Description

This Lemon Pound Cake with Blueberry Glaze is a moist and flavorful dessert combining whole wheat pastry flour and almond meal for a hearty texture. The cake features a bright lemon zest and juice infusion, balanced by creamy Greek yogurt and buttermilk, baked to golden perfection. Topped with a fresh blueberry glaze made from blended blueberries, lemon juice, powdered sugar, and vanilla, this Bundt cake offers a delightful burst of citrus and berry flavors, perfect for any occasion.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

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

Blueberry Glaze

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

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously spray a 10-12 cup Bundt pan with nonstick spray to ensure easy release after baking. Set the pan aside.
Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat pastry flour, almond meal, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt.
Combine Wet Ingredients: In a large mixing bowl, whisk the lemon zest, melted butter, coconut oil, and granulated sugar until smooth and homogenous. Add the eggs one at a time along with the vanilla extract, whisking until fully incorporated. Then stir in the freshly squeezed lemon juice, Greek yogurt, and buttermilk until the mixture is smooth and combined.
Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Be careful not to overmix to keep the batter light and tender. Once combined, pour the batter evenly into the prepared Bundt pan.
Bake the Cake: Place the pan in the preheated oven and bake for 50-55 minutes, or until the cake is set, the top is golden brown, and a toothpick inserted in the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then carefully invert the cake onto a cooling rack but keep the pan on for another 10 minutes to help it release without breaking. Gently lift the pan off after this time and let the cake cool completely on the rack.
Prepare the Blueberry Glaze: In a food processor or blender, combine the blueberries, lemon juice, powdered sugar, and vanilla extract. Blend until smooth but still with some flecks of blueberry for texture.
Glaze and Serve: Once the cake is completely cool, pour the blueberry glaze evenly over the top. Slice and serve this delightful lemon pound cake immediately or store for later enjoyment.

Notes

Use whole wheat pastry flour to keep the cake light while increasing fiber content.
Do not overmix the batter to maintain a tender crumb.
The blueberry glaze can be made ahead and refrigerated; bring it to room temperature before glazing.
If you do not have a Bundt pan, a tube pan or loaf pans can be used but adjust baking time accordingly.
For a dairy-free version, substitute Greek yogurt and buttermilk with plant-based alternatives.

Prep Time: 20 minutes
Cook Time: 50-55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon pound cake, blueberry glaze, whole wheat cake, bundt cake, lemon dessert, healthy cake, homemade cake, berry glaze