Blueberry Lemon Pound Cake

1
Pamela Carney

By
@PugMomof2

A friend gave me this wonderful recipe for Lemon Pound Cake. I decided to add blueberries and lemon zest. The results are YUMMY!!

This recipe really fills up a standard bundt pan...so what I do is use a bundt pan and a loaf pan, so I get two cakes. I freeze the loaf cake or give it as a gift. Or, you can just make one huge cake!

Rating:

★★★★★ 1 vote

Prep:
30 Min
Cook:
1 Hr 15 Min

Ingredients

  • 3 c
    all purpose flour
  • 3 c
    sugar
  • 2 stick
    butter, softened
  • 3 tsp
    lemon extract
  • 1/4 tsp
    baking soda
  • 8 oz
    sour cream
  • 6
    eggs
  • ·
    lemon zest, grated from 1 lemon
  • 1 1/2 c
    blueberries, fresh or frozen (optional)
  • 2 Tbsp
    butter
  • 1 c
    powdered sugar
  • ·
    lemon juice to taste

How to Make Blueberry Lemon Pound Cake

Step-by-Step

  1. Preheat oven to 325 degrees. Prepare your pan(s) with grease and flour. I use the spray can "Joy".
  2. Sift flour and baking soda in a bowl and swet aside.
  3. Mix softened butter and sugar in mixing bowl until smooth.
  4. Add flour to sugar/butter alternately with eggs, adding the eggs one at a time and beating until blended.
  5. Add sour cream and lemon extract and mix until smooth and creamy. Add zest from a lemon and mix briefly.
  6. Add the blueberries and stir gently.
  7. If using a loaf pan, it should bake for about 35 mins.... the bundt pan will take about an hour.. If using all the batter in a bundt pan, it will take up to 1 hr 30 mins.

    Allow cake to cool about 10 minutes and remove from pan. Put Lemon Glaze on cake while it is still hot.
  8. LEMON GLAZE: melt 2 TB butter in a small bowl and add about a cup of powdered sugar. Whisk it together and add your lemon juice. Then pour over the cake(s) while they are still hot.

Printable Recipe Card

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