I came across this recipe and love it. I love lemon tasting food and this recipe delivers. It not only has lemon juice in the cake and glaze, but it also has lemon zest in the cake to give it that extra lemon zing. I used fresh organic lemons for my juice and zest. Nothing but the best I say! I have been taking this cake to my Farmers’ Market and have been getting a very positive response. I am excited and it is always fun to serve good food.
When making this recipe I used my farm fresh eggs, along with organic non-GMO white wheat flour, organic cane sugar, non-GMO baking powder, organic lemons and zest, kosher salt, raw milk from an Idaho small dairy that is licensed to sell raw milk, and blueberries I picked and froze myself. Mmmmmm!
When I first made the Lemon Blueberry Pound Cake, I used an actual hand grater that has the big and small holes and grated the lemon peel with the small holes to make my lemon zest. This did not make a fine lemon zest. I went online and found a review about a “Zester”. I thought to myself that this tool would be perfect to make nice finely grated zest. I bought it and it works great! The “Zester” is called The Original Microplane Classic Series Zester. It is made in the USA, which is a bonus in my book. I bought it off of Amazon. This is an amazing little tool that no kitchen should be without. I look forward to using it when making my Lemon Blueberry Pound Cake.
A few years ago at a yard sell, I found a vintage J.K. 30 Juice King. My husband and I use our hand juicer often. I used this juicer to extract the juice from my lemons and it worked awesome. I love the old hand tools. Any juicer will work just as fine as our Juice King.
Baking Tip: When baking this Lemon Blueberry Pound Cake, I start checking the cake about 5-10 minutes before the allotted time. I like to pull the cake out of the oven just as soon and my toothpick inserted in the middle is clean or a tad on the doughy side. This makes for a nice moist cake.
Freezing the Cake: I have frozen the pound cake as well and it tasted as wonderful as eating it the some day I baked it. To freeze the cake, I wrapped the cake in parchment paper and then put it in a zip loc bag. When I wanted to serve the cake, I pulled it out of the freezer the night before and let it defrost on its own. The only thing I noticed was that the glaze is moist and not as hard as it was before freezing it. This I minor to me and I would freeze my cake again in the future.
Enjoy baking this wonderful Lemon Blueberry Pound Cake!