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.