Lemon Blueberry Pound Cake with Vanilla Glaze
Lemon Blueberry Pound Cake with Vanilla Glaze pairs classic flavors to create an elegant and flavorful dessert.
Ingredients
Cake:
- Zest from 2 lemons
- ½ cup butter
- 1 cup sugar
- 1 teaspoon vanilla paste or extract
- 3 eggs
- 1/3 cup whole milk
- 2 Tablespoons lemon juice
- 2 cups plus 1 Tablespoon all purpose flour divided
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 cup blueberries
Glaze:
- 1 tablespoons butter
- 3 Tablespoons cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla bean paste or extract
Instructions
- Preheat oven to 350 F. Line a loaf pan with parchment and spray with nonstick spray.
- In a mixer bowl, cream together lemon zest, butter, and sugar, until light and fluffy, scraping down bowl as needed.
- Beat in the eggs, one at a time, then add the vanilla paste.
- in a separate bowl, combine milk and lemon juice
- In a third bowl combine 2 cups of flour, salt and baking soda
- Alternate adding flour mixture and milk mixture to the creamed butter, half at a time. Toss the blueberries in 1 Tablespoon flour, then gently stir them into the batter.
- Line a loaf pan with parchment, then spoon in batter.
- Bake until golden and a tester comes out clean, about 50-60 minutes.
- Let cake cool completely then prepare the glaze. Melt the butter (I microwaved it), then whisk in the cream, vanilla and powdered sugar.
- Drizzle over the pound cake. If icing gets too hard to drizzle, microwave unused glaze to thin it.
Tried this recipe?Let us know how it was!