Pound cake is about as southern as a cake can be. Growing up pound cake was my mom’s go-to cake. Easy to make and always extra moist and buttery.
It was best fresh and warm, straight out of the oven. And even delicious a few days stale with a smear of butter, and toasted in the oven.
You could eat it as dessert or for breakfast (oh us fatty southerners). It was good topped with whipped cream, strawberries, or filled with lemon, chocolate, and so much more.
Funny thing is, when I met my mother-in-law I found out, lemon pound cake was her go-to cake. After moving so far away from my family, this was a comfort to have a little slice of “home” so close.
My husband is a sucker for all things lemon — me not so much. Regardless, lemon is a wonderful pairing for pound cake because it cuts right through the decadent pound of sugar, pound of butter, and a pound of everything else.
The perfect pairing for lemons, at least when it comes to dessert, is blueberry and blackberry. Again, each add a bit of sweetness to counteract the tart citrus. So when I was out watering my garden and discovered a Mulberry tree, mainly because they had fallen off the tree into my garden bed, I immediately thought to pair them with lemon.
If you do not know what a mulberry is (I did not until I discovered them in my garden), it looks like a tiny blackberry but has the flavor of both a blackberry and muscadine.
…and if you don’t know what a muscadine is then you have clearly never been to the south. It is basically an earthy flavored southern grape. Grows on a vine too!
I had a muscadine vine in my backyard growing up, and always looked forward to picking and eating them. Don’t tell anyone, but my mom and I once made muscadine wine.
So naturally, not only did the mulberries remind me of my mother, but making a pound cake was truly an homage to her.
This one is for my mom and mother-in-law…all the other mothers in my life. Happy Mothers’ Day.
- 2 Sticks of Unsalted Butter, room temperature
- 3 Cups of All Purpose Flour
- 3/4 Cups of Heavy Cream
- Zest from 2 Lemons
- 1/3 Cup of Fresh Lemon Juice
- 1 1/2 Teaspoons of Salt
- 1/2 Teaspoon of Baking Soda
- 1/2 Teaspoon of Baking Powder
- 2 Cups of Sugar
- 5 Large Eggs
- 2 Cups of Confectioners Sugar
- 3 Cups of Mulberries (you can substitute blackberries)
- Preheat oven to 350 degrees Fahrenheit. Butter and flour a Bundt cake pan, and set aside.
- In your stand mixer or with a beater, cream together your butter and sugar, until fluffy.
- Add in your eggs one at a time, mixing until fully combined after each.
- Turn mixer to low, add in your salt, baking soda, baking powder, lemon juice, and lemon zest.
- Once fully incorporated, alternate mixing in your flour and your heavy cram. Begin and end with the flour. Mix your heavy cream in 1/4 at a time, and your flour 1 cup at a time.
- Gently stir in 2 cups of the fresh mulberries.
- Pour batter into pan, cook on middle rack for 50-60 minutes or until toothpick in center comes out clean.
- Let cake cool completely before glazing.
- Once cool, make your glaze.
- In a food processor, juice the remaining 1 cup of mulberries. Pass through fine mesh strainer to get remove seeds and flesh.
- In a small bowl, combine 1-2 tablespoons of mulberry juice with your powdered sugar.
- Pour over the top of the cooled pound cake and let set, about 30 minutes, before serving.