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    Blackberry-Lemon Buttermilk Cake


    Source of Recipe


    Confections of a Foodie Bride


    List of Ingredients


    • 1 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 stick unsalted butter, softened
    • 2/3 cup plus 1 1/2 tablespoons sugar, divided
    • 1/4 tsp almond extract
    • 1 large egg
    • 1 Tbsp lemon juice
    • 1 tsp lemon zest
    • 1/2 cup well-shaken buttermilk
    • 5 oz fresh blackberries


    Instructions


    1. Preheat oven to 400°F with rack in the middle. Butter/flour or spray an 8-inch round cake pan.
    2. Whisk together flour, baking powder, baking soda, and salt; set aside. Beat butter and 2/3 cup sugar on medium-high until pale and fluffy, about 2-3 minutes. Add almond extract, lemon juice, and lemon zest. Add egg and beat well.
    3. At low speed, mix in flour mixture in three batches, alternating with the buttermilk in two batches, mixing until just combined. Pour batter into cake pan, spreading evenly and smoothing top. Scatter berries evenly over the top and sprinkle with remaining 1 1/2 tablespoons sugar.
    4. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate and cut into 8 wedges. Store covered for up to three days.


    Final Comments


    Adapted from Gourmet, June 2009
    Serves 8

    Nutritional Information
    Calories: 199.6 | Fat: 6.6 | Fiber 1.4
    WW Points: 4
 

 

 

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