by Austin Carter
New Recipe
- Prep Time: 40 minutes - Cook Time: 1 hour 10 minutes - Cooling and Glazing: 1 hour 10 minutes - Total Time: 3 hours - Course: Dessert - Cuisine: American, European - Servings: 12 - Calories: 400 kcal
– Mixing Bowls – Electric Hand Mixer – Measuring Spoons and Cups – Citrus Zester – Baking Pan – Oven and Oven Mitts – Cooling Rack – Whisk or Spoon – Bowl for glaze – Toothpicks
For the Pound Cake: – 1 cup unsalted butter softened – 2 cups granulated sugar – 4 large eggs – 3 cups all-purpose flour – Zest of 2 lemons – 1 cup fresh blueberries – 1 teaspoon vanilla extract optional
For the Glaze: – 1 cup powdered sugar – 3 tablespoons fresh lemon juice – Additional lemon zest for garnish optional
1. Preheat your oven to 325°F (163°C). Grease and flour a standard-sized loaf pan. 2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. 3. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
4. Gradually add the flour to the batter, mixing well after each addition. Optionally, add vanilla extract for extra flavor. 5. Gently fold in the lemon zest and fresh blueberries until evenly distributed throughout the batter. 6. Transfer the batter to the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the pound cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. 8. In a small bowl, whisk together the powdered sugar and fresh lemon juice until you achieve a smooth glaze consistency. 9. Once the pound cake is completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes. Slice and enjoy!