LEMON BLUEBERRY POUND CAKE
Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Yield One 9x5-inch loaf cake (8 to 10 servings)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter.
- Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
- Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
- Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.
Nutrition Facts : ServingSize 1 slice, Calories 323, Fat 10 g, Carbohydrate 56 g, Protein 3 g, SaturatedFat 6 g, Sugar 36 g, Fiber 1 g, Sodium 97 mg, Cholesterol 26 mg
EARL GREY POUND CAKE WITH LEMON CURD
Lemon and tea are a classic pairing. Try the duet in this wonderful Earl Grey Cake with Lemon Curd. These are meant to be baked in mini bundt pans.
Provided by Annacia
Categories Dessert
Time 50m
Yield 12 mini cakes
Number Of Ingredients 11
Steps:
- Let the butter, eggs, and sour cream stand at room temperature for 30 minutes.
- Preheat oven to 350 degrees F. Grease and flour 12 individual fluted tube pans; set aside.
- In a large bowl combine flour, ground tea leaves, baking powder, salt, and soda; set aside.
- In a very large mixing bowl beat butter with an electric mixer on medium-high speed for 1 to 2 minutes.
- Add granulated sugar; continue beating 5 minutes.
- Beat in the eggs, 1 at a time, scraping sides of bowl after each addition.
- Beat in vanilla (Mixture may appear curdled).
- Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until combined.
- Spoon batter into prepared pans, filling two-thirds full.
- Bake 25 minutes or until pick inserted near center comes out clean.
- Cool in pans on racks 10 minutes.
- Remove; cool on racks.
- TO FINISH:.
- Split cakes in half. Place tops on plates upside down; spread with curd.
- Add bottoms to creat a proper looking bundt cake.
- Sprinkle powdered sugar.
- *TIP:.
- For 4 teaspoons ground Earl Grey tea leaves, open bags with finely ground tea leaves (5 bags) or use mortar and pestle to finely grind loose Earl Grey tea leaves; measure 4 teaspoons.).
Nutrition Facts : Calories 519.6, Fat 31.4, SaturatedFat 18.7, Cholesterol 169, Sodium 430.6, Carbohydrate 52.7, Fiber 0.9, Sugar 26.2, Protein 7.6
MEYER LEMON BLUEBERRY YOGURT POUND CAKE (INFUSED WITH EARL GREY)
Steps:
- 1. Preheat oven to 170C and line a 6" loaf pan. Pour the hot water over the earl grey leaves and set aside. Toss blueberries in juice and about 1 tbsp of sugar. 2. Cream butter and sugar till light and fluffy, then add eggs a little at a time and combine. Add yogurt in and mix till well combined. Add zest of lemon in, along with the tea leaves and stir. Fold flour and baking powder in until just combined. Add blueberries to mixture. 3. Bake for 45 minutes, or until skewer comes out clean.
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- Preheat oven to 325°. Lightly coat a 9x5" or 8½x4½" loaf pan with vegetable oil and line with parchment paper, leaving overhang on long sides. If you’re not sure what size your loaf pan is, measure it with a ruler from inside edge to inside edge for both the length and width. If you measure from the outside edge, you’ll get an inaccurate reading of the width of the pan, and your cake may end up overflowing! It's the actual empty space of the pan where the cake bakes that matters here, not the width of the entire pan including its edges.
- Whisk 2 cups (250 g) all-purpose flour, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. baking powder, and ½ tsp. baking soda in a medium bowl to combine.
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