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.

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.

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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:

1. 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.
2. 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.
3. 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

1. 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.

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If you love this recipe, you might also love:

• Marble Bundt Cake
• Honey Apple Cake
• Strawberry Angel Food Cake

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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* 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.