Introduction

If you’re searching for a dessert that epitomizes Southern hospitality, look no further than the Classic Southern Pound Cake with Blueberry Lemon Glaze. This timeless treat is a favorite for its rich, buttery flavor and dense, yet fluffy texture. Originating in the American South, the traditional pound cake recipe calls for a pound each of butter, sugar, eggs, and flour, hence its name. Over time, bakers have added their own touches, and in this recipe, a fresh, zesty blueberry lemon glaze adds a burst of flavor and a beautiful finish. Perfect for any occasion, from Sunday brunch to holiday gatherings, this cake is bound to become a family favorite.

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Ingredients

For the Pound Cake:

• 2 cups unsalted butter (room temperature)
• 3 cups granulated sugar
• 6 large eggs (room temperature)
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 tablespoon vanilla extract
• 1 tablespoon lemon zest

For the Blueberry Lemon Glaze:

• 1 cup fresh blueberries
• 1/4 cup lemon juice (freshly squeezed)
• 2 cups powdered sugar
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

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Preparation

Step 1: Preheat and Prep

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or tube pan generously to prevent sticking. This classic cake is known for its lovely crust, so ensuring a non-stick surface is crucial.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream together the butter and sugar until the mixture is light and fluffy. This should take about 5-7 minutes. This step is vital for creating a soft, tender crumb.

Step 3: Add the Eggs

Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl as needed to ensure an even mix.

Step 4: Incorporate the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients for the best texture. Mix until just combined, being careful not to overmix.

Step 5: Add Flavor

Stir in the vanilla extract and lemon zest. The lemon zest gives a subtle citrus aroma that complements the richness of the cake.

Step 6: Bake the Cake

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean. The top should be a deep golden brown.

Step 7: Prepare the Blueberry Lemon Glaze

While the cake is cooling, make the glaze. In a small saucepan, combine the blueberries and lemon juice. Heat over medium heat, stirring occasionally until the blueberries burst and the mixture thickens (about 5-7 minutes).

Step 8: Strain and Mix the Glaze

Strain the blueberry mixture to remove the skins and seeds. In a mixing bowl, combine the strained juice with the powdered sugar, lemon zest, and vanilla extract. Whisk until smooth and glossy. If the glaze is too thick, add a little more lemon juice; if it’s too thin, add more powdered sugar.

Step 9: Glaze the Cake

Once the cake has cooled completely, place it on a wire rack. Drizzle the blueberry lemon glaze over the top, allowing it to cascade down the sides. Let the glaze set for about 10-15 minutes before slicing.

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Cooking Notes

• The key to a moist pound cake is not overbaking. Start checking for doneness around the 1-hour mark.
• If you don’t have a bundt pan, a standard loaf pan works too, though you may need to adjust the baking time.
• For a deeper flavor, try substituting a small portion of the sugar with brown sugar.

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Serving Suggestions

• Serve the pound cake warm with a scoop of vanilla ice cream for an indulgent dessert.
• For a lighter option, pair with fresh blueberries and a dollop of whipped cream.
• Enjoy a slice with a cup of hot tea or coffee for a delightful afternoon treat.

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Tips

• For the best results, ensure all ingredients are at room temperature before starting.
• Use fresh lemon zest for a more vibrant citrus flavor.
• If you prefer a thicker glaze, let it sit for a few minutes before drizzling, as it will thicken slightly as it cools.

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Prep Time:

20 minutes

Cooking Time:

1 hour 20 minutes

Total Time:

1 hour 40 minutes

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Nutritional Information (Per Serving):

• Calories: 450 kcal
• Protein: 6g
• Carbohydrates: 65g
• Fat: 20g
• Sodium: 150mg
• Sugar: 45g

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Conclusion

The Classic Southern Pound Cake with Blueberry Lemon Glaze is a dessert that embodies comfort and tradition. With its buttery, tender crumb and vibrant, sweet-tart glaze, it’s a crowd-pleaser that’s sure to become a staple in your baking repertoire. Whether you’re making it for a special celebration or a simple family dinner, this cake delivers on both taste and presentation. Try it once, and you’ll be hooked!

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