Lemon pound cake with a blueberry sauce

6 servings
20 min
45 min
Very Easy


Number of serving: 6

For the cake:

250 g (9ounces) butter, softened

250 g (1 1/2 cups) caster sugar

2 teaspoons finely grated lemon zest

1 teaspoon vanilla extract

4 large free range eggs

250 g (2 cups) self raising flour, sifted

For the lemon butter icing:

3 tablespoons butter

110 g (3 3/4 ounce) icing sugar, sifted

2 teaspoonsfinely grated lemon zest

2 teaspoons fresh lemon juice

For the Blueberry Sauce:

200 g fresh blueberries (about 2 cups)

1 tablsespoon water

25 g caster sugar (a scant 1/4 cup)

the grated zest of one lemon


  • Preheat the oven to 350C/180F/gas mark 4. Butter and line the base of a deep 8 inch square cake tin with baking paper. Set aside.
  • Cream together the butter and sugar with an electric whisk until pale and creamy. Beat in the lemon zest and the vanilla.
  • Beat in the eggs, one at a time, beating only until just combined after each addition. Fold the sifted flour into the batter in two batches. Spread the batter into the prepared baking tin and level off.
  • Bake for 40 to 50 minutes, or until nicely risen and a toothpick inserted in the centre comes out clean.
  • If you think it is getting too dark, cover loosely with some foil wrap. Cool for 10 minutes in the pan before turning out oonto a wire rack to cool completely.
  • To make the blueberry sauce, place all of the ingredients into a small saucepan. Bring to a simmer and allow to simmer over low heat just until the berries begin to burst, about 5 minutes.
  • Remove from the heat and allow to cool to room temperature. To make the icing beat the butter with an electric whisk until very soft and white.
  • Beat in the icing sugar, lemon zest and lemon juice. Spread over the top of the cake.
  • Serve the cake cut into squares with the blueberry sauce on the side.


Lemon Pound Cake with a Blueberry Sauce, photo 1
Lemon Pound Cake with a Blueberry Sauce, photo 2
Lemon Pound Cake with a Blueberry Sauce, photo 3
Lemon Pound Cake with a Blueberry Sauce, photo 4


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