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+ servings
berry pound cake sliced

Berry Pound Cake

RecipeBoy.com (share from the Piece of Cake cookbook)
This is the perfect summer dessert cake!
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 24 servings
Calories 273 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 325℉. Spray a 10-inch tube pan (angel food cake pan) with baking spray (nonstick spray with flour).
  • In a large bowl, whisk together flour, sugar, salt and baking soda.
  • Add the eggs, butter, sour cream, lemon zest and vanilla to the flour mixture. Use an electric mixer on medium-speed to beat for 1 minute, until blended. Scrape the sides and bottom of the bowl with a spatula. Beat on high speed for 2 minutes. Gently stir in half each of the raspberries and blueberries.
  • Spread the batter evenly in the prepared pan. Sprinkle the remaining berries evenly over the batter.
  • Bake for about 1½ hours if you have a dark gray pan (1 hour, 40 min if you have a light colored pan). A piece of uncooked spaghetti inserted into the center should come out clean. Let the cake cool in the pan on a wire rack for 15 minutes, then invert the cake onto a rack to cool completely. Just before serving, dust the cake with powdered sugar.

Nutrition

Serving: 1servingCalories: 273kcalCarbohydrates: 40gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 73mgSodium: 142mgPotassium: 68mgFiber: 1gSugar: 27gVitamin A: 381IUVitamin C: 3mgCalcium: 24mgIron: 1mg
Keyword berry, cake, pound cake
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