More springy specialties coming your way this weekend. To say I have spring fever is an understatement. Like many of us, we are all chomping at the bit to get out, defrost, enjoy some fresh air. Well now you can enjoy some fresh air along with this fresh take on pound cake! Behold my Blackberry and Thyme Almond Pound Cake with Lemon icing.
I know, I know, Chicago in March is a crap shoot, we can most certainly count on at least one more snow, usually at the end of March to be a real A-hole. But it melts quick and we won’t be thrown into sub-freezing temps for weeks on end! I mean next week we are going to reach the 60’s, that’s basically jorts weather, well more like sworts (sweatpants shorts) these days. But those teasers of nice weather keep us going, because it means warm spring days followed by hot summer nights are ahead of us. And I always say anticipation is the key to happiness.
Well, no need to wait for this pound cake, you can dive right into spring flavors and fever this weekend. It’s a spring breeze to whip up too. Pound cake really is easy and almost foolproof. To jazz things up and take your pound cake from basic to balling (baller, that still a thing? I should check with the kids…) I just added fresh blackberries, thyme, almond oil and extract to create an extraordinary cacophony of flavors! The signature denseness of the cake is there, yet with a surprisingly light and tender crumb. Then to add that zing of freshness, a lemon glaze to adorn the top of this gem of cake.
Nice thick batter bakes up to this beautiful pound cake.
Fresh, zing of lemon and sugar come together to create this luscious icing just begging to be dripped down this cake!
Beautiful fresh blackberries and thyme bake up perfectly in this cake. Like little edible jewels!
Spring ahead this weekend with me and make my Blackberry and Thyme Almond Pound Cake. You can savor the flavors while you anxiously await the buds, the birds and the warming of the season. Pairs with a perfectly poured glass of rose’ or some other springy cocktail of choice. Cheers to anticipation… and pound cake!
Happy Weekending It!
Diane
- For the Cake:
- 1¾ cup A.P. Flour
- 2 sticks unsalted butter room temp
- 1 cup granulated sugar
- ½ tsp. salt
- 1 tsp. baking powder
- 3 large eggs plus 2 yolks - room temp
- ¼ tsp. almond extract
- 1½ tsp. vanilla extract
- ¼ cup sweet almond baking oil
- 3 tsp. fresh thyme leaves
- 6oz fresh blackberries - sliced in half
- For the Icing:
- 1 cup powdered sugar
- zest from one lemon
- 3 tbs. of fresh lemon juice (from 1 medium lemon)
- 1 tbsp. heavy cream
- 1 tsp. vanilla bean paste (can sub extract)
- For the Cake:
- Pre-heat the oven to 325 degrees and spray a loaf pan with non-stick spray and line with parchment paper, overlapping in opposite directions for easy lift out. Spray top of parchment paper lightly with non-stick spray.
- In a large mixing bowl combine all the dry ingredients and the fresh thyme leaves and set aside.
- In a small bowl place the halved blackberries with about 2 tbsp. of the flour mixture to coat the berries.
- In the bowl of a stand mixer, cream the butter and sugar until lighter and fluffier, about 4 to 5 minutes. Add the eggs one at time, beating after each addition.
- Next add the vanilla and almond extract and mix.
- Slowly add the dry ingredients with the mixer running on low. Speed up after all the flour has been added to mix until no more flour bits remain. Don't overmix.
- Next add the almond oil and mix to incorporate. Remove bowl from mixer and gently fold in the blackberries. Careful not to break up too much.
- Pour batter into the prepared loaf pan and smooth over the top. Bake on the middle rack rotating halfway through for 55 to 65 minutes until toothpick inserted comes out clean.
- Allow to cool for 15 minutes in pan, then pull out and allow to cool completely on wire rack.
- For the Icing:
- In a medium bowl add the powdered sugar. Add the heavy cream and fresh lemon juice and whisk to combine. Add the vanilla paste or extract and the lemon zest. Add more lemon juice if you want to thin out, or add more powdered sugar if you want it to be thicker.
- Pour icing over the top of the cake and gently spread out with off-set spatula or knife.
- Allow icing to set up for about 15 minutes. Store covered at room temp for 3 days or in the fridge for up to 5. Serve at room temp.
- Enjoy!
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