Blackberry Pound Cake

1 C. butter or margarine, softened
1 1/2 C. granulated sugar
3 C. unsifted flour
1 tsp. salt
1 C. blackberry jam
1 C. (8 oz.) sour cream
1 tsp. vanilla extract
4 eggs
1 tsp. cream of tartar
1/2 tsp. baking soda
2 T. ReaLemon reconstituted lemon juice
1 C. chopped nuts


Preheat oven to 325ºF. Liberally grease a 10-inch tube pan. In large mixer bowl, cream together butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Sift or stir together flour, cream of tartar, salt and baking soda. Blend together jam, ReaLemon and sour cream. Add flour mixture until well blended. Stir in vanilla extract and nuts. Pour into prepared pan. Bake 70 minutes or until a wooden pick inserted near center comes out clean. Cool 10 minutes. Remove from pan. Top with Lemon Glaze.

Lemon Glaze
3/4 C. confectioners' sugar
4 tsp. lemon juice


Blend sugar and lemon juice until smooth.