Mixed Berry Pound Cake with Lemon Frosting

I have my dream job. Some of you already know this, but I’m am a board certified music therapist working in the public school system here in St. Louis with students who have special needs. Although the school year is wrapping up for me, I am looking forward to summer break. I plan to do the following (hold me to these people): go to the pool, go to Florida, get better at food photography, spend more time on the blog, learn bass guitar, learn ukulele, go to the pool, repeat.

Anyhow, with all the business the end of the year brings, it’s important not to let the growing to-do list bog you down, and find ways to practice self-care. For me, self-care equals cooking (lucky you) and blogging about it. So, after a very busy Tuesday, I came home, put my bag down, and put my apron on.

This pound cake is deeeeeense, but I like it. If you’re looking for a light and fluffy cake, look elsewhere. We’re talkin’ two sticks of butter, six eggs, thick icing, and berries bursting with summer flavor. We seem to always have leftover berries that don’t get eaten quite fast enough, and this is a great recipe to use them.

For those of you currently in school or who work for a school, you got this! Finish the year strong and celebrate your achievements with a big ol’ slice of this cake. You deserve it.

Mixed Berry Pound Cake with Lemon Frosting

Prep Time: 30 min. Cook Time: 70 min.

Ingredients:

For the Cake:

2 sticks butter, softened

2.5 cups sugar

2.5 cups + 2 tablespoons flour

2 lemons, juiced and zested

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 cup milk

6 eggs

2 cups mixed berries, roughly chopped

For the Frosting:

3 cups powdered sugar

4 tablespoons milk

1 lemon, juiced

1 teaspoon vanilla extract

Preparation:

Preheat oven to 350°. Butter a bundt pan very well (get every nook and cranny!) and set aside. Combine 2.5 cups flour, baking soda, and salt together in a bowl and set aside. In the bowl of an electric mixer, cream the butter and sugar together until fluffy. Add the eggs, vanilla, lemon zest, lemon juice, and milk and continue to mix.

Add the dry ingredients to the wet and mix on low until well combined. Using a spatula, fold in the berries. Pour batter in the bundt pan and spread evenly. Bake for 60-70 minutes or until a knife inserted in the cake comes out clean.

Cool for at least 30 minutes in the pan, then flip the bundt over onto a cooling rack and cool the rest of the way (this could take an hour).

To make the frosting, whisk all frosting ingredients using an electric mixer until fluffy, scraping down the sides as needed. Generously spread frosting over cooled cake. Enjoy!