There’s something utterly delightful about a moist, flavorful pound cake bursting with zesty lemon flavors and topped with a stunning blueberry glaze. This Southern Lemon Pound Cake is rich, dense, and perfectly textured, thanks to the classic pound cake technique. The lemony tang balances the cake’s sweetness beautifully, while the blueberry glaze adds a touch of elegance and a burst of fruity flavor. This is the perfect dessert for any occasion, whether it’s a Sunday brunch, a family gathering, or an afternoon tea.
Ingredients:
For the Lemon Pound Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened to room temperature
- 5 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
For the Blueberry Glaze:
- 1 cup fresh or frozen blueberries
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon water (if needed for consistency)
Preparation:
Step 1: Prepare Your Baking Tools
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan thoroughly, ensuring all crevices are covered to prevent sticking.
- Alternatively, you can use a non-stick baking spray that includes flour.
Step 2: Mix the Dry Ingredients
- In a medium-sized bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, use an electric mixer to beat the unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Step 4: Add the Eggs
- Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. This step is crucial to maintain the cake’s dense, rich texture.
Step 5: Incorporate Lemon and Vanilla
- Mix in the lemon juice, lemon zest, and vanilla extract. The mixture may look slightly curdled at this point, but don’t worry—this is normal.
Step 6: Alternate Wet and Dry Ingredients
- Reduce the mixer speed to low. Add the dry flour mixture to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the flour mixture. Mix each addition just until incorporated; avoid overmixing.
Step 7: Pour and Bake
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 8: Cool the Cake
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Preparing the Blueberry Glaze:
Step 9: Cook the Blueberries
- In a small saucepan over medium heat, combine the blueberries and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the blueberries release their juices and soften.
- Use a fork or the back of a spoon to mash the blueberries gently.
Step 10: Strain and Mix
- Strain the blueberry mixture through a fine-mesh sieve into a bowl to remove the skins and seeds. Let the juice cool slightly.
- Whisk the powdered sugar into the blueberry juice until smooth. If the glaze is too thick, add a bit of water, one teaspoon at a time, until you reach the desired consistency.
Step 11: Glaze the Cake
- Once the cake is completely cooled, drizzle the blueberry glaze over the top, allowing it to cascade down the sides. You can add more zest or a few whole blueberries for garnish.
Cooking Notes:
- Temperature Check: Make sure your butter, eggs, and buttermilk are at room temperature. This ensures a smoother batter and an even rise.
- Bundt Pan Preparation: Thoroughly greasing and flouring the pan is essential to prevent sticking. Ensure you get into all the grooves of the Bundt pan.
- Storage: This pound cake keeps well at room temperature for up to three days, covered in an airtight container. You can also refrigerate it for up to one week or freeze slices for up to three months.
Serving Suggestions:
- Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
- For a brunch spread, pair this cake with fresh fruit salad and a glass of sweet iced tea.
- Enjoy it as an afternoon snack with a hot cup of Earl Grey tea.
Tips:
- Lemon Flavor Boost: For an extra punch of lemon, brush the cake with a simple lemon syrup (equal parts sugar and lemon juice) before glazing.
- Glaze Alternatives: If you prefer a thicker glaze, use more powdered sugar. For a lighter glaze, add more lemon juice or water.
- Decorative Touches: Garnish with fresh lemon slices, blueberries, or edible flowers for a beautiful presentation.
Prep Time:
20 minutes
Cooking Time:
1 hour 10 minutes
Total Time:
1 hour 30 minutes
Nutritional Information (per slice, approx. 12 slices):
- Calories: 420
- Protein: 5g
- Sodium: 230mg
Conclusion:
This Southern Lemon Pound Cake with Blueberry Glaze is a true crowd-pleaser. The lemony cake base, paired with the vibrant blueberry glaze, makes for an unforgettable dessert that brings sunshine to your table year-round. The tangy-sweet flavor combination is perfect for lemon lovers and will have everyone coming back for seconds. Try it out and enjoy a slice of Southern hospitality!
PrintSouthern Lemon Pound Cake with Blueberry Glaze Recipe
- Total Time: 1 hour 30 minutes
Ingredients
For the Lemon Pound Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened to room temperature
- 5 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
For the Blueberry Glaze:
- 1 cup fresh or frozen blueberries
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon water (if needed for consistency)
Instructions
Step 1: Prepare Your Baking Tools
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan thoroughly, ensuring all crevices are covered to prevent sticking.
- Alternatively, you can use a non-stick baking spray that includes flour.
Step 2: Mix the Dry Ingredients
- In a medium-sized bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, use an electric mixer to beat the unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Step 4: Add the Eggs
- Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. This step is crucial to maintain the cake’s dense, rich texture.
Step 5: Incorporate Lemon and Vanilla
- Mix in the lemon juice, lemon zest, and vanilla extract. The mixture may look slightly curdled at this point, but don’t worry—this is normal.
Step 6: Alternate Wet and Dry Ingredients
- Reduce the mixer speed to low. Add the dry flour mixture to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the flour mixture. Mix each addition just until incorporated; avoid overmixing.
Step 7: Pour and Bake
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 8: Cool the Cake
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
Nutrition
- Calories: 420
- Sodium: 230mg
- Protein: 5g