Blackberry limoncello pound cake
Laura in the Kitchen · ♥ 2.9K likes · 69.1K views · 8 min video
Read about loaf, pound and bundt cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- sugar
- butter
Preheat the oven to 350F. In a bowl, cream sugar and butter with a handheld electric whisk until well combined.
- 2 whole eggs
- homemade vanilla extract
Beat in the eggs and a good splash of vanilla; scrape down the sides with a spatula.
Eggs and homemade vanilla
- lemon zest
- ¼ cup crema de limoncello
Grate in lemon zest and add about a quarter cup of crema de limoncello; combine.
- baking powder
- salt
- flour
- ¾ cup buttermilk
Add the baking powder, salt and flour with the buttermilk and whisk to a thick, smooth batter, not too thin and not like cookie dough, adjusting the milk by look.
- blackberries
- 1 tbsp sugar
Pour into the loaf pan, top with blackberries without stirring them into the batter, and sprinkle about a tablespoon of sugar over the top for a crust.