Did you have a good weekend? I did! On Saturday we went to an engagement party for two of our very good friends, Alex and Stephanie. It was so much fun! We got to meet lots of family members from both the bride’s and groom’s families. Don’t you find weddings to be way more fun when you know lots of people??!
I also discovered I am going to need to take some serious dance lessons before this wedding!
The bride and groom have many Latin relatives who can turn circles around me on the dance floor. I swear one of the bride’s aunts taught Shakira all her moves. It was amazing…and intimidating! Good thing I have a year to learn! Everything at the party was fantastic, including the food! But the best part was the end of the night when the cupcakes came out! Well, they were actually like mini bundt cakes.
Ohmygoodness! These things were mind blowing. There were lots of flavors, so naturally, I tried them all!
We had a thing going with a few of my friends where we each took a bite and passed it around. You may think that’s weird, but think again. It is the absolute best way to try multiple flavors of baked goods! Eating one whole cupcake is so last year.
By far, my favorite was strawberry lemon. Lemon cake with really chunks of strawberry floating throughout. My mouth is watering just thinking about it. So obviously I set out to recreate it first thing Sunday morning. The only problem? I didn’t have any strawberries! So my options were…get out of my PJ’s and head to the store, or make do with what I had. Baking in your PJ’s is so much more fun anyway!
In honor of my delicious Saturday night memories, I baked this pound cake in a bundt pan, but you could definitely use a traditional loaf pan if you’d like. I think there would be enough batter for two loaves and you may want to check for doneness 10-15 minutes earlier, but it should come out tasting just as delicious!
There’s loads of lemon flavor in this cake from a double dose of lemon juice and grated lemon rind. I love adding both because #1 you get way more flavor and #2 you can see the little flecks of lemon rind in the cake so everyone knows before they even have a bite that they are about to get some fresh lemon flavor (surrounded by a moist and delicious cake of course!).
I was initially going to glaze this cake with a simple powdered sugar and lemon juice glaze, but once I tasted it I realized it was absolutely perfect as is. It is a pretty sweet cake, so it doesn’t need any extra sweetness from the glaze (of course that doesn’t mean you couldn’t do it if you wanted to!).
It is a bit crumblier than a traditional pound cake, I think because I used low-fat buttermilk. The texture is almost a cross between a pound cake and a coffee cake. Which, coincidentally makes it perfect for breakfast!
I think you are going to love this cake as much as I do. In fact, you may even force yourself to bring two-thirds of it to work to share out of fear that you just might eat the entire thing yourself!
Blueberry Lemon Pound Cake
- Cooking spray
- 3 cups plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 3/4 cup butter, softened
- 2 large eggs
- 1 cup low-fat buttermilk
- 2 tablespoons grated fresh lemon rind (about 2 lemons)
- 3 tablespoons fresh lemon juice
- 2 cups frozen blueberries
- Preheat oven to 350°
- Coat a 10-inch bundt pan liberally with cooking spray and dust with flour.
- Combine 3 cups flour, baking powder, baking soda, and salt in a bowl, and stir well with a whisk. Combine 2 cups granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. About 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with buttermilk, beating at low speed. Add rind and juice; beat just until blended. Mix blueberries with 1 tablespoon flour. Stir to coat. Fold blueberries into batter.
- Spoon batter into prepared pan; sharply tap the pan once on counter to remove air bubbles. Bake at 350° for 45-50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.
Recipe adapted from Cooking Light