Ingredients:
For the Pound Cake:
.1 ½ cups all-purpose flour
.1 tsp baking powder
.¼ tsp salt
.½ cup unsalted butter, softened
.1 cup granulated sugar
.3 large eggs
.1 tsp vanilla extract
.2 tbsp lemon zest (about 2 lemons)
.¼ cup fresh lemon juice
.½ cup buttermilk (or milk with a splash of vinegar)
.1 ½ cups fresh blueberries (tossed in 1 tbsp flour to prevent sinking)
For the Lemon Glaze:
.1 cup powdered sugar
.2 tbsp fresh lemon juice
.1 tbsp milk (optional, for thinner glaze)
Instructions:
1. Prepare the Cake Batter:
1.Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2.In a medium bowl, whisk together flour, baking powder, and salt.
3.In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-4 minutes).
4.Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
5.Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
6.Gently fold in the flour-coated blueberries.
2. Bake the Cake:
1.Pour the batter into the prepared loaf pan and smooth the top.
2.Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
3.Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Lemon Glaze:
1.In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add milk if you prefer a thinner consistency.
2.Drizzle the glaze over the cooled pound cake.
4. Serve & Enjoy:
.Garnish with extra lemon zest or fresh blueberries, if desired. Slice and enjoy with a cup of tea or coffee!
