Luscious Lemon Pound Cake with Wild Maine Blueberry Sauce

June 9, 2011

This recipe is more than the pound cake that inspired me to create my short and sweet luscious life list. It’s a family heirloom handed down from my sister in law’s Great Aunt Marjorie. Although Aunt Margie simply called it lemon pound cake, I think she’d be pleased with the name adaptation, modern developments and especially with the wild Maine blueberry compote topping, since she was a hale and hearty Mainer who cherished her native blueberries.

Enjoy!

Luscious Lemon Pound Cake with Wild Maine Blueberry Sauce

Total Time

1 hour 30 minutes
Prep: 30 minutes
Cook: 1 hour

Yield

Two 8-inch loaves or one 10-inch Bundt pan

Ingredients for the cake

½ pound (2 sticks) unsalted butter, at room temperature
2 ½ cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¾ cup freshly squeezed lemon juice, divided
¾ cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

Ingredients for the compote

2 cups fresh blueberries (wild Maine blueberries or the like)
¼ cup sugar
¼ cup freshly squeezed lemon juice
3 tablespoons water
zest from 1 large lemon

Directions for the cake

Preheat the oven to 350 degrees F. Grease and flour 2 (8 ½ by 4 ¼ by 2 1/2 – inch) loaf pans. Or use a well-greased and lightly-floured 10-inch Bundt pan.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium, speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking soda and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack over a tray or sheet pan; make holes with a toothpick in cake tops and spoon the lemon syrup over them. Allow the cakes to cool completely before refrigerating or freezing – store up to 1 week in refrigerator.

Directions for the compote

Combine 1 cup blueberries, sugar, lemon juice and water in a small saucepan and cook over medium heat for about 10 minutes, stirring until the sugar dissolves and the berries begin to burst. Add the rest of the blueberries and lemon zest and cook for 8 minutes more, stirring frequently. Serve warm. Store up to 1 week in refrigerator.

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