- 1
Ingredients
- Cake:
- 4 oz. Cream Cheese, softened
- 8 oz.(2 sticks) Butter, softened
- 1/2 Cup Sour Cream
- 1 1/3 Cups Sugar
- 1 teaspoon Vanilla Extract
- 4 Drops Orange Oil(food grade)
- 4 lg. Eggs
- 2 Cups All Purpose Flour
- 4 tablespoons Cornstarch
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 recipe Orange-scented Pound Cake
- 2 Cups Blueberries, divided
- 3 drops Lavender Oil
- 4 ounces Mascarpone
- 1/2 cup Powdered Sugar
- 1 cup Heavy Whipping Cream
- 1 tablespoon Fresh Lemon Juice
- 1 cup Blackberries
- Lavender Sprigs(optional)
Preparation
Step 1
Cake:
Preheat the oven to 425° F. Grease a large, non-stick loaf pan. If it is not non-stick, grease and flour it.
In a bowl, whisk together the flour, cornstarch, baking powder and salt. Set aside.
Place butter in the bowl of a stand mixer and beat until light and creamy.
Add the cream cheese and beat until well combined.
Add sour cream and beat in well.
Add the sugar and beat until light and fluffy, about 2-3 minutes.
Add in the eggs, one at a time, beating well after each addition.
Beat in the vanilla and orange oil.
Add the dry ingredients and mix in until just combined.
Scoop the batter into the prepared pan and bake in preheated oven for 10 minutes. After 10 minutes, reduce the heat to 350 degrees. Bake for another 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes and then remove and cool on a wire rack.
Store in an airtight container.
Slice and serve with scoops of Broiled Citrus Ice Cream.
Puree 1 cup of the blueberries and run through a fine mesh strainer. Set aside.
Make the pound cake according to recipe instructions but omit the orange oil and add in the lavender oil and blueberry puree instead. Make sure to use a very large loaf pan to bake the cake in. Let cake cool, removing from the baking pan after it's cooled for 10 minutes,
Place the mascarpone and powdered sugar in a bowl and beat together until smooth and creamy. Add the heavy cream and beat with an electric mixer until the mixture is thick and creamy(this will take a few minutes.) Beat in the lemon juice until just combined.
Spread the lemon mascarpone cream on top of the cooled cake. Top cream with the remaining blueberries and blackberries. Place sprigs of lavender on top, if desired.
Instructions