I love fresh summer berries…. all of them! This pound cake is full of lemon blueberry deliciousness. The lemon is not overwhelming… just a hint of lemon zest, moist texture & cream cheese frosting.
Thanks to The Sugar Coated Cottage, this recipe is perfect for cake lovers. Wishing everyone a Happy and safe July 4th! 🍋🇺🇸
#berrysweet #independenceday
INGREDIENTS
- CAKE:
- 1 cup unsalted butter room temp
- 1 cup + 2 Tbsp sugar
- 3 ounces cream cheese room temp
- 4 large eggs room temp and lightly beaten.
- 2 tsp vanilla
- 2 cups cake flour sifted
- ¼ tsp salt
- 1 tsp baking powder
- 2 Tbsp lemon zest
- 1 cup blueberries (I used fresh but frozen would work, thaw and drain first)
- GLAZE:
- 4 oz cream cheese room temp
- ¼ cup unsalted butter room temp
- 1 cup powdered sugar
- 1 tsp vanilla
- GARNISH:
- Handful of fresh blueberries
- 1 Tbsp lemon zest
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- Butter and flour a 9 x 5 x 3 loaf pan and then line with parchment (parchment is optional but it helps insure that the cake releases from the pan).
- CAKE:
- In medium bowl combine the flour, salt and baking powder. Stir to combine.
- In bowl of mixer cream the butter until light and fluffy.
- Add in the sugar, mix to combine.
- Add in the cream cheese, mix to combine and until light and fluffy.
- Add in eggs one spoonful at a time.
- Add in the vanilla and lemon zest. Mix to combine.
- Scrape sides of bowl as needed.
- With mixer on medium add in the flour mixture one spoonful at a time.
- Mix until batter is smooth. Fold in the blueberries.
- Pour batter into prepared pan.
- Bake for 70-75 minutes. Or until toothpick inserted in center comes out clean.
- Let cool completely.
- GLAZE:
- Cream the butter and cream cheese together.
- Slowly add in the powdered sugar one spoonful at a time.
- Add in the vanilla.
- Continue mixing until completely combined and smooth and creamy.
- Spread onto cooled cake with offset spatula.
- GARNISH Sprinkle on blueberries and lemon zest
Just reading this makes me want some of that.
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