aid mixer)
4. Gently fold in frozen blackberries and pour into the prepared bundt pan.
5. Bake at 325 degrees for 1 hour and 10-20 minutes or until long skewer or toothpick inserted into center of cake comes out clean ( Chris usually sets her timer at 50 minutes and checks the cake from there on out, until done. If top of cake begins to get too brown cover top of cake with foil.)
6. Let cool in pan on wire rack for 10 minutes. Invert onto rack and cool completely. Then place on your favorite cake stand or platter.
7. Drizzle with icing-this is usually a two-step process. With a spoon slowly drizzle icing back and forth. (From outer edges to center.) Allowing icing to pool up on cake platter. Using about 1/2 of the icing. Allow icing to harden about 30 minutes. Then repeat the process building up layers and texture. If icing has become too hard during the 30 minutes, just pop it in the microwave for 10 seconds. Sometimes it becomes too thick to drizzle and this process does the trick.
8. This was such a fun thing to do-I used some of my own flowers, greenery and fresh mint! Place a small vase in the center of the cake, add flowers and repeat greenery at the base of the cake. Candy can also be scattered at the base or center in pretty and festive colors.
4 tablespoons of butter melted
2 tablespoons cream cheese, softened
3 tablespoons lemon juice
3 tablespoons half and half
3 1/2 cups sifted powdered sugar
Combine softened cream cheese and butter. Mix with a whisk until smooth and well combined. Add lemon juice and half and half and mix again. Add powdered sugar and mix vigorously until smooth. If mixture is too thick to drizzle add a bit more lemon juice or half and half.
My oldest daughter told me that baking cakes from scratch is a lost art. So if you are in the mood to bring back this art-this is the place to start! You cannot go wrong with this recipe!
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A Stroll Thru Life
Jemma's home is a quiet spot nestled among the trees. You might find me writing, reading, or puttering in my Greenhouse, tweaking a recipe, crafting a wreath or loving on my grands. Always living with a grateful heart.
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