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.
Spray an 8x4 inch loaf pan with baking spray, line with parchment paper, and spray again. Set aside.
In a small bowl, combine the berries and toss with 1 tablespoon flour.
In a large bowl, cream together the butter and sugar until light and fluffy: about 3-4 minutes. Add one egg at a time and beat well between each egg. Beat in the lemon zest and vanilla extract.
In a medium bowl, whisk together the remaining 1 1/4 cups flour, baking powder, and salt.
Add about half of the flour mixture to the butter mixture, beat for a few seconds to start combining. Add in the sour cream and beat for a few more seconds. Add in the rest of the flour mixture and beat until just combined.
Fold in the berries.
Spoon the batter into the prepared pan.
Bake for about 65-70 minutes or until a toothpick inserted near the center comes out clean. Let cool in the pan for about 15-20 minutes, then remove and place on a wire rack to finish cooling.
In the meantime, prepare the glaze by whisking together the confectioners' sugar, sour cream, vanilla, and enough milk to achieve the desired consistency.
Spread the glaze onto the cooled cake. Garnish with additional berries and mint leaves.
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.