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lemon blueberry pound cake loaf


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Prep Time: 10 minutes

Cook Time: 65 minutes

Total: 75 minutes

Servings: 12


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Step 1

Preheat your oven to 350°F and gather your ingredients and supplies. I line my loaf pan with parchment paper to make it cleaner, and easier to remove. You can also grease the loaf pan with nonstick spray or shortening.

Step 2

Add the paddle attachment to the stand mixer. Pour the sugar into the mixer bowl and add the stick of butter. Blend until fluffy; about 4 minutes on medium speed.

Step 3

Beat in the eggs, lemon juice & zest (loaf portions). Whisk the flour, salt, and baking powder, and gradually add that in. Slowly add in the milk and once the batter comes together, scrape the sides down, and give it a final mix.

Step 4

Pour the batter into the parchment-lined loaf cake and bake for 55-65 minutes. The top of the loaf will be cracked, raised, golden brown in color, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready.

Step 5

Once done, allow the loaf to cool for one hour before slicing it. To remove, simply grab each side of the parchment paper, and transfer to a serving tray.

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