Celebrate the 4th of July with this olallieberry pound cake! It is super easy to make and fun to decorate. Have your kids help you decorate the cake by adding the whip cream and then putting different berries on top. If you don’t have olallieberries on hand, use frozen blueberries or blackberries as a substitute. The cake takes about 15 minutes to prepare and comes out moist and delicious. Using low fat buttermilk cuts down on the fat and makes the cake even better the next day.
1 1/2 cups all-purpose flour (plus a teaspoon mixed with berries)
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon table salt
1 cup lowfat buttermilk
1 cup of granulated sugar (plus a teaspoon mixed with berries)
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
Juice of 2 lemons
1/2 teaspoon pure vanilla extract
1/2 cup canola oil
1 cup of frozen olallieberries (can be substituted with frozen blackberries or blueberries) Mix with a teaspoon of flour and sugar depending on the sweetness of your berries
whipped cream and fresh berries
1. Preheat the oven to 350 degrees F. Grease an 8 x 8 cake pan or standard loaf pan.
2. Whisk together the 1.5 cups flour, baking powder, baking soda, and salt into one bowl.
3. In another bowl, whisk together the buttermilk, 1 cup of sugar, eggs, lemon zest, juice of two lemons, oil and vanilla.
4. Slowly whisk the dry ingredients into the wet ingredients.
5. Fold in frozen berries (mixed with the flour and sugar).
6. Pour the batter into the prepared pan and bake for about 35-40 minutes, or until a cake tester comes out clean.
7. Let cool on a cooling rack. When you are ready to decorate, top with whip cream and fresh sliced strawberries.