Nothing says summer to me like a bright, fruity cake. And because lemon is Kevin’s favorite flavor, we usually go for the lemon desserts. But I can hardly complain because I love lemon too.
So I’ve tried recipe after recipe for pound cakes and none of them have quite hit the spot. I love the dense, stick-to-your-ribs type of pound cakes.
No box mix, no plain yellow cake hiding in a pound cake recipe, and certainly nothing found in the freezer.
And I know I’ve talked about it before, so apologies if it feels like I’m beating you over the head with this, but cooking, and more than that, baking is a science. If you follow me on Snapchat (@awayfromthebox) you’ll have seen a particularly awful snap – one where I attempted a pound cake recently and was left with a sad pile of destroyed cake.
So let my fail turn into your success! I tweaked (and tweaked and tweaked) this recipe until I was left with exactly what I was hoping to achieve – and I really think you’ll like it too!
So the biggest things to remember in this recipe are:
- Be sure all of your ingredients are room temperature. Cold butter is a given – it wont cream if it isn’t softened. But the others aren’t so obvious – cold eggs and milk will make them seize up.
- Cream the butter and sugar for no less than 2 minutes. Even though it may seem totally mixed, introducing plenty of air will ensure the cake rises properly.
- Spoon flour into your measuring cups rather than using them as a scoop. This is true for all recipes using flour. Your cake will be very dry otherwise.
Follow the recipe and I’m sure you’ll be pleased. Let me know what you think!
Until next time. X
Show us your food! Use #aftbeats for a chance to be featured on our Facebook or Instagram!
Items used in this recipe:
This post contains affiliate links. While at no extra cost to you, purchasing an item using one of these links provides us a small commission that helps in maintaining this site.
Lemon Blueberry Pound Cake
This lemon blueberry pound cake is a dense, perfect from scratch recipe – tasty all year round!
- 1 1/4 c. unsalted butter, room temperature
- 2 1/2 c. cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 c. granulated sugar
- 2 egg yolks, room temperature
- 3 eggs, room temperature
- 2/3 c. milk, room temperature
- 1/2 tsp vanilla
- 1 tsp lemon extract
- 1/2 c. blueberries
- 1 TB flour
For the Glaze:
- 2 TB unsalted butter
- 1 1/2 c. confectioners sugar
- 3 TB lemon juice
- Preheat the oven to 350°F and grease and flour a 12 cup bundt pan.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for at least 2 minutes, until light and fluffy.
- In a separate small bowl, whisk together the flour, baking powder and salt.
- Add the egg yolks to the mixer and beat until just combined, then add in the eggs one at a time, mixing for at least 20 seconds after each.
- On the lowest setting, add half of the flour mixture to the mixer a spoonful at a time. Pour the milk in a slow steady stream, then add the rest of the flour a spoonful at a time.
- Pour in the vanilla and lemon extract and mix until just combined.
- Rinse the blueberries and toss to coat in the TB of flour. Shake off any excess and fold into the cake batter.
- Pour into prepared bundt pan and tap to free any trapped air. Bake for 45-55 minutes, until a toothpick or cake tester comes out mostly clean.
- Let cool at least 20 minutes in the pan before gently inverting on a plate or cake stand.
- To glaze, melt the butter in a small bowl, then stir together with the confectioner’s sugar and lemon juice. Spoon over the cake while it is still warm so that it can slowly drip over the sides. Store lightly covered for up to 3 days.
Follow me on Bloglovin!