lemon berry pound cake & basil whipped cream recipe



Pound Cake

  • (⅓) cup unsalted butter, softened
  • (4) oz cream cheese, softened
  • (2) cups granulated sugar
  • (3) eggs
  • (1) egg white
  • (1) tbsp lemon zest
  • (2) tsp pure vanilla extract
  • (1) cup fresh blueberries
  • (1) cup fresh raspberries
  • (3) cups flour, all purpose — save 2 tablespoons of the 3 cups on the side to toss with berries
  • (1) tsp baking powder
  • (½) tsp baking soda
  • (½) tsp salt
  • (8) oz lemon yogurt

Lemon Glaze

  • (1) cup powdered sugar
  • (2) tbsp lemon juice

Basil Whipped Cream (optional)

  • (1) cup heavy cream
  • (2) tbsp granulated sugar
  • (½) tsp pure vanilla extract
  • (¼) cup basil leaves, finely chopped


  1. Preheat oven to 350ºF
  2. Grease and flour your bread pan(s)
  3. In a large bowl, cream the butter, cream cheese, and sugar together. Add the eggs and egg white one at a time, beating the mixture after each egg is added
  4. Add the tested lemon peel and vanilla extract, mix well to evenly combine
  5. In a separate, small bowl, toss the blueberries and raspberries with the 2 tablespoons of flour you reserved (this simply helps prevent the berries from sinking to the bottom of the pound cake batter)
  6. In another mixing bowl, mix the remaining flour with baking powder, baking soda, and salt
  7. Add about one third of the dry mixture into the wet batter and then add a third of the lemon yogurt, stir the mixture until evenly combined. Repeat this order again until no more dry mixture or lemon yogurt remains
  8. Gently, fold the berries into the pound cake batter
  9. Transfer your batter into the prepared/greased bread pan and place in the middle rack of the oven for 55-65 minutes (depending on your oven)
  10. While the pound cake is baking, whip the heavy cream, powdered sugar, and vanilla in a chilled metal bowl until it forms into stiff peaks (i.e. whipped cream). Fold in the finely chopped basil leaves and then set this aside in the refrigerator until you are ready to serve the pound cake
  11. Check the pound cake is ready by inserting a wooden toothpick or a knife in the center of the loaf — if it comes out cleanly, it’s fully baked. If it comes out with batter, it needs to bake a bit longer
  12. Let the pound cake cool for 10 minutes before removing out of the pan to cool completely
  13. While the pound cake is cooling, in a small bowl, mix the powdered sugar and lemon juice until smooth to create the lemon glaze
  14. Drizzle the lemon glaze over the cake, while it’s still warm, to maximize the absorption of the glaze into the cake
  15. Slice pound cake and serve with a dollop of the basil whipped cream to enjoy

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Lemon Berry Pound Cake & Basil Whipped Cream