LEMON BLUEBERRY POUND CAKE

Step 1

Prep: Preheat the oven to 350F.

Step 2

Grease a 9x5 in loaf pan. then, line the pan with a parchment paper sling so it covers the bottom and the two long sides. Spraying the pan before lining it with parchment paper helps the paper stay in place.

Step 3

Batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 4

In a separate large bowl, whisk together the sugar, eggs, lemon zest, lemon juice, vanilla & almond extract, sour cream, and vegetable oil. Fold the flour mixture into the sugar/egg mixture, making sure to scrape down the sides as you go.

Step 5

Fold the blueberries into the batter carefully to prevent them from bursting. Pour the mixture into the prepared loaf pan and smooth the top. It should fill up about ⅔ of the pan.

Step 6

Bake: Bake the cake for 45-60 minutes or until a toothpick inserted into the center has a few moist crumbs attached. Allow it to cool in the pan on a wire rack for about 15 minutes. Invert the cake and remove the pan. Continue cooling on the wire rack.

Step 7

Glaze: Whisk together the powdered sugar, heavy cream, vanilla & almond extract, and salt until combined. Pour over the completely cooled cake. Let glaze set, then slice & enjoy!