The combination of tart lemons and plump fresh blueberries is a match made in dessert heaven, and this lemon-blueberry sour cream pound cake brings them together in perfect harmony.
The addition of sour cream makes the cake so soft and tender, but what truly sets this lemon-blueberry pound cake recipe apart is the crackly lemon sugar top. It's such a special finishing touch, adding an irresistible sweet-tart crunch I just know you're going to love!
If you've made my old fashioned vanilla pound cake or strawberry pound cake this recipe will feel very familiar to you. I used both of them as a base, with a few modifications to help support the weight from the added fresh blueberries.
Between the cake batter and the sugar topping there's zest from two whole lemons in this pound cake. The lemon flavor is so bright and fresh, absolutely in your face and don't you forget it.
While traditional pound cakes use just four core incredients: flour, butter, eggs, and sugar, the addition of full fat sour cream is the not-so-secret ingredient that makes this blueberry pound cake extra soft and moist.
The lemon and blueberry flavors may be robust, but the cake itself is surprisingly delicate!
The lemon sugar topping was inspired by my favorite lemon blueberry mini muffins and contrasts so nicely with the softness of the cake. Blueberry muffin cake? Yes, please.
Like all my best cake recipes, this lemon-blueberry pound cake is so good served with a scoop of ice cream or macerated fresh berries and whipped cream. But honestly, I mostly eat it plain. It has such a lovely soft texture, bursts of sweetness from the fresh blueberries, and sparkling lemon sugar top — it really doesn't need anything extra!
BTW, if you're looking for a more fall-inspired version of this cake, check out my brown butter apple cider loaf cake!
5-STAR READER REVIEW
“This is the BEST pound cake I have ever had, and I made it!! Thank you for a wonderful recipe.”
—Lauren
Keeping Blueberries from Sinking
To keep the blueberries from sinking in a blueberry pound cake, we're going to use a special technique known as not mixing them into the batter right away. (It's exactly what it sounds like.)
Basically, you'll make the lemon pound cake batter and measure a portion of it into the loaf pan without any blueberries in it. Then, you'll mix the blueberries into the remaining batter and add it on top of the plain lemon cake batter.
The blueberries will always sink a little bit as the cake bakes, but that inch-deep layer of plain lemon cake batter at the bottom is a bit of insulation, keeping them from all ending up there.
Ingredient Notes
Here are the ingredients that you'll need to make this lemon-blueberry pound cake recipe! See recipe card for quantities.
- Lemon Zest - This lemon-blueberry pound cake recipe uses the zest of two whole lemons. One and a half lemons are zested into the cake batter, and the remaining half lemon is zested to make the lemon sugar topping.
- Unsalted Butter - This recipe uses unsalted American-style butter (e.g. not European butter like Kerrygold). If using a salted butter, cut the amount of salt in the recipe in half.
- Sugar - Plain old regular granulated white sugar.
- Eggs - This recipe uses large eggs. Extra large eggs will also work.
- Flour - Regular all purpose flour. Gluten free cup-for-cup all purpose flours should also work, but I haven't personally tested them.
- Sour Cream - Full fat sour cream (or full fat plain Greek yogurt) adds a ton of moisture and makes this cake very soft and tender.
- Salt - I use Diamond Crystal Kosher Salt which is half as salty as other brands. If you're measuring by volume and using a different brand of salt, even a different brand of kosher salt, cut the amount of salt in half.
- Baking Powder - Double acting baking powder helps ensure this cake rises and can support the weight of the blueberries. It also helps it develop the soft, fluffy texture.
- Baking Soda - A small amount of baking soda gives this cake just a little more rising energy against the weight of the blueberries and all the added fat from the sour cream.
- Blueberries - Fresh blueberries! This is a great way to use up slightly wrinkled berries. Pick through the berries to remove any stems before use!
🍽 Mise en place (aka "the setup")
Mise en place is a French culinary term that literally translates to "putting in place."
It basically means: Measure all your ingredients and make sure you have all the right tools and equipment ready to go when you need them before you start working.
This can make a huge difference in a) how enjoyable you find the baking and cooking process and b) the success of your recipe!
