Berry Berry Buttery Pound Cake

Prep time: 15 minutes
Baking time: 1 hour 5 minutes
Cooling time: 45 minutes

Cake
3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3 cups sugar
1 cup butter, softened
6 eggs
1/4 cup fresh lemon juice
4 tsp grated lemon peel
1 cup sour cream
1 cup fresh blueberries
2/3 cup fresh raspberries

Glaze
2 cups powdered sugar
1/4 cup fresh lemon juice

• Heat oven to 350 degrees. Combine flour, baking soda and salt into medium bowl. Set aside.
• Combine sugar and butter into large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (4 to 5 minutes). Add eggs, one at a time, beating well after each addition. Add 1/4 cup lemon juice and lemon peel, continue beating until well mixed. Stir in flour mixture by and. Stir in sour cream. Gently stir in fruit.
• Spoon batter into greased and floured 10" tube pan. Bake for 65 to 75 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan. Cool completely.
• Stir together powdered sugar and 1/4 cup lemon juice in medium bowl. Drizzle over cooled cake.

16 Servings