RECIPE FROM THE CHEF
Lemon Blueberry Pound Cake
INGREDIENTS :
FOR THE CAKE : |
• Milk |
1 / 2 cup |
• Grated Lemon Zest |
1 tablespoon |
• Fresh Lemon Juice |
2 tablespoons |
• All-purpose Flour |
2 cups + 1 tsp |
• Baking Soda |
1 / 4 teaspoon |
• Salt |
1 / 4 teaspoon |
• Blueberries |
1 cup |
• Unsalted Butter , softened |
1 stick ( 1 / 2 cup ) |
• Granulated Sugar |
1 1 / 4 cups |
• Large Eggs |
2 |
FOR THE GLAZE : |
• Confectioners ’ Sugar |
3 / 4 cup |
• Lemon Zest , packed |
1 / 4 teaspoon |
• Fresh Lemon Juice |
1 1 / 2 tbsp |
DIRECTIONS :
1 . Preheat the oven to 350 ° F and set an oven rack in the middle position . Spray a 9x5-inch metal loaf pan with nonstick cooking spray . Line the bottom of the pan with parchment paper , then spray the pan again .
2 . In a small bowl , whisk together the milk , lemon zest and lemon juice . Let sit for at least 10 minutes while you proceed with the recipe ( it will curdle - that ’ s okay ).
3 . In a medium bowl , whisk together the 2 cups flour , baking soda and salt . In a small bowl , toss the blueberries with the remaining teaspoon of flour . Set both aside .
4 . In the bowl of an electric mixer fitted with the paddle attachment ( or beaters ), cream the butter and sugar on medium speed until light and fluffy , 2-3 minutes . Scrape down the sides of the bowl , then beat in the eggs one at a time , beating well after each addition . Scrape down the sides of the bowl again . With the mixer on low speed , beat in a third of the flour mixture , then half of the milk mixture . Beat in another third of the flour mixture , then the remaining milk mixture , followed by the remaining flour mixture , scraping the bowl as necessary . Add the flour-dusted blueberries to the batter and , using a spatula , fold until evenly combined .
5 . Transfer the batter into the prepared pan and smooth the top .
6 . Bake for 50-60 minutes , until the cake is golden brown and a tester comes out clean . Let the cake cool in the pan for about 10 minutes , then turn out onto a rack to cool completely .
7 . When the cake is cool , transfer it to a serving platter .
FOR THE CAKE :
1 . In a small bowl , mix the confectioners ’ sugar , lemon zest and lemon juice . Add more confectioners ’ sugar or lemon juice as necessary to make a thick but pourable glaze ( it should be a little thicker than you ’ d think , about the consistency of molasses or honey ). Spoon the glaze over the top of the cake , letting it drip down the sides . Let the glaze set for 10-15 minutes before serving . Slice with a serrated knife . The cake will keep on the countertop for up to 3 days ; store in a covered container or wrap in plastic wrap .
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