Here's the mise en place you'll need before you begin this recipe:
- Bring the butter to room temperature. Let the butter sit out at room temperature (70°F) for an hour or two prior to baking. If you need to speed this process up, microwave the wrapped sticks of butter for about 4 seconds per side. The butter should still feel slightly cool to the touch and soft enough to press a finger into, but not so soft that it's greasy or melty — you're looking for a temperature of about 65°F.
- Bring the eggs to room temperature. Submerge the eggs in very hot water for about 10-15 minutes prior to mixing. This helps them incorporate into the cake batter easily and will allow your cake to rise. If they're cold when you add them to the butter and sugar, they'll cool down the butter, causing the batter to break and separate.
- Mix the dry ingredients together. Whisk the flour, baking powder, baking soda, and salt together in a bowl.
How to Make Lemon-Blueberry Pound Cake
Just like most of my other cake recipes, this lemon-blueberry pound cake uses the creaming method of mixing. I wrote a lot more about the creaming method in detail in my vanilla pound cake recipe and I do recommend popping over there to read about it if you're a beginner baker.
Being patient during the first step of creaming the butter and sugar together is particularly important for giving your cake a soft, fluffy texture and enough rising power to lift all the fresh blueberries we're going to add.
Combine the softened butter, granulated sugar, and the lemon zest in the bowl of a stand mixer with the paddle attachment and cream them together on medium speed.
Pause and scrape down the bowl and beater at least 3 times (about every 90 seconds) during this step. It can take several minutes for the butter and sugar to reach the right texture.
When properly creamed together, the butter and sugar mixture will be pale yellow, light, and fluffy. If you rub it between your fingers the sugar granules should be almost entirely dissolved but still feel slightly gritty.
The next step is to add the eggs without collapsing all the air we just worked into the butter. We do this by adding them one at a time and giving the butter plenty of time to incorporate each egg (about 45-60 seconds) before adding the next one.
Scrape down the bowl and beater before adding each egg, and then again before you move on to the next step.
The final step is to alternate adding the dry ingredients and sour cream on the lowest speed possible. Using a low speed for this final step prevents over mixing and ensures your cake has a moist, tender texture.
On the lowest speed, add one third of the dry ingredients. Wait for them to be almost entirely incorporated, then scrape down the bowl and beater.
Add half the sour cream, again mixing on the lowest possible speed just until combined. Again scrape down the bowl and beater.
Repeat with the remaining dry ingredients and sour cream, adding one third of the dry ingredients followed by the remaining half of the sour cream and the final third of the dry ingredients.
Don't worry about being super precise with what "one third" and "one half" is here. The goal is just to not overwhelm the batter with too many dry ingredients at once or too much liquid and fat at once.
I know this can sound overwhelming but it's quite simple, I promise. You're basically alternating adding dry --> wet -- > dry --> wet --> dry, mixing on low speed just until combined and scraping down the bowl between each addition.
Stop the mixer when there are a few streaks of flour left in the bowl. You'll finish mixing those in by hand when you scrape down the beater and sides of the bowl. This also helps prevent over mixing!
Measure about 350 grams of the plain lemon cake batter into a greased and lined loaf pan. You're looking for about an inch of batter in the bottom of the pan.
Add the blueberries to the remaining cake batter and mix them in by hand until evenly distributed. Then add the lemon-blueberry cake batter to the loaf pan.
Use a mini offset spatula to smooth the batter out, pressing it down into the corners of the pan to press out any air bubbles.
Take care not to push the blueberries all to the bottom of the pan as you go — you want to see some of them at the surface!
Pressing the cake batter down into the pan is important for pressing out any air bubbles that might be hiding inside. Smoothing out the top helps the cake bake evenly.
Lemon Sugar Cake Topping
Before you bake this lemon-blueberry pound cake, it's time to add the blueberry muffin-inspired lemon sugar topping. This is non-negotiable, imo. It is so good you really don't want to skip it.
First you'll sprinkle on a layer of plain sugar to ensure the whole top of the cake gets a sugar coating. Then you'll add the lemon sugar, which is clumpier and harder to spread evenly across the top of the cake.
Zest the remaining half lemon into a bowl with 1 tablespoon sugar. Rub them together with your fingers to infuse the sugar with lemon oil.
Sprinkle the cake all over with 1 tablespoon plain sugar. Tilt the cake pan carefully to get an even coating of sugar. Then top with the lemon sugar.
