Baking in a cast-iron loaf pan gives this classic cake an unbeatably crunchy exterior while keeping the inside moist.
Blackberry Buttermilk Pound Cake
Serves: 2 (9×5-inch) cakes
- 1½ cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ⅛ teaspoon baking soda
- ¾ cup whole buttermilk
- 2 cups fresh blackberries, divided
- 2 cups confectioners’ sugar
- 6 tablespoons heavy whipping cream
- 2 tablespoons seedless blackberry jam
- Preheat oven to 325°. Spray 2 (9×5-inch) cast-iron loaf pans with baking spray with flour.
- In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in 1 cup blackberries. Divide batter between prepared pans.
- Bake for 20 minutes. Sprinkle with remaining 1 cup blackberries, and bake until browned and a wooden pick inserted in center comes out clean, 40 to 50 minutes more. Let cool completely in pans.
- In a small bowl, whisk together confectioners’ sugar, cream, and jam. Remove cakes from pans; pour glaze onto cooled cakes.