Be forewarned: this is not your grandmother’s pound cake. No siree. I mean, don’t get me wrong, I like a solid slice of pound cake like the rest of them, but nobody ever really gets excited about it, am I right? It’s more than time to elevate this classic dish, and for that we’ve turned to Lisa Dolan. Blackberries meet basil in a way that’s guaranteed to leave you wanting more!

Blackberry Basil Swirl PoundcakeA classic cake gets a modern update
prep time
15 Minute/s
cook time
1 Hour/s 30 Minute/s
total time
1 Hour/s 45 Minute/s
Serves 0Ingredients
  • FOR THE CAKE:
  • 1 1/4 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt (I like to use Kosher Salt)
  • 1/4 teaspoon baking powder
  • 1 stick room temperature butter
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups blackberries
  • A few sprigs of basil
  • FOR THE FROSTING:
  • 1 Cup Powdered Sugar
  • 1/2 tsp. Vanilla
  • 1 tbsp. Milk
Instructions
  1. FOR THE CAKE:
  2. Preheat your oven to 350 degrees
  3. Lightly butter one large 8 inch round cake pan (you can also use other size pans - 5x9, or even two smaller 8-inch pans)
  4. In a food processor combine blackberries, a few sprigs of basil, and a dash of sugar - process until it is smooth in texture, and there are no large pieces of basil left.
  5. Combine your flour, salt, and baking powder in a large mixing bowl - whisk lightly to combine ingredients.
  6. Beat together the butter and sugar (start with the butter while slowly adding the sugar) until it has a fluffy consistency.
  7. Then slowly beat in the eggs (one at a time) and vanilla.
  8. Lastly, slowly add in the flour mixture. Be sure not to add too much at once or else you will have a giant mess on your hands!
  9. Pour half of the cake mixture into your pan. Using a large spoon drop a few large dollops of the blackberry basil mixture on top of the cake mix until the blackberry mixture is gone. Pour the remaining cake batter on top.
  10. Using a long butter knife cut back and fourth through the mix to swirl the blackberry mixture into the cake.
  11. Place cake in the oven at 350 degrees and cook for an hour and a half. Check cake occasionally with a toothpick to make sure the center is done, and the toothpick comes out clean.
  12. FOR THE ICING:
  13. Add Milk and Vanilla to a large mixing bowl, set the mixer to low, and slowly add in powdered sugar until icing reaches desired consistency. Keep in mind that the icing will thicken the longer it sits.
  14. NOTES:
  15. I find the icing works best with my large mixer - the icing tends to get a bit fluffier and firms up a bit more, but you can always mix it by hand.
  16. I decorated this cake with eucalyptus leaves to add a bit more fragrance - but don't eat the eucalyptus leaves - they are not tasty!

Photography: Lisa Dolan Photography | Cake: Lisa Dolan Of Lisa Dolan Photography | Photography - Assistance: Steffani Beaty | Private Residence: Lisa Dolan's Kitchen/Studio

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