We’ve all heard about pound cake. It’s a traditionally boring recipe. It’s almost like a loaf of bread, made with nothing but eggs, flour, sugar, and butter. A good pound cake can be surprisingly great, while a bad one is plain and dry. If you’re tired of the traditional taste of the pound cake your mom used to make, try this original recipe.
Our lemon and blueberry pound cake is flavorful, fresh, and sweet. Pieces of blueberry inside the cake make it juicy and exciting, while the vanilla glaze on the outside adds a classic sweetness to the dessert. It doubles as a great breakfast that you don’t have to keep in the fridge.
How to make Lemon Blueberry Pound Cake?
1- Preheat your oven to 350 F degrees.
2- Take your loaf pan, grease the bottom, and line it with parchment paper. Let the paper hang over the sides to facilitate removal.
3- Mix together sugar and lemon zest with your hands in a stand mixer bowl.
4- Add butter to the bowl and whisk together until it gains a fluffy texture.
5- Slowly start adding and mixing in your eggs.
6- Finally, add and mix in your vanilla.
7- In a different bowl, mix together flour, baking powder, and salt.
8- Alternate adding the flour mixture, sour cream, and whole milk to the stand mixer bowl. Combine the mixture on low speed.
9- Take the remaining flour and combine it with some blueberries. Add them to the batter, but be careful not to over mix.
10- Add the batter to the loaf pan.
11- Bake for 50 to 55 minutes.
12- Let the cake cool in the pan for 10 to 15 minutes.
13- Take it out of the pan and let it cool for longer on a wire rack.
24- To prepare the glaze, whisk together confectioners sugar, milk, and vanilla.
25- Add a tablespoon of Greek yogurt to the glaze to make it thicker.
26- Drizzle the glaze over the cake.
Why is pound cake called that?
Pound cake owes its unique name to the original recipe. Traditionally, there were four ingredients, and the recipe asked for a pound of each – flour, eggs, sugar, and butter. This recipe is no longer relevant, as there are multiple variations of the pound cake.
How do I know my pound cake is ready?
If your pound cake has been in the oven for long enough, or it’s starting to look a little too brown too early, there is one simple way to check its readiness. Simply insert a toothpick into the cake while it’s still in the oven. If the toothpicks comes out clean, then the cake is ready. If small pieces of uncooked batter stick to it, the cake needs some more time to bake.
How do I store a pound cake?
This cake has lots of fresh ingredients, so you cannot store it for longer than 3 days outside of the freezer. To keep the taste fresh and the texture moist, cover it and keep it in room temperature for up to 3 days.
Ingredients
- Cake
- 3/4 cup (170 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 tablespoons lemon zest
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups plus 2 tablespoons (265 g) all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup whole milk, room temperature
- 1/4 cup sour cream, room temperature (or full-fat Greek yogurt)
- 1 cup blueberries
- Glaze
- 1 1/2 cups (195 g) confectioners sugar, sifted
- 5–6 tablespoons whole milk or heavy cream
- 1/2 teaspoon vanilla
- 1/2 tablespoon Greek yogurt, to thicken the glaze (optional)
Instructions
1. Preheat your oven to 350 F degrees.
2. Take your loaf pan, grease the bottom, and line it with parchment paper. Let the paper hang over the sides to facilitate removal.
3. Mix together sugar and lemon zest with your hands in a stand mixer bowl.
4. Add butter to the bowl and whisk together until it gains a fluffy texture.
5. Slowly start adding and mixing in your eggs.
6. Finally, add and mix in your vanilla.
7. In a different bowl, mix together flour, baking powder, and salt.
8. Alternate adding the flour mixture, sour cream, and whole milk to the stand mixer bowl. Combine the mixture on low speed.
9. Take the remaining flour and combine it with some blueberries. Add them to the batter, but be careful not to over mix.
10. Add the batter to the loaf pan.
11. Bake for 50 to 55 minutes.
12. Let the cake cool in the pan for 10 to 15 minutes.
13. Take it out of the pan and let it cool for longer on a wire rack.
14. To prepare the glaze, whisk together confectioners sugar, milk, and vanilla.
15. Add a tablespoon of Greek yogurt to the glaze to make it thicker.
16. Drizzle the glaze over the cake.
