Lemon Blueberry Pound Cake

Name: Lemon Blueberry Pound Cake
Ingredients: 1 ¼ cups (2 ½ sticks / 284 g) salted butter, ( room temperature); 3 cups (600 g) granulated sugar; 6 large eggs, (room temperature); 3 cups (300 g) cake flour; ¼ cup (60 g) buttermilk, (room temperature); 2 teaspoons lemon extract; 1 teaspoon lemon zest; 2 cups (296 g) fresh blueberries; 2 cups (250 g) confectioners’ sugar; ¼ cup (61 g) lemon juice

"Lemon Blueberry Pound Cake is a delicate, dense pound cake with added lemon flavor, loaded with fresh blueberries, topped with a lemon glaze...."

INGREDIENTS

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1 ¼ cups (2 ½ sticks / 284 g) salted butter, ( room temperature)

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3 cups (600 g) granulated sugar

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6 large eggs, (room temperature)

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3 cups (300 g) cake flour

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¼ cup (60 g) buttermilk, (room temperature)

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2 teaspoons lemon extract

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1 teaspoon lemon zest

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2 cups (296 g) fresh blueberries

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2 cups (250 g) confectioners’ sugar

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¼ cup (61 g) lemon juice

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