Spring is here! Now is the season of birdsong and tea parties and sunny baked goods enjoyed in the garden! This Spring Pound Cake knows exactly how to embrace the warming weather: with a golden-brown, tender loaf of buttery goodness enveloping jewels of tart, juicy blueberries. A sparkling sensation of lemon perfumes and permeates each bite, adding a touch of brightness to an already sunny dessert. Spring Pound Cake can transform an afternoon gathering into a truly refined party with just a slice or two!
Ingredients
- 2 cups plus 2 tablespoons cake flour, divided
- 1 teaspoon fine sea salt
- 1 1/2 cups fresh blueberries
- 3 large eggs, at room temperature
- 3 large egg yolks, at room temperature
- 1 cup unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
Directions
Step 1 –Place an oven rack in the center position.
Step 2 –Preheat the oven to 325 degrees F.
Step 3 –Generously grease a 9×5-inch loaf pan and add 1 tablespoon of the flour to the pan, shaking it around until well-coated and knocking out any excess.
Step 4 –In a medium-sized mixing bowl, whisk together 2 cups of the flour and the salt.
Step 5 –In a separate bowl, gently toss the blueberries with 1 tablespoon of the flour.
Step 6 –In another separate bowl, whisk together the eggs and the egg yolks.
Step 7 –Add the butter to a stand mixer fitted with a paddle attachment and beat on medium-high speed for 1 minute.
Step 8 –While mixing, slowly stream the sugar into the butter and beat until light and fluffy, about 4-6 minutes.
Step 9 –Scrape down the sides of the bowl.
Step 10 –With the mixer on medium speed, beat in the egg mixture.
Step 11 –Scrape down the sides of the bowl.
Step 12 –Add the vanilla, the lemon juice, and the lemon zest and mix until combined.
Step 13 –Add the flour mixture and mix on low, immediately stopping the mixing once you no longer see flour.
Step 14 –Scrape down the sides of the bowl and gently fold in the blueberries until evenly distributed.
Step 15 –Transfer the batter to the prepared loaf pan, smooth over the top and gently tap it on the counter to release any air bubbles.
Step 16 –Bake, rotating the pan halfway through, for 1 hour 10 minutes.
Step 17 –Tent the loaf pan with foil and bake until cooked through, about 15-20 minutes.
Step 18 –Allow the cake to cool on a wire rack for 15-20 minutes.
Step 19 –Invert the plate onto a serving platter and allow it to cool completely.
Step 20 –Serve.
