Lemon Pound Cake
Ingredients
Lemon pound cake:
- 250 g butter (2 sticks)
- 250 g sugar (1 and 1/8 cups)
- 4 eggs
- juice of 1 lemon
- 1 tsp baking powder
- 1 pinch of salt
- 250 g flour (2 and 1/4 cups)
Yogurt frosting:
- 125 g greek yogurt (1/2 cup)
- 200 g cream cheese (7 oz)
- 50 g confectioners’ sugar (1/2 cup)
Blueberry Lemon Cake with Lemon Glaze
Ingredients:
Cake
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- pinch salt, optional and to taste
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup sour cream (lite is okay; Greek yogurt may be substituted)
- 3 tablespoons canola or vegetable oil
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries, divided (if using frozen,
keep frozen so they run and bleed less)
- 2 teaspoons lemon zest
Glaze
- 2 cups confectioners' sugar
- 1/4 cup lemon juice, or as necessary for consistency
- 1 to 2 teaspoons lemon zest or to taste, for garnishing
