Lemon Pound Cake with Blueberry Swirl combines to favorite flavors into one rich, moist EASY loaf cake! Perfect for parties or to make a day special.
Lemon Pound Cake is always a favorite.
It’s fresh and tangy in the summer. The bright lemon flavor is welcome during the dead of winter too.
This Lemon Pound Cake recipe has a special twist: a blueberry swirl in the middle and on top!
Lemon and blueberries go perfectly together especially in this moist, rich, tangy EASY cake recipe!
What is Pound Cake?
Pound Cake is a dense, rich buttery cake usually made in a loaf pan or Bundt cake pan.
The name comes from the original recipe which includes a pound each of butter, flour, eggs and sugar!
Lemon Pound Cake is moist, dense, tangy and sweet.
The blueberry swirl is a delicious addition but can always be left out for a pure lemon cake.
Lemon Pound Cake Ingredients
- fresh Blueberries
- Granulated Sugar
- fresh Lemon Juice
- All Purpose Flour (regular or gluten-free measure-for-measure blend)
- Baking Powder
- Kosher Salt
- Unsalted Butter
- Sour Cream
- Zest of 2 Lemons
- Vanilla Extract
- Confectioner’s (powdered) Sugar
- freshly squeezed Lemon Juice
Use Fresh Lemon Juice
I too love the convenience of bottled lemon juice but for the best lemon flavor freshly squeeze the lemon juice.
This can be fast and easy.
First, place the lemons in the microwave for 10 seconds. This will cause the lemon to release more juice.
Use a hand held lemon juicer. They are affordable and make fast work our of juicing.
You’ll taste the difference, trust me.
This recipe has been tested with regular all-purpose flour and gluten-free measure-for-measure flour blend.
Both work great!
The recipe has been tested at altitude too.
NOTE for gluten-free bakers:
Measure-for-measure flour blend is designed to be directly swapped in for all purpose (gluten) flour.
No additional binding agents are required.
If you are gluten-free I love Bob’s Red Mill Gluten-free 1-to-1 Baking Flour.
Use fresh Baking Powder
Be sure to check the expiration date on your baking powder.
It looses its potency and won’t work as well if it is not fresh.
Use fresh Confectioner’s (Powdered) Sugar
This might seem like a weird suggestion but I notice when powdered sugar ages it takes on a stronger and unappealing flavor.
Check the package expiration date or buy a new bag to ensure the best tasting glaze.
Best Lemon Zester
There are many ways to zest a lemon. This Orange Zest post has some different methods.
My very favorite zester makes quick work of zesting all citrus fruits.
It feels like you are zesting butter, it’s so smooth and easy.
I love it so much I give them as gifts.
PRO TIP: Zest the lemons then juice them.
How to Make Lemon Pound Cake – Step-by-Step
STEP 1: Preheat oven to 350 degrees. Spray a 9-inch by 5-inch loaf pan with non-stick cooking spray.
STEP 2: Making Blueberry Swirl (photo 1)
- In a small sauce pan combine the blueberries, sugar and lemon juice listed in the recipe card ingredients.
- Bring to a low boil and simmer for 5 minutes mashing the berries while they cook.
- Set aside to cool.
STEP 3: Combine flour, baking powder and salt in a medium mixing bowl.
STEP 4: Cream the softened butter. Beat in granulated sugar.
STEP 5: Beat in eggs (photo 2).
STEP 6: Beat in the sour cream, lemon juice, lemon zest and vanilla extract. Beat just until combined.
STEP 6: Beat in the dry ingredient just until combined (photo 4 & 5).
STEP 7: Spoon half the batter into the prepared loaf pan (photo 6).
STEP 8: Spoon half of the blueberry mixture on top of the batter (photo below). Using a dining knife swirl the blueberry mixture into the top of the batter.
PRO TIP: The cake batter will be thick.
If spreading the batter in the pan is difficult because it’s sticking, spray a spatula or your fingers with non-stick spray to evenly spread the batter.
STEP 9: Spoon remaining batter into the pan. Repeat the swirl on the top with the remaining blueberry mixture.
STEP 10: Bake for 50-60 minutes until a toothpick inserted into the middle of the pound cake comes out clean. Allow the cake to rest in the pan for 10 minutes after baking. Then remove the cake and put it on a cooling rack to fully cool.
The Best Way to Glaze a Cake
Glazing cakes or bread can become messy business.
Not only can the glaze get all over but the cake will sit in it risking soggy cake.
First, allow the cake to fully cool before adding the glaze. Allow glaze to set before slicing.
