Lemon-Berry
Buttermilk Pound Cake
1 cup butter
½ cup shortening – I used butter-flavored
3 cups sugar
5 eggs
3 cups flour
1 teaspoon salt
1 cup buttermilk
1 teaspoons vanilla extract
Zest of 1 lemon
1 tablespoon fresh lemon juice
3 cups frozen mixed berries (I used 1 cup each: blueberries, raspberries and blackberries)
Preheat oven to 325 degrees. Grease and flour 12-cup bundt pan or two loaf pans.
Beat butter and shortening at medium speed with an electric mixer until creamy.
Gradually add 3 cups of sugar, beating at medium speed until light and fluffy.
Add eggs 1 at a time, beating after each addition just until the yellow disappears.
Add the vanilla, lemon juice and lemon zest.
Gently add in the salt and half of the flour.
Add the buttermilk.
Add the last half of the flour.
Gently fold in the berries. (Do not thaw the berries before adding them to the batter or else they will break down while mixing.)
Pour batter into prepared pan.
Bake for 1 hour and 20 minutes or until toothpick inserted comes out clean.
Cool in the pan on a wire rack for 15 minutes then turn out of the pan to cool completely.
Glaze with lemon glaze. (Recipe follows)
Lemon Glaze
1 tablespoon softened butter
1 1/2 cups powdered sugar
4 tablespoons fresh lemon juice
Combine all ingredients in a small bowl then drizzle over cooled pound cake.
Okay...let's do this thing!
Cream together the butter and the shortening.
Add the sugar.
Then the eggs, vanilla, lemon juice and lemon zest.
Add the salt and half the flour.
Then buttermilk.
Then the rest of the flour.
Stir in the berries.
Pour into the prepared pan.
Bake and allow to cool
in the pan for a few minutes.
Turn out onto a wire rack
and allow to cool completely.
Mix up the stuff for the glaze.
Pour the glaze over the cooled cake.
Cut a slice and enjoy!
