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Moist Lemon Pound Cake Recipe with Easy Blueberry Compote Topping

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A tender, moist lemon pound cake paired with a fresh and vibrant blueberry compote topping, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup (60ml) whole milk, room temperature
  • Zest of 2 large lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 2 cups (300g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional)
  • 1 tbsp water

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and lightly dust with flour.
  2. In a large bowl, beat 1 cup softened unsalted butter with 1 ¾ cups sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt.
  5. Alternate adding the flour mixture and ¼ cup milk to the butter mixture, starting and ending with the flour. Mix gently between additions.
  6. Fold in the zest of 2 lemons, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract with a rubber spatula until combined.
  7. Pour batter into prepared loaf pan and smooth the top gently.
  8. Bake for 55-65 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
  10. To prepare the blueberry compote, combine 2 cups blueberries, ¼ cup sugar, 1 tbsp lemon juice, 1 tsp lemon zest, and 1 tbsp water in a small saucepan.
  11. Simmer over medium heat, stirring occasionally, until berries soften and sauce thickens slightly, about 10 minutes. Let cool before spooning over the cake.

Notes

Use room temperature butter and eggs for best results. Avoid overmixing after adding flour to keep cake tender. Do not top cake with compote while warm to prevent sogginess. Frozen blueberries can be used after thawing and draining excess liquid. For gluten-free, substitute flour with 1:1 gluten-free blend. Vegan adaptations include using vegan margarine, flax eggs, and plant-based milk.

Nutrition

Keywords: lemon pound cake, blueberry compote, moist cake, easy dessert, lemon dessert, pound cake recipe, blueberry topping

Find it online: https://yumnode.com/moist-lemon-pound-cake-recipe-with-easy-blueberry-compote-topping/