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Berry Berry Buttery Pound Cake Recipe

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This recipe for Berry Berry Buttery Pound Cake, by , is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deb McGrath
Added: Thursday, August 6, 2009


3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups sugar
1 cup softened butter
6 eggs
1/4 cup fresh lemon juice
4 teaspoons grated lemon peel
1 cup sour cream
1 cup fresh blueberries
2/3 cup fresh raspberries

2 cups powdered sugar
1/4 cup fresh lemon juice

Preheat oven to 350 F.

Combine flour, baking soda, and salt in medium bowl. Set aside.

Combine sugar and butter in large mixing bowl. Beat at medium speed until creamy. Add eggs, one at a time, beating well after each addition. Add 1/4 cup lemon juice and lemon peel. Continue beating until well mixed. Stir in flour mixture by hand. Stir in sour cream. Gently stir in fruit.

Spoon batter into greased and floured 10-inch bundt pan. Bake on center rack for 65-75 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes and then remove the cake from pan. Cool completely.

Stir together powdered sugar and 1/4 cup lemon juice in medium bowl. Drizzle over cooled cake.

Personal Notes:
Personal Notes:
Preparation Time: 15 minutes
Baking Time: 1 hour & 5 minutes
Cooling time: 45 minutes
Makes 16 Servings




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