This homage to Old Glory is a moist, sour-cream pound cake flavored with a little lemon zest, and lots of cream-cheese frosting -- all topped with an abundance of fresh summer berries.
- Servings: 25
Photography: Minh + Wass
Source: Martha Stewart Living, July 2001
- 18 tablespoons (2 1/4 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour, plus more for pan
- 3 cups sugar
- 6 large eggs
- 1 1/4 cups sour cream
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon finely grated lemon zest (1 lemon)
- 1/3 cup cornstarch
- 1 teaspoon table salt
- 1 teaspoon baking soda
- Cream Cheese Frosting
- 1 half-pint blueberries
- 3 half-pints raspberries
Preheat oven to 350 degrees. Butter and flour an 18-by-12-by-1-inch rimmed baking pan. If you use parchment, butter pan, line, then butter and flour parchment.
Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on high until light and fluffy, scraping bowl as needed. Reduce speed to medium; add eggs two at a time, incorporating each addition before proceeding. Add sour cream, vanilla, and lemon zest; beat until incorporated, scraping down sides of bowl as needed.
Sift together flour, cornstarch, salt, and baking soda. Reduce speed to low; slowly add flour mixture to butter mixture; beat until just combined. Pour batter into pan; smooth to level. Bake until a tester inserted in center comes out clean, 25 to 35 minutes. Transfer to a wire rack to cool. Unmold; transfer to a board to decorate.
Spread three-quarters of frosting over top of cooled cake with an offset spatula. Place remaining frosting in a large pastry bag with a large star tip. Outline a flag on cake with toothpick. Fill upper left-hand corner with a layer of blueberries. Place two rows of raspberries across top of cake to form first red stripe. Pipe two rows of stars just below raspberries to create first white stripe. Repeat with remaining raspberries and frosting until all stripes are formed. Pipe stars on blueberries; serve.