| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- One 16-ounce frozen pound cake, thawed
- 1 tablespoon salted butter
- 1 1/2 cups blackberries, halved, plus whole blackberries for garnish
- 3 tablespoons blackberry jam
- Zest of 1 lemon plus juice of 1/2
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- Fresh mint sprigs, for garnish
Instructions
- Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
- Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices.
- Melt the butter in a pan over medium heat. Crumble the cake mound into crumbs. Add to the pan and toast until golden brown all over, 1 to 2 minutes. Set aside to cool.
- Mix together the blackberries, blackberry jam, lemon zest and juice in a bowl. Set aside.
- Combine the heavy cream and powdered sugar in a bowl. Whip until firm peaks form.
- Place one layer of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the blackberry mixture and a third of the whipped cream. Repeat the process 2 more times, ending with whipped cream. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 8 hours.
- To serve, carefully lift the cake from the pan and remove the plastic wrap. Top with the toasted crumbs, a few blackberries and a sprig of mint, then slice and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 326 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 4 g |
| Cholesterol | 73 mg |
| Sodium | 192 mg |
| Serving Size | 1 of 10 servings |
| Calories | 326 |
| Total Fat | 21 g |
| Saturated Fat | 11 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 4 g |
| Cholesterol | 73 mg |
| Sodium | 192 mg |
Reviews
I made this but made a blackberry compote instead. My three-year-old did a majority of it herself. It was a huge hit with the family!
Quick and easy summer treat also delicious I added raspberry jam and fresh raspberry’s as well!
I made this cake w a couple of modifications: i used lime instead of lemon and to the topping I toasted coconut and pecan w the crumbs, omitting the butter. It came out so scrumptious! I am making it again for another dinner party tomorrow night.
Delish! Made with blueberries and added a lemon sugar syrup to cake layers.
Very easy and delicious. I made it for Easter and my family loved it. I will definitely make it again and try it with other berries.
It was beautiful to serve but I thought it was lacking in flavor.
Looks so easy and delicious. Wondering if you could make it with blueberries.?
Easiest dessert recipe and looks like it took you hours to make! And oh my how tasty is this dessert!!
Super easy, refreshing and delish! Family snarfed it right up.
I made this with strawberries & my son in law doesn’t like dessert. He asked when I was making this again super easy