BLUEBERRY LEMON POUND CAKE
Whether you’re serving it for brunch or any other occasion, this lemon blueberry pound cake is sure to please. Because of the high concentration of lemon zest, the freshly squeezed lemon juice, and the tangy lemon glaze, the crumb is tender and delicate, and the taste is very vibrant. For the whole preparation, you’ll need two medium-sized lemons. It is essential that you zest them before you juice them since this step cannot be reversed once it has been performed. If you’re thinking of making this cake in a Bundt pan, I don’t think it’s a good idea. It comes out of a loaf pan with no difficulty, but it has a tendency to get stuck in a Bundt.
THE INGREDIENTS LIST:
- 125 milliliters.Of whole milk.
- 1 Tbsp.Of grated lemon zest.
- 2 Tbsp.Of fresh lemon juice.
- 2 Cups.Of all-purpose flour.
- ¼ Tsp.Of baking soda.
- ¼ Tsp.Of salt.
- 1 Cup.Of blueberries; you can use them fresh or frozen.
- ½ Cup.Of unsalted butter – softened.
- 1¼ Cups.Of granulated sugar.
- 2 whole eggs.
THE GLAZE INGREDIENTS:
- ¾ Cup.Of confectioners’ sugar.
- ¼ Tsp.Of lemon zest, packed.
- 1½ Tbsp.Of fresh lemon juice.
- 1st Step – Set the oven temperature to 350°F and put a rack in the middle of the oven. Spray non-stick cooking spray on a 9×5-inch metal loaf pan. Put parchment paper on the bottom of the pan, and then spray it again.
- 2nd Step – Combine the milk, lemon juice, and zest in a small bowl. Let sit for at least 10 minutes while you move on with the rest of the recipe. (It will get lumpy, but that’s fine.)
- 3rd Step – Mix the baking soda, salt, and two cups of flour together in a medium bowl using a whisk. Mix the blueberries with the last teaspoon of flour in a small bowl. Put them both away.
- 4th Step – In the bowl of an electric mixer with a paddle attachment, combine the butter with sugar on medium speed for approx. 3 minutes, just until light and fluffy.
- 5th Step – After scraping the sides of the basin, begin beating in the eggs one at a time, making sure to give the mixture a thorough pounding after each addition. Again, scrape the sides of the bowl.
- 6th Step – Mix in a third of the flour mixture and half of the milk mixture while the mixer is on low speed.
- 7th Step – Beat in another third of the flour mixture, then the rest of the milk mixture, then the rest of the flour mixture, scraping the bowl as needed. Add the blueberries that have been dusted with flour to the batter and mix with a spatula until everything is evenly mixed.
- 8th Step – After the pan has been prepped, pour the batter into it and even out the top. After that, place the cake in the oven and bake for 50 minutes, until the top is golden brown and a skewer inserted into the center comes out clean.
- 9th Step – Let the cake cool for about 10 minutes in the pan, then turn it out onto a rack to finish cooling. When the cake is cool, put it on a platter to serve.
TO MAKE THE LEMON GLAZE, FOLLOW THE STEPS LISTED BELOW:
- 1st Step – Combine the lemon juice, lemon zest, and confectioner’s sugar in a small bowl and stir until combined. It should be a bit thicker than you’d think, approximately the consistency of molasses or honey. If required, add additional confectioners’ sugar or lemon juice to form a thick but pourable glaze.
- 2nd Step – Spread the glaze over the top of the cake using a spoon and allow it to run down the edges of the cake. Give it 10 to 15 minutes to set up before serving. Make your cuts using a knife that has a serrated edge.