I’ve been such a slacker about posting and I have a massive backlog of summer recipes waiting for their day in spotlight. I took a look back and realized that 90% of my favourite summer recipes are desserts. Good? Bad? Probably best not to over-think it.
I made this cake for Ky’s birthday because it’s pretty and summery and, well, I needed to try something other than my fave chocolate cake (which I still haven’t posted, oddly enough). This was an easy cake – heavy like a pound cake with a light blackberry top and a tangy kick, thanks to the lemon zest. I borrowed the recipe from Bon Appetit and I highly recommend serving it with this bourbon ice cream. Make it tonight!
3/4 cup butter, room temperature, plus more for pan and parchment
2 1/3 cups cake flour (sifted, then measured) – I make my own with these directions
2 1/2 cups (or more) fresh blackberries
1/4 cup plus 1 1/3 cups sugar
1 1/2 t baking powder
3/4 t salt
1/2 t baking soda
3 eggs, room temperature
2 t vanilla extract
1 1/2 – 2 t orange or lemon zest
1 cup buttermilk (shake it up!)
Powdered sugar (for dusting)
Use a 9″-10″-diameter springform pan
- Butter pan; line bottom with a round of parchment paper and butter and flour the parchment and sides of pan.
- Lay berries in bottom of pan and sprinkle with 1/4 cup sugar.
- Sift flour, baking powder, salt and baking soda.
- Cream butter and remaining 1 1/3 cups sugar with a hand mixer until pale and fluffy. Add eggs one at a time, beating well. Then beat in vanilla and zest.
- Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture. Mix just until incorporated.
- Pour batter over berries in pan and smooth the top.
- Bake at 350F until golden brown and cake bounces back when pressed gently with fingertip – about 1 hour 25 minutes for a 9″ pan and about 1 hour for a 10″ pan.
- Cool in pan 15 minutes, then run a knife around the edge of the pan to loosen. Remove pan sides. Invert cake onto rack or plate and remove pan bottom, then peel off parchment.
- Dust top generously with powdered sugar and let cool completely.