berry cake

Nothing brings me more joy than offering up nutritious and delicious recipes for you all to enjoy. That said, I’m a firm believer in the occasional indulgence. The key is moderation in everything, including moderation.


I made this Meyer lemon pound cake for a friend’s birthday picnic and the smiles it brought to everyones faces once again affirmed my belief that a sweet treat, every once in awhile, is a welcome component of a balanced diet.



1 tbsp. butter, plus 8 tbsp. melted

1/2 cup whole blanched almonds

1 1/2 cups flour

1 tsp. baking powder

3/4 tsp. fine salt

1 1/3 cups plus 2 tbsp. sugar

2 eggs

1/2 cup milk, at room temperature

2 tbsp. lemon extract

Zest and juice of 2 Meyer lemons


1. Heat oven to 350°. Grease two round eight inch cake pans with 1 tbsp. of the butter and line with parchment paper. Invert and tap out excess crumbs; set aside. In a food processor, grind the almonds until very fine, about 1 minute; set aside. In a bowl, sift together flour, baking powder, and salt and set aside.

2. Put the remaining butter into a large bowl and add 1 cup of the sugar. Mix with an electric mixer on low speed until combined, about 1 minute. Add the eggs, one at a time, beating just long enough to incorporate, about 30 seconds. Add the flour mixture and milk mixture in 3 batches, beginning and ending with the flour. Beat until mixed after each addition, scraping down the sides of the bowl with a rubber spatula, about 3 minutes total. Mix in the lemon extract. With the spatula, fold in the lemon zest and ground almonds. (The mixture will be thin.) Turn batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean and dry, about 65 minutes. Let cool for ten minutes and then transfer to a cooling rack and let stand until completely cool.

For the buttercream frosting:

In a cuisinart, whip together 1 cup of organic cream cheese, 1/2 teaspoon of sea salt, 1 tablespoon of vanilla extract, and 1/2 cup of buttercream. Sweeten with either 2 tablespoons of maple syrup, or 1/2 cup of confectioners sugar. Adjust for desired sweetness and consistency. Frost the cake, and then pile high with your favorite seasonal berries.