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.
Can I Freeze Pound Cakes?
Absolutely. To freeze the cake, double-wrap it in plastic wrap, followed by a layer of aluminum foil. It will last up to 3 months in the freezer. Let the cake thaw in the refrigerator overnight before cutting and serving.
Ingredients
▢1 ¼ cups (2 ½ sticks / 284 g) salted butter, room temperature
▢3 cups (600 g) granulated sugar
▢6 large eggs, room temperature
▢3 cups (300 g) cake flour
▢¼ cup (60 g) buttermilk, room temperature
▢2 teaspoons lemon extract
▢1 teaspoon lemon zest
▢2 cups (296 g) fresh blueberries
Glaze
▢2 cups (250 g) confectioners’ sugar
▢¼ cup (61 g) lemon juice.
Instructions
Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth. Gradually add the sugar and mix until light and fluffy.
Add the eggs, one at a time, mixing well after each addition, scraping the bowl as needed.
Slowly add the cake flour. Mix on low until combined.
Add buttermilk. Mix until just incorporated, scraping the bowl as needed.
Add lemon extract. Gently fold in lemon zest and blueberries.
Pour the batter into the prepared bundt pan. Bake for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter. The crust will be a dark golden brown around the edges and lighter in the center. Allow cake to cool to room temperature.
Glaze
In a small bowl, combine confectioners’ sugar and lemon juice. Mix until smooth. Pour over the cooled cake.
