For the CAKE Cooking spray, for pan 1 c. (2 sticks) butter, softened (1600) 1 c. granulated sugar (720) 4 large eggs, room temp. (280) 1 tsp. pure vanilla extract Zest of 1 lemon 2 c. plus 2 tbsp. all-purpose flour, divided (880) 1 1/2 tsp. baking powder 1 tsp. kosher salt 1 pt. fresh blueberries, some reserved for topping (120) Preheat oven […]
For the CAKE
Cooking spray, for pan
1 c. (2 sticks) butter, softened (1600)
1 c. granulated sugar (720)
4 large eggs, room temp. (280)
1 tsp. pure vanilla extract
Zest of 1 lemon
2 c. plus 2 tbsp. all-purpose flour, divided (880)
1 1/2 tsp. baking powder
1 tsp. kosher salt
1 pt. fresh blueberries, some reserved for topping (120)
Preheat oven to 350°.
Grease a 9″-x-5″ loaf pan with cooking spray & press in parchment.
Beat together butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Add vanilla extract & lemon zest and beat until combined.
Whisk together 2 cups flour, baking powder, and salt.
Add dry ingredients to wet ingredients and stir until just combined.
Combine most of the blueberries with remaining 2 tablespoons flour and toss to coat.
Fold 2/3 floured blueberries into cake batter.
Pour batter into prepared loaf pan and smooth top with a spatula.
Sprinkle with remaining blueberries.
Bake for 1 hour 10 minutes or until a toothpick inserted into the middle comes out clean.
Let cool 10 minutes, then invert onto a cooling rack to cool completely.
FOR the GLAZE
1 c. powdered sugar (480)
2 tbsp. lemon juice
In a medium bowl, whisk together powdered sugar and lemon juice.
Drizzle over cooled pound cake and serve.
Total CAL: 4080 / 16 = 255 CAL per serving