Bursting with fresh berries, lemon zest, and vanilla, this Mixed Berry Pound Cake will quickly become your new favorite sweet. The addition of sour cream adds moisture to the cake and is the base for a sweet and tangy glaze.

Here on Inspired by Charm, I love taking classic desserts and giving them a twist. That’s why I couldn’t be more delighted to be back with another recipe for you.

I’ve taken traditional pound cake, mixed in an abundance of fresh berries, and topped the whole thing with a sweet and tangy sour cream glaze to create this fabulous Mixed Berry Pound Cake.

I also added a special ingredient (sour cream) into the pound cake batter. I love adding sour cream to cakes, quick breads, and muffins because it adds moisture and delicious flavor.

All-in-all I couldn’t be more pleased with this berry-filled pound cake.

TABLE OF CONTENTS hide

1 What is Pound Cake:

2 How to Make

3 Recipe Notes:

4 Mixed Berry Pound Cake

Want more berry-filled recipes? You’ll love these:

What is Pound Cake:

So you might be wondering, what exactly is pound cake?

Pound cake got its name because it’s traditionally made with a pound of each of these four ingredients:

flour
butter
eggs
sugar

Fun fact, right?

As you can imagine, over the years the recipe has changed as leavening agents have been added, and unique flavors swirled in.

Ready to give my latest version of pound cake a try? Me too! Let’s get to it.

How to Make

All set to bake? You can find a complete ingredient list and detailed instructions for this pound cake in the printable recipe card at the bottom of this post.

Begin by preheating your oven to 350 degrees F.
Spray an 8×4 inch loaf pan with baking spray, line with parchment paper, and spray again.
In a bowl combine the berries and toss with 1 tablespoon flour.
Cream together the butter and sugar until light and fluffy.

Add one egg at a time and beat well between each egg. Beat in the lemon zest and vanilla extract.
In a bowl whisk together the remaining flour, baking powder, and salt.
Add the flour mixture to the butter mixture, beat for a few seconds to start combining.
Add in the sour cream and beat everything until just combined.

Fold in the berries.

Spoon the batter into the prepared pan.
Bake for about 65-70 minutes.
Let cool in the pan; then, remove and place on a wire rack to finish cooling.

Prepare the glaze by whisking together the confectioners’ sugar, sour cream, vanilla, and milk.
Spread the glaze onto the cooled cake.
Garnish with additional berries and mint leaves.

Recipe Notes:

You can use whatever berries you like best. Also, you could choose to make it with only one type of berry such as blueberries (and it would still be delicious).

This pound cake can be frozen. Freeze before adding the glaze and garnish. When ready to serve, thaw, make the glaze and garnish.

And with that, your Mixed Berry Pound Cake is ready to be served.

I enjoy eating desserts made with fresh berries all year long, but this pound cake is especially delicious served in the spring and summer. It’s decadent enough to feel like a treat but still bright and fresh to leave you not feeling overly gluttonous.

If you give this recipe a try, I’d love to know what you think. Stop back and leave a rating and comment below.
Happy Baking!

LOVE THE RECIPE AND WANT MORE?

Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.

Connect with Michael on Social:

Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.