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Forward facing shot of a lemon pound cake with blueberry glaze on a pink cake stand

Lemon Pound Cake with Blueberry Glaze

This Lemon Pound Cake with Blueberry Glaze is a wonderful cake to make for spring entertaining! It's incredibly moist, filled with lots of bright lemon flavor, and topped with a vibrant blueberry glaze!

Course Brunch, Cake, Dessert, Dessert/Snack, Snack
Keyword easter bundt cake, easter lemon cake, easy lemon pound cake, easy pound cake, lemon bundt cake, lemon cake with blueberry glaze, lemon pound cake, lemon pound cake bundt, pound cake with blueberry glaze, spring bundt cake, spring cake recipe, spring dessert recipe, spring entertaining dessert
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 10 -12
Author Molly | Spices in My DNA

Ingredients

For the cake

  • 2 3/4 cups whole wheat pastry flour*
  • 1 cup blanched almond meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • zest of 4 lemons
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup coconut oil
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup plain Greek yogurt
  • 3/4 cup buttermilk

For the blueberry glaze

  • 1/2 cup blueberries
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

For the cake

  1. Preheat oven to 350℉. Liberally spray a 10-12 cup bundt pan with nonstick spray. Set aside.

  2. In a medium bowl, whisk together the whole wheat pastry flour, almond meal, baking powder, baking soda, and salt. Set aside.

  3. In a separate large mixing bowl, whisk together the lemon zest, butter, coconut oil, and sugar until smooth. Add the eggs and vanilla and whisk again until smooth. Add the lemon juice, Greek yogurt, and buttermilk, and whisk again until completely combined.

  4. Add the dry ingredients to the wet, folding together with a rubber spatula until just combined (don't overmix!). Pour into the prepared bundt pan and bake for 50-55 minutes until the cake is set, golden brown on the top, and a toothpick inserted comes out clean. Let cool in the pan for 15 minutes, then carefully invert it onto a cooling rack, leaving the pan on for another 10 minutes, then gently lift the pan off after 10 minutes, and let cool the rest of the way on the rack. Once completely cool, pour the blueberry glaze on top and serve!

For the glaze

  1. To a food processor or blender, add the blueberries, lemon juice, powdered sugar, and vanilla. Blend until smooth. There will still be some flecks of blueberry and that's ok!

Recipe Notes

*Whole wheat pastry flour is different from regular whole wheat flour - it's a finer variety, most comparable to all purpose. You can definitely sub all purpose flour here if that's what you have on hand! This is the whole wheat pastry flour I use.
*This is the blanched almond meal I use.
*This cake can be made 1 day before and then glazed the next day! If you're making it the night before, just tent it with some wax paper after it's cooled, and then glaze it the next day.