Bake the cake at 350°F for 60-65 minutes, until a toothpick or small knife inserted into the center comes out with just a few crumbs clinging to it. You're looking for an internal temperature of 200°-209°F.
Let the lemon-blueberry muffin cake cool in the pan on a cooling rack for about 15-20 minutes. Then run a knife around any sides of the pan without parchment paper and use the parchment sling to lift it out and onto a cooling rack to cool completely.
This cake is so soft and tender, you really do want it to be completely cool so the starches have time to set before you slice it or else it will fall apart.
Your moist lemon-blueberry pound cake is now ready to serve!
Suggested Equipment
Here's the equipment I use to make this lemon-blueberry pound cake. You don't need to have all of these same tools, but they may make the process easier!
- Electric Mixer - I use a KitchenAid stand mixer with the paddle attachment. An electric hand mixer will also work — the creaming stage may just take a little longer.
- 1 Pound Loaf Pan - A "1 pound" loaf pan is approximately 8 inches long, 4 inches wide, and 3 inches tall. A 1.25 pound loaf pan (9x5x3) will also work but your cake may not have the same height that mine does in these photos as there's more room for the batter to spread out. Metal pans work best for getting that golden brown crust. You may need to adjust baking time and temperature if using a glass pan (King Arthur Baking recommends lowering the temperature by 25°F and adding 10 minutes to the bake time).
- Quarter Pan Pre-Cut Parchment Sheets - I use these pre-cut parchment sheets to create a parchment sling that lines the pan to make the pound cake easier to remove. You'll have to trim about an inch off one of the long sides for it to fit, but they work very nicely!
- Metal Binder Clips - To secure the parchment paper in place so it doesn't fold in on top of the cake in the oven. Do not use plastic binder clips in the oven. I repeat, no plastic in the oven.
- Mini Offset Spatula - For smoothing out the cake batter in the pan. Trust me, you'll think a regular spatula or a knife can do the same job, but once you try using a mini offset spatula, there's no going back.
USA Pan Bakeware Aluminized Steel Loaf Pan, 1 Pound
Dimensions: 8.5 x 4.5 x 2.75. Durable construction with corrugated surface for optimal airflow. Non-stick finish is PTFE, PFOA and BPA free.
Storage Notes & Freezing
This lemon-blueberry pound cake can be stored at room temperature with an airtight cover for 4-5 days. You can also refrigerate it in an airtight container for up to a week.
The pound cake can be frozen for up to 3 months. Defrost in the fridge and let come to room temperature for serving.
Practical Tips and Recipe Notes
- If the cake batter begins to look split or curdled as you're adding the eggs, don't sweat it too much. It will come back together when you add the flour.
- For a more intense lemon flavor, rub the lemon zest into the sugar before you add it to the butter.
- Adding more blueberries: You can add 56 grams of additional blueberries without compromising the structure of the cake too much. If you really want a lot of blueberries, you can add 113 grams additional blueberries, but know that the cake may collapse a bit in the middle as it cools.
- When in doubt, SCRAPE DOWN THE BOWL. If it feels like you're stopping too often to scrape down the bowl, that means you're doing it right. You don't want any ingredients to go unincorporated or you'll end up with large air bubbles or clumps in your final cake.
- Mixing the dry ingredients on the lowest possible speed and stopping as soon as they're all combined is super important. The goal is to avoid developing gluten in the cake batter, which would make your blueberry pound cake dense and tough, with lots of trapped tunnels of air bubbles inside.
- To keep the cake from sticking to the pan, spray the pan with non stick spray, then line with a parchment paper sling. The non-stick spray helps the paper stick to the walls of the pan. I use metal binder clips to help hold the paper in place, but this is optional.
- If you don't have parchment paper you can grease and flour the pan by spraying it with nonstick spray or a paper towel with a bit of olive oil on it. Add about a tablespoon of flour into the pan and tap, tilt, and rotate the pan over the sink until the flour evenly coats all the sides of the pan.
- Make sure your baking powder is fresh! If you aren't sure, it's probably not. Baking powder is good for about 6 months, after that it loses its potency. To check if it's still good, Epicurious recommends mixing 1 cup very hot tap water with 2 teaspoons baking powder: "If there’s an immediate fizzing reaction that dissipates all of the powder, you’ll know it still works. If there’s no bubbling, the baking powder is no longer potent and needs to be swapped out."
