1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, fork sift the flour with the salt and cinnamon. Set aside.
3. In a stand mixer fitted with the paddle attachment, cream the softened butter, then gradually add the granulated sugar. Beat over medium speed until light and fluffy.
4. Add the eggs, one at a time, beating until batter is smooth.
5. Add one third of the flour to the bowl, mixing well, then add half of the milk.
6. Add another third of the flour, mixing well, then add the remaining half of the milk.
7. Add the remaining flour and beat until smooth.
8. Stir in the vanilla extract, almond extract, lemon zest, and lemon juice.
9. Carefully fold in the blackberries.
10. Pour batter into greased and floured bundt pan, jumbo muffin pan, or Charlotte molds.
11. Approximate baking times:
- Bundt pan: 1 hour and 15 minutes
- Jumbo muffin tins or Charlotte molds: 55 minutes
12. Cool cakes in pan until warm to the touch, then remove from pan and continue cooling on a wire rack.
13. Frosting options:
- Mini pound cakes: Fill and frost with this Lemon Buttercream Frosting Recipe.
- Bundt cake: Leave unfrosted, or frost only the top of the cake with this Lemon Buttercream Frosting Recipe.
If you haven’t discovered Charlotte molds, they are an incredible pastry pan to have in your kitchen tool kit. Often used in professional kitchens, they will open new doors of creativity in your cooking too.
