Blackberry Studded Lemon Pound Cake with Lemony Drizzle

April 07, 2013

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 of a recipe.

Just look at the perfect bake and texture. Do you see those darling blackberries peeking out? 

A couple of things-Chris said to "follow her directions exactly!"  So I did-probably

the first time in my life!!  I always seem to enjoy tweaking a recipe with my own spin on flavor. But with Chris's tried and true recipes you know you'll always have a winner.

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.

Lemony Drizzle


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 daughter, Samantha mentioned to me that baking cakes from scratch seems to be 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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  1. hi Jemma! This is a GORGEOUS cake, I'm going to pin it, on this Foodie Pinterest board here
    thanks for visiting my blog Give Peas A Chance

  2. I would love this!

    Have a nice Monday.

  3. Oh my goodness, that looks delicious.

  4. I'm sure it's delicious but I'm trying so hard (and sometimes failing!) to cut down on sweets. oven is broken right now, so no baking for me anyway! ;-)

  5. Jemma, I'm sure that tastes as good as it looks! I'm copying and pasting this recipe into a file, so I can make this later this month. I actually have several containers of blackberries in the freezer from last summer, still. Thank you so much for sharing the recipe!

  6. How long did it take you to make that? It is beautiful. I have followed Chris - she is awesome!!! Did that cake have any calories? sandie

  7. It was delicious and beautiful!

  8. Jemma, I have some frozen blackberries in my freezer. Think this is a must bake this week. It looks divine!

  9. Looks good... I just wish somebody would e-mail me a slice of it.

  10. Beautiful! You could work at nothing bundt cakes lol!

    1. This comment has been removed by a blog administrator.

  11. Oh my word, this sounds so good and look amazing. I would like a slice please. Thanks tons for joining Inspire Me. Hugs, Marty


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