Lemon Blueberry Pound Cake with Vanilla Glaze
User Reviews
5
Lemon Blueberry Pound Cake with Vanilla Glaze
Description
The Lemon Blueberry Pound Cake balances the bright citrus from lemon zest and juice with juicy blueberries that are lightly floured before folding into the batter to prevent sinking. Butter and sugar are creamed together to create a light, fluffy base before incorporating eggs and vanilla. Milk and lemon juice are alternately added with the dry ingredients to achieve a rich yet tender crumb. Baking in a loaf pan yields a golden crust surrounding a moist center. Once cooled, the cake is coated with a vanilla glaze made from melted butter, cream, powdered sugar, and vanilla bean paste or extract. The glaze adds sweetness and a smooth finish that enhances the lemon and blueberry notes. This cake is suitable for dessert or an afternoon treat.
Ingredients
Cake:
- lemon zest from 2
- ½ cup butter
- 1 cup sugar
- 1 teaspoon vanilla extract or vanilla paste
- 3 egg
- 1/3 cup milk whole
- 2 Tablespoons lemon juice
- 2 cups all-purpose flour divided, plus 1 tablespoon
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup blueberries
Glaze:
- 1 tablespoons butter
- 3 Tablespoons cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla bean paste or extract
Instructions
- Preheat oven to 350 F. Line a loaf pan with parchment and spray with nonstick spray.
- In a mixer bowl, cream together lemon zest, butter, and sugar, until light and fluffy, scraping down bowl as needed.
- Beat in the eggs, one at a time, then add the vanilla paste.
- in a separate bowl, combine milk and lemon juice
- In a third bowl combine 2 cups of flour, salt and baking soda
- Alternate adding flour mixture and milk mixture to the creamed butter, half at a time. Toss the blueberries in 1 Tablespoon flour, then gently stir them into the batter.
- Line a loaf pan with parchment, then spoon in batter.
- Bake until golden and a tester comes out clean, about 50-60 minutes.
- Let cake cool completely then prepare the glaze. Melt the butter (I microwaved it), then whisk in the cream, vanilla and powdered sugar.
- Drizzle over the pound cake. If icing gets too hard to drizzle, microwave unused glaze to thin it.
User Reviews
Overall Rating
5
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