Lemon Pound Cake with Warm Blueberry Sauce
Written by joythebaker on January 21, 2008 – 3:25 am -
I come from a family of proud home bakers. I developed my love for baking helping my father put together delicious desserts in our tiny, pea green family kitchen. This recipe for pound cake came from my father’s sister. My Aunt DeeDee loved two things in this life: Jesus and baking. Even after being blinded by a brain tumor in her mid thirties, she would still insist on baking every family members’ birthday cakes. Even without her sight, she still had the touch for the perfect cake. This pound cake recipe came from her very old Kraft cookbook. I’ve doctored it up with a bit of lemon and blueberry, but at its heart, it’s still my favorite of Aunt DeeDee’s masterpieces.
This cake is a champ. It will always pull through in the clutch. Why? Because it has a secret ingredient: cream cheese. Incidentally, I think cream cheese should be nominated as a super food along side spinach and avocados. This secret ingredient adds fat and flavor, and insures that, unless left in the over for the entirety of your Scrubs marathon, it will not come out dry and over baked.
And not so fast! I have another secret to share with you. In order to get an entrenched, even lemon flavor, I add lemon to this cake in two ways: zest and juice. But to get the most our of your zest, add the zest to your granulated sugar and with the back or your spatula, or with a plastic bench knife, grind the zest into the sugar. The sugar will act as a sand paper, and will draw out all of those delicious lemon oils. Then, when you cream the now fragrant sugar with the butter and cream cheese, you’ll diffuse lemon flavor all through the cake. Brilliant!
Lemon Pound Cake
adapted from Kraft Cookbook
1 8oz package cream cheese, softened
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 tablespoon lemon zest
1 1/2 teaspoon vanilla extract
2 tablespoons lemon juice
4 eggs, room temperature
2 cups all purpose flour, sifted
1 1/2 teaspoons baking powder
Preheat oven to 325. Sift together flour and baking powder, set aside. Cream butter and cream cheese in an electric mixer. In the mean time, work the lemon zest into the granulated sugar. This process should take about five minutes, and the sugar will become very fragrant. Add the sugar to the butter mixture and continue creaming. Add the lemon and vanilla extract. Add eggs one at a time, beating for about one minute each. Scrape down the bowl after each addition. Slowly add the sifted flour and baking powder. Don’t over mix in the electric mixer. Bring the ingredients together with a wooden spoon. Pour into a greased and floured pan and bake for 60- 75 minutes, or until tooth pick inserted into the cake comes out clean.
Easy Blueberry Sauce
1 bag frozen wild blueberries (try Trader Joe’s)
1 tablespoon granulated sugar
1 teaspoon cornstarch dissolved in 2 tablespoons of water
Make the blueberry sauce just before you intend to serve the pound cake. It can be made in a flash. Throw a bag of frozen blueberries, (I prefer the frozen wild blueberries found a Trader Joe’s) into a sauce pan with granulated sugar. Let the mixture simmer for about 10 minutes. The blueberries will have released some liquid, and the sugar will be dissolved. While still at a simmer, mix in the cornstarch mixture. Still constantly until you see mixture thicken a bit, and remove from flame. Dress the moist pound cake with warm blueberries. Breakfast perfection.
Tags: blueberry, cream cheese, pound cake, yummy
Posted in Cakes, Recipes, Tips and Tricks | 33 Comments »
That looks delicious!
it’s really a shame you live so far away… my mouth is watering. do you do well with those things?
I was so impressed by the pictures that I had to try this for myself. It’s in the oven right now and my center has caved in! I weep. Maybe it’ll still taste ok? I hope so. What on earth did I do wrong to make it implode upon itself?
Oh and the bit about working the lemon rind into the sugar was fabulous! What a great little trick, thanks for sharing!
I made a blueberry cream cheese pound cake today for the first time, and it turned out perfectly. I just folded a cup of frozen berries into the batter, and used a teaspoon of pure lemon extract along with a teaspoon of vanilla. I’ll be making some of the blueberry sauce with the left over berries tomorrow, and surprise my husband. He’s retiring tomorrow after 14 years part-time as a CNA with a cerebral palsy client.
[...] also brought along a lemon blueberry pound cake, a slightly altered version of Joy the Baker’s lemon pound cake with blueberry sauce. I threw the pound cake together after Carmen mentioned he loved pound cake (it’s a [...]
[...] Want to know more about this incredible pound cake!? Lemon Pound Cake with Warm Blueberry Sauce. [...]
I have no choice after seeing many of your recipes…will you marry me? lol
Hi there, I want to try out this fab looking pound cake. I noted that it calls for 2 cups ap flour, sifted. Does that mean I should sift the flour first then measure out 2 cups? Thanks for clarifying!
I wish I hadn’t moved so far away from Trader Joe’s
I really miss it a lot. So, I’ll have to go hunt down some frozen blueberries elsewhere and set to making this delicious looking lemon cake and sauce. Thanks for sharing your creativity through this blog. It’s lovely!
I made this lemon pound cake earlier this week…delicious! I didn’t make the blueberry sauce, but the cake alone is wonderful. It’s moist and has a great lemon flavor. It’s a keeper! Big fan of your blog…thanks!