- GLUTEN FREE/ALMOND FLOUR/WHOLE WHEAT FLOUR - Cup-for-cup gluten free flour should work just fine here. Almond flour is just ground almonds, it will not work in this cake. Whole wheat flour will make the cake very dry, I don't recommend it.
Why Temperatures Matter
Make sure you pay attention to the temperature directions in this pound cake recipe. If your ingredients aren't at the right temperature the cake may not rise properly!
- If your butter is too warm, it won't incorporate enough air. If the butter is too cold, it will take much longer to cream properly.
- If you use cold eggs, they will cause the butter to firm up in the mixer and you risk it curdling or splitting, resulting in a flat, dense, tough cake.
- If your oven runs hot or runs cold, this can affect the cake's rise, the thickness of the crust, the texture, and the baking time. I recommend using an oven thermometer to make sure you're baking it at the right temperature!
Why is this recipe in grams? I want to use cups!
A kitchen scale is more accurate than cup measurements and will give you the right ratio of dry and liquid ingredients so that the cake batter behaves the way we want it to. The name of this cake is literally pound cake — it's super important that you have equal amounts of flour, butter, and sugar by weight to get the best results.
I tested and developed this recipe using weight measurements. If I were to convert it to volume measurements, I would be using an online conversion calculator — just like you would. There's no set standard for how much "1 cup" of flour weighs (I use 120 grams, like King Arthur Baking does, but other recipe developers use as much as 150 grams as "1 cup"), which means this will produce wildly varying results. Use a kitchen scale for best results!
📖 Recipe
Moist Lemon-Blueberry Sour Cream Pound Cake
Equipment
- 1 pound loaf pan (8x4 inch)
Ingredients
- 227 grams unsalted butter (65°F, softened)
- 227 grams sugar
- 1½ lemons (zest only)
- 227 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon diamond crystal kosher salt (use half as much of any other brand)
- ¼ teaspoon baking soda
- 2 large eggs (room temperature)
- 120 grams full fat sour cream (room temperature)
- 113 grams blueberries (can add up to 113g more if you want)
Lemon Sugar Topping
- 2 tablespoons sugar (divided)
- ½ lemon (zest only)
Instructions
- Mise en Place. Bring butter and eggs to room temperature (the butter should be cool, around 65°F, but soft to the touch, not melty or greasy). Measure sugar and lemon zest into one container. In another container, whisk together flour, baking powder, baking soda, and salt and set aside. Remove any stems from the blueberries. Grease an 8x4" loaf pan and line with a parchment paper sling. Set aside.
- Preheat oven to 350°F.
- Cream butter, sugar, and lemon zest. Combine the butter, sugar, and lemon zest in the bowl of your stand mixer. Beat on low speed until there's no loose sugar in the bowl, then increase speed to medium and continue creaming for 3-5 minutes, pausing to scrape down the bowl and the beater at least 3 times. Properly creamed, the butter and sugar will have a fluffy, airy, and paste-like texture and pale yellow color. Scrape down the sides of the bowl.
- Add eggs. One at a time, crack each egg into a small bowl (to avoid getting shells in your cake!) then dump the egg into the mixer bowl, beating on medium speed for at least 60 seconds and scraping down the bowl again before adding the next egg. Scrape down the bowl again after the last egg has been added.
- Alternate adding dry ingredients and sour cream. With the mixer running on the lowest possible speed, add one third of the dry ingredients. When they are mostly combined, scrape down the bowl and beater. Add half the sour cream and mix on low just until combined, then stop and scrape the bowl and beater again. Repeat, alternating the remaining dry and wet ingredients — dry, wet, dry — until just a few streaks of flour remain. Scrape down the bowl and beater and finish mixing by hand with a spatula to prevent over mixing.
- Add blueberries. Before adding the blueberries, fill the bottom of the prepared loaf pan with 350g of plain cake batter (about an inch deep) smoothed into the corners of the pan using a mini offset spatula. Then add the blueberries to the bowl with the remaining cake batter and gently fold them into the cake batter until evenly distributed. Scoop the batter into the loaf pan and smooth it out, pressing it down into the corners and sides of the pan so that there aren't any trapped air bubbles. Level off the top with an offset spatula, covering any berries at the surface of the cake as best you can.
