I decided to go ahead and make my first bundt cake yesterday, and also decided to use my antique bundt pan that I hadn't used yet... I must say, I loved it!
It had a vent on each side that you could open once your bake was done to help it cool off and also to slide a knife through to loosen the cake.
As the Great British Baking Show judges would say... "That is a loverly bake"... or so I hope they would. ;)
My pan had barely any residue in it once the cake came out... I was quite surprised that it really didn't stick at all!
And there you have it!!
Lemon Blueberry Pound Cake with Tart Lemon Glaze
For the Cake:
2 1/2 C all purpose flour
2 tsp baking powder
1/2 tsp salt
2 sticks of unsalted, room temperature butter
1 3/4 C sugar
Zest of 1 lemon
3 eggs, room temperature
1 tsp vanilla extract
1 T fresh lemon juice
3/4 C buttermilk
3 C fresh blueberries
For the Glaze:
1 1/2 C powdered sugar
1 T milk {I use vanilla almond milk}
2 T fresh lemon juice
Zest of 1 lemon
For the Cake: Preheat oven to 350ยบ. Spray a Bundt pan with floured baking spray and set aside. In a medium bowl, mix flour, baking powder and salt together and set aside.
In the large bowl of an electric mixer, combine the butter, sugar and lemon zest. Cream together for 3 to 5 minutes. Scrape down the sides of the mixer. Add in 1 egg at a time, and mix for an additional minute after each egg. Turn mixer down to low and add the lemon juice and vanilla extract and mix just to combine. Alternate adding a little bit of the dry ingredients and the buttermilk to the butter mixture. Remove bowl from mixer and fold in blueberries with spatula. Transfer batter to prepared Bundt pan, and smooth out the top with spatula. Bake for 55-60 minutes, until toothpick comes out clean.






