I have an easy method to glaze the cake perfectly and have easy clean up.
- Place a cooling rack in a rimmed baking sheet lined with foil.
- Place the cake on to of the rack.
PRO TIP: set this up before the cake comes out of the oven to save a step. Then move the cake directly onto the prepared rack and baking sheet.
- Prepare the glaze as directed.
- When the cake is completely cooled drizzle the glaze using a large spoon over the cake from side to side.
This allow the cake to be fully glazed and any excess glaze drips into the baking sheet below. When the excess glaze hardens, wrap up the foil to recycle it or toss it.
How to Store Pound Cake
In the Refrigerator
After the cake has cooled, wrap tightly with plastic wrap (I recommend Press-n-Seal) and store for up to 1 week.
The lemon pound cake may also be stored in an airtight container instead.
I have cut the cake into slices and stored them in an airtight glass sealed container which works great.
In the Freezer
Allow the cake to fully cool. Wrap with Press-n-Seal wrap (or regular plastic wrap).
Place in a freezer safe plastic bag, and squeeze out most of the air before sealing.
Alternatively once wrapped in plastic wrap it can be wrapped in foil.
Store for up to 6 months. Thaw in the refrigerator.
More Baked Dessert Recipes You’ll Love!
- Lemon Baked Custard with Sponge Cake Top
- Ginger Pear Pie Recipe
- Raspberry Cheesecake Cookies
- Hummingbird Cake
Lemon Lovers Recipes to Try!
- Homemade Lemon-Infused Vodka
- Lemon-Garlic Chicken Wings
- Luscious Lemon Pie
- Lemony One Pot Greek Chicken Thighs
Lemon Pound Cake with Blueberry Swirl
- 9-inch by 5-inch loaf pan
- 1 1/2 cup Blueberries fresh washed and stems removed or frozen
- 3 tablespoons Granulated Sugar
- 1 ½ tablespoons fresh Lemon Juice
Lemon Pound Cake
- 1 3/4 cups All Purpose Flour regular or gluten-free measure-for-measure blend
- 1 ½ teaspoon Baking Powder
- ¼ teaspoon Kosher Salt
- 1 cup (2 sticks) Unsalted Butter
- 1 cup Granulated Sugar
- 3 Eggs
- ½ cup Sour Cream
- Juice of 2 Lemons
- Zest of 2 Lemons
- 1 teaspoon Vanilla Extract
- 3/4 cup Confectioner’s powdered Sugar
- 2 tablespoons freshly squeezed Lemon Juice
- Preheat oven to 350 degrees F. and prepare a 9x5 loaf pan with nonstick cooking spray.
Making the Blueberry Swirl
- In a small saucepan combine 1 1/2 cups blueberries, 3 tablespoons granulated sugar, and 1 1/2 tablespoons fresh lemon juice. Bring to a low boil. Simmer for about 5 minutes until the berries are soft and release juices; mash berries while they cook. Set aside to cool.
Making the Lemon Pound Cake
- In a medium mixing bowl combine the flour, baking powder and salt; mix. Set aside.
- In a large mixing bowl (or bowl of a standing mixer) add the softened butter; mix well until light and fluffy.
- Add in the 1 cup of granulated sugar and mix well.
- Add the eggs one at a time, combining after each addition.
- Add the sour cream, lemon juice, lemon zest and vanilla extract. Mix just until just combined.
- Add in the flour mixture; mix just until combined.
- Spoon half of the batter into the prepared loaf pan. Top with evenly half of the blueberry mixture. Using a toothpick or butter knife swirl the blueberries into the top of the batter.
- Spoon in the remaining batter and repeat the swirl on top of the loaf.
- Place into the oven for 50-60 minutes or until a toothpick comes out clean. NOTE: If the top begins to brown before the inside is cooked cover with some foil, dull side facing the pound cake.
- Remove the cake and set on a cooling rack for 10 minutes. Remove from the loaf pan and place on a cooling rack with a rimmed baking sheet underneath. Allow to fully cool.
Making and Applying the Lemon Glaze
- Prepare the glaze by combining the ¾ cup of confectioner’s (powdered) sugar and 2 tablespoons of fresh lemon juice into a small bowl. Whisk until fully combined and smooth.
- Drizzle the glaze over the pound cake (any excess will drip into the baking sheet below the cooling rack).
- Serve at room temperature or warm for best flavor.
Lemon Pound Cake with Blueberry Swirl is a bright-flavored, tangy, sweet cake you’ll love!