- Lemon sugar topping. Use your fingertips to rub the zest of half a lemon into 1 tablespoon sugar. Sprinkle 1 tablespoon plain sugar over the top of the cake batter, tilting, tapping, and shaking the pan as needed to get an even layer of sugar on top. Then sprinkle the lemon sugar over top.
- Bake. Bake in the center of a 350°F oven for 60-65 minutes, until a toothpick inserted in the center comes out with just a few crumbs clinging to it.
- Cool. Remove the pan to a cooling rack. Let cool 15-20 minutes, then use the parchment sling to lift the cake out of the pan to finish cooling. Let cool completely before slicing.
RECIPE NOTES
- Pay close attention to the temperature cues given in the recipe — they're very important to how the final loaf turns out!
- When in doubt, scrape down the bowl and beater.
- To use frozen blueberries, defrost completely, drain and pat dry thoroughly with a paper towel before using.
- For a more intense lemon flavor in the cake, rub the lemon zest into the sugar before adding it to the butter.
Betty Quiring
I would love to try this recipe, but I measure my baking ingredients by cups, if you would consider giving the grams measurements to the Dewey Decimal system, I would appreciate it and then I would be able to try this recipe, because sounds delicious.
Thank you
Betty
Rebecca Eisenberg
The Dewey Decimal System is how books are organized by libraries.
If you're asking me to convert this recipe to volume measurements for you, unfortunately I can't do that. It's not an accurate way to measure ingredients and increases the likelihood of your cake not turning out well. Please refer to the FAQ for my detailed explanation as to why I write my recipes this way and why a kitchen scale is the best tool you can buy for baking!
BraunBaker
Did you want someone to convert grams to fiction or non-fiction?
S
This was delicious! Very nice texture. I used the extra 56g (1/2 cup) blueberries. The lemony sugar topping was great (although messy).
[ED. NOTE: Removed volume conversions]
Rebecca Eisenberg
Hi S! So glad you enjoyed the recipe with the extra blueberries! Just one note — volume conversions are very inaccurate (as you know, which is why you recommended weighing ingredients!) and I do not provide them for a reason — there is no set standard for what "1 cup" of flour weighs and I cannot vouch for your conversions; I don't want people to use them and then leave reviews on my recipe based on ingredient quantities I did not test or endorse. I've removed them from your comment! I understand you were trying to be helpful, but please don't do that again. Thanks! ~R
S
Ok.
Why don’t you provide a weight for the eggs or the lemons?
Lemons can vary a lot in size. The ones I used were 86g and 168g. That’s a pretty significant difference.
"Large" and "Extra Large" eggs are a standard size in America, but those labels mean different sized eggs in Europe. (All standard weights include the shell. A small percentage of individual eggs can be smaller than the minimum.)
US Large is 54.34g per egg (minimum)
EU large is >=63 and =73g per egg (which is even bigger than US Jumbo, minimum 68.51g per egg)
Weights of white and yolk can vary significantly and are not standardized. Rose Levy Beranbaum is weighing hers separately now. If precision is really important to you, maybe you should do the same.
Rebecca Eisenberg
The short answer is because it's my website and this is how I write recipes. I don't provide volume measurements, I've explained why I don't, and I expect my audience to respect that. On social media I block people without warning if they share volume measurements in the comments section. I don't want people using those measurements and then coming here to leave a review as though it's the recipe I provided them.
