Introducing the delectable Light Lemon Blueberry Pound Cake, a tantalizing treat perfect for any occasion, whether it’s a cozy gathering with loved ones or a delightful afternoon indulgence. With just a dash of zesty lemon and bursts of juicy blueberries, this pound cake promises to dazzle your taste buds with its irresistible flavor profile. ๐๐
Light Lemon Blueberry Pound Cake
- Preparation Time: 10 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour
- Servings: 12
Ingredients:
- 1 box of cake mix (you can choose your favorite flavor)
- 1/3 cup lemon juice (freshly squeezed for that vibrant citrus kick)
- 1 teaspoon vanilla extract (for a hint of aromatic sweetness)
- 4 ounces of light cream cheese (to add richness without the guilt)
- 1 egg + 2 egg whites (for that perfect balance of moisture and texture)
- 1 cup of fresh blueberries (plump and juicy)
- 1 cup of frozen blueberries (for an extra burst of flavor)
- 1 cup powdered sugar (for a sweet finishing touch)
Instructions:
- Preheat your oven to 350ยฐF (175ยฐC).
- Prepare a 12-cup bundt pan by coating it with cooking spray and dusting it with flour, ensuring your cake releases effortlessly after baking.
- In a large bowl, combine the cake mix, 1/3 cup of lemon juice, vanilla extract, light cream cheese, egg whites, and whole egg. Beat the mixture at low speed using a mixer for about 30 seconds until everything is well combined.
- Increase the speed to medium and continue beating for 2 minutes until the batter becomes smooth and creamy.
- Gently fold in the fresh and frozen blueberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, spreading it out evenly.
- Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean, signaling that your cake is perfectly baked.
- Allow the cake to cool in the pan for about 10 minutes, allowing it to set slightly before removing it from the pan.
- Carefully transfer the cake onto a wire rack to cool completely. This step ensures that your pound cake achieves the ideal texture and consistency.
- While the cake is cooling, prepare the lemon glaze by combining the powdered sugar with the remaining 4 teaspoons of lemon juice in a small bowl. Stir until you achieve a smooth, pourable consistency.
- Once the cake is completely cooled, drizzle the lemon glaze over the top, allowing it to cascade down the sides for a visually stunning finish.
Nutritional Information (Per Serving):
- Calories: 297.1
- Fat: 9.9g
- Saturated Fat: 3.7g
- Cholesterol: 32.9mg
- Sodium: 378.6mg
- Carbohydrates: 47.3g
- Fiber: 0.8g
- Sugar: 30g
- Protein: 5.4g
Indulge in each delightful bite of this Light Lemon Blueberry Pound Cake, savoring the perfect balance of citrusy brightness and juicy sweetness. Whether enjoyed with a cup of tea in the afternoon or as a stunning dessert centerpiece, this recipe is sure to become a cherished favorite in your baking repertoire. ๐ฐโจ
