clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
lemon pound cake with blueberry sauce

Lemon Pound Cake with Blueberry Sauce

  • Author: Rosana
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Category: dessert


This classic lemon pound cake is perfectly good on its own, but it’s extra delicious with a homemade blueberry compote and lemon icing.


Units Scale

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
  • 35 tbsp boiling water


To make the Lemon Pound Cake

  1. 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.
  2. 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.
  3. 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.
  4. 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

  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.

To make the Icing

  1. 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.
  2. Spoon (or transfer to a piping bag without a tip) onto cake, going around the top rotating the cake. Wait until it glides down.


*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).

Keywords: lemon pound cake, classic cake