Ingredients
- One 16-ounce frozen pound cake, thawed
- 1 tablespoon salted butter
- 1 1/2 cups blackberries, halved, plus whole blackberries for garnish
- 3 tablespoons blackberry jam
- Zest of 1 lemon plus juice of 1/2
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- Fresh mint sprigs, for garnish
Directions
- 1
Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
- 2
Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices.
- 3
Melt the butter in a pan over medium heat. Crumble the cake mound into crumbs. Add to the pan and toast until golden brown all over, 1 to 2 minutes. Set aside to cool.
- 4
Mix together the blackberries, blackberry jam, lemon zest and juice in a bowl. Set aside.
- 5
Combine the heavy cream and powdered sugar in a bowl. Whip until firm peaks form.
- 6
Place one layer of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the blackberry mixture and a third of the whipped cream. Repeat the process 2 more times, ending with whipped cream. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 8 hours.
- 7
To serve, carefully lift the cake from the pan and remove the plastic wrap. Top with the toasted crumbs, a few blackberries and a sprig of mint, then slice and serve.