Description
Ina Garten’s lemon blueberry pound cake delights dessert enthusiasts with its perfect balance of zesty citrus and sweet berries. Moist crumb and tangy glaze make this classic cake a memorable treat you’ll want to share with friends and family.
Ingredients
Scale
- 1 ¼ cups granulated sugar
- 1 stick (½ cup or 113 g) unsalted butter, softened
- 2 large eggs
- 1 cup blueberries (if using frozen blueberries, do not defrost)
- 2 cups + 1 tsp all-purpose flour, spooned into measuring cup and leveled off with a knife
- ½ cup milk
- 1 tbsp grated lemon zest, packed
- 2 tbsps fresh lemon juice
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup confectioners’ sugar
- ¼ tsp lemon zest, packed
- 1 ½ tbsps fresh lemon juice
Instructions
- Oven Preparation: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper for seamless cake removal.
- Lemon Milk Infusion: Combine milk with lemon zest and juice, letting the mixture rest to develop a subtle tangy essence. The liquid will slightly curdle, enhancing the cake’s flavor profile.
- Dry Ingredient Preparation: Whisk flour, baking soda, and salt together. Gently coat blueberries in a light dusting of flour to prevent them from sinking during baking.
- Butter Mixture: Cream butter and sugar until achieving a light, voluminous texture. Incorporate eggs individually, ensuring thorough integration and a smooth consistency.
- Batter Assembly: Alternately fold in flour mixture and lemon-milk blend, maintaining a delicate mixing technique. Gently introduce flour-coated blueberries, distributing them evenly throughout the batter.
- Baking Process: Pour batter into the prepared pan, smoothing the surface for an even bake. Bake for 50-60 minutes until a toothpick inserted into the center emerges clean, indicating perfect doneness.
- Cooling and Glazing: Allow cake to rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling. Craft a glossy glaze by whisking confectioners’ sugar with lemon zest and juice until silky smooth.
- Final Presentation: Drizzle the luminous glaze over the cooled cake, allowing it to set for 15 minutes before serving, creating a stunning and delectable dessert.
Notes
- Prevent Blueberry Sinking: Coat blueberries with flour to ensure even distribution throughout the cake and prevent them from dropping to the bottom during baking.
- Achieve Smooth Texture: Mix wet and dry ingredients gradually and alternately to create a smooth, uniform batter without overmixing, which can lead to a tough cake.
- Master Lemon Flavor Infusion: Let milk and lemon zest mixture rest for 10 minutes to intensify the citrus flavor and create a more complex taste profile.
- Perfect Cooling Technique: Allow cake to cool in the pan for 10 minutes before transferring to a wire rack, preventing potential structural damage and ensuring a clean release.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 406
- Sugar: 54 g
- Sodium: 165 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 116 mg