Description
Traditional Southern pound cake topped with vibrant red berries creates the perfect Juneteenth celebration dessert. This buttery cake with fresh berry topping honors heritage while delivering incredible flavor.
Ingredients
Scale
- 3 cups cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- Whipped cream for serving (optional)
Instructions
- Preheat oven to 325°F. Grease and flour bundt pan thoroughly.
- Whisk together cake flour, baking powder, and salt in a medium bowl. Set aside.
- Cream butter and sugar for 5 minutes until light and fluffy using electric mixer.
- Add eggs one at a time, beating well after each addition until fully incorporated.
- Mix in vanilla extract and sour cream until smooth and well combined.
- Gradually fold in flour mixture using rubber spatula until just combined. Don’t overmix.
- Pour batter into prepared pan, smoothing top with spatula for even baking.
- Bake 75-85 minutes until toothpick inserted comes out with few moist crumbs.
- Cool in pan 15 minutes, then invert onto wire rack to cool completely.
- Combine berries, sugar, and lemon juice. Let macerate 30 minutes before serving.
- Slice cake and top with macerated berries and whipped cream if desired.
Notes
- Ensure all ingredients are at room temperature for smooth mixing and better cake texture
- Don’t open oven door during first 60 minutes of baking to prevent cake from falling
- Test cake doneness with toothpick in thickest part – few moist crumbs are perfect
- Let berries macerate at least 30 minutes to develop syrupy juice that soaks into cake
- Store leftover cake wrapped tightly – it actually improves in flavor after one day
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 485
- Sugar: 42g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 135mg
Keywords: Southern pound cake recipe, Juneteenth dessert ideas, berry topped pound cake, traditional celebration cake, red berry cake topping, freedom day dessert, heritage pound cake recipe