Jul 27, 2012

Triple Berry Lemon Pound Cake

In less than 12 hours the 2012 Summer Olympics finally get under way and I am SO excited! Jor can tell you, I’ve been counting down for a few weeks now, humming the olympic theme song and anxiously awaiting the day that I could say “Let the games begin”! And I can now happily say that! For as long as I can remember I have been an avid fan of the Olympics! There is something so exhilarating and even inspirational about the games to me. For a short two weeks the best of the best come together to compete at the highest level. The dedication and the sacrifices that the athletes must make in order to be in phenomenal shape is an absolute motivation to me! I grew up dancing five hours a day and my energy has now turned to running. I would by no mans call myself a hardcore athlete or anything of the sort. However, when I’m out running and I feel tired or sluggish, I cannot lie, sometimes I think about the real athletes, the Olympians, and it helps me dig a little deeper!

It amazes me to think that the Olympic athletes have ┬áspent years tirelessly training and devoting everything to that one race or competition, while they have a whole country watching every second and rooting them on till the very end! Can you imagine that pressure?! I always think that I am my toughest critique but I’ve also never had millions of people depending on my performance for the win or watching my every move! That takes both physical and mental strength I think to handle that with grace and poise and then come out the other side with a gold medal, or any medal for that matter, hanging around your neck!

Well, in honor of the opening ceremonies tonight, I thought it was only appropriate to share something with a little USA spirit; something red, white and blue of course! I saw this triple berry pound cake from Deb on Smitten Kitchen and it took about a second to decide that I needed to make this immediately! It took only a few days but I had an unfortunate outcome: the cake stuck in the bundt pan! I flipped it over, anxious to see the wonderful results that smelled fantastic, and I found a cake that still smelled great but looked like someone had just eaten the top of my cake! I guess that’s exactly what happened, as the top half was left in the bundt pan! However, I still felt that I needed to share this recipe because if you close your eyes or excuse the missing top half of the cake, it tastes SO SO good! It was the perfect consistency that you look for in a pound cake: soft, moist and just the perfect amount of lemon and sugar! You’re going to love this!

Here’s what you need:


(Slightly Adapted from Smitten Kitchen. Makes 1 bundt cake.)

  • 1 cup butter, room temperature
  • 1 3/4 cup granulated sugar
  • zest from 1 lemon
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 1/2 cups all-purpose flour
  • 3/4 cup low fat buttermilk
  • 3 cups mixed berries (I used blackberries, raspberries, and blueberries)

Preheat the oven to 350 degrees and prepare your bundt pan. If it is not a non-stick pan, take my advise, really coat that pan with cooking spray, butter, whatever you have to do. I would also add a little flour after the spray and shake that around so that it covers all the crevices. Set this aside.

In your electric mixing bowl, combine the butter and granulated sugar. Let this cream together for a couple of minutes until you have a very light and fluffy mixture.

Add the 3 eggs, one at a time and mix between each egg. Be sure to scrape down the sides in between if necessary. Once combined, add the vanilla extract.

Mix in the salt and baking powder. When you add the flour and buttermilk, you want to alternate between the two. Start by adding a third of the flour mixture, a third of the buttermilk, and then repeat. I like to end by adding the last bit of flour to the mixture.

Wash and drain the berries and then add them to the batter. It’s really important that you just use a spatula to fold the berries in so as not to break up the berries too much. You’re going to smash some in the process, it just can’t be avoided, but if you use your electric mixer you will have tie dye batter! So carefully fold the berries in to keep as many in whole form as you can!

Scoop the batter (it’ll be a little heavy and thick) into the bundt pan. Spread it out evenly throughout the pan.

Then pop it in the oven to bake for about 55-60 minutes.Be sure to poke it with a toothpick or cake tester to make sure you have dry crumbs left after the poke. If not, let it bake for another five minutes or so, depending on how wet it is. Once out of the oven let it cool in the pan on a cooling rack for 30 minutes.

This is where my pictures end! After the 30 minutes, it is time for the big flip! It’s like in gymnastics when you watch the girls/guys getting ready to do the big dismount and they have that look on their face of extreme concentration and you know they mean business! That’s what I felt like flipping this cake over, however I did not get a perfect 10! Hopefully you have better results and you can stick the landing!

This poundcake was shown with a lemon glaze, which I’m sure would be a great addition. Just combine 2 cups of powdered sugar with a juice of 1 lemon and a tablespoon of super soft butter. I opted for no glaze even before I realized I had no top to glaze. Sometimes a glaze makes things a little too sweet to me, especially if you wanted to have this for breakfast. The lemon and the fresh berries were just perfect to me and I wanted them to shine on their own without the extra dribble of glaze on top. But I’m sure it still tastes delightful and it certainly will look beautiful! Now, if you can keep the top on your cake, it would be a great dessert for a summer meal or as a gift. Mine was intended to go to my sister for hosting a dinner but I had to tell her it was thought that counted. But, I’m going to have a re-do with this cake and I am determined to have better results visually. Taste wise, it was dead on! I hope that all U.S athletes have better flips, jumps, dunks, runs, etc. than my cake! For now, that’s triple berry lemon pound cake…in the shell of a nut!

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