There’s something very satisfying about about eating a food you don’t like from time to time. For instance, I don’t like dill pickles. Never have. Never will. But if I find one on my plate at a restaurant, I won’t shove it aside. I’ll eat it. I might even ask you for yours.
Sometimes, what you don’t like just hits the spot.
That’s kind of why I made this pound cake. Lemony baked goods — not to mention pound cakes — aren’t really my thing. So, it’s a good thing this cake turned out to be neither.
It’s not overwhelmingly lemony and is more the consistency of a breakfast bread than a proper pound cake. Think of it as a summery pumpkin loaf. Because it’s still summer. Don’t let the calendar tell you otherwise.
Lemon-Berry Pound Cake
Adapted from Baking: From My Home to Yours by Dorie Greenspan (via Joy the Baker)
- 2 cups flour (I used Bob’s Redmill All-Purpose Gluten-Free)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz olive oil
- 1 cup sugar
- 1/4 cup flaxmeal, combined with 1 cup warm water
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- 1/3 cup frozen mixed berries
Prepare a 9×5 inch loaf pan with oil and flour (I used cornmeal), and preheat the oven to 325 degrees. In a small bowl, combine flaxmeal and water. In a large bowl, combine dry ingredients. When the flaxmeal gels, add it to the dry ingredients and mix in the oil, vanilla, and lemon juice. Fold in the berries.
Spread evenly into the loaf pan. Bake for 50-60 minutes on a center rack. When a thin knife inserted into the center of the cake comes out clean, the cake is done.
Allow the cake to rest for 3o minutes. Remove from pan and cool on a wire rack until ready to serve.