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Tuesday, September 29, 2009

Lemony Sweet

Today was one of those days where time just got away from me.
I started on a few projects (you'll notice the new blog format, for one) and before I knew it was 9:00 o'clock.

So anyway, here is the lemony berry pound cake recipe I promised.... It is a very simple, but intensely flavorful cake. Without the icing it can even serve quite nicely as a breakfast (or brunch) accompaniment.

Lemon - Blueberry Pound Cake
(Makes 1 Cake)
2 sticks butter
1-1/2 cups sugar
3 eggs
2 cups flour
1/2 tbsp. baking powder
1/2 cup milk
3 tbsp. to 1/4 cup fresh lemon juice
1 tsp. lemon extract
1/2 tsp. freshly grated lemon rind
1 to 1-1/2 cups fresh blueberries

First, preheat your oven to 350 degrees and then butter and flour the bottom and sides of a large loaf pan - or bundt pan.

Next, cream together butter and sugar with an electric mixer at high speed. Add the eggs (one at a time), then the milk, lemon juice and lemon extract. Set aside.

Sift together the dry ingredients (flour, baking powder, lemon rind - and a dash of salt). Slowly add this mixture to the creamed sugar mixture from the previous step.

MIX BY HAND. You want to mix the batter just enough to blend all of the ingredients thoroughly without excess beating.

Fold in the fresh blueberries with the last addition of dry ingredients and then pour into your pre-greased loaf pan or bundt pan. Bake for 50-60 minutes or until a knife inserted into the center comes out clean.

Cool completely before slicing and then top with your favorite lemon (or vanilla) glaze icing - or simply some powdered sugar or whipped cream. Enjoy!

Per serving (based on 12 slices): Approximately 342 calories, 1 g fiber, 4.2 g protein and 17 g sugar.


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