Lemon Pound Cake with Macerated Berries
2018-09-24 15:57:15
Serves 12
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Ingredients
- Cake:
- 3½ cups all-purpose flour, plus additional for dusting pan
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups unsalted butter, softened, plus additional for the pan
- 1½ cups granulated sugar
- 8 large eggs, room temperature
- ¾ cup milk, room temperature
- ¼ cup fresh lemon juice
- 1 tablespoon grated fresh lemon zest
- 1 teaspoon vanilla extract
- Berries:
- 1 16-ounce container strawberries, hulled and halved
- 2 6-ounce containers blackberries
- 2 6-ounce containers blueberries
- ⅓ cup granulated sugar
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch, dissolved in 2 teaspoons water
- 1 6-ounce container raspberries
Instructions
- CAKE: Preheat the oven to 350°F. Lightly butter a 10-cup Bundt pan and dust with flour.
- Combine the flour, baking powder, baking soda and salt in a large bowl. Combine the butter and sugar in the bowl of an electric mixer and beat on high speed until light and fluffy. Beat in the eggs one at a time, stopping to scrape down the bowl in between additions. With the mixer on medium, beat in the milk, lemon juice and zest, and vanilla. Reduce the speed to low and stir in the flour mixture until just moistened. Pour the batter into the prepared pan.
- Bake in the center of the oven until a wooden pick inserted into the center of the cake comes out clean, about 43-45 minutes. Remove from the oven and let cool in the pan 10 minutes. Remove the cake from the pan and cool completely.
- BERRY TOPPING: Meanwhile, make the berry topping. Combine 1½ cups of the strawberries, 1 container of the blackberries, 1 container of the blueberries, sugar, lemon juice and ¼ cup water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, until the berries have softened, about 5-6 minutes. Mash the mixture lightly with a spoon.
- Stir in the cornstarch, bring to a boil and cook, stirring occasionally, until thickened, 1-2 minutes. Remove from the heat and allow to cool. Stir in the remaining strawberries, blackberries, blueberries and raspberries. Spoon over slices of the cake.
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This recipe is sponsored by French Cheese Board.
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