Fresh blackberries stirred into pound cake batter, what could be better? This recipe is my version of one from Alton Brown. The buttermilk adds a nice tang. Vanilla and lemon zest subtly enhance the cake's flavor. I made these cakes in my baby cake pan and smaller ones in a muffin pan. This batter comes together in a snap and is just right with ice cream. Enjoy!
Mini Blackberry Buttermilk Pound Cakes
1 1/2 cups butter, softened
2 cups sugar
1 tsp. vanilla extract
1 tsp. lemon zest
3 1/2 cups all-purpose flour
1/2 tsp. salt
1 cup buttermilk
1. Beat butter and sugar until fluffy with an electric mixer. Add in eggs, 1 at a time, beating until blended after each addition. Add in vanilla and lemon zest.
2. Combine flour and salt; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Scoop batter into a lightly greased baby cakes pan.
3. Bake at 375° for 25 to 35 minutes or until cake is done.