Question 1

Does Lemon Blackberry Cake need refrigeration?

Accepted Answer

While I don't think of this as a very perishable cake (like a layer cake with whipped cream filling for instance), I would still refrigerate it to be on the safe side.

Our Lemon Raspberry Swirl pound cake is one that we leave at room temperature. However, the fresh blackberries are so concentrated in the center and produce a good amount of juice. I'd rather play it safe.

**With refrigerated cakes, for the very best flavor and texture, it is best to remove them from the refrigerator at least a couple of hours before serving. This will allow the cake to warm and soften.

Question 2

Can Lemon Blackberry Pound Cake be frozen?

Accepted Answer

Yes, just as with the majority of our cakes and cupcakes, from Italian Cream Cake to vanilla cupcakes, Brown Sugar Pound Cake and more, this cake freezes beautifully.

Once the cake has cooled, wrap in a layer of plastic wrap followed by foil. Freeze for up to three months.

When it is time to thaw, move the wrapped cake to the refrigerator the day before you need it. Then, move to the kitchen counter the next morning to continue thawing.

Question 3

Can I use Cake Flour for this recipe?

Accepted Answer

I first tried making this recipe with cake flour and it just didn't rise as high as I wanted it to. I don't know if it was the added acidity of the lemon juice in combination with the blueberries that effected the structure, but it just wasn't quite right. I prefer all purpose flour for this one.

Question 4

Is the Lemon Extract Necessary?

Accepted Answer

Yes, we highly recommend the lemon extract. While this cake contains lemon juice, it just adds a hint of lemon flavor as much of it bakes out. The lemon zest adds a bit more flavor than the juice (because the oils in the lemon peel have a more concentrated flavor), but the extract gives the most noticeable lemon flavor.

*While lemon juice doesn't add a hefty amount of lemon flavor, it creates a more tender crumb thanks to its acidity. (The acidity helps to soften the strands of gluten in the cake batter).

Question 5

Are fresh blackberries needed?

Accepted Answer

While we do have marbled cakes that only use preserves or jam, in this case, we really do like the addition of the blackberries. After tasting a spoonful of preserves, it didn't have as much blackberry flavor as I wanted. It comes down to personal preference, but we really liked the addition of fresh berries.

*The blackberries to break down a bit and soften during the baking process, releasing additional juices.

Question 6

Is the blackberry swirl uniform throughout?

Accepted Answer

For me, no. Each slice has its own personality. ;0) I found that some slices had a thicker swirl, or the shape or position of the swirl may be different from slice to slice. As the batter bakes and rises, it has a mind of its own.

As a side note, in my first test of this recipe, I used a knife to marble the batter. It didn't come out very pretty as I overdid it ;0) -So I skipped the marbling step altogether. You can experiment if you'd like!

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