I'm well aware of the discrepancy in egg sizes, which is why I note in the ingredients list that I am using large eggs. My readers know I'm American, and I think they can assume that means I'm using US large eggs. US eggs at least have a generally accepted standard size. Flour, however, does not have a standardized weight for "1 cup" and that means it's impossible to convert to a volume measurement accurately. When I do provide a volume measurement for flour I am *very* clear about the best way to measure by volume and the risks associated with using that method of measurement. If I had to write out every discrepancy for every ingredient for every country, you'd never get to the recipe. I have to pick and choose what extra information I provide based on how crucial it is to the outcome of the recipe. You can disagree with how I do that, that's fine. And, sure, at some point I may come back through and edit all my recipes to feature weight measurements for things like eggs and lemons. But for now, this is how I choose to do it. And I just ask that you respect that if you're going to come onto my blog and engage with the community here. Thanks! ~R
S
Well, part of that got a bit garbled in the copy/paste. Should have read:
US Large is 54.34g per egg (minimum)
EU large is >=63 and =73g per egg (which is even bigger than US Jumbo, minimum 68.51g per egg)
S
Garbled again! This got cut off:
US Extra Large is 61.42g per egg (minimum)
EU Extra large is >=73g per egg (which is even bigger than US Jumbo, minimum 68.51g per egg)
Mariann
So I made this yesterday and it is amazing. The balance of lemon to blueberries with the sour cream is amazing. This recipe is not overly sweet, which I assume brings out the natural flavors. This recipe will be my go to for years. ❤️🍋🫐❤️
Schahrazad
I tried this recipe and it was not good. The butter proportion is too much for the 227g of flower. I followed all the directions, but the cake did not rise, it was overly greasy, and all the blueberries went to the bottom. It was a disaster!
Rebecca Eisenberg
I'm so sorry it didn't work for you — it sounds like there might have been some user error happening here as the recipe has worked fine for lots of other people. Are you used the right type of butter and that it was at the right temperature? And was your baking powder new or old?
Jill Hawkins
Very tasty! Easy to follow directions, starting with the first- get everything ready before you begin. Might add a bit more zest in the future to amp up the lemon flavor.
Rebecca Eisenberg
Yesss, mise en place can make such a difference! I'm so glad you liked the cake 🙂
Carolyn
My family thought the cake was tastier and more moist on the day after making it. The lemon flavor seemed to develop while resting at room temperature. I will add more blueberries next time. I’m already thinking of other flavor combinations that I could bake from this recipe.
Rebecca Eisenberg
Yes, the lemon flavor will definitely get more intense as the cake has time to rest! I'm glad your family liked it! 🙂
Yvonne C Myers
Using "mixed" measuring methods does not work for USA. Please print a recipe in American Standard Measuring/ cups rtc
Rebecca Eisenberg
American Standard Measuring is not a thing. I've explained in the blog post why I do not provide measurements in cups — it's because I want you to have the best possible chance at succeeding when you make the recipe and cup measurements are very inaccurate. There's no set standard for what "1 cup" of flour weighs, so I can't actually convert it for you in a way that I can confidently promise will work for you. I do recommend investing in a kitchen scale — it will make you a much better and more consistent baker, reduces the number of dishes you have to wash, and they are very cheap, you can get one for like $10!
Susan T-O
I dunno, I've lived in the US my entire life and have never had any problem with "mixed" measurements. The ratio is the same whether you call it a teaspoon of vanilla extract or 4.2 grams, and it's a lot easier to use a measuring spoon for it, too. It's so easy to inadvertenly pack down flour when using measuring cups, so weighing is my go-to for that particular ingredient even when using cups/spoons for the others. Doing so has never adversely affected the final product. There are many websites that will do the conversion for you if there's any doubt or issue.
Traci Marshall
Thank you, thank you, thank you, this was so wonderful and delicious, I can’t believe I baked it. I can’t wait to try more of your recipes.
Rebecca Eisenberg
Of course you baked it, I absolutely believe in you! You should be so proud of yourself. Enjoy the cake, and I hope you enjoy my other recipes too!
Cari Julian
Amazing treat! Easier to make than it seems, make this now!!!
Rebecca Eisenberg
“Easier to make than it seems” is my favorite kind of recipe too. So glad you liked it!
Christine M Swift
I find it very condescending that you refuse to give measurements in cups and ounces instead of grams. Yet you use "large eggs" and the "zest of 1 1/2 lemons"... when lemons especially vary greatly in size. Your recipe is not that different from dozens of other lemon blueberry pound cake recipes we can find online.
Rebecca Eisenberg
So go make one of the other recipes. I write my recipes how I want to, and I have a wonderful audience of readers who like the way I write them. But I also know not every recipe will be a fit for everyone! I’m a one person operation over here in my little corner of the internet, and while I would love for every person who finds my recipes to love them as much as I do, I also know I can’t please everyone. As you said, there are plenty of other recipes for similar cakes out there. You are more than welcome to make one of them instead. I won’t be offended in the slightest.
PS — I’ve removed the one star rating you tried to give this recipe, because you clearly didn’t make it. And the only person allowed to be petty on my site is me. Have a good night!
