Lemon Berry Pound Cake

Holy smokes,  I guess I do bake. There are now three baking recipes on this blog, more than I ever imagined possible. This afternoon my friend Holly came over to make Good Neighbor cake for Enrique’s birthday, and I had come across a recipe online that looked good, so we made both! We made the chocolate cake with a cream cheese & maple glaze, and then we also made this amazing pound cake. It’s so good I think I’ll be substituting cake for a proper dinner tonight. Oops!

I’ve adapted this recipe from Smitten Kitchen who adapted it from Ina Garten who probably adapted it from her granny or something. Tinker away, as you wish!


  • 1 1/2 cups (190 g) all-purpose flour + 1 TB flour, separated
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup plain greek yogurt (not fat-free! you want fat-free, don’t eat pound cake.)
  • 1/2 cup granulated white sugar
  • 1/2 cup demerara (granulated brown) sugar
  • 3 large eggs
  • 2 tsp lemon zest (yield from 2 small lemons, approx.)
  • 1/2 tsp vanilla extract
  • 1/2 cup sunflower oil
  • 1 cup fresh (or defrosted) mixed berries (I used fresh blueberries & raspberries)
  • 2 TB poppy seeds – if you don’t like poppy seeds, omit them and increase berries to 1 1/2 cups
  • 1/3 cup fresh squeezed lemon juice
  • 2 TB confectioner’s sugar


Preheat the oven to 177ºC/350°F. Grease and flour a small rectangular loaf pan or prepare 12 cupcake molds. (Just use the silicone ones and make your life easier.)

Sift together 1 1/2 cups flour, baking powder, and salt into a medium bowl. In another bigger bowl, whisk together the yogurt, sugars, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the berries and poppy seeds with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan or cupcake molds  and bake for about 50 minutes (in a loaf pan, much less time for the cupcakes), or until a toothpick placed in the center of the loaf comes out clean.

Meanwhile, whisk the 1/3 cup lemon juice and confectioners sugar in a small bowl until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool for 10 minutes. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool. Try not to eat it all at once.

Servings: 12, approx. 256 calories.


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