lemon berry pound cake

Mixed berries and fresh lemons make for a sweet & delicious treat.

325 degrees at 1 hour

cake:

1/4 c. butter, melted

1/4 c. vegetable oil

1 c. sugar

1 egg, beaten

zest from 1 lemon

juice from 1 lemon

1/4 tsp. salt

1 1/2 c. flour

1 tsp. baking powder

1/2 c. milk

1/2 c. frozen berries & their juice, defrosted

glaze:

zest from 1 lemon

juice from 1 lemon

1/4 c. powdered sugar

1 tsp. vanilla extract

Preheat oven to 325 degrees. In a large bowl, begin to make the cake by mixing together the sugar and the melted butter. Add the eggs, lemon juice and lemon zest to the sugar-butter mixture. Combine well. Slowly stir in the dry ingredients: salt, flour and baking powder. Once incorporated, add the milk and mixed berries into the batter. Pour cake batter into a well greased loaf pan to bake for one hour at 325 degrees or until golden brown. While the cake is baking, combine all the ingredients for the glaze, and set the glaze aside to pour over the pound cake before serving. Serve the pound cake warm or cool, and garnish each piece with extra glaze.