Cam
Plenty of loaf cake recipes are written in cups. The mix of grams and tablespoons/teaspoons is not very helpful. This isn’t a cake flour super finicky recipe so confused at the unwillingness to help your readers.
Rebecca Eisenberg
So go make one of those recipes. Doesn't bother me. FYI I've removed your 1 star rating since it is clear you did not make this recipe.
Tara
Delicious pound cake!! I prefer weighing my ingredients when possible, so weights were so nic to have. I wanted to say I made a double batch and in one cake I used frozen blueberries, and one I used thawed. The one with the dozen blueberries was everyone's favorite!
Carol
Rebecca - you go girl. Stick to your guns!
Lauren
This is the BEST pound cake I have ever had, and I made it!! Thank you for a wonderful recipe.
I had to bake it for about 15 minutes longer than the recipe called for, but that could be my oven. It still turned out perfect and did not dry out at all. The details you give in the recipe are very clear.
I love how you give measurements by the way, I was able to be very precise in my measurements and it made for the most beautiful result. I have made many of your recipes now and not one of them has failed.
THANK YOU!
Joey
Hi Rebecca, if I am using a bundle cake pan to bake the lemon blueberry pound cake, can I add the lemon sugar at the bottom of the pan before pouring in the cake batter? So that when it's baked, the bottom becomes the top of the cake.
Rebecca Eisenberg
I wouldn’t do that — the sugar will melt and turn into syrup, you’ll end up with a gooey top to your Bundt cake! I would recommend still doing it on the bottom of the cake and then maybe finishing the cake with a lemon icing drizzle (check out the icing from my strawberry pound cake and sub lemon juice for the strawberry juice in the icing!).
Mary
Wow, I cannot believe the comments about weighing ingredients! Some comments are down right rude. People, if you don't like it, move on to another site. THESE RECIPES ARE FREE. I've been using a scale for a long time and I've never seen comments like this when I'm on a site that uses cups/tsp; no one complains that it's not grams. Try using the scale, it's wonderful! No cups or spoons to wash, everything can be measured into the bowl.
Now on to the recipe - it was wonderful. I used raspberries from my garden as it's their season now. It was great, thank you!
Amy S.
I made this and it was fantastic! Easy to follow recipe. Purchased a scale on Amazon for less than $20. Will definitely make again. Love your replies! People are funny.
Lori F.
So, this cake did not work for me, but I take full responsibility. I was making it as part of a meal to bring to a friend who just had a baby and she is gluten-free and dairy free. So I decided to substitute 1:1 gluten-free baking flour, plant-based utter, and full fat coconut milk (I thought that another option, mayo, would be too heavy.). I recognized that texture might not be the same, but I was hoping for the best.
It went pretty well until I poured the batter into my parchment-lined loaf pan and realized that it was pretty full. I was concerned to try anyway. My suspicions were confirmed after it was baking for a few minutes and it already started overflowing the pan. My only option was to provide to transfer it to a ceramic baker that I had. This went about as well as you would think (And, yes, I can see all of you who are reading this that your faces are scrunched up and you’re thinking, “oooh, no”.). But I rescued what I could, put it back in the oven, and let it finish baking. When I tried to take it out of the baker, the whole cake fell apart because the parchment sling had folded underneath the cake.
So, not to let a cake go to waste, we tried it anyway, and it was delicious. Light and fluffy, very moist, and still had some of the crunchy topping.
I know what I did wrong and think that if I just use the ceramic baker, the cake will turn out fine. Just not tomorrow…
Rebecca Eisenberg
Changing this to gluten-free flour, plant-based butter, and coconut milk definitely caused your issues! The fat content was definitely not the same as in my recipe and you had a lot more liquid in there than my recipe calls for, and that's what caused the problem. I'm glad you still liked it!
Dee
First, I tried your Orange Pound Cake. Although I have been baking *forever* I haven’t had much luck with pound cake. That changed with your recipe! It was quite good at first, but after two days of aging, it was sublime! I always recommend baking cakes, at least two days ahead, so it Check the mail can have two days to age at room temperature. That gives all the flavors time to get chummy with each other.
Then I tried your Lemon, blueberry Pound cake. It’s not blueberry season, so I left out the blueberries. it was fantastic also!