Glazed Blueberry Lemon Pound Cake
What's your best flavour?
I love Lemon, pucker up those lips!
There aren't many of us who would refuse a buttery, tender, tangy
Blueberry Lemon Pound Cake
Pound cake gets its' name from almost all of the ingredients measuring to a pound, easy to remember; a lb of eggs, a lb of butter and 1 lb of flour, the recipe has been around for centuries. Typically these ingredients were quite dense and the cake hardened after several days because of the flour content. Modern day cooks now rely on the addition of baking powder to help this rich and dense cake rise so it is not heavy.
You can peak through the oven door to see the batter rise slightly.
Children love to watch this cake bake as they see the butter bubbling around the sides and top.
I purposefully pushed the blueberries under the dough so you wouldn't see them until you cut through this fragrant cake.
This gives everyone a little surprise when you cut a slice or two!
I couldn't stop eating it, the moistness from the lemon syrup, then the lemony glaze on top.
I had it hot from the oven because it was soooo
Truthfully it was better when it was completely cooled but, who could wait?
This dessert is comfort food 101...enjoy!
2 cup flour
5 eggs, separated
2 large lemons, zested and juiced, set aside
3 tsp baking powder
pinch of salt
1 1/4cup butter, room temp
1 1/2cup icing sugar, sifted
2 tsp pure vanilla extract
3/4 cup frozen blueberries (fresh blueberries explode when baking)
In a mixer bowl, whisk egg whites to a soft but not dry peak. Set aside.
In another mixer bowl with a paddle cream butter and icing sugar until fluffy & whipped 2-3minutes. Add yolks one at a time thoroughly blending and continue beating until lemony in colour.
Add zest of one lemon, vanilla, salt and 1/4 cup + 3 tbsp lemon juice. Continue beating, mixture will look curdled.
Slowly add flour a little at a time beating on low speed. If it gets too thick lift the beaters and continue mixing with a spatula.
Add 1/3 of the beaten egg whites and mix with a spatula to lighten the batter. Gently fold in the remainder. Just before there are no more white streaks add frozen blueberries. Mix only to combine.
Scape into a greased and floured loaf pan, preferably light metal pan,(Glass browns too much and the cake would get quite crispy).
Bake in a 350F oven until the top is golden brown or until a skewer comes out dry, approximately 40-50min.
Cool cake for 10 minutes. With a skewer, poke holes at 1/2" intervals all the way down to the boottom of the cake. Run a knife around the edges of the pan to loosen the cake.
Pour 1/2 cup* room temperature lemon syrup over cake, a little at a time, allowing it to absorb. Allow the cake to completely cool. Remove tipping it upside down. Tapping the bottom gently to loosen.
Place right side up on a platter and drizzle with Lemon Drizzle and top with the remaining zest.
1 lemon zest from above + the lemons that have been juiced
1/4cup + 2tbsp sugar
1 cup water
3 tbsp lemon juice
Place the juice, the shell of the lemons, sugar and water into a pot large enough to hold everything. Bring to a boil, then reduce the heat to simmer for 10 minutes. Turn off heat and let sit to cool.
1 cup icing sugar, sifted to remove lumps
3 tbsp lemon juice (you may need more or less depending on the consistency)
In a small bowl, mix together and let sit. Any lumps will dissipate.
*Too much syrup will make the cake soggy. You can use the remainder to pour over each individual slice or....use it to flavour your expresso!
Enjoy with love!