Sunday, June 27, 2010

Mini Blackberry Buttermilk Pound Cakes

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
4 eggs
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.

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