Get the Recipe: Mixed Berry Pound Cake
Summer is even sweeter with this mixed berry pound cake! Sweet, tender and bursting with fruity flavor, this cake is a crowd pleaser.
Ingredients
Cake
- 3 cups (375 g) all-purpose flour, divided
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups mixed berries, blueberries, raspberries, blackberries
- 1 cup (226 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup whole or low-fat milk, room temperature
Icing
- 1 ¼ cups (150 g) confectioners' sugar, sifted
- 1 Tablespoon milk
- 1 Tablespoon fresh lemon juice
Instructions
- Preheat the oven to 325℉. Grease and flour a 10-inch Bundt pan. Set aside.
- In a large bowl, whisk together 2 3/4 cups flour, baking powder and salt. In a separate bowl, toss berries and remaining 1/4 cup flour until coated.
- In the bowl of a stand mixer, beat sugar and butter on medium-high speed until light and fluffy, about 3 to 4 minutes. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
- Add half the flour mixture and stir just until combined. Stir in the milk followed by the remaining flour mixture. Scrape down the bottom and sides of the bowl as needed. Set aside ½ cup batter. Fold in floured berries by hand.
- Pour ½ cup reserved batter into the bottom of the prepared pan (this will make a smooth top when the cake is flipped out of the pan). Pour in remaining batter.
- Bake at 325 F for 70 to 80 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the icing, whisk together the confectioners’ sugar, milk and lemon juice. Pour over the cooled cake. Slice and serve.
Notes
To store, wrap the cooled pound cake in plastic wrap and keep at room temperature for up to 3 or 4 days.
Tip: Tossing the berries in flour will prevent the berries from sinking to the bottom of the cake while baking. It also helps the berries from bleeding color into the cake batter.
Frozen berries may be used as well. Keep them frozen until you're ready to add them to the batter. Remember to toss them in the reserved 1/4 cup flour mixture first.
Serving: 1slice, Calories: 400kcal, Carbohydrates: 63g, Protein: 5g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 107mg, Potassium: 104mg, Fiber: 1g, Sugar: 41g, Vitamin A: 495IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 2mg