Eggs: Six large eggs act as binding agents and structure for the cake. For the best results, let them come to room temperature.
Flour: You need cake flour for this recipe. (All-purpose flour will yield different results.) If you don’t have cake flour, use a homemade cake flour substitute in a pinch.
Buttermilk: For more moisture and tenderness in the cake, use buttermilk. If you don’t have any on hand, make your own buttermilk to use!
Lemon Flavor: To give the pound cake its lemon flavor, I added lemon extract and lemon zest. You will need lemon juice for the glaze.
Blueberries: Although fresh blueberries are best, you could use frozen berries. If using frozen blueberries, first, let them thaw. Then, drain them before adding to the batter.
Can I Use A Different Pan?
Yes! I used a 10-inch bundt pan, which is a pan with decorative fluted edges and a hollow center. However, you could also use two loaf pans. Bake the loaves for 60-80 minutes, starting to check on the loaves at the hour mark. The pound cake is done baking when it is golden on top and an inserted toothpick comes out with a few crumbs (not completely clean), but no wet batter. Then, don’t forget about the glaze!
How To Store Lemon Blueberry Pound Cake
Pound cakes, including this lemon blueberry pound cake, are best stored wrapped in plastic wrap at room temperature for up to 3 days. This helps maintain both texture and flavor. If preferred, you can refrigerate the cake for up to 5 days, but be sure to wrap it well to prevent drying out or absorbing odors. Before serving, allow the cake to come to room temperature for best results.
