blueberry lemon pound cake
(1 rating)
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!
(1 rating)
prep time
30 Min
cook time
1 Hr 15 Min
Ingredients For blueberry lemon pound cake
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3 call purpose flour
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3 csugar
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2 stickbutter, softened
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3 tsplemon extract
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1/4 tspbaking soda
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8 ozsour cream
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6eggs
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lemon zest, grated from 1 lemon
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1 1/2 cblueberries, fresh or frozen (optional)
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2 Tbspbutter
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1 cpowdered sugar
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lemon juice to taste
How To Make blueberry lemon pound cake
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1Preheat oven to 325 degrees. Prepare your pan(s) with grease and flour. I use the spray can "Joy".
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2Sift flour and baking soda in a bowl and swet aside.
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3Mix softened butter and sugar in mixing bowl until smooth.
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4Add flour to sugar/butter alternately with eggs, adding the eggs one at a time and beating until blended.
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5Add sour cream and lemon extract and mix until smooth and creamy. Add zest from a lemon and mix briefly.
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6Add the blueberries and stir gently.
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7If 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.
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8LEMON 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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