Name: Lemon Blueberry Pound Cake
Yield: One 9x5-inch loaf cake (8 to 10 servings)
Ingredients: For the Cake:; ½ cup milk; 1 tablespoon grated lemon zest, packed (see note); 2 tablespoons fresh lemon juice; 2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife; ¼ teaspoon baking soda; ¼ teaspoon salt; 1 cup blueberries (if using frozen blueberries, do not defrost); 1 stick (½ cup) unsalted butter, softened; 1¼ cups granulated sugar; 2 large eggs; For the Glaze:; ¾ cup confectioners' sugar; ¼ teaspoon lemon zest, packed; 1½ tablespoons fresh lemon juice

Ingredients

(Servings: One 9x5-inch loaf cake (8 to 10 servings))

½ cup milk

1 tablespoon grated lemon zest, packed (see note)

2 tablespoons fresh lemon juice

2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife

¼ teaspoon baking soda

¼ teaspoon salt

1 cup blueberries (if using frozen blueberries, do not defrost)

1 stick (½ cup) unsalted butter, softened

1¼ cups granulated sugar

2 large eggs

¾ cup confectioners' sugar

¼ teaspoon lemon zest, packed

1½ tablespoons fresh lemon juice

Lemon Blueberry Pound Cake

Ingredients

For The Cake

For The Glaze

Steps

Nutrition Facts

Comments

Lemon Blueberry Pound Cake

Ingredients

For The Cake

For The Glaze

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts