Blueberry Lemon Pound Cake

Hey y’all, welcome to my blog. I showcase culinary techniques from an assortment of pastries to cooking various dishes. I also include fine dining plating. Today we introduce A Blueberry lemon Pound cake. A classic in any desert Pantry!

What makes this Pound Cake distinct is its usage in oat milk. A great substitute to milk that provides an extra flavor element. Canola oil, which allows the bread to conform and more smooth in its elasticity and bite.

Hints for Efficiency-

Make sure to align your parchment to your hotel pan & spray with butter & vegetable oil-

Separate dry and wet ingredients and mix before to prevent clumping!

If you notice your loaf browning too much along the surface and still underdone in the center. Turning down the heat to 300 will allow the interior to bake and prevent the top from burning.

Allow your cake to cool for 1 hour. Place your glaze over it after it cools. Otherwise, the glaze can melt and will not hold.

Items needed-

1 small loaf pan

2 whisks- for batter and icing

2 Bowls

Oil spray

2 spatulas

Parchment Paper

Ingredients

• Granulated sugar- I used Organic sugar trademarked from Whole Foods
• lemon zest- to emphasize the citric element
• 1 tbsp vanilla- adds an extra flavor and contrast to the tartness
• softened Butter or margarine- Important that the butter is to which a consistency to incorporate.
• lemon juice- our main partner
• baking powder
• oat milk- often for those seeking a more limited dairy indulged product. Oat Milk I used is from Califia Farms. Creamy and brings a distinct taste to this dish
• Canola oil- Really is a game changer! silky and retains moisture when added to the dish
• Blueberries- Our other main Partner in deliciousness

Blueberry lemon pound cake Recipe-

Cake–

• 2 cups Granulated sugar
• 2 tbsp Lemon zest
• 1 Tbsp Vanilla
• 3/4 cup salted butter or margarine
• 3 Tbsp lemon juice
• 2 cups All purpose flour
• 1 tablespoon baking powder
• 1 cup of Oat milk
• 1/4 cup of canola oil
• 1 small container of blueberries

Glaze

• 1 1/2 cups of powdered sugar
• 3 to 4 tbsp of oat milk
• 2 Tbsp lemon juice.
• 1 drop each of red and blue food coloring

Instructions

• Preheat oven to 350
• In a medium bowl mix your flour, baking soda, sugar, and salt, set aside
• in a large bowl slowly add your oat milk into the bowl and whisk. until the margarine and milk are completely mixed.
• your lemon zest, 1 tablespoon lemon juice (reserve for icing) vanilla & eggs
• finally add your dry ingredients to your wet and mix.
• add in blueberries
• fully mix
• in a small loaf pan, add your parchment paper and spray
• pour in batter
• Bake for 40 minutes at 350. around the 30 minute interval turn down to 300
• use a thermometer or skewer to poke for doneness. the cake is done when no batter comes out with the skewer.

For the Glaze-

• add your powdered sugar to a separate bowl
• place the remaining lemon juice in the bowl
• add your oat milk slowly until it reaches the right consistency of holding on the spatula but still oozing down.
• allow the cake to cool before placing the glaze over it as this can be detrimental to the outcome
• steadily pour the glaze atop the cake and enjoy this decadent treat!