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+ servings
slices of lemon pound cake

Lemon Pound Cake with Blueberry Swirl

Moist, tangy, sweet Lemon Pound Cake is extra special with a fresh blueberry swirl in the middle. Easy to make with a fresh lemon glaze.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time (estimate) 20 minutes
Total Time 1 hour 25 minutes
Servings 10 slices
Calories 434kcal
Author Toni Dash


  • 9-inch by 5-inch loaf pan


Blueberry Swirl

  • 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

Lemon Glaze

  • 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.


For just Lemon Pound Cake omit the blueberry mixture.
Allow the cake to fully cool before adding the glaze. Allow glaze to set before slicing.
Cake batter will be thick. Pro Tip: 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.
Use fresh lemon juice for best flavor.


Calories: 434kcal | Carbohydrates: 54g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 106mg | Sodium: 91mg | Potassium: 147mg | Fiber: 1g | Sugar: 35g | Vitamin A: 746IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 1mg