This classic lemon pound cake is perfectly good on its own, but it’s extra delicious with a homemade blueberry compote and lemon icing.
This post is sponsored by Danish Creamery. All opinions are my own.

A little bit of Spring coming your way with this 5x tested and perfected Lemon Pound Cake with Blueberry sauce! This is a classic recipe that goes perfectly with a cup of coffee in the morning or with warm tea after a big meal. It’s lightly sweetened with hints of lemon zest, made extra special with icing (if you’re feeling fancy) and a simple blueberry sauce on the side.
Here are some tips to make it and enjoy during these hard times we are all facing. Hope it brings some joy into your kitchens.

To make this recipe, I teamed up with the only butter brand I use – Danish Creamery. Their recipe hasn’t changed since 1895 and it’s made with high-quality cream from California pasture-raised cows, and a touch of sea salt. Their European-style butter (85% butterfat!) makes it perfect for baked goods, such as this Lemon Pound Cake!
Difference between European-style butter and American butter
European-style butter refers to cultured butter that has been churned to at least 82% butterfat, as opposed to an all-American butter which contains 80% fat and isn’t cultured. So, what does this mean for you? Well, although you can use them interchangeably, more fat means flakier crusts, fluffier biscuits and butterier cakes! If you aren’t using European-style butter you’re definitely missing out.
How to make a Lemon Pound Cake with Blueberry Sauce
This no-fail recipe is easy to make and it’s made with simple ingredients found in your pantry.
The most important tip for this recipe is to weigh your ingredients using a kitchen scale.
Ingredients for a Lemon Pound Cake
- Danish Creamery Unsalted Butter, softened
- All purpose flour, I prefer unbleached but use what you have!
- Eggs, room temperature
- Buttermilk or make your own (by adding 1 tbsp lemon juice to 1 cup whole milk).
- Granulated sugar
- Lemon zest
- Baking soda
- Salt
To make this recipe:
- Start by creaming the softened butter and sugar, until very pale and smooth. This can take around 6-8 minutes, beating on medium-low. Add 1 egg at a time, while beating, followed by the lemon zest, until fully incorporated.
- In a separate bowl, whisk the flour, salt and baking soda. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Transfer to a greased and floured bundt pan (10 cup) or a 10-inch loaf pan. If your pan is smaller, it will overflow.
- Bake at 325F for 45-50 minutes, until a toothpick inserted in the center (or sides if using a bundt pan) comes out clean. Time will vary depending on your oven.

How to store a Pound Cake
Store your lemon pound cake in an airtight container at room temperature for up to 3 days. I usually slice the whole cake and leave it on the counter, with or without icing. Since the icing doesn’t contain butter, it doesn’t need to be refrigerated. You can also cover in plastic wrap and refrigerate for up to a week.
How to make a Blueberry Compote
To make a blueberry compote or sauce, you’re going to need:
- Fresh blueberries
- Sugar
- Lemon juice
- In a small saucepan over low heat, combine the ingredients and bring to a low simmer. Cook until the sauce thickens about 20 minutes. Let cool and transfer to a glass jar.
How to make the perfect Icing
Perfect icing is the kind of icing that doesn’t disappear into your cake. What you want is a thick almost hard to pour glaze, that’s shiny and white, and will stay in place, as pictured.
Ingredients for Icing:
- Powdered sugar, sifted
- Boiling water
- Lemon juice
Start by sifting the powdered sugar into a large bowl. Add 1 tablespoon of lemon juice, and a couple of tablespoons of boiling water. Work a spoon against the sides of the bowl, getting rid of clumps, until you get a thick consistency. Spoon (or transfer to a piping bag without a tip) onto cake, going around the top rotating the cake. And wait until it glides down.
If you love this recipe, you might also love:
I’m so happy you’re making one of my recipes, and would love to see how it turns out! Share it on Instagram using #yogaofcooking so I can see it, it always makes my day! Or leave a comment below!
Happy Baking! x
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Lemon Pound Cake with Blueberry Sauce
This classic lemon pound cake is perfectly good on its own, but it’s extra delicious with a homemade blueberry compote and lemon icing.
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Ingredients
For the Lemon Pound Cake
- 14 oz (1 3/4 cup) granulated sugar
- 8 oz (2 sticks) Danish Creamery unsalted butter, softened
- 4 eggs, room temperature
- 2 tbsp lemon zest
- 6 oz buttermilk (or make your own *see notes*)
- 12 oz (about 2 3/4 cup) all purpose flour
- 1 tsp kosher salt
- 1/2 tsp baking soda
For the Blueberry Compote
- 1 1/2 cup fresh blueberries
- 3/4 cup granulated sugar
- 1 tbsp lemon juice
For the Icing
- 3 1/2 cups powdered sugar, sifted
- 1 tbsp lemon juice
- 3–5 tbsp boiling water
Instructions
To make the Lemon Pound Cake
- Preheat the oven to 325F. Grease and flour a 10-cup bundt pan or a 10-inch loaf pan. Do not use a smaller pan or it will overflow.
- In the bowl of a stand mixer with the paddle attachment, cream the softened butter and sugar, until very pale and smooth. This can take around 6-8 minutes, beating on medium-low. Add 1 egg at a time, while beating, followed by the lemon zest, until fully incorporated.
- In a separate bowl, whisk the flour, salt and baking soda. Alternate adding the dry ingredients and buttermilk, in 2 or 3 additions, beginning and ending with the dry ingredients.
- Transfer to a prepared pan and bake for 45-50 minutes, until a toothpick inserted in the center (or sides if using a bundt pan) comes out clean. Time will vary depending on your oven. Let cool in pan for 10 minutes before transferring to cooling rack.
To make the Blueberry Compote
- In a small saucepan over low heat, combine the ingredients and bring to a low simmer. Cook until the sauce thickens about 20 minutes. Let cool and transfer to a glass jar.
To make the Icing
- Start by sifting the powdered sugar into a large bowl. Add 1 tablespoon of lemon juice, and a couple of tablespoons of boiling water. Work a spoon against the sides of the bowl, getting rid of clumps, until you get a desired consistency. If it’s too thick, add 1 tbsp of boiling water at a time. If it’s too runny add 1/4 cup powdered sugar.
- Spoon (or transfer to a piping bag without a tip) onto cake, going around the top rotating the cake. Wait until it glides down.
Notes
*Danish Creamery products are available nationwide. For more information, visit the Where to Buy section on their site.
**To make your own buttermilk, simply add 1 tbsp of lemon juice to 1 cup of milk. Stir and let it sit for 5 minutes. Only use the amount of buttermilk called for in the recipe (3/4 cup).
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: dessert
Keywords: lemon pound cake, classic cake
* This post is brought to you by Danish Creamery. All content, including recipe, photos, and words are my own. Thank you for supporting the brands that keep Yoga of Cooking, mindful.
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Hi there! Your lemon pound cake recipe looks and sounds wonderful. If you don’t have lemons for lemon zest, can I sub in bottled lemon juice?