Ingredients
- 2 sticks unsalted butter
- 3 cups sugar
- 7 eggs
- zest of 2 lemons
- 2 tablespoons vanilla
- 1 cup sour cream
- 3 cups sifted flour
- 2 pints fresh blackberries, dredged in flour
- pinch salt
Preparation
1. Butter and flour an 8-cup pound cake pan. Set aside. Preheat oven to 375F.
2. Place butter in mixing bowl. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating after each. Add lemon zest and vanilla; Beat well. Add sour cream; Beat well. Add flour and salt and mix gently. Fold in blackberries. Pour batter into prepared pan.
3. Bake 1 hour or until toothpick comes out clean. Let pan sit on a damp towel (the steam helps loosen the cake) 5-10 minutes. Invert cake and place top up on cake stand.
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