We've dressed up our Classic Pound Cake recipe with blueberries, sour cream, and a lemon-cream topping.
1.Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.
2.Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
3.Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
4.Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
5.Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Cake (2477g) | ||
Recipe Makes: 2 Cakes | ||
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Calories: 6456 | ||
Calories from Fat: 2546 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 282.8g | 377 % | |
Saturated Fat 141g | 705 % | |
Monounsaturated Fat 87.3g | ||
Polyunsanturated Fat 23g | ||
Cholesterol 5227.1mg | 1608 % | |
Sodium 6376.9mg | 220 % | |
Potassium 2134.4mg | 56 % | |
Total Carbohydrate 833.4g | 245 % | |
Dietary Fiber 11.9g | 47 % | |
Sugars, other 821.5g | ||
Protein 170g | 243 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6456
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