This is a dessert that I came up with to use up the blackberries that I had on hand. This turned out absolutely delicious and I will definitely make this again. This doesn’t need to be frozen to be served, but it makes it frosty and cool if you do. I have included a Lemon Glaze that you can put on top of this, make sure to let the glaze set up before you freeze it if you choose to add the glaze. These can be used refrigerated and if you use the glaze, just refrigerate, no need to wait for the glaze to set first. I still prefer them frozen, but you decide.
Lemon Pound Cake
3 Cups Cake Flour, Sifted
1/4 tsp. Baking Soda
1/4 tsp. Baking Powder
1 1/2 Cups (3 sticks) Unsalted Butter, at room temperature
2 1/2 Cups Granulated Sugar
1 tsp. Kosher Salt
5 Large Eggs, at room temperature
2 Tbsp. Lemon Juice
1 Tbsp. Lemon Extract
1 Cup Buttermilk
1 tsp. Vanilla
Set the oven rack in the middle position. Preheat the oven to 325 degrees F. Generously butter a 15X10 inch baking pan. Line with parchment paper, spray with nonstick. Set aside.
In a medium bowl, whisk together the flour, baking soda, and baking powder; set aside. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter with the sugar and salt on medium high speed until light and fluffy, scraping down the sides of the bowl about halfway through, 2 to 3 minutes. Add the eggs one at a time, beating after each addition. If the mixture curdles, beat in a little of the flour mixture, 1 tablespoon at a time; the flour will absorb the excess moisture and the batter will smooth out again. (If the batter stays curdled, you run the risk of having butter lumps in your cake.) Beat in the lemon juice and lemon extract.
With the mixer on low speed, beat in half of the dry ingredients until absorbed. Beat in the buttermilk. Beat in the remaining dry ingredients until absorbed. Scrape the batter into the prepared pan and bake on the prepared pan. Bake until a cake tester comes out clean when inserted into the center of the cake and the cake springs back when gently touched, 25 to 30 minutes. ( NOTE: Start checking after 20 minutes. Do not over bake cake.) Let the cake cool in the pan for about 10-15 minutes, and then invert onto a towel, sprinkled with powdered sugar until completely cool.
Blackberry Curd:
6 Cups Blackberries
2/3 Cup Granulated Sugar
1/4 Cup Lemon Juice
6 Egg Yolks
2 Tbsp. Cornstarch
4 Tbsp. Water
1/2 Cup (1 Stick) Butter, cut into little cubes
In a saucepan, combine blackberries, sugar and lemon juice. Bring to a boil, turn heat to low and simmer for 20 minutes covered. Strain berries over a bowl in a fine mesh strainer to capture juice using a spoon to extract as much juice as possible. (Discard seeds). Return blackberry juice to saucepan. In a small mixing bowl beat egg yolks, cornstarch and water for about 2 minutes. Add 1/2 Cup of the blackberry sauce to the egg yolks, whisking constantly to temper the yolks. Return mixture to saucepan and cook, stirring constantly until mixture thickens. (if you have any lumps, strain your curd through a fine mesh strainer.) Remove from heat, whisk in butter than let cool to room temperature. Set aside. 
Blackberry Mousse:
3 Cups Heavy Whipping Cream
6 Tbsp. Powdered Sugar
Blackberry Curd
In the bowl of a stand mixer, beat the heavy whipping cream with the powdered sugar until you have medium soft peaks. Fold 1/3 of the whipping cream into the blackberry curd. Than combine the blackberry curd and the whipped cream, stirring gently until no white streaks remain. Set aside.
Lemon Glaze: (Optional)
3 tsp. Powdered Gelatin
2 Tbsp. Water
1/2 Cup Lemon Juice
1/2 Cup Water
4 Tbsp. Sugar
Sprinkle the gelatin over the 2 Tablespoons of water and stir. Set aside. In a small saucepan, combine the 1/2 cup water, lemon juice and sugar. Stir to dissolve the sugar. Bring to a boil. Add the gelatin, and stir till the gelatin is dissolved. Remove from heat and let cool to room temperature. Spoon or pour the mixture over the mousse. Let sit until gelatin has set. Freeze until ready to serve.
Assembly:
Take Dessert molds (I used Cans, from my cheater chili. I cut both ends out, removed the labels and then used the grinder to remove any sharp edges, and threw them in the dish washer. I didn’t have any molds.) Cut rounds of cake with the dessert molds, leaving the cake inside the molds. Set on a cookie sheet lined with parchment paper (or wax paper, or Silpat liner). Put in freezer while making the blackberry curd. Spoon some blackberry curd, onto the cake layers, making a thin layer, but not thin enough to see the cake underneath. Return to freezer while making the mousse. Spoon the mousse into the dessert molds, filling up all the way to just below the top. Return the desserts to the freezer while you make the glaze. (The glaze is optional). Spoon or pour the glaze over the top of the mousse, and let sit until glaze sets. Decorate with Blackberries and Mint leaves. You could also reserve a little of the whipped cream and top your dessert with a swirl of whipped cream in the center with a blackberry set in the center. No matter how you decorate, these will not disappoint! To unmold desserts, use a propane torch and go around the mold until it releases the dessert.
NOTES: My Molds are rather large, 3 inches round by 3 1/2 inches tall, which I felt were too big. I suggest smaller molds. This recipe made 8 this size. Also, the cake will make the 15X10 inch cake and a loaf. Or you could cut the recipe in half. I made the whole recipe, freezing the leftover cake for cake balls or another dessert for another time. The pound cake recipe was adapted from: The Sono Baking Company Cookbook and is delicious!
