A vibrant pound cake loaf with a crisp outer and flavorful, lemony, moist inner with fresh, sweet, blueberries.
This is an absolutely delicious, award-winning pound cake that pairs perfectly with tea or hot coffee.
Prep Time: 10 Min
Sugar Butter Eggs Lemon zest Lemon juice Salt All-purpose flour Baking powder Whole milk
Active Time: 1 hour 5 Min
Once 100% cooled, this can be stored for up to 4 days at room temperature when wrapped tightly.
Pour the sugar into the mixer bowl and add the stick of butter. Blend until fluffy; about 4 minutes on medium speed.
Beat in the eggs, lemon juice & zest (loaf portions). Whisk the flour, salt, and baking powder, and gradually add that in.
SWIPE UP FOR THE ENTIRE RECIPE