This recipe was absolutely fantastic! It was gobbled down within a few hours by some very hungry friends. This blog is the greatest thing that has happened to my baking since I figured out how to turn on the oven.
Joy-have you tried this recipe with a gluten free mix, or can you suggest a gluten-free option? Thank you!
Omigosh!! I have just stumble upon your website. I was in search of a lemon pound cake with blueberry compote and was directed to you. I am practically hyper-ventilating at the recipes on this site!!!! I cannot wait to try so many of them!! WHY did it take me so long to find you???? Everything looks so delicious. Thank you for creating this site!
Joy- made it- love it- serving it to the grandparents visiting from South Africa:) Your a gem (and I am getting all the credit and compliments:p
ahhh your cake is the best!! (or should I also be thanking your Jesus and baking loving aunt!!?)
p.s I went over zealous on the zesting- sooo glad I did (the sugar-aka-sandpaper- was SUCH an amazing and valuable secret!! I feel infinity wiser!! )
I tried this over the weekend, and wow. This is by far the best lemon pound cake I have EVER tried. So, so good! (Although, my family agrees that we prefer the blueberry sauce chilled, but that that was amazing, too.) I’m definitely making this recipe again.
Hi Joy! I’ve loved your blog for a while, but for the first time today actually used one of your recipes. I made this blueberry sauce, using fresh instead of frozen berries, and served it over waffles. So yum, thanks
This lemon pound cake looks wonderful. I have been wanting to try a recipe for grilled lemon pound cake with fruit and I thing I will try your recipe and grilling it until crispy.
[...] cake is out of the oven. To my delight, It has succeeded in mimicking the golden brown color of its predecessor and I look forward to eating a slice of it before I go to [...]
All I can say is… YUM!
…I am going to try your recipe. I dunno if you read Martha Stewart but she’s got a pound cake recipe w/variations in this month’s issue and I made it the other night and it was a total disaster. Her cake was the so called classic recipe with a pound of butter, pound of sugar, 9 eggs, etc…and it was tasteless and dry but I can say my chickens loved it!
)
…Anyway, I came here looking for a pound cake recipe so I’m gonna give this one a try. My husband isn’t too crazy about lemon so I’m guessin’ I can just leave the lemon zest and juice out? Please correct me if I’m wrong and thanks!
…Blessings…
)
[...] had to have some for his cake … which I baked once I got home. (Lemon pound cake , from the best recipe for lemon pound cake I’ve ever found. The lemony scent just from mixing the lemon zest with the sugar makes me swoon. [...]
The lemon pound cake with blueberry sauce looks great. Can’t wait to try it. However, I am far from a Trader Joe’s, but have blueberries picked at a friend’s house in my freezer. What is the measurement for this recipe? Thanks, newcomer
[...] But it’s me. The same person that brought you amazing Cream Cheese Cinnamon Rolls and Perfect Lemon Pound Cake. We trust each other. We have an understanding. Just go with me on [...]
[...] mas eu não queria fazer um cheesecake, então fui em busca de alguma outra receita e econtrei essa nesse site que eu adoro. O bolo é delicioso, perfumado e super [...]
[...] they expired, but I did not want to make a cheesecake, so I searched a different recipe and I found this one in this site that I love. The cake is delicious, super soft and smells [...]
I made a gluten-free version of this with my standard conversion (Bette Hagman’s Featherlight Mix), which usually performs perfectly, but the 8″x4″ metal loaf pan I used overflowed badly in the oven. Other than that, this pound cake turned out great and was delicious. I’d be curious to know what size loaf pan you use for this batter.
At any rate, I’ve enjoyed every recipe I’ve tried from your site so far!
From one Joy to another….this cake was delicious! I substituted sour cream for cream cheese (it was all I had) but otherwise, followed the recipe verbatim and it was splendid! Sure to become a Summertime dessert staple! Thank You!
I just made this and everyone in my family agreed it was the best pound cake they had ever had. The blueberry sauce was great and I loved the zest trick! So great!
Joy,
This recipe is a keeper. I’ve made a lot of pound cakes but the cream cheese in this one breaks the mold. This pound cake isn’t as heavy as a lot of them. Did have a problem with the cake flowering over the pan, but better than having a cake that doesn’t rise like it should. The sauce was simple yet delicious.
Thanks again for another great recipe!
[...] makes a mean lemon pound cake with blueberry sauce. [...]
[...] two: I went with a lemon pound cake recipe from Joy the Baker. It looked pretty good from the oven. So once it was cooled, I used a sharp [...]
Hi Joy,
I just discovered your website and it’s amazing! I was actually browsing when I stumbled upon this recipe. I’ve actually been looking for this Pound Cake recipe for about 3 years. My mother clipped it out of the newspaper in 1989 while we were living in Edmonton Alberta, but lost it when we moved to Ontario. I’ve been looking everywhere for it but never had any luck. Thanks for the recipe!!! I’m gonna make it tonight!
Jas Virdee
Ontario, Canada
[...] from her site so far…will share later). As I read through her blog I came across her recipe for Lemon Pound Cake with Warm Blueberry Sauce. It looked easy enough to try as my first cake from [...]