Description
A moist and buttery pound cake bursting with fresh lemon and blueberry flavors, perfect for summer.
Ingredients
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 4 large eggs
- 2 tablespoons fresh lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla flavoring
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 ½ cups fresh blueberries
- 1 tablespoon all purpose flour
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease and line a standard loaf pan with parchment paper.
- Beat butter and sugar in a large bowl until light and fluffy, about 3 to 4 minutes.
- Add eggs one at a time, mixing well after each addition. Mix in lemon zest, lemon juice, and vanilla flavoring.
- Whisk flour, baking powder, and salt in a separate bowl.
- Add dry ingredients to the batter in two additions, alternating with milk. Mix until just combined.
- Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar, lemon juice, and milk in a small bowl until smooth. Drizzle over the cooled cake before slicing.
Notes
- Bring all refrigerated ingredients to room temperature before mixing for the best texture.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American